Tortellini Vegetable Soup is a 30 minute, meatless meal made with vegetables, pasta, and cheese that the whole family will love.

Tortellini Vegetable Soup is a 30 minute, meatless meal made with vegetables, pasta, and cheese that the whole family will love.

Tortellini Vegetable Soup combines all of my favorite things – vegetables, pasta, soup, and cheese – in one simple, satisfying dish that your whole family will love. I like this recipe because it’s meatless, ready in about 30 minutes, and a simple way to work veggies into dinner without anyone paying too much attention.

When this recipe was on my meal plan, I put cutting up the vegetables for the soup on my prep day list. The night that I made Tortellini Vegetable Soup, I had my onion, carrots, and celery all chopped up in one container in the fridge waiting for me. So all I had to do was sauté it in the olive oil in my Dutch oven, add the liquids, let it simmer a bit to soften the vegetables, and then cook the tortellini through. Tortellini Vegetable Soup

Tips and Tricks for Making Tortellini Vegetable Soup:

  • Feel free to chop all of the vegetables up ahead of time to save time the night you plan to make this recipe.
  • You can use fresh, frozen, or dried tortellini for this recipe, just cook for an appropriate amount of time based on the one you choose.
  • You can sub the vegetable stock with other stocks such as chicken if you like though it won’t be a vegetarian dish any more.

Can you freeze tortellini vegetable soup?

You can make the soup without adding the tortellini if you would like to freeze it. Just freeze without the added pasta and when it’s time to reheat it bring it to a boil and cook the pasta according to package directions. If you freeze the soup with the tortellini included it tends to get mushy when thawed.

What can I serve with Tortellini Soup?

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Tortellini Vegetable Soup


  • Author: Melissa Griffiths-Bless this Mess
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x

Description

Tortellini Vegetable Soup is a 30 minute, meatless meal made with vegetables, pasta, and cheese that the whole family will love.


Scale

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large ribs of celery, chopped
  • 4 large carrots, peeled and chopped
  • 46 cloves garlic, minced
  • 2 can (15 ounce) diced tomatoes, undrained
  • 6 cups vegetable stock
  • 1 tablespoon dried parsley (or 3 Tablespoons fresh, finely chopped)
  • 1 tablespoon dried basil (or 3 tablespoons fresh, finely chopped)
  • 12 ounces cheese tortellini (dried, fresh, and frozen all work)
  • Salt and Pepper to taste (at least 1 teaspoon each)
  • Fresh grated Parmesan for serving, optional

Instructions

  1. In a large Dutch oven or stock pot, over medium high heat, add the oil. When the oil is hot and shimmering, add the onion, celery, and carrots. Cook, stirring often, until the onions are translucent and the other veggies are starting to get tender, 6-8 minutes.
  2. Add the garlic and cook until the garlic is fragrant, about 1 minute.
  3. Add the tomatoes and their juice and the vegetable stock. Bring the mixture to a boil and then reduce the heat so that it simmers. Add the parsley and basil. Simmer until the vegetables are tender, 10-15 minutes.
  4. Add the tortellini and cook just until it is al dente (this will depend on the type you use), stirring often. Remove the soup from the heat and add additional herbs and salt and pepper to taste.
  5. Serve hot with fresh grated Parmesan.

Notes

  • Feel free to chop all of the vegetables up ahead of time to save time the night you plan to make this recipe.
  • You can use fresh, frozen, or dried tortellini for this recipe, just cook for an appropriate amount of time based on the one you choose.
  • You can sub the vegetable stock with other stocks such as chicken if you like though it won’t be a vegetarian dish any more.
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cup
  • Calories: 412
  • Sugar: 12.6g
  • Fat: 14.4g
  • Carbohydrates: 56.2g
  • Protein: 17.9g
  • Cholesterol: 29.3mg

Keywords: Soup, 30 Minute Meal, Meatless, Vegetable, Pasta

Other meatless meals you might enjoy:

I made this recipe for Thomas for lunch one super cold day when he was working on the house (which currently has windows but no doors, so it’s pretty cold) and he loved it! It’s warm and hearty, and the cheese tortellini make it a lot of fun. Your people are going to love this one! Enjoy, from my kitchen to yours.

Tortellini Vegetable Soup

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38 Recipes for Busy Moms
3 Responses
  1. Okay this is definitely going to be a regular recipe we make at home! It looks like the perfect cozy soup to warm you up during cold winter days. It also looks perfect for when my hubby or I get sick! I will definitely be making this soon. Thank you!

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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