We love this quick and easy tortellini soup Made with store-bought tortellini pasta stuffed with cheese, garlic broth, and veggies. Prepare this soup in about 30 minutes!
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Related: This is our favorite chicken noodle soup.
How to Make Tortellini Soup
We love using tortellini (or something similar to small ravioli) in soup preparations as they cook quickly and are delicious. I usually buy pasta stuffed with cheese for this soup recipe, but feel free to use whatever you like. Think spinach, sausage, chicken, and even vegan fillings. Most (if not all) are available at larger grocery stores here in the US. If you don’t have tortellini and only pasta, use these! The base of the soup is still delicious. Or try one of our other pasta soups like these Chicken Pasta and this Italian Wedding Soup.
Making tortellini soup is easy.
We’ve shared the full, detailed recipe below, but here’s a quick rundown of how to make it:
Cook chopped onions and carrots until soft. Then stir in lots of chopped garlic, tomato paste, Italian seasoning, and chopped zucchini.
We add these ingredients after we’ve cooked the onions and carrots for a while as they take less time in the pan. Then add broth or broth – I use vegetable broth – and cook until the vegetables are tender.
Stir in the tortellini and a generous amount of shredded kale leaves, then cook for a few minutes. You’ll know it’s done when the kale wilts and the noodles are done.
Finish with seasonings to taste and, if you like creamy soups, add a dash of heavy cream or non-dairy milk. I also love throwing in a handful of chopped fresh herbs if I have any in the kitchen. Both fresh dill and parsley taste delicious in this soup.
And here it is, a simple, delicious tortellini soup. It is the best!
variations
Vegetarian Tortellini Soup: As written, this tortellini soup recipe is meatless, but to make it vegetarian, use vegetarian tortellini, a vegetable stock—either homemade or store-bought—and omit the parmesan. You can always substitute another vegetarian-friendly cheese, such as cheddar or fontina, for the parmesan.
Vegan Tortellini Soup: To make the soup vegan, use vegan tortellini (Kite Hill makes one we like), omit the cheese altogether, and use a vegetable broth. (You might also enjoy this homemade vegetable soup—it’s vegan and delicious.)
Tortellini Soup with Sausage: You have two options for adding sausage to this easy soup. Use sausage-stuffed tortellini and sear half a pound of Italian sausage in the pot before cooking the onions and carrots. When the sausage is browned, put it in a bowl and continue with the described recipe. Stir in the browned sausage along with the tortellini and kale. (You might enjoy this Sausage Potato Soup, too!)
More easy soup recipes
Vegetable Tortellini Soup
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PREPARATION
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COOK
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IN TOTAL
We love this quick and easy tortellini soup, which is made with store-bought cheese-filled tortellini pasta, garlic broth, and veggies. I usually buy pasta stuffed with cheese for this soup recipe, but feel free to use whatever you like. Think spinach, sausage, chicken, and even vegan fillings. Most (if not all) are available at larger grocery stores here in the US.
For 4 people (large bowls)
Watch as we prepare the recipe
you will need
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, sliced
2 medium zucchini, chopped
4 medium garlic cloves, chopped, 1 heaping tablespoon
1 tablespoon tomato paste
1 ½ teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes, omit if sensitive to spices
8 cups vegetable broth
8 to 10 ounce pack of cheese filled tortellini
1 small bunch of kale, thick stems removed and chopped
Squirt milk or cream, dairy or non-dairy
A handful of chopped fresh herbs, such as parsley or dill
Pinch of fish sauce, optional
Parmesan to serve, optional
directions
1Heat the oil in a large saucepan, like a Dutch oven, over medium-high heat. Add the onions and carrots, then cook until softened, about 5 minutes, stirring occasionally.
2Add the zucchini, garlic, tomato paste, Italian seasoning and crushed red pepper flakes and cook for a minute.
3Pour in the broth, bring to the boil and then simmer on a low flame. Cook the soup over low heat for 10 to 15 minutes until the vegetables are tender.
4Stir in the tortellini and kale and cook for another 5 to 10 minutes. Turn the heat down to low and stir in the milk/cream (this will make the broth a little creamy, you can omit this if you prefer the plain broth).
5Taste the soup and season with additional salt as needed. For an extra flavor flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and sprinkled with grated parmesan (optional).
Adam and Joanne’s tips
- To make this soup vegan, look for vegan tortellini (Kite Hill makes one) and omit the cheese and fish sauce.
- Fish sauce is optional, but adds a nice flavor to sauces and soups like this tortellini soup. Two to three dashes flavor the soup nicely. Think of fish sauce as salt on steroids. It doesn’t make the soup taste fishy but brings out the flavor.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values. We didn’t add any optional ingredients and assumed regular (not low-sodium) vegetable broth.
If you make this recipe, take a picture and tag it with the hashtag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving
serving size
1/4 of the recipe
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calories
268
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total fat
8.1g
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Saturated Fatty Acids
2.6g
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cholesterol
23.7 mg
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sodium
1369.4 mg
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carbohydrate
41.3g
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fiber
3.3g
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total sugar
7.9g
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protein
9.3g