Vegetable Tortellini Soup

Vegetable Tortellini Soup is a comforting bowl filled with tender cheese tortellini, colorful fresh vegetables, and a light, flavorful broth. It’s the kind of soup that feels both cozy and…

By Madison • September 19, 2025 • Reading time: 6 min

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Vegetable Tortellini Soup is a comforting bowl filled with tender cheese tortellini, colorful fresh vegetables, and a light, flavorful broth. It’s the kind of soup that feels both cozy and fresh, perfect for any day when you want something warm but not too heavy. The mix of vegetables adds a nice crunch while the tortellini brings a soft, satisfying bite to every spoonful.

I love making this soup when I want a quick, healthy meal that doesn’t sacrifice flavor. One of my favorite tips is to toss in whatever veggies I have on hand—sometimes spinach, carrots, zucchini, or even tomatoes—this soup always turns out great. It’s great for using up little bits of veggies in the fridge, and the tortellini cooks so fast that everything comes together in no time.

When I serve Vegetable Tortellini Soup, I like to pair it with some crusty bread for dipping, which makes the meal feel extra cozy. It’s a crowd-pleaser in my house because it’s simple but still feels special. Whether you’re sitting down for a weeknight dinner or want a comforting lunch, this soup is a go-to for both flavor and easy prep.

How Can You Make Tortellini Soup Without Soggy Pasta?

Keeping the tortellini from getting mushy is key to a nice soup texture. Here are some tips to get it just right:

• Add tortellini near the end of cooking—only 3-5 minutes to cook fully.
• Keep the soup at a gentle simmer while cooking pasta. Boiling hard can break the pasta.
• Serve the soup immediately after tortellini are cooked; avoid letting it sit too long with the pasta inside.
• If making ahead, cook the tortellini separately, then add them right before serving.

These simple steps help keep your pasta tender but still firm, making every spoonful enjoyable.

Equipment You’ll Need

• Large soup pot – perfect for cooking all the vegetables and broth in one place with plenty of room.
• Cutting board and sharp knife – makes chopping vegetables quick and safe.
• Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
• Ladle – helps you serve the soup easily and with less mess.
• Measuring spoons and cups – to keep your seasonings and liquids just right.

Flavor Variations & Add-Ins

• Swap cheese tortellini for spinach or mushroom tortellini to mix up the flavor and texture.
• Add cooked Italian sausage or shredded chicken for extra protein and heartiness.
• Mix in chopped kale or Swiss chard instead of spinach for a stronger leafy green flavor.
• Throw in red pepper flakes or a pinch of smoked paprika to add a gentle spicy kick.

How to Make Vegetable Tortellini Soup

How Much Time Will You Need?

This soup takes about 10 minutes to prep and 20 minutes to cook, for a total of approximately 30 minutes. It’s a quick and satisfying meal you can enjoy any day of the week.

Step-by-Step Instructions:

1. Sauté the Vegetables:

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 to 4 minutes until it becomes clear and soft. Then, add the minced garlic and cook for another 30 seconds, until you can smell it.

2. Add Carrots and Zucchini:

Stir in the diced carrots and zucchini. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

3. Add Broth, Tomatoes, and Herbs:

Pour in the vegetable broth and the canned diced tomatoes with their juice. Stir in the dried basil, dried oregano, salt, and black pepper. Bring the soup to a boil, then lower the heat to a gentle simmer.

4. Simmer the Soup:

Let the soup simmer for about 10 minutes so the flavors come together and the vegetables become tender.

5. Cook the Tortellini and Spinach:

Add the cheese tortellini to the pot and cook according to the package instructions, usually about 3 to 5 minutes. When the tortellini float to the surface, they are ready. Toss in the chopped spinach and cook for 1 to 2 minutes more, just until the spinach wilts.

6. Taste and Serve:

Give the soup a taste and add more salt and pepper if needed. Ladle the soup into bowls and sprinkle with grated Parmesan cheese if you like. Serve while hot and enjoy!