This easy vegetarian tortellini soup is loaded with veggies and cheesy tortellini and it's ready in just over 30 minutes! This soup is easy to adapt to be vegan and can be made in advance.
Tortellini soup has always been one of my top 5 favorite soup recipes. I make this vegetarian tortellini soup every year for our Christmas Eve dinners alongside white bean dip and chili cheese dip, but it's so good that you'll want to make it all year long.
This is a vegetarian soup that will actually fill you up and leave you satisfied, thanks to cheesy tortellini and a rich tomato broth.
Think of tortellini soup as a type of minestrone soup with tortellini and a whole lot of flavor. It's perfect with a big wedge of crusty bread and a hearty sprinkling of Parmesan cheese.
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Why this recipe works
- Balanced: Vegetarian tortellini soup is packed with hearty veggies and cheesy tortellini, so it's more filling than most vegetarian soups. You can even add vegetarian sausage for extra protein.
- Hearty flavors: This is a tomato-based soup that has a rich and hearty tomato broth seasoned with herbs and red wine. You won't miss the meat!
- Quick and straightforward: The most difficult part of this recipe is prepping all of the vegetables. But to save time, you can actually prep the vegetables in advance!
Ingredients
- Tortellini: I use fresh refrigerated tortellini because it only takes a few minutes to cook. I recommend aiming for 10-12 ounces of fresh tortellini (the above photo features dry tortellini, which is no longer my preference for this soup.) I typically choose cheese tortellini.
- Red wine adds warmth and depth. Wine can be replaced with 2 tablespoons of balsamic vinegar, as needed. Choose cabernet sauvignon or pinot noir. Use a wine that you enjoy the taste of, not an old bottle that's been open for a week.
- Mirepoix consists of diced celery, onion, and carrots. We're adding green pepper for additional depth and flavor.
- Dry basil and oregano: Feel free to use fresh if you have it on hand. One teaspoon dry herbs is roughly equivalent to one tablespoon of fresh chopped basil or oregano.
- Spinach adds both a pop of green and plant-based iron. Kale is also a good option.
- Vegetable broth makes up the base of the soup. I highly recommend using Better than Bouillon for the best flavor.
- Tomato sauce and crushed tomatoes make the rich tomato base.
- Parmesan: I like to serve tortellini soup topped with fresh Parmesan, but do note that many Parmesans are not vegetarian. Asiago is another good option. Check the label or opt for a vegan Parmesan if this is important to you.
- Heavy cream: Growing up, we didn't add cream, but I recently started adding to the soup and I love how it makes the broth even richer. I add ~½ cup of cream, but you can adjust up or down depending on your preference, or omit entirely.
Step-by-step instructions
Pro tip: Most of the time required to make vegetarian tortellini soup is spent prepping the vegetables. The vegetables can be prepped up to 48 hours in advance. Just store them in a closed container in the fridge until ready to use.
Step 1: Sauté the onions, carrots, green peppers, and celery in olive oil until the onions are translucent.
Step 2: Add the zucchini, garlic, basil, and oregano. Sauté a minute more. The zucchini isn't sauteed with the other ingredients because it softens very quickly while cooking.
Step 3: Pour in the vegetable broth, wine, tomato sauce, and tomatoes.
Bring the soup to a boil, then add the uncooked tortellini and fresh parsley.
Step 4: Reduce the soup to a gentle simmer. Cook the soup uncovered until the tortellini is tender, about 3-5 minutes, though times will vary depending on type of tortellini.
Stir in fresh parsley and spinach. The spinach will wilt very quickly from the heat of the soup. Serve garnished with additional parsley, fresh parmesan and red pepper flakes.
Cassidy's tips
- Equipment: Use a 6-quart or larger Dutch oven or stock pot. This is my go-to Dutch oven.
- Tortellini cook time: Dry tortellini takes longer to cook than frozen or fresh. Dry tortellini takes 10-12 minutes to cook whereas fresh will take only 2-3 minutes. You can use any kind of tortellini, just cook it until it is tender and note that dry tortellini will soak up a lot more liquid than fresh.
- Extra protein: Vegetarian tortellini soup is great with white beans or chickpeas added in. You can also sauté your preferred type of sausage (vegetarian or otherwise) while sautéing the veggies. I grew up eating tortellini soup with Italian-seasoned sausage, so this Italian-style tofu would go really well.
- To make vegan: You can make vegan tortellini soup by replacing the tortellini with vegan tortellini, such as Kite Hill brand.
- To make without wine: This soup can be made without wine but it will have less depth. The alcohol content of the wine is mostly cooked out during the simmering process, much like with beer in chili. Add 2 tablespoons of balsamic vinegar at the end of simmering to imitate the wine flavor.
