Tortellini Soup Recipe
Posted Mar 22, 2020, Updated Apr 22, 2024
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This Tortellini Soup Recipes is easy to make in 30 minutes. It’s a delicious, nutritious, hearty soup loaded with veggies!
If you’re looking for a quick & easy, nutritious meal – you will love this tortellini soup recipe (along with this lemon tortellini sauce, spinach tortellini and easy vegetable soup).
It’s loaded with veggies, easy to make, hearty & healthy. We love serving it with a side of homemade bread – especially homemade french bread or easy no knead bread.
This tortellini soup is very versatile. You can also add sausage, ground beef/turkey, etc. if you’d like to increase the protein content of the soup. Or substitute your favorite vegetables or beans that to customize it to your tastes.
Tortellini Soup Recipe: Ingredients & Substitutions
- Tortellini: I suggest using fresh or frozen tortellini. If you choose dried tortellini, you will have to cook it separately then add it to the soup.
- Vegetable broth: Chicken broth is a great substitute.
- Veggies and beans: Use your favorite beans and vegetables.
- Minced Garlic and onions: You can substitute these ingredients with ½ tsp garlic powder and ½ tsp onion powder.
How to Make Tortellini Soup
As I said before, this tortellini soup recipe is so easy to make, but we’ll walk through the steps together to ensure your success.
Begin by sautéing the vegetables, onions and garlic in olive oil until they are soft. Since this recipe is ready in 30 minutes the vegetables need to be cooked before adding broth.
Next, add the broth & seasonings and bring to a boil. Make sure to stir the broth so everything is evenly distributed.
Then add the tortellini and boil until the pasta has finished cooking.
Note: type of Tortellini
This recipe calls for fresh or frozen tortellini. If you are using a dried variety of tortellini or pasta (shelf-stable) you must cook it separately, drain, and then add it to the soup fully cooked. If you try to cook dried pasta in this soup it will soak up all of the liquid and leave you with a pot of veggies & noodles without broth, very un-soup like.
Serve
This tortellini soup is a delicious, well-balanced meal ready on the stovetop in under 30 minutes! It tastes delicious served with a side of bread (especially no knead bread or french bread).
We like to garnish with extra parmesan cheese and some fresh herbs like basil or parsley.
Store or Freeze
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Reheat
Simply warm the soup in the microwave or on the stovetop!
Tortellini Soup Recipe FAQs
Here are my answers to some commonly asked questions about this tortellini soup recipe!
As stated above, if you are using dried tortellini (shelf-stable) then yes, you will need to cook the tortellini separately before adding it to the soup. If using a fresh or frozen variety, then you simply add it to the soup as it cooks.
This tortellini soup lasts for up to 5 days in the refrigerator, or 2 months in the freezer!
Yes! This healthy tortellini soup is a great freezer-friendly meal! Simply let it cool and store it in an airtight container in the freezer for up to 2 months!
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Easy Tortellini Soup Recipe
Ingredients
- 1 Tablespoon olive oil
- 1 cup onion (diced, about half of a medium onion)
- 1 teaspoon minced garlic
- 1 green bell pepper (diced)
- 1 red pepper (diced)
- 3 carrots (about 1 cup, diced)
- 2 Tablespoons Italian seasoning
- 4 cups vegetable broth (1 quart)
- 15 ounces kidney beans (drained and rinsed)
- 15 ounces diced tomatoes
- ½ cup peas
- ½ cup corn
- 12 ounces fresh or frozen tortellini*
- salt and pepper to taste
- Parmesan cheese for topping
Instructions
- Add olive oil, onions, garlic, green pepper, red pepper, and carrots to a large pot. Stir to coat veggies with olive oil.
- Sauté vegetables in olive oil over medium-high heat for 5-7 minutes or until soft, stirring occasionally.
- Add vegetable broth, diced tomatoes, peas, corn, and Italian seasoning to the pot, stir to combine.
- Turn heat to high and bring the mixture to a boil.
- Add tortellini and boil for 5 minutes or until tortellini is fully cooked.
- (NOTE: If using dried tortellini cook separately and add it in once it’s fully cooked or else it will absorb all the liquid).
- Reduce heat to a simmer.
- Taste and add salt and pepper to your liking!
- Serve warm with parmesan cheese!
Video
Notes
- Tortellini: I suggest using fresh or frozen tortellini. If you choose dried tortellini, you will have to cook it separately then add it to the soup.
- Vegetable broth: Chicken broth is a great substitute.
- Veggies and beans: Use your favorite beans and vegetables.
- Minced Garlic and onions: You can substitute these ingredients with ½ tsp garlic powder and ½ tsp onion powder.
Reheat
Simply warm the soup in the microwave or on the stovetop.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a fun twist on what is essentially the vegetable soup recipe. This is possibly the easiest soup in the history of the world to make and has good flavor. I did forget to chop up an onion so subbed onion powder. I feel like adding fresh onion is probably the way to go for more flavor. I used cheese filled tortellini but would be curious how other varieties impact the flavors next time.
Absolutely delicious! I doubled the recipe to share with my parents who are on total “lockdown.” They both loved it! I also baked your Dutch Oven No Knead Bread – great meal!
Thank you Stacy! I’m so glad you and your parents loved it!
This looks delicious. From your commentry I was wondering if you and your family are vegetarian?
Hey Eliza! We are not vegetarians. I could absolutely live without meat because I don’t love it, but my family enjoys it. So we do a balance of meatless meals and meals containing meat!