Vegetable Tortellini Soup Recipe for a Cozy Dinner Delight

When the chilly weather sets in, there’s nothing quite like a warm, hearty bowl of soup to comfort the soul. This vegetable tortellini soup recipe combines the best of fresh garden vegetables with tender, cheese-filled tortellini to create a delightful, nourishing meal that’s perfect for any day.

Whether you’re looking for a quick weeknight dinner or a cozy lunch, this soup is packed with vibrant flavors, wholesome ingredients, and a touch of Italian charm. Plus, it’s incredibly easy to make, requiring just one pot and simple prep.

Ready to dive into a bowl of colorful, savory goodness? Let’s get cooking!

Why You’ll Love This Recipe

This vegetable tortellini soup is a fantastic way to enjoy a medley of vegetables alongside comforting pasta in a flavorful broth. It’s versatile, allowing you to customize the veggies based on what you have on hand or what’s in season.

The cheese tortellini adds a creamy richness that turns this soup from a simple broth into a satisfying meal. It’s perfect for vegetarians but can also be adapted for vegan diets by using plant-based tortellini and dairy-free cheese.

Plus, the recipe comes together quickly, making it ideal for busy days or last-minute meal planning.

Not only is it delicious, but it’s also packed with nutrients—fiber from the vegetables, protein from the cheese tortellini, and plenty of vitamins to keep you energized. This soup freezes well too, so you can make a big batch and enjoy it throughout the week.

If you enjoy this recipe, be sure to check out more wholesome options like A to Z Vegetarian Recipes for Every Meal and Occasion and Amazing Vegan Pasta Recipes for Easy Delicious Meals for more inspiration.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (14.5 oz) can diced tomatoes, with juices
• 6 cups vegetable broth
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1 (9 oz) package cheese tortellini (fresh or frozen)
• 2 cups fresh spinach, roughly chopped
• Fresh basil leaves, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle
• Bowl for serving

Instructions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the diced onion and sauté for about 4 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for another minute, being careful not to burn it.
4. Add the carrots, celery, zucchini, and green beans to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
5. Pour in the canned diced tomatoes with their juices, and then add the vegetable broth.
6. Season with dried Italian seasoning, salt, and black pepper to taste. Stir well to combine.
7. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld and the vegetables to fully soften.
8. Add the cheese tortellini to the simmering soup and cook according to package instructions, usually 3-5 minutes for fresh or frozen tortellini.
9. Stir in the chopped fresh spinach just before turning off the heat. The spinach will wilt quickly in the hot soup.
10. Adjust seasoning if needed, adding more salt or pepper to taste.
11. Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve hot and enjoy!

Tips & Variations

For a vegan version, substitute cheese tortellini with vegan tortellini and omit Parmesan cheese or use a vegan alternative.

Try adding different vegetables such as kale, mushrooms, or bell peppers to customize the soup to your liking.

For an extra depth of flavor, add a splash of white wine before adding the broth, or sprinkle some red chili flakes for a mild kick.

Make it heartier by stirring in a can of drained and rinsed cannellini beans or chickpeas for added protein.

Leftovers freeze well but consider cooking tortellini fresh each time, as freezing cooked pasta can sometimes affect texture.

Nutrition Facts

Serving Suggestions

This vegetable tortellini soup makes a complete meal on its own, but you can elevate your dining experience with a few simple sides. Serve it with a fresh green salad tossed in a light vinaigrette or some crusty garlic bread to soak up the broth.

For a more indulgent touch, a sprinkle of extra Parmesan or a drizzle of good-quality olive oil adds richness.

If you want to explore more warm, comforting dishes, try our Vegan Fall Soup Recipes To Warm Your Cozy Evenings or our delicious Best Vegetarian Quesadilla Recipe in a Maker for Easy Meals for a fun twist.

Conclusion

Vegetable tortellini soup is a delightful blend of fresh vegetables, tender pasta, and savory broth that’s both nourishing and satisfying. It’s a versatile recipe that adapts well to your pantry staples and dietary preferences, making it a go-to meal for busy days or a cozy night in.

The simple combination of wholesome ingredients delivers a comforting bowl filled with vibrant flavors and textures that everyone will love. Whether you’re cooking for yourself or feeding a family, this soup offers warmth and wellness in every spoonful.

Don’t forget to bookmark this recipe and explore other vegetarian delights like Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or the Best Vegetarian Recipes No Dairy for Delicious Meals.

Happy cooking and enjoy your delicious, homemade vegetable tortellini soup!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetable Tortellini Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A comforting and hearty soup featuring cheese tortellini and a medley of fresh vegetables. Perfect for a quick and nutritious meal.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 small onion, diced”, “2 cloves garlic, minced”, “3 carrots, sliced”, “2 celery stalks, sliced”, “1 zucchini, diced”, “6 cups vegetable broth”, “1 (9-ounce) package cheese tortellini”, “1 (14.5-ounce) can diced tomatoes, undrained”, “1 teaspoon dried basil”, “1 teaspoon dried oregano”, “Salt and pepper to taste”, “2 cups fresh spinach”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in carrots, celery, and zucchini; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and diced tomatoes.”}, {“@type”: “HowToStep”, “text”: “Add basil, oregano, salt, and pepper; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Add tortellini and cook according to package instructions, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in fresh spinach and cook until wilted.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning and serve hot.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “10 g”, “fatContent”: “7 g”, “carbohydrateContent”: “35 g”}}