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Vegetarian Tortellini Soup

red-soup-in-grey-bowl-with-tortellini-and-bread-on-the-side


This rich and simple Vegetarian tortellini soup is a 25-minute, meat-free meal that the whole family will love! Loaded with plump, cheesy pasta and healthy ingredients like beans and spinach, all topped with shavings of sharp Parmesan cheese – the result is a delicious soup that makes it easy for kids (and adults!) to eat their veggies. Use whatever leftover vegetables you have on hand, whether they are fresh, frozen or from your pantry!

top-view-of-tortellini-soup-in-blue-pot


When the weather gets colder and you are looking for a healthy family soup recipe suitable for all ages, look no further than this easy, cheesy tortellini soup!


Fresh tortellini soup with vegetables is one of my favourite family soup recipes! A mix of your favourite veggies, soft pillows of cheese tortellini PLUS incredible, hearty flavours combine to make a satisfying dish that is deliciously rich and filling. And it makes a healthy, complete meal without any cream or thickeners.


The best thing about this soup is that it can be flexible to suit whatever veggies and ingredients you have on hand at the time. It can be adapted to suit your (or your kids’) tastes so that even the fussiest eaters will enjoy a big bowl and maybe even ask for seconds!


If there is just *one* soup that you make this month, make it this one!


Ingredients you’ll need

all-soup-ingredients-on-white-bench-with-labels

Ingredient notes

  • Vegetables – While I have used classic vegetable soup veggies in this recipe, it can easily be adapted to suit whatever you have in your fridge, freezer and pantry. Try using some diced eggplant, broccoli, broccolini, sliced green beans, cherry tomatoes, corn or any other fresh herbs like basil or oregano. I love adding ½ a cup of frozen peas when I have them. Spinach can also be swapped for kale.
  • Canned cannellini beans – these beans are a nutritional powerhouse! They are packed with fiber and protein, as well as being a great source of folate, magnesium and Vitamin B6. Alternatively, you can use whatever you have in your pantry like tinned lentils, black beans, kidney beans or chickpeas.
  • Tortellini – use your favourite fresh or frozen tortellini or ravioli. Any type of filling can be used; some suggestions are spinach and ricotta, mushroom (my favourite!) or cheese. Meat filled pasta can also be used, but the soup will no longer be suitable for vegetarians. Tortellini can be found in the fridge section of most supermarkets and some grocers.
  • Italian herbs – are a mix of classic Italian herbs that can be found in most supermarkets. Or, use your favourite dried herbs from your pantry like basil, oregano and rosemary.
bowl-of-tortellini-with-garlic-and-chopped-mixed-vegetables


Step by step photos

Once the vegetables and garlic have softened, add the tomato sauce and stir for 1-2 minutes.

The stock, tomatoes and bay leaf are then added and boiled (covered) for 10 minutes, until the vegetables are cooked through.

The tortellini and zucchini are added at the end and cooked until tender. Leave the spinach until the last minute to wilt through the soup. Add a squeeze of lemon juice and chopped parsley to finish.


Handy tips

  • Play around with the vegetables in this recipe to suit your tastes as well as use up what you have available.
  • Beef or chicken stock can also be used, but of course this will mean that the recipe will no longer be suitable for vegetarians.
  • The vegetables can be prepped ahead and stored in the fridge for up to 4-5 days, until required.
  • Fresh or frozen tortellini can be used for this recipe, however the cooking times will vary slightly depending on the type and flavour that you choose.
  • The pasta may thicken the soup slightly as it cooks. You can add a little extra stock at the end, if required.
top-view-of-tortellini-and-red-soup-in-grey-bowl


FAQs


How do I store this soup? Store any leftover soup in an airtight container in the fridge, where it will keep for around 3 days. The pasta will continue to soften and absorb the liquid, so you may need to add some more vegetable stock when re-heating. To re-heat, either microwave the soup or place it into a pot to heat over the stove, until simmering.


Can you freeze tortellini vegetable soup? Yes, you can! However, if you would like to freeze this soup for another night, I suggest making it without the added pasta. This is because the tortellini can turn soft and mushy when frozen in the soup and re-heated. When it’s time to re-heat, simply bring the soup to a boil and add some fresh pasta then, cooking until soft. Defrost it at room temperature for up to 3 hours, or place it in the fridge overnight for use the following day.


