Vegetarian Tortellini Soup
Vegetarian Tortellini Soup

Vegetarian Tortellini Soup is an easy and filling one-pot meal made with white bean, chopped spinach, and cheese tortellini.

In this recipe

  • The cheese tortellini
  • Do it your way
  • Love creamy soups?
  • serving suggestions
  • How to plan ahead
  • Storage Instructions

Soup is the ultimate one-pot meal, and this tortellini soup is just that. It draws on pantry staples, vegetables I always seem to have on hand, and store-bought tortellini—all thrown into one big casserole dish and dinnertime is in only about 30 minutes ready.

Vegetarian tortellini soup is a hearty meal with onions, celery, baby spinach, and cheese-stuffed tortellini simmered in a light tomato-based broth. You’ll need a few staples like a carton of vegetable broth, diced tomatoes, canned cannellini beans, and Italian seasonings.

The cheese tortellini

Your local grocery store may sell tortellini in three different forms: chilled fresh tortellini, frozen fresh tortellini, or dried tortellini, which can often be found in the same aisle as dried pasta. Of course, we support you in making your own tortellini from scratch.

I prefer chilled or frozen fresh tortellini because they cook faster and taste fresher than dried tortellini. That being said, I made this soup with dried tortellini. It works, but you need an extra pot and a little more time.

I recommend cooking the dried tortellini in a separate pot of boiling salted water. Follow package directions for cooking. Then add the cooked tortellini to the soup.

If you add dried tortellini directly to the soup, it will absorb too much broth. You could counteract this by adding more water to the soup, but then you run the risk of diluting the flavors.

Chilled and frozen fresh tortellini have cooking instructions on the package. They usually last five to ten minutes. Cook them in the soup just before serving. If they overcook or sit in the soup, they will overcook, break down, and become mushy.

Do it your way

Soups are one of the easiest recipes to change by swapping ingredients. They are forgiving, so it’s okay if you run out of an ingredient or would rather not add one.

  • Add more or swap out veggies for what you have on hand. Carrots, zucchini, fennel, cauliflower florets, green beans, peas, or mushrooms work. Instead of spinach, add kale, escarole, or Swiss chard. I recommend cutting firm vegetables into smaller pieces so you can fit a bit of everything into each spoonful.
  • If you don’t have Italian seasoning, you can use dried basil and oregano, stir in fresh basil, parsley, or oregano, or add a few dollops of pesto. I like to top every soup plate with an extra dash of pesto.
  • This recipe calls for tortellini filled with cheese, but you can also use tortellini filled with spinach or pesto. You can also use mini ravioli instead.

Love creamy soups?

Add a dollop of heavy cream or half and half if you add the tortellini for a creamy soup. Make it dairy-free: Drain and puree the kidney beans until smooth. Stir the mashed beans into the soup for an extra creamy texture. I came up with this recipe for a creamy tortellini soup.

serving suggestions

This soup is quite hearty and fills you up on its own. I would recommend a simple green salad or a creamy Caesar salad as a side.

But don’t forget the bread! My family loves to dip bread in hot soup. Garlic bread or a crusty artisanal bread with a dollop of butter or good olive oil are fan favourites.

I enjoyed the leftovers for lunch the next day with a slice of toasted bread. A cup of soup pairs beautifully with a sticky grilled cheese.

How to plan ahead

Get your week’s dinner started by making the soup and storing it in the fridge for up to five days. The tortellini absorb the soup and become soft. The soup will also thicken. I don’t mind, but if you prefer your tortellini al dente, wait to add them before serving while you reheat the soup. If it’s too thick, add more vegetable broth.

If you’re using dried tortellini, you can cook them ahead of time as well. Cook it in a separate saucepan of boiling water according to package directions. Chill it in a separate container. Drizzle with a little olive oil to keep it from sticking together in the fridge.

Storage Instructions

Leftovers can be refrigerated in a covered container for three or four days. This soup also freezes well. Wait until you’ve thawed and reheated the soup to add the tortellini. It will last up to three months in the freezer when stored in a freezer safe storage container.

Vegetarian tortellini soup

preparation time
5 minutes

cooking time
25 minutes

total time
30 minutes

6 servings


  • 1 tablespoon Extra virgin olive oil

  • 1 big yellow onionchopped

  • 2 stems celery, chopped

  • 2 cloves garlicchopped

  • 1 (14.5Ounce) can fire roasted diced tomatoes

  • 1 (8thOunce) can Tomato sauce

  • 1 tablespoon tomato paste

  • 1 (15.5Ounce) Can of cannellini beansdrained and rinsed

  • 4 cups vegetable broth

  • 1 tablespoon Italian spice

  • 3 branches fresh thyme

  • 1 teaspoon Salt

  • 1/2 teaspoon ground black pepper

  • 1 (9Ounce) Bought parcel shop Cheese tortellini

  • 3 accumulate cups baby spinachroughly chopped

  • 1 tablespoon balsamic vinegar

  • 1/3 Cup freshly shaved parmesan cheese


  1. Fry the vegetables:

    Heat the olive oil in a 5 quart casserole over medium-high heat. Add the onion and celery and sauté until the vegetables are soft, about 5 minutes. Add garlic and sauté until fragrant, 1 or 2 minutes.

  2. Add tomatoes, broth and spices:

    Add the diced tomatoes, tomato sauce, tomato paste, beans and vegetable stock. Stir to combine. Stir in Italian seasoning, thyme, salt and black pepper.

  3. Cook a soup:

    Increase the heat to medium-high and bring the soup to a boil. Once it boils, reduce the heat to medium-low and let it simmer, uncovered, for 15 minutes.

  4. Add tortellini and finish the soup:

    Stir in the tortellini and spinach. Cook for 5 minutes or until the tortellini are warmed through. Check package instructions for proper cooking time. Stir in the balsamic vinegar.

  5. Surcharge:

    Scrape out and discard the thyme stalks. Ladle the soup into serving bowls and sprinkle each bowl with about 1 tablespoon of shaved Parmesan.

nutritional information (per serving)
307 calories
8g Fat
47g carbohydrates
15g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!