Name: Vegetable Tortellini Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 medium sweet onion, diced; 4 medium carrots, diced; 12 oz mushrooms, diced; 4 celery ribs, diced; 4 cloves garlic, minced; 3 handfuls kale, chopped; 1/4 cup olive oil; 1 tsp paprika; 1 tbsp Italian herb seasoning; salt and pepper, to taste; 2 tbsp tomato paste; 1/2 cup dry white wine; 7 cups low sodium vegetable or chicken broth; 1½ lb cheese tortellini; 1/2 cup grated parmesan cheese; 1/2 cup heavy cream

Nothing beats the cozy, comforting hug of homemade soup, especially one that’s as vibrant and hearty as this Vegetable Tortellini Soup Recipe. It’s a simple one-pot wonder that’s bursting with veggies, cheesy tortellini, and rich flavor — perfect for any day you want something both nourishing and satisfying.

The image shows a close-up view of a creamy orange soup filled with three clear layers: the top layer has bright green kale leaves that add texture and pop against the orange broth; the middle layer consists of soft noodles that are white with a slightly wavy, ruffled shape; the bottom layer contains small diced orange carrot pieces and darker, thinly sliced mushrooms scattered throughout the liquid. The broth looks smooth and slightly shiny with specks of black pepper seasoning floating throughout. The soup is inside a white bowl on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegetable Tortellini Soup Recipe
Top Tip
How to Serve Vegetable Tortellini Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegetable Tortellini Soup Recipe

Why You'll Love This Recipe

This Vegetable Tortellini Soup Recipe is one of my go-tos when I crave something that’s both quick and comforting. The combination of vibrant vegetables and tender cheese tortellini in a creamy broth always makes me feel like I’m indulging without any guilt.

One-Pot Magic: Everything cooks in a single pot, which means less mess and a quicker cleanup — you’ll thank me later!
Veggie-packed Comfort: This soup sneaks in loads of nutrient-rich veggies that blend perfectly with the lemony broth and cheesy tortellini.
Customizable Flavor: You can swap in your favorite veggies or tortellini fillings, making it fit your pantry and palate every time.
Family-friendly and Filling: Whether it’s a weeknight dinner or meal prep for the week, it’s hearty enough to satisfy hungry appetites without weighing you down.

A grey pot filled with creamy orange soup, showing one main layer of tortellini pasta floating on the surface. The tortellini are pale yellow with a smooth texture and are mixed with dark green kale leaves, small pieces of orange carrot, and bits of mushroom. The soup base has visible black pepper specks and looks rich and thick around the edges. The pot is set on a white marbled surface, with wooden spoons and metal measuring spoons placed beside it. A woman's hand holds a wooden spoon near the top left corner of the image. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegetable Tortellini Soup Recipe plays a role in building layers of flavor and texture. I always recommend using fresh veggies and a good-quality broth for the best results. Let’s break down why each element shines here.

Flat lay of a small white ceramic bowl of golden olive oil, a medium sweet onion whole and unpeeled, four whole fresh orange carrots with green tops, a small cluster of brown cremini mushrooms, four celery ribs with leaves, four unpeeled garlic cloves, a small white bowl of bright red tomato paste, a small white bowl of pale yellow dry white wine, a small white bowl of creamy heavy cream, a handful of vibrant dark green chopped kale, a portion of plump cheese tortellini pasta, a small white bowl filled with grated parmesan cheese, and a few scattered dried Italian herb leaves and whole paprika powder, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds richness and helps sauté the veggies, releasing their flavors beautifully.
Sweet onion: Brings a natural sweetness that balances the savory broth perfectly.
Carrots: Their natural sweetness and firmness add both color and texture.
Mushrooms: They add umami depth — I like to use cremini or button mushrooms, diced small for even cooking.
Celery: Provides a subtle crunch and freshness that keeps the soup vibrant.
Garlic: A little goes a long way in boosting the aromatic quality of the soup.
Paprika: Adds a hint of warmth and color, without overpowering the other flavors.
Italian herb seasoning: A blend of herbs to give that classic Italian soup flavor — oregano, thyme, basil, and rosemary.
Salt and pepper: To season everything just right — don’t be shy with the salt!
Tomato paste: Intensifies the flavor and adds a bit of richness and acidity.
White wine: Deepens the broth’s complexity — if you prefer not to use alcohol, a splash of extra broth or white grape juice works well.
Vegetable or chicken broth: Your soup’s base — low sodium lets you control the saltiness.
Cheese tortellini: The star ingredient — cheese-filled tortellini gives that cheesy, tender bite everyone loves.
Grated parmesan cheese: Adds saltiness and a nutty depth to the soup.
Heavy cream: Makes the broth silky and rich without being too heavy.
Kale: A powerhouse green that brightens the soup and adds a lovely texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve found this soup is wonderfully versatile. I sometimes swap kale with spinach or add zucchini to stretch it further. Feel free to experiment with the type of tortellini or even add a splash of lemon juice for brightness.

