Vegetarian Tortellini Soup

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.