Warm up with this cozy Vegetarian Tortellini Soup—a creamy tomato-based one-pot wonder that’s perfect for busy weeknights. Packed with tender cheese tortellini, baby spinach, and a rich, velvety broth, this comforting vegetable tortellini soup comes together in just 30 minutes! Whether you’re craving a hearty bowl of vegetarian tortellini or looking for an easy tortellini soup the whole family will love, this recipe checks all the boxes. Delicious, make-ahead, and freezer-friendly, it’s the ultimate vegetable tortellini comfort food!
Why You’ll Love This Vegetarian Tortellini Soup
- Ready in 30 minutes – Perfect for busy weeknights.
- One-pot magic – Easy to make and even easier to clean up.
- Hearty and comforting – Creamy tomato broth, cheesy pasta, and greens in every bite.
- Customizable – Use your favorite tortellini or add more veggies.
- Meal-prep and freezer friendly – Make a big batch and enjoy it all week!
Ingredients You’ll Need To make Vegetarian Tortellini Soup
Here’s a quick rundown of what goes into this flavorful Vegetarian Tortellini Soup. The full recipe with quantities is below.
- Olive oil – For sautéing.
- Onion & garlic – Aromatic base for deep flavor.
- Italian seasoning – Adds a cozy, herby flavor.
- All-purpose flour – Lightly thickens the soup.
- Vegetable broth – Keeps the soup vegetarian and flavorful.
- Canned diced tomatoes – Use fire-roasted for extra depth.
- Granulated sugar – Just a touch to balance tomato acidity.
- Cheese tortellini – Fresh or frozen, your choice!
- Heavy cream – Adds richness and silkiness.
- Fresh baby spinach – Stirred in at the end for color and nutrients.
- Parmesan cheese – For finishing (optional but recommended!).
- Salt & pepper – To taste.
How to Make Vegetarian Tortellini Soup
1. Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook until soft. Stir in garlic and Italian seasoning and sauté until fragrant. Sprinkle in the flour and cook for about 1 minute, stirring constantly.
2. Simmer the Base
Pour in vegetable broth and stir well, making sure the flour dissolves. Add the diced tomatoes and bring to a boil. Lower the heat and let it simmer for about 6–8 minutes, stirring occasionally.
3. Blend
Use an immersion blender to puree the soup until smooth (or leave it slightly chunky if you prefer). Stir in sugar to balance acidity, then season with salt and pepper. Add tortellini and cook according to package directions—usually about 7–8 minutes.
💡 Tip: No immersion blender? Use crushed tomatoes for a naturally smooth base or blend in batches with a countertop blender (carefully!).
4. Finish with Cream & Spinach
Stir in the heavy cream for that velvety texture, then fold in the spinach. It will wilt quickly in the hot soup. Serve warm with grated parmesan on top.
Make-Ahead & Freezer Tips
This Vegetarian Tortellini Soup is great for meal prep! Here’s how to store and reheat:
- To freeze: Make the tomato base without cream, tortellini, or spinach. Cool and freeze for up to 3 months. Add the rest when reheating.
- Fridge storage: Fully prepared soup will keep for up to 3 days. Add extra broth when reheating if it thickens.
- Reheating: Warm on the stovetop or in the microwave, stirring in a splash of cream or broth as needed.
What to Serve With It
Pair this cozy soup with:
- Garlic Bread or Cheesy Dinner Rolls
- Grilled Cheese Sandwich
- A fresh arugula salad or Caesar salad
FAQs
Can I use frozen tortellini?
Yes! Just add an extra 1–2 minutes to the cooking time.
Can I substitute the heavy cream?
Half-and-half works too. Milk is not recommended as it may be too thin.
Can I skip the blender step?
Yes. Use canned crushed tomatoes for a smoother consistency without blending.
More Cozy Dinner Ideas
If you’re loving this Vegetarian Tortellini Soup, try these comforting recipes next:
- Crispy Parmesan Fried Tortellini
- Slow Cooker Cowboy Casserole
- Creamy White Bean Tomato Soup
- Greek Lemon Chicken Soup
Conclusion
This creamy Vegetarian Tortellini Soup is everything you need in a comforting, quick, and satisfying weeknight meal. It’s rich, flavorful, and full of nourishing ingredients—all ready in just 30 minutes. Whether you’re cooking for the whole family or meal-prepping for yourself, this soup will quickly become one of your go-to dinner ideas.
👉 Try it tonight—and don’t forget the parmesan and crusty bread!
Vegetarian Tortellini Soup
Ingredients
- 1 medium yellow onion small diced
- 3 cloves fresh garlic minced
- Olive oil
- 1 teaspoon dried Italian seasoning - or 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth - plus more as needed
- 1 28-ounce can diced tomatoes - preferably fire-roasted
- 1 teaspoon granulated sugar - plus more as needed
- Salt and pepper - to taste
- 4 cups cheese tortellini fresh or frozen
- ½ to ¾ cup heavy cream or half-and-half - plus more to taste
- 3 cups fresh baby spinach - loosely packed
- Grated parmesan cheese - for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook until soft. Stir in garlic and Italian seasoning and sauté until fragrant. Sprinkle in the flour and cook for about 1 minute, stirring constantly.
- Simmer the Base: Pour in vegetable broth and stir well, making sure the flour dissolves. Add the diced tomatoes and bring to a boil. Lower the heat and let it simmer for about 6–8 minutes, stirring occasionally.
- Blend: Use an immersion blender to puree the soup until smooth (or leave it slightly chunky if you prefer). Stir in sugar to balance acidity, then season with salt and pepper. Add tortellini and cook according to package directions—usually about 7–8 minutes.
- Finish with Cream & Spinach: Stir in the heavy cream for that velvety texture, then fold in the spinach. It will wilt quickly in the hot soup. Serve warm with grated parmesan on top.
Notes
- To freeze: Make the tomato base without cream, tortellini, or spinach. Cool and freeze for up to 3 months. Add the rest when reheating.
- Fridge storage: Fully prepared soup will keep for up to 3 days. Add extra broth when reheating if it thickens.
- Reheating: Warm on the stovetop or in the microwave, stirring in a splash of cream or broth as needed.
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