Storage tips
- Leftovers: For best quality, keep leftovers refrigerated in a closed container for 3-4 days. The tortellini will continue to absorb liquid as it chills, so you may need to add an extra splash of broth to the soup before serving it again.
- Reheating: Reheat individual servings in the microwave or stove top over medium-low. Reheat an entire container in a stock pot over medium-low to medium heat, stirring occasionally until warmed through.
- Make it in advance: This is the kind of soup that tastes even better after letting the flavors develop overnight, so don't be afraid to make it 24 hours in advance. You may need to add an extra splash of vegetable broth as the tortellini will soak up a lot of liquid while refrigerated.
More favorite soup recipes
I usually serve tortellini soup on Christmas Eve with a starchy side like homemade yeast rolls, whole wheat garlic knots, or cast iron biscuits. It's also great with a warm kale salad.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Vegetarian Tortellini Soup
Equipment
- 6-quart Dutch oven or similarly sized pot
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 2 large carrots diced
- 2 stalks celery diced
- ½ teaspoon salt adjust to taste
- 4 cloves garlic minced
- 1 medium zucchini sliced into half moons
- 1 teaspoon dry basil
- 1 teaspoon oregano
- ½ cup red wine or balsamic vinegar; see note #1
- 15 ounce can tomato sauce
- 14.5 ounce can crushed tomatoes with juices
- 4 cups vegetable broth see note #2
- 1 cup water or broth, as needed
- 10 to 12 ounces fresh cheese tortellini see note #3
- ¼ cup freshly chopped parsley
- 2 cups (2 ounces) spinach
- ½ cup heavy cream optional
- red pepper flakes for serving
- Parmesan for serving
Instructions
- Heat a 6 quart Dutch oven or stock pot over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil.
- Add the onions, bell pepper, carrots, and celery. Sprinkle with salt. Sauté until the onion is translucent, about 6-8 minutes.
- Add the garlic, zucchini, basil and oregano. Cook until the garlic is fragrant, about 2-3 minutes.
- Add the red wine, tomato sauce, crushed tomatoes, vegetable broth and water. Stir to combine. Bring the mixture to a boil on high heat.
- Once boiling, stir in the tortellini. Reduce the heat to low and simmer until the tortellini is tender, about 5 minutes (time will vary based on type of tortellini being used).
- When the tortellini is tender, stir in the parsley and fresh spinach. Optionally, stir in ½ cup of heavy cream for a richer soup. Enjoy served with freshly grated parmesan and additional fresh parsley. Enjoy!
Video
Notes
- Wine: I usually use cabernet or pinot noir. Choose a wine you would enjoy drinking, not the wine that's been open for a few days and just needs to be used up. To make without wine, use 2 tablespoons of balsamic vinegar instead.
- Broth: I love using Better than Bouillon vegetable base in place of vegetable broth. I add the paste directly to the pot instead of first diluting it in boiling water.
- Tortellini: I use fresh tortellini, which only takes 3-5 minutes to cook. In the past I've used dry tortellini, so it does work, but note that it absorbs a lot more liquid than fresh.
- Sausage: I grew up adding sausage to my tortellini soup. If you want to go this route, I recommend adding in Impossible sausage (I like the spicy kind) at step 3 and cooking until browned. Or add in a cooked batch of my Italian-seasoned tofu crumbles.
- Leftovers and reheating: Keep leftovers refrigerated in a closed container for 3-4 days. Reheat individual servings in the microwave or on the stove-top over medium-low. You can reheat the entire soup pot on the stove over medium-low heat. Add extra vegetable broth as needed to thin.
Joan says
This is the best, most flavorful soup I've made in a long time. I made it as written including using the Better than Bouillon concentrate which I always have on hand. I added a can of garbanzo beans and used balsamic vinegar instead of wine which were in your notes. I never added heavy cream to soup before even when it called for it and I wasn't sure what impact a 1/2 cup would make in a big pot of soup like this. I must say so rich and delicious. Thank you for a recipe I'm sure to make over and over! I'm looking forward to enjoying more of your recipes.
Cassidy Reeser, MS, RD says
This soup is special to me, so it's a treat to read how much you enjoyed it! I didn't start adding the heavy cream until recently, but I agree that it really adds a lovely layer of richness. Thanks for leaving a review!
Danielle says
Not sure if you realize it but nothing about the ingredients mention vegetable broth. I had to stop cooking and run to the store. It also doesn't state how much to add either. It just randomly tells you to add it. Disappointed the dinner I was hosting was interrupted this way so I just wanted to make sure others are aware. Thank you!
Cassidy says
Danielle, I am sorry about that oversight. It has been updated to include the correct amount of vegetable broth. Thank you for commenting!