Soup is the ultimate one-pot meal and this tortellini soup is just that. It leans on pantry staples, vegetables I always seem to have on hand, and store-bought tortellini—everything goes in a large Dutch oven and dinner is ready in just about 30 minutes.
Vegetarian Tortellini Soup is a hearty meal with onions, celery, baby spinach, and cheese-filled tortellini simmered in a light tomato-based broth. You’ll need a few pantry staples like a carton of vegetable stock, canned diced tomatoes, canned cannellini beans, and Italian seasoning.
I reach for this recipe when I don’t know what to make but need to get dinner on the table quickly. A bonus? Leftovers taste even better the next day.
The Cheese Tortellini
Your local grocery store may sell tortellini in three different forms: refrigerated fresh tortellini, frozen fresh tortellini, or dried tortellini, which is often found in the same aisle as dried pastas. Of course, we support you making your own tortellini from scratch.
I prefer refrigerated or frozen fresh tortellini because it cooks faster and tastes fresher than dried tortellini. That being said, I have made this soup with dried tortellini. It works, but you’ll need an extra pot and a little extra time.
I recommend cooking the dried tortellini in a separate pot of salted boiling water. Follow the package directions for cooking it. Then, add the cooked tortellini into the soup.
If you add dried tortellini straight into the soup, it’ll absorb too much of the stock. You could counter this by adding more water to the soup, but then you run the risk of diluting the flavors.
Refrigerated and frozen fresh tortellini will have cooking directions on the package. Typically, they take five to 10 minutes. Cook them in the soup right before serving. If they cook or sit in the soup for too long, they’ll overcook, fall apart, and become mushy.
Make It Your Way
Soups are one of the easiest recipes to change up with ingredient swaps. They’re forgiving, so it’s okay if you happen to be out of or prefer not to add an ingredient.
- Add more or swap vegetables with whatever you have on hand. Carrots, zucchini, fennel, cauliflower florets, green beans, peas, or mushrooms work. Instead of spinach, add kale, escarole, or swiss chard. I recommend chopping firm vegetables into smaller pieces so that you can fit a little bit of everything onto each spoonful.
- If you don’t have Italian seasoning, you can use dried basil and oregano, stir in fresh basil, parsley, or oregano, or add a few dollops of pesto. I like to top each bowl of soup with an extra drizzle of pesto.
- This recipe calls for cheese-filled tortellini, but feel free to use spinach or pesto-filled tortellini. You could also use mini ravioli instead.
Love Creamy Soups?
Add a splash of heavy cream or half-and-half when you add the tortellini for a creamy soup. Make it dairy-free: Drain and purée the white beans until smooth. Stir the puréed beans into the soup for an added creamy texture. I got the idea of this creamy tortellini soup recipe.
This soup is quite hearty and filling on its own. I’d recommend a simple green salad or a creamy Caesar salad on the side.
But don’t forget the bread! My family loves dipping bread into hot soup. Garlic bread or a crusty artisan loaf with a dab of butter or good olive oil are fan favorites.
I enjoyed the leftovers for lunch the next day with a slice of toasted bread. A cup of soup would pair wonderfully with an ooey gooey grilled cheese.
How to Plan Ahead
Get a jumpstart on dinners for the week by making the soup and storing it in the refrigerator for up to five days. The tortellini will absorb the soup and become soft. The soup will also thicken. I don’t mind it, but if you prefer your tortellini al dente, wait to add it before serving as you reheat the soup. If thickened too much, add more vegetable stock.
If you’re using dried tortellini, you can cook it ahead too. Cook it in a separate pot of boiling water according to package directions. Refrigerate it in a separate container. Toss it with a drizzle of olive oil to prevent it from sticking together in the fridge.
Leftovers can be refrigerated in a covered container for three or four days. This soup will also freeze well. Wait to add the tortellini until you defrost and reheat the soup. It’ll last in the freezer for up to three months if stored in a freezer-safe storage container.
Vegetarian Tortellini Soup
1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 (14.5-ounce) can fire roasted diced tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon tomato paste
1 (15.5-ounce) can cannellini beans, drained and rinsed
4 cups vegetable stock
1 tablespoon Italian seasoning
3 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (9-ounce) package store-bought cheese tortellini
3 heaping cups baby spinach, roughly chopped
1 tablespoon balsamic vinegar
1/3 cup shaved fresh Parmesan cheese
Sauté the vegetables:
In a 5-quart Dutch oven set over medium heat, heat the olive oil. Add the onion and celery and sauté until the vegetables begin to soften, about 5 minutes. Add garlic and sauté until fragrant, 1 or 2 minutes.
Add the tomatoes, stock, and seasoning:
Add the diced tomatoes, tomato sauce, tomato paste, beans, and vegetable stock. Stir to combine. Stir in the Italian seasoning, thyme, salt, and black pepper.
Simmer the soup:
Increase the heat to medium-high and bring the soup to a boil. Once boiling, lower heat to medium-low and simmer uncovered for 15 minutes.
Add tortellini and finish the soup:
Stir in the tortellini and spinach. Cook for 5 minutes or until the tortellini is heated through. Check package instructions for the proper cook time. Stir in the balsamic vinegar.
Scoop out the thyme stems and discard them. Ladle soup into serving bowls and top each bowl with about 1 tablespoon of shaved parmesan cheese.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 7g||26%|
|Total Sugars 7g|
|Vitamin C 19mg||97%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|