30-Minute Dinner/ Dinner/ soups/ vegetarian dinner

Vegetable tortellini soup

1 January 2021

This delicious soup is packed with vegetables and cheesy tortellini. It’s so quick to make and will be ready in about 25 minutes! It’s light and healthy, comforting, and it’s so hard to eat just one bowl!

We really love this vegetable tortellini soup but I also have a spin on this recipe on my website that we really like – creamy tomato tortellini soup.

Two white bowls with vegetable tortellini soup.

Ingredients:

  • Aromatics: onion, carrots, celery, garlic, Italian herbs (you can also use Herbes de Provence or a mix of dried basil, oregano, thyme, rosemary).
  • Vegetables: you can use any vegetables you have on hand, I like it most with zucchini and green beans. Other vegetables you could add are: broccoli, spinach, pumpkin, sweet potatoes, asparagus, potatoes, fennel, cauliflower. Make sure to adjust the cooking time for each vegetable, some may need longer and some shorter.
  • Broth: Use vegetable or chicken broth (I used vegetable broth).
  • Crushed tomatoes – you can use fresh, chopped tomatoes in summer when they are in season. If using canned tomatoes make sure they are of good quality, meaning: just taste good and sweet on its own (I like the Mutti brand).
  • Tortellini – I used cheese tortellini but every other kind like spinach ricotta or prosciutto would also work.
Labeled ingredients needed to prepare vegetable tortellini soup.

How to make vegetable tortellini soup step by step:

Chopped vegetables on a chopping board.

STEP 1: Prepare all the vegetables: dice the onion, finely chop garlic, cut the carrots, celery, and zucchini into 1/2-inch (1 cm) cubes, trim the ends of the green beans then into 2-3 parts.

Sauteed onion, carrots, and celery in a pot. Broth is being added to the soup in a pot.

STEP 2: Sautee the aromatics: Heat the oil in a large pot over medium-low heat. Add the onion, carrots, and celery. Cook for a couple of minutes until slightly soft. Add the garlic and herbs, cook for 1 minute, stirring.

STEP 3: Add crushed tomatoes and broth. Bring to a boil and simmer for 10 minutes.

Green beans and zucchini in the pot. Vegetable soup with tortellini in a pot.

STEP 4: Add the zucchini and green beans, bring to a boil, simmer for 8 minutes or until the vegetables are soft.

STEP 4: Cook the tortellini according to the manufacturer’s instructions. I used fresh tortellini and needed to simmer them only for 2 minutes. If your tortellini need more cooking time, add them earlier.

Season the soup with salt and pepper. Serve sprinkled with chopped parsley and grated Parmesan.

Enjoy!

Storage:

This soup reheats very well, but the tortellini left in the soup will become very soft and not al dente like freshly cooked.

You can also freeze it for up to 3 months. Don’t freeze it if you’ve used frozen tortellini.

Two white bowls with vegetable soup with tortellini.

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

Vegetable tortellini soup

This delicious soup is packed with vegetables and cheesy tortellini. It’s so quick to make and will be ready in about 25 minutes! It’s light and healthy, comforting, and it’s so hard to eat just one bowl!
Pin This Recipe!
Two white bowls with vegetable tortellini soup.
Print Recipe
0 from 0 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 552kcal
Author Aleksandra

Ingredients

for the soup:

  • 2 tablespoons frying oil
  • 1 medium onion
  • 2 large carrots
  • 1 stalk celery
  • 3 cloves garlic
  • 2 teaspoons Italian or French herbs
  • 1 (14 oz/400ml) can crushed tomatoes
  • 5 cups vegetable broth
  • 1 medium zucchini
  • big handful green beans 150g
  • 1 lb (450g) fresh cheese tortellini
  • salt and pepper

to serve:

  • grated Parmesan
  • chopped parsley

Instructions

  • Prepare all the vegetables: dice the onion, finely chop garlic, cut the carrots, celery, and zucchini into 1/2-inch (1 cm) cubes, trim the ends of the green beans then into 2-3 parts.
  • Heat the oil in a large pot over medium-low heat. Add the onion, carrots, and celery. Cook for a couple of minutes until slightly soft. Add the garlic and herbs, cook for 1 minute, stirring.
  • Add crushed tomatoes and broth. Bring to a boil and simmer for 10 minutes.
  • Add the zucchini and green beans, bring to a boil, simmer for 8 minutes or until the vegetables are soft.
  • Cook the tortellini according to the manufacturer’s instructions. I used fresh tortellini and needed to simmer them only for 2 minutes. If your tortellini need more cooking time, add them earlier.
  • Season the soup with salt and pepper. Serve sprinkled with chopped parsley and grated Parmesan.
  • Enjoy!

Notes

  • You can freely modify the ingredients and add other vegetables you have on hand. Other tortellini flavors like spinach ricotta or prosciutto would also work well.
  • This soup reheats very well, but the tortellini left in the soup will become very soft and not al dente like freshly cooked.
  • You can also freeze it for up to 3 months. Don’t freeze it if you’ve used frozen tortellini.
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Course Main Course
Cuisine international
Keyword vegetable soup with tortellini, vegetable tortellini soup

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