What can I serve with tortellini soup? While this soup makes a complete and filling meal on its own, you can also serve it with some crusty bread, garlic bread or toasted cheese sandwiches. The ultimate winter comfort food!

tortellini-and-soup-in-bowl-with-vegetables


Related recipes


For some more easy and healthy family dinners and warming soups, give these recipes a try;

I hope you love this healthy vegetarian tortellini soup! If you make it, I’d love for you to leave a comment or rating and let me know how you enjoyed it. I really appreciate it! Andrea x

red-soup-in-grey-bowl-with-tortellini-and-bread-on-the-side

Vegetarian Tortellini Soup

This rich and simple Vegetarian tortellini soup is a 25-minute, meat-free meal that the whole family will love! Loaded with plump, cheesy pasta and healthy ingredients like beans and spinach, all topped with shavings of sharpParmesan cheese – the result is a delicious soup that makes it easy for kids(and adults!) to eat their veggies. Use whatever leftover vegetables you haveon hand, whether they are fresh, frozen or from your pantry!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: vegetarian tortellini soup
Prep Time: 5 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 25 minutes
Servings: 6
Calories: 265kcal

Ingredients

  • 2 tbsp olive oil
  • 1 brown onion diced
  • 3 cloves garlic crushed
  • 2 carrots medium, diced
  • 2 stalks celery diced
  • black pepper
  • 1 tbsp dried Italian herbs
  • 1/2 tsp paprika
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 1 1/2 cups chopped canned tomatoes
  • 6 cups vegetable stock
  • 1 1/2 cups canned cannellini beans or black beans, chickpeas or kidney beans
  • 2 zucchinis medium (or one large), diced
  • 2-3 cups tortellini of choice try spinach and ricotta, mushroom or cheese
  • 2 cups baby spinach leaves
  • 1-2 tbsp lemon juice

To serve

  • fresh parsley
  • fresh, shaved parmesan cheese

Instructions

  • Heat the oil in a large soup pot over medium heat. Add the onion, garlic, carrots, celery, pepper, Italian herbs and paprika, sauteing for 4-5 minutes, until the vegetables soften slightly.
  • Add the tomato paste and stir for a further 1-2 minutes.
  • Increase the heat to high. Add the bay leaf, canned tomatoes and stock and bring to the boil. Cover and reduce the heat, simmering the soup for 10 minutes.
  • Add the cannellini beans, zucchini, and tortellini and continue to simmer for 5 minutes, or until the tortellini is cooked through. (Frozen tortellini will take a few extra minutes).
  • Add the spinach and lemon juice and stir until the spinach has wilted.

To serve

  • Ladle the soup into bowls and top with the freshly shaved parmesan and a little fresh parsley. Serve immediately. Enjoy!

Notes

  • Tortellini – use your favourite fresh or frozen tortellini or ravioli. Any type of filling can be used; some suggestions are spinach and ricotta, mushroom (my favourite!) or cheese. Meat filled pasta can also be used, but the soup will no longer be suitable for vegetarians. Tortellini can be found in the fridge section of most supermarkets and some grocers.
  • Italian herbs – are a mix of classic Italian herbs that can be found in most supermarkets. Or, use your favourite dried herbs from your pantry like basil, oregano and rosemary.
  • Play around with the vegetables in this recipe to suit your tastes as well as use up what you have available.
  • Beef or chicken stock can also be used, but of course the recipe will no longer be suitable for vegetarians.
  • The vegetables can be prepped ahead and stored in the fridge for up to 4-5 days, until required.
  • Fresh or frozen tortellini can be used for this recipe, however the cooking times will vary slightly depending on the type and flavour that you choose.
  • The pasta may thicken the soup slightly as it cooks. You can add a little extra stock at the end, if required. How do I store this soup? Store any leftover soup in an airtight container in the fridge, where it will keep for around 3 days. The pasta will continue to soften and absorb the liquid, so you may need to add some more vegetable stock when re-heating. To re-heat, either microwave the soup or place it into a pot to heat over the stove, until simmering.
     
    Can you freeze tortellini vegetable soup? Yes, you can! However, if you would like to freeze this soup for another night, I suggest making it without the added pasta. This is because the tortellini can turn soft and mushy when frozen in the soup and re-heated. When it’s time to re-heat, simply bring the soup to a boil and cook the pasta until soft. Defrost it at room temperature for up to 3 hours, or place it in the fridge overnight for use the following day.
    What can I serve with tortellini soup? While this soup makes a complete meal on its own, you can also serve it with some crusty bread, garlic bread or toasted cheese sandwiches. The ultimate winter comfort food!
Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 265kcal | Carbohydrates: 39g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 1263mg | Potassium: 739mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5191IU | Vitamin C: 26mg | Calcium: 156mg | Iron: 4mg

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