Easy Tortellini Soup Recipe (30 Minutes)

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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!

overhead view of a bowl of tortellini soup garnished with parsley and parmesan cheese

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!

a bowl of tortellini soup with a spoon in it

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:

overhead view of the ingredients in this tortellini soup recipe
  • 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. 
overhead view of a bowl of tortellini soup garnished with parsley and parmesan cheese

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!

two overhead photos showing how to make tortellini soup - sautéing the vegetables

Add broth & seasonings. 

Next, add broth & seasonings and bring to a boil. Make sure to stir the broth so everything is evenly distributed.

two overhead photos showing how to make tortellini soup - adding beans, tomatoes, and spices

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.

overhead photo showing how to make tortellini soup adding tortellini

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! 

tortellini soup in a pot with a wooden spoon

FAQs about Tortellini Soup

Here are my answers to some commonly asked questions about this tortellini soup recipe! 

Do you cook tortellini before adding to soup?

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.

How long does tortellini soup last?

This tortellini soup lasts for up to 5 days in the refrigerator, or 2 months in the freezer! 

Does tortellini soup freeze well?

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! 

overhead view of a bowl of tortellini soup garnished with parsley and parmesan cheese with two other bowls near it

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Easy Tortellini Soup Recipe (30 Minutes)

Laura
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!
5 from 6 votes
Course Main Course, Soup
Cuisine American, Italian
Servings 8 Servings
Calories 141
Prep Time10 minutes
Cook Time20 minutes
Total Time30 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

Serving: 1cup | Calories: 141kcal | Carbohydrates: 21.6g | Protein: 3.4g | Fat: 4g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.3g | Cholesterol: 13mg | Sodium: 792mg | Potassium: 290mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3690IU | Vitamin C: 75mg | Calcium: 61mg | Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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The photos in this post were taken by the talented Jamie from Dishing Out Health!

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Recipe Rating




23 Comments

  1. 5 stars
    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?

    1. 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! 😉

  2. 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!

  3. 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.

  4. 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.

    1. You absolutely can substitute a regular pasta sans dairy for the tortellini! 🙂 I love using sausage for quick weeknight meals too!