If there’s one soup that perfectly captures the essence of comfort food while still being loaded with nutritious vegetables, it’s this Veggie Packed Tortellini Soup. Imagine tender cheese-filled tortellini swimming in a rich, savory tomato broth alongside a rainbow of vegetables – it’s pure magic in a bowl!
This soup has become an absolute staple in my kitchen, and for good reason. It’s the kind of meal that makes everyone at the table happy – kids love the pillowy tortellini, adults appreciate the robust flavors, and health-conscious eaters can feel good about all those hidden veggies.
Whether you’re meal prepping for a busy week, feeding a hungry family, or simply craving something warm and satisfying, this Veggie Packed Tortellini Soup delivers on every level. It’s restaurant-quality delicious but completely achievable in your home kitchen!
Why You’ll Love This Tortellini Soup
🍝 Ultimate Comfort Food
There’s something undeniably comforting about cheese-filled pasta in a warm, flavorful broth. It’s like a hug in a bowl!
🥬 Secretly Healthy
Packed with vegetables that blend beautifully into the soup. Even picky eaters won’t notice (or mind) all the nutritious goodness.
⚡ Quick Weeknight Dinner
Ready in under 45 minutes from start to finish. Perfect for busy nights when you want something homemade without the hassle.
🎨 Versatile Recipe
Easily customizable based on what vegetables you have on hand. Clean out your fridge and create something delicious!
👨👩👧👦 Family Favorite
Kid-approved and adult-loved. This soup brings everyone together around the dinner table.
🥄 One Pot Simplicity
Minimal cleanup means more time enjoying your meal and less time scrubbing dishes.
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced small
- 2 celery stalks, diced small
- 1 medium zucchini, diced
- 1 medium yellow squash, diced (optional)
- 1 red bell pepper, diced
- 8 oz cremini mushrooms, sliced (optional)
For the Broth:
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- 1 can (14.5 oz) crushed tomatoes
- 2 tablespoons tomato paste
- ½ cup dry white wine (optional – can substitute with broth)
The Star Ingredient:
- 20 oz package refrigerated cheese tortellini (or frozen)
Greens:
- 4-5 cups fresh baby spinach (or kale, chopped)
- ½ cup fresh basil leaves, torn or chiffonade
Seasonings:
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 bay leaf
- 1 teaspoon sugar (to balance acidity)
For Finishing:
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh lemon juice (optional, brightens flavors)
- Fresh parsley, chopped for garnish
Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot (6-8 quart capacity)
- Sharp knife and large cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Cheese grater (for fresh Parmesan)
Step-by-Step Instructions
Step 1: Prep All Your Vegetables
Before turning on the stove, prepare all your vegetables. Having everything ready (mise en place) makes cooking seamless and enjoyable.
Prep list:
- Finely dice the onion
- Mince the garlic
- Peel and dice carrots into small ¼-inch pieces
- Dice celery into similar-sized pieces
- Dice zucchini and yellow squash into ½-inch cubes
- Dice the red bell pepper
- Slice mushrooms (if using)
- Wash and dry spinach
- Tear or slice fresh basil
Pro Tip: Cutting vegetables into similar sizes ensures even cooking. Smaller pieces cook faster and create a more cohesive texture in the soup.
Step 2: Build the Flavor Base (Soffrito)
Heat olive oil and butter together in a large Dutch oven or soup pot over medium-high heat until the butter is melted and foamy.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. The edges should just begin to turn golden.
Add the carrots and celery. Cook for another 3-4 minutes, stirring occasionally, until they begin to soften.
Add the minced garlic and cook for 30-60 seconds, until incredibly fragrant. Stir constantly to prevent burning.
Why this matters: This trio of onion, carrot, and celery (known as “soffrito” in Italian cooking or “mirepoix” in French) creates the aromatic foundation for the entire soup. Taking time here builds layers of flavor.
Step 3: Add the Remaining Vegetables
Add the zucchini, yellow squash, red bell pepper, and mushrooms (if using) to the pot.
Stir well to combine everything and cook for 4-5 minutes, allowing the vegetables to soften slightly and release some of their moisture.
Season with a pinch of salt at this stage to help draw out moisture and enhance flavors.
Step 4: Deglaze and Add Tomatoes
If using white wine, pour it into the pot now. Use your wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Let the wine cook for 1-2 minutes until reduced by half.