Vegetarian Variation: Use vegetable broth and cheese tortellini to keep it meat-free, or add cooked sausage if you want a heartier, carnivore-friendly version.
Vegan Twist: Swap heavy cream for coconut milk and use dairy-free tortellini; nutritional yeast can replace parmesan.
Spicy Kick: Add a pinch of red pepper flakes with the garlic for a subtle heat that wakes up the flavors.
Seasonal Add-Ins: In fall, roasted butternut squash cubes or sweet potatoes make a wonderful addition.

Step-by-Step: How I Make Vegetable Tortellini Soup Recipe

Step 1: Sauté Base Veggies for Vibrant Flavor

Heat your olive oil in a large pot over medium-high heat until shimmering. Toss in the diced carrots and onions and sauté for about 3 minutes, stirring occasionally. This softens them and brings out their sweetness — crucial for a flavorful broth.

Step 2: Add Mushrooms, Celery, and Garlic

Add the diced mushrooms and celery, stirring frequently for another 4-5 minutes until everything starts to soften. Finally, toss in the minced garlic and sauté just 30 seconds — garlic burns quickly, so watch it carefully!

Step 3: Season and Build the Broth

Sprinkle in the paprika, Italian herb seasoning, salt, and pepper, stirring to coat the veggies. Stir in the tomato paste and toast for a minute to deepen its flavor. Then pour in the white wine and your broth, bringing it all to a boil. Once boiling, reduce heat and let it simmer covered for 20 minutes — this softens the carrots perfectly.

Step 4: Cook Tortellini and Finish the Soup

Add your cheese tortellini and grated parmesan cheese to the simmering broth, stirring gently. Let it boil for about 5 minutes until the tortellini are tender and cooked through. Stir in the heavy cream and chopped kale last, gently combining until the kale just wilts.

Step 5: Serve and Enjoy

Ladle the soup into bowls and top with extra freshly grated parmesan and a drizzle of olive oil if you like. Grab some crusty bread and enjoy this warm, comforting meal!

Top Tip

I’ve made this soup dozens of times, and a few little things always make a big difference. Here’s what I’ve learned to keep your soup tasting fresh and delicious every time:

Don’t Overcook the Tortellini: Add it only after the veggies are tender to avoid mushy pasta.
Toast Tomato Paste: Letting tomato paste cook for a minute before adding liquids boosts its flavor substantially.
Use Fresh Herbs When Possible: If you have fresh Italian herbs handy, toss a little in near the end of cooking for a burst of freshness.
Watch the Garlic: Garlic burns fast, so add it last when sautéing and cook briefly to prevent bitterness.

How to Serve Vegetable Tortellini Soup Recipe

Vegetable Tortellini Soup - Serving Suggestion

Garnishes

I love topping this soup with a sprinkle of freshly grated parmesan and a drizzle of good quality olive oil — it adds that perfect finishing touch. Sometimes I toss on a few torn fresh basil leaves or a grind of black pepper to brighten it.

Side Dishes

Crusty bread or garlic bread are my go-to sides; they’re perfect for soaking up the creamy broth. For a lighter meal, a crisp green salad dressed with lemon vinaigrette complements the soup nicely.

Creative Ways to Present

For a special occasion, I like serving this soup in mini bread bowls or hollowed-out bell peppers to impress guests. You can also sprinkle toasted pine nuts on top for a little crunch and nutty flavor.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. Since the tortellini can soak up broth, I sometimes add a splash of broth or water when reheating to keep the soup nice and silky.

Freezing

This soup freezes decently, but tortellini can get a bit soft after thawing. If you plan to freeze, I recommend cooking the tortellini fresh when reheating instead of freezing it with the soup.

Reheating

Reheat gently on the stove over medium heat, stirring occasionally. Adding a splash of broth or cream can revive the soup’s texture and flavor, making it just as delicious as freshly made.

Frequently Asked Questions:

Can I use frozen vegetables in this soup?

Yes, frozen vegetables like carrots, celery, and mushrooms are convenient alternatives and work well. Just thaw and drain excess water before adding to prevent thinning the broth too much.

What kind of tortellini is best for this soup?

I prefer fresh cheese tortellini for this recipe because it cooks quickly and has a delicate texture that absorbs the broth beautifully. You can also use store-bought refrigerated or frozen tortellini; just adjust cooking times accordingly.

Can I make this soup vegan?

Absolutely! Substitute the heavy cream with coconut milk or cashew cream, omit the parmesan or use a vegan cheese alternative, and pick vegan tortellini varieties to keep it plant-based and delicious.

How do I prevent the tortellini from overcooking?

Add the tortellini only after the soup’s vegetables are tender and boil just for the recommended 5 minutes. Overcooking makes the tortellini mushy and can break them apart, so keep a close eye during this step.

Final Thoughts

This Vegetable Tortellini Soup Recipe has quickly become a comfort classic in my kitchen because of how easy it is to make yet how deeply satisfying it feels. I hope you enjoy making it as much as I do — it’s the kind of meal that warms you from the inside out. Give it a try, tweak it to suit your taste, and make it your own cozy tradition.