• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt & Lavender logo
  • Recipes
  • 30 Minute Meals
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • 30 Minute Meals
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes

    Vegetarian Tortellini Soup

    Published: Oct 6, 2017 / Updated: Sep 2, 2018 / 8 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This vegetarian tortellini soup is simple, hearty, cozy, and comforting. A pot of this is ready in only 45 minutes!

    close-up of ladle with vegetarian tortellini soup with carrots and corn

    Cheese tortellini, a tomato-based broth, sweet corn, celery, and carrots make this a wonderfully colorful and flavorful soup.

    Well... I'd say that it's officially soup season. Last weekend I went a bit nuts with the soups, and let's just say that I've got plenty coming to the blog in the near future.

    I love a good quick soup recipe. I don't have a tortellini soup recipe on the blog yet, so that had to change. I wanted something that wasn't too heavy or complicated to make.

    This veggie tortellini soup recipe uses everyday ingredients and the pasta gives it that comfort food touch. Overall, this soup is a pretty healthy meal.

    teal bowl with vegetarian tortellini vegetable soup

    I used fire roasted diced tomatoes in this vegetable tortellini soup for a bit of extra flavor, but any variety of diced or stewed tomatoes would work. I also added in a splash of cream, but I would say that it isn't necessary if you're looking to save a few calories.

    It does add a bit of extra richness to the broth, but I added it in mostly because I had an open carton in the fridge that I didn't want to go to waste.

    Pro tip: I will note that this soup is best enjoyed fresh. We did have some leftovers (because I made so many soups on the weekend that I made this one), and I found the pasta soaked up most of the broth and became quite soggy. It wasn't terrible, of course, but not ideal. If you do want to reheat it a day or two after you make it, I suggest adding some more vegetable broth to it.

    yellow pot with vegetarian tortellini soup

    I hope you love this easy tortellini soup recipe!

    bowl with vegetarian tortellini soup and parsley sprigs

    Questions?

    Let me know in the comments below!

    This vegetarian tortellini soup is simple, hearty, cozy, and comforting. A pot of this is ready in only 45 minutes! 

    Vegetarian Tortellini Soup

    This vegetarian tortellini soup is simple, hearty, cozy, and comforting. A pot of this is ready in only 45 minutes! 
    4.50 from 2 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Soup
    Cuisine American
    Servings 6
    Prevent your screen from going dark

    Ingredients
     

    • 1 tablespoon olive oil
    • 1/2 medium onion chopped
    • 4 sticks celery chopped
    • 2 large carrots sliced
    • 3-4 cloves garlic minced
    • 4 cups vegetable broth
    • 1 (28 fluid ounce) can diced or crushed tomatoes with juices
    • 1 (12 ounce) can corn drained
    • 4 dashes Italian seasoning
    • 1 (21 ounce) package cheese tortellini
    • Splash of cream (optional)
    • Salt & pepper to taste

    Instructions
     

    • Prep your onion, celery, and carrots. 
    • Add the oil to a large pot on medium-high heat. Sauté the onion for 5 minutes, stirring occasionally.
    • Add the celery and carrots and sauté for another 5 minutes. 
    • Stir in the garlic and cook for about 30 seconds, or until fragrant. Add the veg broth, diced tomatoes, corn, and Italian seasoning. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover with lid slightly ajar, and simmer for 15 minutes (veggies should be almost cooked).
    • Increase heat to medium and add the tortellini to the soup. Cook for an additional 10 minutes.
    • Season with salt & pepper as needed, and add the cream if using (I added about 1/4 cup) and serve immediately. 

    Notes

    • The pasta will soak up a lot of the liquid if you don't eat this soup right away, so keep that in mind if you need to reheat it (add more water or veg broth as needed). 
    • Serves 4-6.
    Keyword vegetarian tortellini soup
    Author Natasha Bull

    Want more delicious vegetarian soup recipes? Try my squash and carrot soup recipe or my 15 minute Thai green curry soup (vegan).

    « Healthy Broccoli Salad
    Fall Farro Salad »

    Loved this recipe? Share it:

    • Facebook
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sylvia says

      February 8, 2021 at 1:17 PM

      4 stars
      The instructions doesn't tell you how much pasta, it says to add at end, but not how much so I added a cup.

      Reply
      • Natasha says

        February 8, 2021 at 1:30 PM

        It does say... I just checked. I guess you must've missed it? It's listed as the third ingredient from the bottom.

        Reply
    2. Becky Nelson says

      February 18, 2020 at 5:02 PM

      Can I make this in a crock pot?

      Reply
      • Natasha says

        February 18, 2020 at 8:20 PM

        That should work. I'd add the tortellini in for the last 30 min or so.

        Reply
    3. Angela says

      October 28, 2018 at 2:37 PM

      I'm not sure what a dash is here buy I know I added way more seasoning than that. I felt it needed more.

      Reply
      • Natasha says

        October 28, 2018 at 3:11 PM

        Yup, cooking is all about seasoning to your preferences. 🙂

        Reply
    4. Natasha's Sister says

      October 6, 2017 at 6:11 PM

      5 stars
      Since you made a whole big pot of this, are you going to give some to me?

      Reply
      • Natasha says

        October 6, 2017 at 7:34 PM

        No.

        Reply

    Primary Sidebar

    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

    FREE 10 Easy Chicken Recipes E-book

    ​

      ​

      BROWSE RECIPES:

      Footer

      • Contact
      • FAQ
      • Site Policies
      • For Bloggers
      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      · Copyright © 2023 Salt & Lavender Inc ·