Add the tomato paste and stir until it coats the vegetables evenly. Cook for 1 minute to caramelize slightly.
Pour in the fire-roasted diced tomatoes and crushed tomatoes with all their juices.
Stir everything together and let it simmer for 2-3 minutes.
Tip: Fire-roasted tomatoes add a subtle smoky depth that elevates the soup. Regular diced tomatoes work fine too!
Step 5: Add the Broth and Seasonings
Pour in all 6 cups of broth.
Add all the seasonings: Italian seasoning, oregano, dried basil, thyme, red pepper flakes, salt, pepper, bay leaf, and sugar.
Stir thoroughly to combine all ingredients.
Bring the soup to a boil over high heat, then reduce heat to medium-low and let it simmer, partially covered, for 10-12 minutes.
This allows the vegetables to become tender and the flavors to meld together beautifully.
Step 6: Cook the Tortellini
Once the vegetables are nearly tender, add the cheese tortellini directly to the simmering soup.
Stir gently to prevent the tortellini from sticking together or to the bottom of the pot.
Cook according to package directions, usually 3-5 minutes for refrigerated tortellini or 7-9 minutes for frozen.
The tortellini are done when they float to the surface and are tender but still slightly al dente (they’ll continue cooking in the hot broth).
Important: Don’t overcook the tortellini! They’ll become mushy if left in the hot soup too long. If making ahead, consider cooking tortellini separately (see tips section).
Step 7: Add the Greens
Remove the pot from heat (or reduce to very low).
Remove and discard the bay leaf.
Stir in the fresh baby spinach a handful at a time, allowing each addition to wilt before adding more. The residual heat will wilt the spinach perfectly in about 1-2 minutes.
Add the torn fresh basil and stir gently.
Step 8: Finish and Season
Stir in the freshly grated Parmesan cheese until melted and incorporated.
Add the fresh lemon juice (if using) and stir.
Taste and adjust seasonings:
- Need more depth? Add salt
- Too acidic? Add a pinch more sugar
- Want more heat? Add red pepper flakes
- Tastes flat? Add more Parmesan or a splash of lemon
Step 9: Serve and Enjoy!
Ladle the soup into warm bowls.
Garnish each bowl with:
- Extra freshly grated Parmesan cheese
- Torn fresh basil leaves
- Chopped fresh parsley
- A drizzle of good quality olive oil
- Crusty bread on the side for dipping
Serve immediately while the tortellini are perfectly tender!
Pro Tips for Perfect Tortellini Soup
Choose the Right Tortellini
Refrigerated tortellini (found in the refrigerated pasta section):
- Cooks faster (3-5 minutes)
- More tender texture
- Best for immediate serving
- Brands: Buitoni, Rana, store brands
Frozen tortellini:
- Takes longer to cook (7-9 minutes)
- Heartier texture
- Great for meal prep
- More economical
Dried tortellini:
- Longest cooking time (10-12 minutes)
- Firmer texture
- Longest shelf life
- Cook separately to prevent mushy soup
Nutritional Information
Per serving (approximately 1.5 cups, based on 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Total Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 35mg |
| Sodium | 980mg* |
| Total Carbohydrates | 40g |
| Dietary Fiber | 5g |
| Sugars | 8g |
| Protein | 14g |
Sodium content varies based on broth and tortellini brand used. Use low-sodium broth to reduce.
To reduce calories: Use less tortellini, add more vegetables, or use a lighter cheese option.
To increase protein: Add Italian sausage, chicken, or white beans.
Final Thoughts
This Veggie Packed Tortellini Soup is everything a great soup should be – comforting, flavorful, nutritious, and satisfying. It’s the kind of recipe that you’ll find yourself making over and over again, tweaking and adapting to your family’s preferences.
What I love most about this soup is its incredible versatility. It’s a wonderful way to clean out your vegetable drawer, sneak more veggies into your family’s diet, and create a restaurant-worthy meal without the restaurant prices.
The cheese tortellini adds that special touch that elevates this from “just another vegetable soup” to something truly crave-worthy. Each bite delivers tender pasta, savory broth, and perfectly cooked vegetables – pure comfort in every spoonful.
Whether you’re cooking for a crowd or just meal prepping for yourself, this soup delivers on flavor, nutrition, and ease. It’s the ultimate win-win-win recipe!
