Veggie Tortellini Soup is a delicious and comforting dish that’s perfect for any season. This recipe blends tender cheese tortellini with a variety of colorful vegetables, creating a hearty and nutritious meal that warms the soul. Packed with flavor and vibrant ingredients, it’s an easy way to enjoy a bowl full of health.

Why You’ll Love This Veggie Tortellini Soup

This Veggie Tortellini Soup shines with its hearty blend of flavors and textures. The combination of fresh vegetables and cheesy pasta offers a satisfying bite and a burst of color. It’s an excellent option for busy weeknights or cozy weekends, and you can make it in just one pot, minimizing cleanup time.

Veggie Tortellini Soup

A delicious and comforting dish blending tender cheese tortellini with colorful vegetables, creating a hearty and nutritious meal.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Soup

Cuisine Italian

Servings 4 servings

Calories 320 kcal

Ingredients

Vegetable Base

1 tablespoon olive oil For sautéing vegetables
1 large onion, diced Adds sweetness and flavor
2 cloves garlic, minced For a fragrant base
2 medium carrots, sliced Adds color and sweetness
2 stalks celery, sliced For crunch and flavor
8 cups vegetable broth Base of the soup
1 can (14.5 oz) diced tomatoes, undrained Adds acidity and flavor

Seasonings

1 teaspoon dried basil For flavor
1 teaspoon dried oregano For flavor
1/2 teaspoon crushed red pepper flakes (optional) For heat
Salt and black pepper to taste To season

Final Ingredients

2 cups fresh spinach leaves For freshness
1 package (9 oz) cheese tortellini (fresh or frozen) Main carbohydrate component
1 tablespoon fresh parsley, chopped For garnish
Grated Parmesan cheese for serving (optional) For added richness

Instructions

Preparation

Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add sliced carrots, celery, and chopped red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally until the vegetables start to soften.

Cooking

Pour in the vegetable broth and diced tomatoes with their juice.
Stir in the dried basil, dried oregano, and crushed red pepper flakes (if using).
Season the soup with salt and black pepper to taste.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld.
Add the fresh spinach leaves to the soup and cook until they wilt, about 2-3 minutes.
Add the cheese tortellini and cook according to the package instructions until tender, typically around 5-7 minutes.
Stir in the fresh parsley just before serving.
Ladle the soup into bowls, sprinkle with grated Parmesan cheese if desired, and serve hot.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stove.

Keyword comfort food, healthy, Tortellini, vegetarian, Veggie Soup

Additionally, this soup is easy to customize. You can swap in your favorite veggies or add a protein for an extra heartiness, making it versatile for your family’s tastes.

How to Make Veggie Tortellini Soup

Ingredients:

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 red bell pepper, chopped
8 cups vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
2 cups fresh spinach leaves
1 package (9 oz) cheese tortellini (fresh or frozen)
1 tablespoon fresh parsley, chopped
Grated Parmesan cheese for serving (optional)

Step-by-Step Instructions:

Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sliced carrots, celery, and chopped red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally until the vegetables start to soften.
Pour in the vegetable broth and diced tomatoes with their juice.
Stir in the dried basil, dried oregano, and crushed red pepper flakes (if using).
Season the soup with salt and black pepper to taste.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld.
Add the fresh spinach leaves to the soup and cook until they wilt, about 2-3 minutes.
Add the cheese tortellini and cook according to the package instructions until tender, typically around 5-7 minutes.
Stir in the fresh parsley just before serving.
Ladle the soup into bowls, sprinkle with grated Parmesan cheese if desired, and serve hot.

How to Serve Veggie Tortellini Soup

Serving Veggie Tortellini Soup can be as simple or elaborate as you’d like. Serve it hot in deep bowls and offer grated Parmesan cheese on the side for a cheesy finish. Accompany the soup with crusty bread or a fresh salad for a complete meal. For an extra touch, you can drizzle some olive oil or add a sprinkle of red pepper flakes for those who enjoy a bit of heat.

How to Store Veggie Tortellini Soup

Store any leftover Veggie Tortellini Soup in an airtight container in the refrigerator. It will keep well for up to 3-4 days. If you want to keep it longer, consider freezing the soup for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm it gently on the stove, adding a bit of broth or water if it has thickened too much.

Tips to Make Veggie Tortellini Soup Perfect

For added flavor, sauté the vegetables for a little longer before adding the broth.
Don’t overcook the tortellini; follow the package instructions closely for the best texture.
Consider adding a splash of lemon juice right before serving for a refreshing zing.
Customize with your favorite vegetables or protein substitutions to suit your taste preferences.

Flavor Variations

There are countless ways to change the flavor profile of Veggie Tortellini Soup. Here are some ideas:

Protein Boost: Add shredded chicken or turkey bacon for a heartier meal.
Spicy Kick: Incorporate more crushed red pepper flakes or diced jalapeños for extra heat.
Asian Twist: Replace vegetable broth with chicken broth and add soy sauce, ginger, and bok choy for an Asian-inspired version.
Herb Infusion: Experiment with fresh herbs like thyme, rosemary, or dill for different aromatic flavors.

Pro Tips for Success

Use fresh ingredients for the best flavor. Fresh vegetables will enhance the taste and texture of the soup.
If using frozen tortellini, make sure to adjust cooking times slightly for tenderness.
Taste before serving! Adjust seasoning with salt, pepper, or herbs to suit your palate.
If you prefer a creamier soup, stir in a splash of heavy cream or plant-based cream just before serving.

FAQs About Veggie Tortellini Soup

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables to make the soup quicker and easier. Just add them directly to the pot and cook until tender. This works well with peas or mixed vegetable blends.

How do I make this soup vegan?

To make Veggie Tortellini Soup vegan, ensure you use vegan tortellini and skip the Parmesan cheese. The soup will still have delicious flavor from the vegetables and broth.

Can I add beans for extra protein?

Absolutely! Adding canned beans like chickpeas or white beans can increase protein and fiber in the soup. Just rinse them well and add them during the last few minutes of cooking to heat through.

Final Thoughts

Veggie Tortellini Soup is an easy, hearty dish perfect for any occasion. With its blend of fresh ingredients and comforting flavors, it’s sure to become a family favorite. Whether you serve it on a chilly evening or for a quick lunch, this soup is satisfying and nourishing. So gather the ingredients and make this delightful soup that everyone will love!