Vegetarian Tortellini Soup
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!
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
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.