Tortellini Vegetable Soup is a satisfying meatless meal that the whole family will love. Plus, it lets you get dinner on the table in 30 minutes!
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. Chopping the vegetables the night of cooking wouldn’t be a big deal, but it was nice to have it done when the time came. It’s little prep things like that that can really make getting dinner on the table feel easy.
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- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 large ribs of celery, chopped
- 4 large carrots, peeled and chopped
- 4-6 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
- 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.
- Add the garlic and cook until the garlic is fragrant, about 1 minute.
- 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.
- 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.
- Serve hot with fresh grated Parmesan.
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. I added a little fresh Parmesan to his bowl when I served it with some of my favorite no-knead bread and he was one happy camper. Your people are going to love this one! Enjoy, from my kitchen to yours.