This quick tomato-based vegetarian tortellini soup is loaded with veggies and packed with comfort. It’s a crowd pleaser for vegetarians and non-vegetarians alike.
Happy New Year! To kick off the new year I’m sharing one of my favorite soups of all time: tortellini soup!
Tortellini soup was my favorite winter soup before becoming vegetarian. It’s like minestrone soup, but with cheese tortellini.
The kind my mom makes has Italian sausage, and for some reason, I never tried to recreate it sans-meat until recently. But oooh I’m glad I finally took one of my favorite healthy comfort foods and vegetarian-ized it!
This soup is packed with flavor, thanks to savory tomatoes and wine. The alcohol from the wine is evaporated off during the cooking process, leaving behind a rich and delicious vegetarian broth. Adding a can of tomato sauce and crushed tomatoes gives the soup base depth and richness.
How to make vegetarian tortellini soup
Making this soup takes no time at all!
You’ll start by chopping up the veggies: onions, green pepper, carrots, celery, and zucchini. Saute the onions, carrots, green peppers and celery in olive oil until the onions are translucent (don’t add the zucchini just yet!). Add the garlic and saute a minute more.
Next add the spices: dry basil, dry oregano and fresh parsley. Pour in the vegetable broth, tomato sauce and tomatoes. Bring the soup to a boil, then add the 10 ounces of dry tortellini and zucchini. Reduce to a simmer and cover with a lid.
Cook the soup until the tortellini is tender, about 10 minutes. Enjoy garnished with additional parsley, fresh parmesan and red pepper flakes.
This is the kind of soup that tastes even better after letting the flavors develop overnight, so don’t be afraid to continue enjoying the soup a few days later.
If you’re craving extra fiber and an even more filling soup, you can add a can of white beans while the soup is simmering. With or without beans, this will be a filling soup that’s perfect for lunch or dinner.
Looking for more healthy winter soups?
- Hearty Lentil Quinoa Soup or try the Instant Pot version
- Vegetarian Chili
- Vegan Black Eyed Pea Soup with Sweet Potatoes and Kale
Don’t be intimidated by the long ingredient list. You can make this soup in no-time using healthy pantry staples!
Vegetarian Tortellini Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, coarsely chopped
- 1 medium green bell pepper, chopped
- 2 large carrots, sliced
- 2 stalks celery, chopped
- 1 medium zucchini, sliced into half moons
- 3 cloves garlic, minced
- 1 can (13.5 ounces) tomato sauce
- 1 can (13.5 ounces) crushed tomatoes with juices
- 1/2 cup red wine
- 2 tablespoons fresh chopped parsley
- 1 teaspoon dry basil
- 1 teaspoon oregano
- 5 cups vegetable broth
- 10 ounces dry cheese tortellini
- 2 cups fresh spinach
- In a dutch oven or large pot, heat 1 tablespoon of olive oil over medium heat.
- Saute the onions, bell pepper, carrots, and celery until the onion is translucent, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the fresh parsley, dry basil, oregano, red wine, tomato sauce and crushed tomatoes. Stir to combine, then pour in the vegetable broth. Bring the mixture to a boil on high heat, then add the tortellini and zucchini.
- Once boiling, reduce the heat to medium-low and simmer until the tortellini is tender, about 10 minutes.
- Stir in the fresh spinach. Enjoy served with freshly grated parmesan and additional fresh parsley. This soup tastes even better the next day!