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!
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
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 reminds me of minestrone soup at olive garden, which I love lol! I need to try this next!
Tortellini is totally one of my guilty pleasures! Love how simple this soup is too 🙂
LOL Liz there’s nothing guilty about some cheesy pasta goodness! 🙂
You seriously make the best comfort foods; I bet we could find gluten free tortellini and make this. We just had soup last night which was so quick and so easy. My mom made it in the Instant Pot she got for Christmas. That is seriously life changing.. Have you heard of it?
Hey Emily! You could totally sub regular pasta if you can’t find or make GF tortellini! I don’t have an Intsa Pot but it has been all the rage this year! I am someone who resists change, lol! I am so in love with my slow cooker I’m afraid I wouldn’t fully embrace an insta pot! 😉
This looks delicious! I love all the flavors, textures, and nutrition you have packed in there!
Thank you Sarah!
How bright and colorful! And in only 30 minutes this soup recipe is a keeper 🙂
YES! I love all the veggies!
Yeah, 30 minutes is about all I have too most nights for dinner! This soup will be a great addition to the quick dinner rotation!
I know right?! Where does the time go in a day?!
So colorful and fun! I’m way more likely to make a recipe if it’s pretty, ha ha.
We all eat with our eyes right?! 😉
I am such a sucker for tortellini! So versatile! I love your version of this too! So different than what I normally do so it will be nice to mix it up.
Thank you Julie!! I always know a cheesy pasta will be a hit with my family! 😉
This soup sounds amazing!! Totally comforting but healthy and fresh at the same time is definitely my kind of dinner. My favourite quick and easy dinner go-tos are always clean-out-the-fridge pasta or a veggie stir fry.
Stir fry is absolutely one of my favorite go-to quick meals too!
That soup looks divine! I’m still on the hunt for dairy-free tortellini, but will have to make my own to enjoy this for now! One of my favorite quick meals is a simple healthy sausage skillet – http://www.godairyfree.org/recipes/italian-rice-skillet
You absolutely can substitute a regular pasta sans dairy for the tortellini! 🙂 I love using sausage for quick weeknight meals too!