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. 
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?
- Rustic Italian Bread
- Super Simple No-Knead Bread
- The Best Cornbread Recipe
- Easy Bread sticks
- Rainbow Salad with Honey Mustard Dressing
Tortellini Vegetable Soup
- 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.
Ingredients
- 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
Instructions
- 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.
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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- 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:
- Hearty Bean Soup in the Instant Pot
- Roasted Chickpea and Vegetable Quinoa Bowls (Meatless/GF)
- Meatless Monday Baked Macaroni (dairy free!)
- Quick and Easy Sweet Potato Curry (meatless)
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.
anna
In Spain they often put pasta shells in soup, this looks a delicious way of turning a soup into a broth, i shall pin the recipe, thanks
Destiny Hobbs
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!
Debra A Beeuwsaert
Sounds delicious. Just made chili, so will pick up some tortellini and make this either over the weekend or next week.