Easy Tortellini Soup Recipe (30 Minutes)
Posted Mar 22, 2020, Updated Mar 03, 2023
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This Easy Tortellini Soup Recipe is a healthy & delicious 30 minute meal, perfect for busy weeknights! This vegetarian tortellini soup is loaded with vegetables and protein and makes a large batch to feed a crowd!
If you are in a season of life where quick and easy dinners are a must, then this 30 Minute Easy Tortellini Soup is a recipe you will love (along with this lemon tortellini sauce, spinach tortellini and easy vegetable soup)!
It’s loaded with veggies, easy to make, and is loved by adults and kids alike. Plus, it’s vegetarian, which I love because it’s hard to find a meal that is both satisfying and meatless to feed my family. Serve it with a side of this homemade french bread or easy no knead bread for a delicious meal!
You can add sausage, ground turkey or some other form of meat if you’d like, but this soup really doesn’t need it! The cheesy tortellini along with the fiber & protein-rich beans make this 30 Minute Tortellini Vegetable Soup recipe healthy and filling! It’s super versatile too! You can use any veggies or beans that your heart desires and get amazing results!
Easy Tortellini Soup Recipe: Ingredients & Substitutions
This soup is super versatile and I’m almost positive there is no way it could be ruined {unless you add too much salt}! Here are a few possible substitutions:
- Tortellini: I think that fresh tortellini works the best in this soup! I buy the large, double packages from Costco and use half of one container (about 12 oz) in this recipe. I freeze the rest in 12 oz portions to use later! If you can’t eat dairy you can substitute tortellini for any kind of pasta you like. Please note the cooking method above if you choose to use dried pasta!
- Vegetable broth: Chicken broth can be used in place of vegetable broth, but then this will not be a vegetarian tortellini soup!
- Veggies and beans: Feel free to substitute your favorite beans and veggies! Really the sky’s the limit with what you can toss in this soup!
- Minced Garlic and onions: If you have picky eaters who wouldn’t love the strong flavors of onion and garlic, you can replace these ingredients with 1/2 tsp garlic powder and 1/2 tsp onion powder.
How do you 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!
Sauté the Vegetables
Preparing this tortellini soup recipe is SO simple. Sauté 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!
Add broth & seasonings.
Next, add broth & seasonings and bring to a boil. Make sure to stir the broth so everything is evenly distributed.
Add tortellini and finish cooking
Please note, 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 an awesome, well-balanced meal ready on the stovetop in under 30 minutes! You really can’t beat that! Serve it with a side of pretzel bread, homemade dinner rolls, homemade biscuits or whole wheat focaccia bread and everyone in your family will be begging for more! Also sprinkle a touch of parmesan cheese for an extra special flavor!
How to store tortellini soup:
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
To reheat:
Simply warm the soup in the microwave or on the stovetop!
FAQs about Tortellini Soup
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 (30 Minutes)
Ingredients
- 1 TBS olive oil
- ½ cup onion, diced
- 1 tsp minced garlic
- 1 green pepper diced
- 1 red pepper diced
- 3 carrots about 1 cup, diced
- 2 TBS Italian seasoning
- 4 cups 1 quart vegetable broth
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can diced tomatoes
- ½ cup peas
- ½ cup corn
- 12 oz fresh or frozen tortellini*
- garlic 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
Ingredient Substitutions
This soup is very versatile, here are a few possible substitutions:- Tortellini: I think that fresh tortellini works the best in this soup! I buy the large, double packages from Costco and use half of one container (about 12 oz) in this recipe. I freeze the rest in 12 oz portions to use later! If you can’t eat dairy you can substitute tortellini for any kind of pasta you like. Please note the cooking method above if you choose to use dried pasta!
- Vegetable broth: Chicken broth can be used in place of vegetable broth, but then this will not be a vegetarian tortellini soup!
- Veggies and beans: Feel free to substitute your favorite beans and veggies! Really the sky’s the limit with what you can toss in this soup!
- Minced Garlic and onions: If you have picky eaters who wouldn’t love the strong flavors of onion and garlic, you can replace these ingredients with 1/2 tsp garlic powder and 1/2 tsp onion powder.
How to store tortellini soup:
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.To 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.
If you love this recipe, try these:
- A bowl of this hearty vegetable soup is comforting and nutritious.
- Skip the can and make this homemade tomato soup – it’s the BEST!
- My son calls this Sausage Kale Soup “the soup that looks gross but tastes really, really good!” Although I think it looks great! haha!
- This Chicken Pot Pie Soup is made in the slow cooker and a go-to for me on chilly, busy days.
- We adore this butternut squash soup – it’s seriously the best!
- These homemade croutons or cornbread croutons are great additions to any soup!
- This Chicken and Rice soup is easy and delicious! Or try our famous chicken noodle soup!
- Try any one of our chili recipes: chicken chili, turkey chili and beef chili!
The photos in this post were taken by the talented Jamie from Dishing Out Health!
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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!