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vegetable tortellini soup
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5 from 4 votes

Best Veggie Tortellini Soup

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!
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Soup
Cuisine: American, Italian
Keyword: Tortellini Soup, Veggie Tortellini Soup
Servings: 8 servings
Author: Silvia Dunnirvine


  • 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.


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.


Calories: 179kcal | Carbohydrates: 27g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 662mg | Potassium: 427mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7470IU | Vitamin C: 36mg | Calcium: 146mg | Iron: 3mg