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Creamy Vegetarian Tortellini Soup

This one pot Vegetarian Tortellini Soup will make your tastebuds sing! Pick up a bag of store-bought cheese tortellini pasta, chop up some fresh veggies, and load up the broth with lots of flavor and texture. In less than an hour, you’ll have a cozy, comforting dinner ready to go.

A pot of vegetarian tortellini soup on the table with a wooden spoon lifting up a bit of soup.

There’s nothing better than a piping hot bowl of vegetarian creamy tortellini soup at the end of a long day. Plus, this is a great way to use up any leftover veggies you have in the fridge. A bag of fresh cheese tortellini pasta gives the soup even more deliciousness! 

If you like easy vegetarian soups, be sure to try my Dairy-Free Potato Soup, Vegetarian Red Lentil Soup, and Navy Bean Soup with Kale.

Why This Recipe Rocks!


  • Versatile and Customizable: This is one soup I can’t get enough of because it’s easy to customize what ingredients you put in it. You can use any veggies or type of tortellini pasta. Cut the veggies small and picky eaters won’t even notice them! 
  • Easy to Make: This vegetable tortellini soup is a great meal to make when you’re hungry but don’t feel like cooking. With the pre-bought pasta, it comes together so quickly and easily on the stovetop!
  • Fast Cleanup: I love one pot soup recipes like this tortellini and kale soup because there are hardly any dishes to do afterward.

Ingredients + Substitutions

Ingredients to make cheese tortellini soup on the table with text labels.
  • Olive Oil: You will use olive oil or any neutral oil to saute the veggies.
  • Onion, Carrots, and Celery: Mirepoix diced vegetables make the best flavorful base for this tortellini vegetable soup.
  • Garlic: Using minced garlic infuses the flavor into the veggie tortellini soup and is so good! 
  • Flour: Tossing a little bit of flour onto the veggies helps thicken the soup.
  • Vegetable Broth: I use homemade veggie broth for this tortellini soup recipe but store-bought broth would also work. You can use regular or low-sodium broth. 
  • Italian Seasoning: The blend of oregano, basil, parsley, and thyme gives this one pot tortellini soup a mild, slightly sweet, earthy flavor.
  • Cheese Tortellini: Simple cheese tortellini works so well in this soup! You could also use vegetable tortellini, ravioli, or gnocchi if you want. I highly recommend using fresh pasta, not frozen, as it has the best texture and flavor.
  • Heavy Cream: You’ll be adding heavy cream towards the end of the cooking time. You could also substitute half and half but I prefer the richness and creaminess from heavy cream.
  • Kale: The kale gets added at the end and only needs a few minutes to wilt. You could also use spinach if you wanted.

Check the recipe card below for the full ingredient list and quantities of each one.

How to Make Vegetarian Tortellini Soup

Dice up your veggies and you’ll be ready to cook this yummy cheese tortellini soup! Trust me, the whole house is going to smell so good and you will be ready to sit down and devour a bowl as soon as it’s ready. 

Vegetables and garlic in a Dutch oven to cook.

Step 1: Saute the Vegetables. Heat the olive oil over medium heat. Throw in the diced onion, carrots, and celery and let them cook until they're soft, around 5-7 minutes. Stir in the minced garlic and let it cook for 30 seconds. By this time, your kitchen is going to smell amazing!

Flour sprinkled over the cooked vegetables in the dutch oven.

Step 2: Sprinkle in the Flour. Stir the flour in so that it coats the veggies. Cook for a few minutes longer so that there's no raw flour left.

Broth and seasonings added to the pot of soup.

Step 3: Add the Broth and Seasoning. Gradually pour in the vegetable broth while stirring and add the Italian seasoning. Bring the soup to a boil.

Cheese tortellini added to the pot to cook.

Step 4: Add the Tortellini. Add in the pasta and reduce the heat to simmer. Cook according to the pasta package instructions (3-5 minutes) until it's tender.

Kale added to the pot of tortellini soup.

Step 5: Wilt the Kale. Simmer the soup for another 2-3 minutes so that the kale wilts. 

Heavy cream added to the pot of soup.

Step 6: Add the Cream. Stir in the heavy cream and season with salt and pepper to taste. Garnish with fresh parsley. Serve and enjoy.

Handy Tip: Make Ahead

Want to make this recipe for tortellini soup ahead of time? Wait to add the tortellini or cream (so just do steps 1-3 on the cheese tortellini soup recipe and wait to do the rest). Adding the fresh pasta and cream when you’re about to serve it will give the best flavor and texture and will keep the pasta from soaking up too much liquid.

Alternate Cooking Methods

You can also make this vegetarian tortellini soup recipe in the Instant Pot or a Crock Pot. 

  • Instant Pot: Use the sauté mode to heat the olive oil and cook the onion, carrots, and celery for 5 minutes. Stir in the garlic, cook for 30 seconds, then mix in the flour and stir for 1 minute. Add the broth and seasonings, seal the lid, and pressure cook on high for 3 minutes with a quick release. Stir in the tortellini, heavy cream, and kale, then use sauté mode for 3-5 minutes until the tortellini is tender. Season and serve.
  • Slow Cooker: Add the onion, carrots, celery, garlic, broth, and seasonings to your slow cooker, stirring to combine. You will not be using the flour in this method. Cover and cook on low for 6-7 hours or high for 3-4 hours until the veggies are tender. Stir in the tortellini and cook for 20-30 minutes on high. Mix one tablespoon of cornstarch with the heavy cream. Add the mixture and kale to the slow cooker, let it warm through completely, and thicken. When the soup is ready, season and serve it up.

