This Quick & Hearty Tortellini Vegetable Soup recipe is filling, packed with flavor and healthy ingredients. A meal in a bowl!
This recipe can be adapted to be even quicker. I often throw the vegetables in the food processor and chop them all together (small, but not finely chopped). Done that way, it only takes about 20 minutes from pot to plate, but you’ll have to play with it and test the vegetables before serving.
This is such warming comfort food and my son just loves it! He’d never guess it was packed with vegetables!
If you love tortellini recipes, I have a fantastic Tortellini Alfredo recipe you should check out, it’s slightly more grown-up and dinner party-worthy!
Why This Recipe Works
- This tortellini soup is a one-pot dish making it quick and convenient.
- The simplicity of the ingredients makes this a dish that appeals to even the fussiest eaters.
- Mild herbs such as parsley make this dish tasty but not overpowering.
Italian Soup
Let’s talk about Italian Soup, most vegetable soup bases consist of something called soffrito. This is simply a vegetable mix of onion, carrot, and celery. This is the perfect base for any Italian soup and is something I use all the time.
How to Make Quick & Hearty Tortellini Vegetable Soup
- Dice the vegetables. Saute in olive oil.
- Add tomatoes, stock, and chopped parsley
- Add the tortellini pasta
- Simmer until pasta is cooked.
- Season
- Serve and enjoy!
Step By Step Instructions
Saute the vegetables in olive oil until slightly soft. Then add the garlic and cook another minute.
Add the tomatoes, stock, and some chopped parsley and allow to simmer for about 30 minutes (depending on how small you chop the vegetables).
Serve hot with grated cheese, enjoy!
Make ahead and Freezing Instructions ❄
- Freezing: You can freeze this Tortellini Vegetable Soup (for up to 4 months) however, I would suggest you freeze the soup without the pasta. When frozen pasta turns mushy and is not appetizing. Simply defrost and heat up, add pasta, and cook.
- Fridge: The can be kept for up to 3 to 4 days in the refrigerator.
Other Italian Dishes You’ll Love
FAQs
This dish is a meal itself, but I love to serve with garlic bread and salad if I want to make a filling midweek feast.
You can put pasta in soup, however, it’s always best to add it right near the end so it doesn’t become mushy. Add the pasta once the soup is boiling and cook for the amount of time specified on the packet.
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Let’s Make Quick & Hearty Tortellini Vegetable Soup
Ingredients
- 2 tablespoons of olive oil
- 1 onion chopped small
- 2 small carrots chopped small
- 3 stalks of celery chopped small
- 3 cloves garlic minced or finely sliced
- 1 15-ounce can diced tomatoes pureed
- 4 cups chicken or vegetable stock
- 1 good handful flat leaf parsley chopped, including the stems
- 9 ounces package fresh tortellini
- salt and pepper to taste
- grated Parmesan cheese for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, carrots and celery. Cook until the slightly soft (about 5 minutes).
- Add the garlic and fry 1 more minute.
- Add the stock & tomatoes and stir, scraping the bottom of the pan.
- Bring to a boil, lower the heat to a low heat and simmer until the vegetables are desired softness (about 30 minutes).
- Add the tortellini as long as it states on the package instructions.
- Season to taste with salt & pepper
- Serve topped with grated Parmesan cheese.
Donna says
A question … most tortellini has cheese or meats stuffed… which is better in this soup
Erren's Kitchen says
Hi Donna, the choice is up to you, if you want to keep it veggie or not. Any tortellini will work with this soup. I hope this helps 🙂
Catalina says
Tortellini soup is my favorite soup! I should try your recipe!
Erren's Kitchen says
You will so enjoy it, Catalina!