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We love this cozy tortellini soup recipe! It’s filled with tender veggies, store-bought tortellini, and a garlicky broth that’s ready in just 30 minutes.
I’m always happy when this vegetable tortellini soup is for dinner. It’s one of my favorite ways to use a package of store-bought tortellini. I enjoy so many of the soup recipes on Inspired Taste, but this one truly delivers on the comfort food front! It’s hearty, delicious, and quick.
Feel free to use your family’s favorite tortellini in the soup, which means you can try out different fillings to find what you love most.
Key Ingredients
- Tortellini: I’m a fan of cheese-filled tortellini, but feel free to use your favorite kind. You’ll find plenty of options at the store, including spinach, chicken, and even vegan tortellini. Small ravioli is a great substitute! And if you don’t have tortellini, regular pasta works just fine. The soup itself is still delicious.
- Veggies: I pack this hearty soup with onion, carrot, zucchini, garlic, and kale (or substitute spinach).
- Tomato Paste and Spices: Tomato paste adds a bit of color and richness, while the spices add incredible flavor. I use Italian seasoning and crushed red pepper flakes. The pepper flakes are optional, but they add a nice little kick.
- Broth: For a vegetarian tortellini soup, use vegetable broth. If that’s not a concern, chicken broth works great.
- Fresh Herbs: I love finishing the soup with fresh herbs. Parsley and dill are my favorites.
Find the full recipe with measurements below.
How to Make My Favorite Tortellini Soup
Tip 1: Start with the aromatics. Cook chopped onions and carrots in a small amount of oil until they begin to soften. This simple step builds the base flavor for the soup. Then, layer in more flavor with minced garlic, tomato paste, Italian seasoning, and chopped zucchini.
Tip 2: Add the tortellini and kale at the end. Pour in the broth and simmer until the vegetables are tender. Then stir in the tortellini and a handful of torn kale (or spinach) in the soup. Cook for just a few minutes more, until the greens are wilted and the pasta is tender.
Tip 3: Make it creamy. Season the soup to taste, and if you’d like a creamy broth, add a splash of cream or non-dairy milk. I also love stirring in chopped fresh herbs, such as dill or parsley, right before serving for an extra pop of color and fresh flavor.
More Easy Soup Recipes
Easy Tortellini Soup
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PREP
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COOK
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We love this quick and easy tortellini soup recipe made with store-bought pasta, a garlicky broth, and plenty of veggies. I usually keep it vegetarian and use cheese tortellini, but you can use whatever you love (spinach, sausage, chicken, or even vegan fillings). Most varieties are easy to find in larger grocery stores across the US.
4 Servings
Watch Us Make the Recipe
You Will Need
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, sliced
2 medium zucchini, chopped
4 medium cloves garlic, minced, 1 heaping tablespoon
1 tablespoon tomato paste
1 ½ teaspoons Italian seasoning
¼ teaspoon crushed red pepper flakes, omit if sensitive to spice
8 cups vegetable broth or chicken broth (1.8L)
1 package tortellini, 8 to 10 ounces
1 small bunch kale, thick stems removed and chopped
Splash cream or non-dairy milk, optional
Handful chopped fresh herbs like parsley or dill
Dash fish sauce, optional
Parmesan for serving, optional
Directions
1Cook onions and carrots: Heat the oil in a large pot, such as a Dutch oven, over medium heat. Add the onions and carrots, then cook, stirring occasionally, until they soften, about 5 minutes.
2Add zucchini and spices: Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.
3Simmer: Pour in the broth, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.
4Add tortellini and kale: Stir in the tortellini and kale, and cook for 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this adds a creamy texture to the broth, but you can skip it if you prefer a plain broth).
5To finish: Taste the soup and season with additional salt as needed. For extra flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated parmesan cheese scattered on top (optional).
Adam and Joanne’s Tips
- Storing: Keep leftover soup in an airtight container and refrigerate for up to 4 days.
- Vegan tortellini soup: To make this soup vegan, look for a vegan tortellini (Kite Hill makes one) and omit the cheese and fish sauce.
- Fish sauce: This is optional but adds a lovely flavor to sauces and soups like this tortellini soup. Two to three dashes season the soup nicely. Think of fish sauce as salt on steroids. It doesn’t make the soup taste fishy but makes the flavor pop.
- The nutrition facts provided below are estimates. We did not include optional ingredients and assumed regular (not low-sodium) vegetable broth.
Nutrition Per Serving
Serving Size
1/4 of the recipe
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Calories
268
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Total Fat
8.1g
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Saturated Fat
2.6g
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Cholesterol
23.7mg
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Sodium
1369.4mg
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Carbohydrate
41.3g
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Dietary Fiber
3.3g
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Total Sugars
7.9g
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Protein
9.3g
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