Dietary Modifications & Variations

  • Add Beans: White beans like Great Northern, cannellini, or navy beans would make a great addition to this easy tortellini soup recipe to give it more protein and fiber.
  • Dairy-Free: For a dairy-free version of this soup, substitute full-fat canned coconut milk or cashew cream for the heavy cream. Then look for a dairy-free tortellini and use vegan cheese or nutritional yeast for the garnish.
  • Gluten-Free: To make this recipe gluten-free, look for a gluten-free tortellini and use gluten-free flour (or leave it out).
  • Meat Lover’s Version: Don’t need the soup to be vegetarian? Add some Italian-style chicken sausage or pork sausage for even more flavor.
Two bowls of creamy tortellini soup with the pot in the corner.

Soup-er Toppings & Serving Suggestions

I love one pot vegetable tortellini soup as an easy weeknight dinner or relaxed weekend meal with friends. Pasta soups are a filling meal all on their own but of course you can add other sides to make an even more well-rounded meal. Here are some ideas for how to serve it.

  • Garnish the soup with freshly chopped parsley or basil and parmesan cheese. 
  • Extra hungry? Have a piping hot bowl of soup along with goat cheese balls. They’re creamy, crispy, and so scrumptious! 
  • Make a batch of pumpkin cornbread muffins to go with the soup. Serve them with butter and a honey drizzle. They could even be dessert if you wanted!
  • Have a bowl of easy vegetarian tortellini soup with a prosciutto sandwich and a fresh green salad or bowl of fruit. Yum!

Storage Tips

  • Storing: Let the soup cool completely before refrigerating it in an airtight container. Consume it within 3-4 days.  
  • Reheating: When reheating, do so gently over low heat to prevent the cream from separating.
  • Freezing: Do not freeze, as cream and tortellini won't maintain a good texture after thawing.

Expert Tips

  • Use Fresh Tortellini: For the best texture, use freshly made tortellini pasta for this soup. Dried tortellini will alter the balance and texture of the soup and frozen pasta usually ends up too mushy.
  • Evenly Cut Veggies: Chop the kale into bite-sized pieces and make sure the onion, carrot, and celery pieces are evenly sized so they cook evenly.
  • Watch the Heat: To prevent curdling, don't boil the soup after the cream is added.
  • For a Complete Meal: Serve with crusty bread or other side dishes.

Recipe FAQs

Do I cook the pasta separately before adding it to the soup?

No, the pasta will get added directly to the soup and cook in there with all of the other ingredients. Just be careful not to let it overcook. 

How long does it take to cook tortellini pasta?

Tortellini tends to cook in as little as 2-11 minutes. Check the package to see exactly how long to cook yours for.

Can you use frozen tortellini in this recipe or should it be freshly packaged pasta?

I prefer fresh pasta for this recipe but frozen will work in a pinch. I do find it often cooks up with a different texture.

A bowl of vegetable tortellini soup on the table with a spoonful held up above it.

More Soup Recipes with Pasta

Did you try this soup recipe? Please leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating if you loved it and your comments below! For more recipes, you can follow along on Facebook, Instagram, and Pinterest!

A pot of creamy vegetarian tortellini soup on a wooden table.

Creamy Vegetarian Tortellini Soup

Vegetarian Tortellini Soup is made with fresh vegetables like carrot, onion, celery, Italian spices, and creamy cheese tortellini. It’s a tasty and satisfying meal that the whole family will love.
Print Pin Rate
Course: Main Course, Side Dish, Soup
Cuisine: Italian
Keyword: creamy tortellini soup, tortellini soup recipe, vegetarian tortellini soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 -6
Calories: 750kcal
Author: Lyn Croyle

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots diced or sliced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • 6 cups vegetable broth
  • 2 teaspoons Italian seasonings
  • 1 19-ounce package cheese tortellini
  • 1 cup heavy cream
  • 2 cups kale leaves chopped
  • salt and pepper to taste
  • fresh parsley optional for garnish

Instructions

  • In a large pot, heat oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
  • Stir in minced garlic and cook for 30 seconds until fragrant.
  • Sprinkle flour over vegetables and stir to coat. Cook for 1-2 minutes to remove raw flour taste.
  • Gradually pour in vegetable broth while stirring and add Italian seasonings. Bring mixture to a boil.
  • Add tortellini and reduce heat to simmer. Cook according to package instructions (3-5 minutes) until tender.
  • Stir in heavy cream and kale. Simmer for 2-3 minutes to heat through and wilt kale leaves. Season with salt and pepper to taste.
  • Ladle soup into bowls. Garnish with fresh parsley if desired.

Recipe Tips

  • You can customize this soup with ingredients you love! Kale and spinach both work well. Gnocchi and ravioli can also be used if you don't have tortellini. White beans also make a great addition!
  • Don't overcook the tortellini. Follow the package instructions so it doesn't become mushy. 
  • Add the heavy cream at the end, while it's simmering so it won't curdle. If you add the cream while it's boiling, it can split.
  • Refrigerate leftovers for 3-4 days. This soup is not ideal for freezing since the pasta can become too soft after thawing.

Nutrition

Calories: 750kcal | Carbohydrates: 75g | Protein: 24g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 118mg | Sodium: 2055mg | Potassium: 309mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7877IU | Vitamin C: 15mg | Calcium: 302mg | Iron: 4mg
Pin for pinterest graphic with image of tortellini soup and text on top.

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