This Veggie Tortellini Soup is a dreamy one-pot meal made with a parmesan-infused broth, tortellini, and plenty of vegetables. It’s creamy, comforting, and ready in 30 minutes!
Cozy meals don’t get much better than the Best Veggie Tortellini Soup. It’s a cheesy and creamy comfort food that’s loaded with pasta, vegetables, parmesan cheese, and Italian flavors. Plus, it’s easy to make in one pot!
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One of the secrets behind this cozy tortellini and vegetable soup is the parmesan-infused broth. By simmering a parmesan rind in the vegetable broth, the entire soup gets hit with cheesy, salty goodness. You may never go back to plain vegetable broth after trying it.
Lastly, just like my Cabbage Roll Soup and Minestrone Soup, this veggie-packed soup is ready to eat in 30 minutes and can easily be played with to fit your taste buds. Use cheese or meat-stuffed tortellini, add more veggies, or add meat! There’s plenty of room for flexibility.
Why this recipe works
- A veggie soup with an Italian flare: From the tortellini to the herbs, this veggie soup is loaded with comforting Italian flavors. You can even add Italian sausage for an extra boost.
- Layers of cheesy, salty flavors: Simmering a parmesan rind in the soup broth adds fat, salt, and acid to every bite. Plus, you can’t go wrong by stirring extra parmesan cheese in at the end.
- A quick one-pot recipe: One-pot soup recipes are the best because they cut down on both cook time and cleanup. Just dump everything in the pot and go!
- Tortellini – Tortellini is a type of stuffed pasta, usually containing ground meat, eggs, nutmeg, and Parmigiano Reggiano cheese. You can use fresh or frozen cheese tortellini to keep this recipe vegetarian-friendly or stick with the traditional meat-stuffed version.
- Olive oil
- Parmesan cheese and rind – The cheese is grated into the soup, while the rind is simmered with the rest of the ingredients. Don’t skip this! This salty and piquant cheese is a must in this Italian-inspired soup.
- Tomato paste
- Kale – Spinach can be used as a substitute.
- Carrots – You can add more vegetables if you want, such as squash, celery, zucchini, or potatoes.
- Vegetable broth – Or use chicken broth or bone broth if you don’t need the recipe to be vegetarian.
- Oregano – Fresh or dried.
- Red pepper flakes
- Salt and pepper
- Cilantro – For serving.
- Lemon juice – This adds a bright pop of citrus at the end.
How to make veggie tortellini soup
Step 1: Heat the oil in a large soup pot or Dutch Oven. Once hot, add the onion, garlic, and parmesan rind. Cook until the onion and garlic are soft and fragrant.
Step 2: Add the carrots, tomato paste, herbs, and seasonings next.
Step 3: Stir in the diced tomatoes and vegetable broth. Bring it up to a boil, then reduce the heat to a simmer. Let the soup simmer until it begins to thicken slightly.
Step 4: Turn the heat down, then stir in the tortellini and kale. Let them cook in the soup for a few minutes.
Step 5: Finish by taking the soup off the heat, then stir in the lemon juice, cilantro, and grated parmesan cheese. Adjust the seasonings as needed, then serve!
Tips for success
- Chop the vegetables into even, bite-sized pieces for easy eating.
- If you don’t have parmesan rinds on hand, the cheese counters at some well-stocked grocery stores should carry them.
- Sauteed Italian sausage would be a delicious addition!
- Give the soup a creamy consistency by stirring in ⅓ to ½ cup of heavy cream, canned full-fat coconut milk, or whole milk at the end.
- Stir in 1 to 2 tablespoons of homemade pesto to give it a boost of fresh, herbaceous flavors.
Tortellini soup is pretty filling and satisfying on its own. Feel free to garnish the bowls with fresh cilantro or parsley, croutons, or pesto to take the experience up a notch, and enjoy crackers, dinner rolls, or focaccia on the side.
Are you serving this recipe for dinner? Make it a well-rounded meal by serving the soup with a fresh green salad on the side. My Roasted Garlic Vegetable Salad, Sweet Potato Kale Salad, and Butternut Squash Arugula Salad would all pair well.
I recommend keeping the soup and pasta separate if you plan on storing the leftovers. If the pasta sits in the broth too long, it will soak up the liquid and become mushy.
To store: Store the leftover soup and tortellini in separate airtight containers in the fridge for 3 to 4 days.
Looking for more cozy soups to try?
- Healing Chicken Soup
- Spicy Lentil Soup
- Chicken Wild Rice Soup
- Stuffed Peppers Soup
- Slow Cooker Pumpkin Soup
Best Veggie Tortellini Soup
- 9 oz fresh or frozen tortellini
- 1 1/2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 parmesan rind
- 1 1/2 tbsp tomato paste
- 2 cups kale chopped
- 2 cups carrots sliced
- 32 oz vegetable broth
- 28 oz diced tomatoes
- 1 1/2 tsp oregano
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- fresh cilantro
- 1 lemon, juiced
- Heat oil in a large dutch oven. Add onion, garlic and parmesan rind. Sauté until translucent (3-4 minutes).
- Add in carrots along with tomato paste and seasoning (oregano, red pepper flakes, salt and pepper). Sauté for 3-4 minutes.
- Stir in diced tomatoes and broth. Cover and let it simmer until thickened and reduced 6-8 minutes.
- Add in tortellini and kale. Stir and cover. Cook on low for 3-4 minutes.
- Remove from heat, stir in lemon juice, fresh cilantro and grated parmesan cheese. Adjust seasoning according to your preference.
Nutrition information is automatically calculated, so should only be used as an approximation.