There’s nothing quite like a warm bowl of soup to comfort your soul, especially when it’s loaded with fresh vegetables and creamy pasta. This Creamy Vegetable Tortellini Soup combines hearty cheese tortellini with garden-fresh vegetables in a rich, velvety broth. It’s a perfect dish for cozy nights, quick family dinners, or meal prepping for the week.
This soup offers a beautiful balance of flavors and textures — tender tortellini, tender-crisp vegetables, fragrant herbs, and a luscious creamy base that will satisfy vegetarians and soup lovers alike. Plus, it’s ready in just 30 minutes, making it a wonderful weeknight meal option.
- Quick to prepare and perfect for busy weeknights or cozy meals.
- Rich and creamy texture without overpowering the fresh vegetable flavors.
- Versatile and customizable with a variety of vegetables and herbs.
- A comforting vegetarian meal that feels indulgent yet wholesome.
Ingredients
- Olive Oil: A tablespoon to gently sauté vegetables, providing a subtle fruity flavor and healthy fats.
- Yellow Onion: One medium onion diced finely adds sweetness and depth to the soup base.
- Carrots: Two peeled and sliced carrots contribute natural sweetness and bright color.
- Celery Stalks: Two sliced celery stalks add an aromatic crunch and savory undertone.
- Garlic Cloves: Three minced cloves for a punch of fragrant and savory complexity.
- Zucchini: One medium diced zucchini lends a tender texture and mild taste that complements the soup.
- Baby Spinach: One packed cup adds freshness, vibrant color, and a mild, earthy flavor.
- Cheese Tortellini: Nine ounces of refrigerated cheese tortellini bring soft, creamy pasta pockets filled with rich cheese.
- Vegetable Broth: Four cups provide a flavorful and comforting liquid base for the soup.
- Heavy Cream: One cup to create a luscious, creamy texture that enriches the broth.
- Whole Milk: Half a cup added alongside cream to lighten and balance the richness.
- Dried Italian Herbs: A teaspoon of mixed herbs to infuse classic Italian aromas and flavors.
- Salt: Half a teaspoon to enhance the natural flavors of the ingredients.
- Freshly Ground Black Pepper: A quarter teaspoon for gentle warmth and seasoning.
- Red Pepper Flakes (Optional): A pinch adds subtle heat and complexity for a tiny kick.
- Grated Parmesan Cheese: A quarter cup to garnish with umami richness and a salty finish.
- Fresh Basil or Parsley: Chopped herbs for a fresh, bright garnish to finish the dish.
Instructions
- Heat the Oil and Sauté Aromatics
Warm olive oil over medium heat in a large pot. Add diced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and onions become translucent, building a fragrant base that enhances the overall flavor.
- Add Garlic and Zucchini for Depth
Stir in minced garlic and diced zucchini to the sautéed vegetables. Cook for an additional 2 minutes until the garlic releases its aroma and zucchini starts softening, enriching the soup’s smell and taste.
- Pour in Broth and Simmer
Pour the vegetable broth into the pot and bring it to a boil. Lower the heat to a simmer and cook for 10 minutes, allowing the flavors of the aromatics to meld and the vegetables to become tender yet vibrant.
- Cook the Cheese Tortellini
Add the refrigerated cheese tortellini to the simmering pot. Cook according to package instructions, typically 3 to 5 minutes, until the pasta is tender but still holds its shape perfectly without overcooking.
- Add Cream and Seasonings
Reduce heat to low and gently stir in heavy cream, whole milk, dried Italian herbs, salt, black pepper, and optional red pepper flakes. This step creates the soup’s creamy base and layers in warming spices for balance.
- Wilt the Spinach
Add the baby spinach and cook for 1 to 2 minutes until it wilts completely. This adds a fresh green element and boosts the nutritional profile without overwhelming the soup’s creaminess.
- Adjust Seasoning and Serve
Taste the soup and adjust salt, pepper, or herbs to your preference for perfect balance. Ladle into bowls, then garnish with freshly grated Parmesan and chopped basil or parsley for a delicious finishing touch.
- This soup is highly adaptable; feel free to add other vegetables like bell peppers, peas, or mushrooms based on preference.
- Best enjoyed fresh but can be refrigerated for up to 3 days without losing flavor or texture.
- Use fresh herbs if available to elevate the taste, or dried herbs as a convenient alternative.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to maintain the creamy consistency and prevent separation.
Serving Suggestions
Pair this soup with crusty garlic bread or a crisp green salad for a complete meal. It also makes a wonderful starter for Italian-themed dinners or as a filling lunch alongside fresh fruit.
- For a vegan version, substitute traditional tortellini with a plant-based alternative and replace cream and milk with coconut cream or almond milk.
- To boost texture, lightly toast the tortellini before adding it to the soup for added nuttiness.
- Use homemade vegetable broth if possible for richer flavor and lower sodium content.
FAQs
- Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini works well; just adjust cooking time based on package instructions and ensure it’s fully cooked before serving.
- Is this soup gluten-free?
Traditional tortellini contains wheat, so this recipe is not gluten-free unless you use gluten-free tortellini alternatives.
- Can I make this soup ahead of time?
Absolutely! It tastes great reheated and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- How can I thicken the soup if desired?
To thicken, simmer the soup longer uncovered to reduce liquid or add a slurry of cornstarch and water during the final steps.
- Can I add meat to this soup?
Yes, adding cooked Italian sausage or chicken can make it heartier but will no longer be vegetarian.
- What cheese tortellini filling works best?
Cheese fillings like ricotta or a three-cheese blend provide creamy, melty pockets that complement the soup’s texture beautifully.
- How spicy is the soup?
The soup is mild by default; red pepper flakes are optional and can be adjusted according to your heat preference.
Creamy Vegetable Tortellini Soup
Equipment
- 1 large pot for sautéing and simmering
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 zucchini diced
- 1 cup packed baby spinach
- 9 ounces refrigerated cheese tortellini
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes optional
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté for 5 minutes until soft.
- Stir in minced garlic and diced zucchini; cook for 2 minutes until fragrant.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Add cheese tortellini and cook according to package instructions, about 3 to 5 minutes.
- Lower heat to gentle simmer and stir in heavy cream, milk, Italian herbs, salt, black pepper, and red pepper flakes if using.
- Add spinach and simmer 1 to 2 minutes until wilted.
- Taste and adjust seasoning as needed.
- Ladle soup into bowls and garnish with grated Parmesan and fresh herbs before serving.
Notes
- You can add other vegetables based on what you have available.
- This soup can be stored in the refrigerator for up to 3 days.
- Make it vegan by using vegan tortellini and substituting coconut cream for dairy.
