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.

5 from 1 vote

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Course: Main Course, Side Dish, Soup

Cuisine: Italian

Keyword: creamy tortellini soup, tortellini soup recipe, vegetarian tortellini soup

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: -6

Calories: 750kcal

Author: Lyn Croyle

Equipment

Dutch oven

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