Easy Vegetable Tortellini Soup

Cold evenings at our house always call for a bowl of homemade soup. There’s something so comforting about watching a pot simmer on the stove while the kitchen fills with familiar aromas. I’ve tried countless soup recipes over the years, but this vegetable tortellini soup has become a regular in our weekly rotation.

I love how this soup comes together with simple ingredients I usually have on hand. The combination of cheese-filled pasta and vegetables makes it filling enough for dinner, but not so heavy that you feel weighed down. Plus, it’s one of those forgiving recipes where you can swap vegetables based on what’s in your fridge – perfect for busy weeknights when you’re working with what you’ve got.

My kids, who typically push vegetables around their plates, actually ask for second helpings of this soup. Maybe it’s because the tortellini makes it feel more like pasta than soup, or maybe it’s just that good. Either way, when everyone at the table is happy, I consider that a win.

What Kind of Tortellini Should I Use?

For this soup, you’ll want to use fresh cheese tortellini from the refrigerated section of your grocery store, though frozen tortellini will work in a pinch. Most stores carry several varieties of cheese fillings – classic ricotta, four-cheese, or even spinach and cheese are all great options for this recipe. While dried tortellini is available, fresh or frozen varieties tend to have a better texture and more authentic taste in soup. Just keep in mind that fresh tortellini cooks much faster than dried (usually about 3-4 minutes), so you’ll want to add it near the end of your cooking time to prevent it from becoming mushy.

Options for Substitutions

This cozy soup recipe is super adaptable and allows for many ingredient swaps:

• Tortellini: While cheese tortellini gives this soup its character, you can use other filled pasta like ravioli, or even regular pasta shapes like small shells or orecchiette. Just adjust cooking time according to package instructions.
• White wine: No wine on hand? Simply replace it with extra stock and add a splash of white wine vinegar or lemon juice for that hint of acidity.
• Heavy cream: For a lighter version, use half-and-half or whole milk. You can also use coconut milk for a dairy-free option, though it will add a slight coconut flavor.
• Kale: Feel free to swap kale with spinach, Swiss chard, or even escarole. If using spinach, add it right at the end as it wilts much faster than kale.
• Mushrooms: Any mushroom variety works here – button, cremini, or shiitake. You can even skip them if you’re not a mushroom fan and add extra carrots or celery instead.
• Parmesan cheese: Romano or Pecorino make good substitutes. For a dairy-free version, nutritional yeast can add a similar savory flavor – start with 2 tablespoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tortellini soup is overcooking the pasta, which can turn your tortellini mushy and cause them to fall apart – add them to the soup only in the last 5-7 minutes of cooking, or according to the package instructions.

Another common error is rushing the vegetable base; take your time to properly sauté the onions, carrots, celery, and mushrooms until they’re softened and starting to caramelize (about 10-12 minutes), as this builds a rich foundation of flavor.

Adding the cream too early or letting the soup boil after adding it can cause curdling, so stir it in at the very end and keep the heat low.

For the best results, add the kale just a few minutes before serving so it stays bright green and maintains a slight bite, and remember to taste and adjust the seasoning before serving since the amount of salt needed can vary depending on your stock choice.

What to Serve With Tortellini Soup?

This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A warm, crusty baguette or some garlic knots are perfect for soaking up the rich broth – I always keep some bread nearby when I make this soup. For a fresh contrast to the warm, cozy soup, try a simple side salad with mixed greens and a light vinaigrette dressing. If you’re feeding a hungry crowd, you might want to add some Italian-style meatballs on the side, which can be dunked into the soup or enjoyed separately.

Storage Instructions

Keep: This cozy tortellini soup will stay good in the fridge for 3-4 days when kept in an airtight container. Just keep in mind that the tortellini might absorb more broth as it sits, making the soup thicker over time. If you’re planning to make it ahead, you might want to cook the tortellini separately and add it to each portion when serving.

Freeze: If you want to freeze this soup, I recommend doing it without the tortellini and cream. Store the base soup in freezer-safe containers for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, then add fresh tortellini and cream while reheating.

Reheat: Warm up your soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s gotten too thick, just add a splash of broth or water to reach your desired consistency. You can also heat individual portions in the microwave in 1-minute intervals, stirring between each.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 70-85 g
• Fat: 100-120 g
• Carbohydrates: 250-280 g

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium sweet onion, chopped
• 4 medium-size carrots, chopped
• 12 oz chopped mushrooms
• 4 stalks of celery, chopped
• 4 minced garlic cloves
• 1 teaspoon paprika
• 1 tablespoon italian seasoning mix
• Salt and pepper as desired
• 2 tablespoons tomato paste
• 1/2 cup white wine
• 7 cups low-sodium vegetable or chicken stock
• 1.5 pounds cheese tortellini
• 1/2 cup parmesan cheese, grated
• 1/2 cup heavy cream
• 3 handfuls of chopped kale

Step 1: Sauté the Vegetables

In a large pot, heat your oil on high until it’s hot.

Add in the carrots and onion, sautéing them for about 3 minutes.

Then, add the mushrooms and celery, mixing everything together and continue to sauté for another few minutes.

Stir in the garlic, cooking for an additional 30 seconds until fragrant.

Step 2: Season and Incorporate Tomato Paste

Stir in the paprika, Italian herb seasonings, and salt and pepper to taste.

Add the tomato paste, ensuring all the vegetables are evenly coated with the seasoning mixture.

This forms the base flavor of your dish.

Step 3: Add Wine and Broth, Then Simmer

Pour in the wine and broth, bringing the mixture to a boil.

Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 20 minutes or until the carrots are tender.

This allows the flavors to meld and the vegetables to soften.

Step 4: Cook the Tortellini with Parmesan

Add the tortellini and grated parmesan to the pot.

Bring the mixture back to a boil and cook for 5 minutes.

The tortellini should become tender and the cheese will add richness to the broth.

Step 5: Final Touches with Cream and Kale

Gently stir in the heavy cream and kale, allowing the cream to integrate into the broth and the kale to slightly wilt.

Be cautious not to overmix to maintain the tender texture of the tortellini.

Step 6: Serve and Garnish

Serve the dish hot, with the option to top it with freshly grated parmesan and a light drizzle of olive oil for extra flavor.

Enjoy this hearty and flavorful meal!