Vegetable Tortellini Soup
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Light but comforting, fresh yet cozy. This easy Vegetable Tortellini Soup is packed with tender pasta, colorful vegetables, fire-roasted tomatoes, and a basil-forward broth that tastes like it simmered all day… without actually doing that. It’s bright, savory, gently spicy, and finished with salty Parmesan that melts right in. Weeknight soup that feels like a big hug.
Table of Contents
WHY YOU’LL LOVE VEGETABLE SOUP WITH TORTELLINI
- Ready in about 30 minutes
- Fresh, colorful vegetables in every bite
- Cheese tortellini makes it hearty without heaviness
- Flexible and freezer-friendly (with one smart rule)
- Perfect for busy weeknights or lazy Sundays
Vegetable Tortellini Soup
This is my “I need dinner, but I also need comfort” soup. You know the one.
It starts with a pot, some olive oil, and that moment when onions hit the heat and everything suddenly feels possible again. Then the colors show up. Carrots. Peppers. Tomatoes. Basil.
And the tortellini? That’s the payoff. Little pillows of cheese floating around like they belong there. Because they do.
I make this vegetable soup with tortellini when the fridge looks sad but I still want something that feels intentional. Add bread. Add cheese. Sit down. Breathe.
INGREDIENT NOTES
- Refrigerated Cheese Tortellini: Cooks fast and adds richness without needing cream
- Aromatic Veggies: Any good soup starts with sauteed onion, carrots, and celery. I like to toss some red bell pepper in there too for even more flavor.
- Fire Roasted Diced Tomatoes: The secret to “simmered all day” flavor! They do add a little heat, so swap one can with regular diced tomatoes to make the soup milder.
- Vegetable Stock: Fuller flavor than broth. Low-sodium gives you more control when making this tortellini and vegetable soup.
- Fresh Basil: Added early for flavor, finished fresh for brightness.
- Red Pepper Flakes: Totally adjustable! This is gentle heat, not fire alarm soup.
VARIATIONS
Pasta Swap: Use ravioli or small filled pasta if tortellini isn’t available.
Chicken Version: Use chicken stock and add shredded rotisserie chicken.
Greens Please: Stir in a big handful of spinach or kale just before serving.
Protein Boost: Add a can of white or cannellini beans (drained and rinsed) to make it even heartier.
Extra Veggies: Zucchini, mushrooms, green beans, corn… all great in this vegetable tortellini soup!
Deeper Flavor: Toss a Parmesan rind into the pot as everything simmers.
Spicy: Go all the way to ½ teaspoon red pepper flakes (or more, you rebel!).
SERVING SUGGESTIONS
- Top with freshly grated Parmesan, cracked black pepper, or extra basil.
- Add a crusty loaf of bread for dunking or some garlic bread for full comfort vibes.
- Pair tortellini vegetable soup with our Olive Garden salad or Monte Cristo sandwiches.
- Finish the meal with a warm batch of gooey chocolate chip cookies.
TORTELLINI VEGETABLE SOUP FAQ
Nope! It cooks right in the soup broth to soak up all that incredible flavor. Plus, it saves you an extra pot to wash 😉
Vegetable tortellini soup is supposed to be brothy, but you can add cream to make a thicker, creamier version. Or simply reduce the amount of water to make it feel heartier.
Yes, but keep in mind that the pasta will continue to absorb the broth as it sits. If you’re planning on leftovers, cook it in a separate pot and store it in its own container.
When you’re ready to reheat, combine the vegetable soup with tortellini and simmer until warmed through.
This tortellini vegetable soup recipe works because it builds flavor in layers…even though it’s fast.
Sautéing the onions, carrots, and celery first releases natural sugars, which gives the broth depth before any liquid hits the pot.
Garlic and basil go in after the veggies soften, so their aromatics bloom instead of burning.
Fire-roasted tomatoes bring acidity and smokiness, which balance the sweetness of the vegetables while adding that ‘cooked all day’ flavor.
And the tortellini? It’s added last because filled pasta releases starch quickly. That starch lightly thickens the broth and gives the soup body… but only if it’s cooked briefly.
That timing is the difference between silky soup and overcooked pasta mush. Respect the order. Soup rewards you.
DONNA’S PRO TIPS
- Take time to saute the veggies. It’s the key to an ultra-flavorful soup!
- Dice vegetables evenly so they cook at the same rate.
- Add tortellini just before serving for perfect texture.
- Taste after simmering. Tomatoes can change salt needs
- Finish with fresh basil for brightness.
- Always grate Parmesan fresh. It melts better that way.
TOOLS NEEDED
- Large Heavy-Bottomed Pot: Prevents scorching and cooks evenly.
- Sharp Knife: Even veggie cuts = even cooking.
- Cutting Board: Because prep goes fast when it’s organized.
- Wooden Spoon: For stirring without damaging the pot.
- Ladle: Soup deserves dignity.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Fast, veggie-packed tortellini soup
- Built on sautéed vegetables for flavor
- Fire-roasted tomatoes add depth
- Tortellini goes in last
- Make ahead without pasta
- Freezer-friendly base
- Fresh basil + Parmesan finish it
- Cozy, light, satisfying
Vegetable Tortellini Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 white onion, diced (½ cup)
- 1/2 pound carrots, peeled and diced (1 ½ cups)
- 2 ribs celery, diced (1 cup)
- 1 red bell pepper, diced (1 cup)
- 1 tablespoon minced garlic, about 3 cloves
- 3 tablespoons fresh basil, chopped
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1/4 to 1/2 teaspoon red pepper flakes
- 6 cups 48 ounces vegetable stock
- 2 cans, 14.5 ounces each fire-roasted diced tomatoes, undrained
- 19- ounce package refrigerated cheese tortellini
- Parmesan cheese, for serving
- Fresh basil, for serving
Instructions
- HEAT POT: Place a 6 to 8-quart heavy-bottomed pot over medium-high heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
- SAUTÉ VEGETABLES: Add ½ diced white onion, ½ pound diced carrots, and 2 diced celery ribs. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent.
- ADD AROMATICS: Stir in 1 diced red bell pepper, 1 tablespoon minced garlic, 3 tablespoons chopped fresh basil, 2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and ¼ to ½ teaspoon red pepper flakes. Cook for 1 minute, until fragrant.
- SIMMER SOUP: Pour in 6 cups vegetable stock and add 2 cans fire-roasted diced tomatoes with their juices. Stir well and bring to a gentle boil.
- COOK TORTELLINI: Add the 19-ounce package cheese tortellini. Cook for 3 minutes, or according to package directions, until the tortellini are tender and floating.
- SERVE: Ladle the soup into bowls and top with Parmesan cheese and fresh basil.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2012, updated and republished December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
delicious, spicy and easy- you just checked off the first 3 must haves on my list!
The soup sounds delicious, Donna! You know that I love any meal that is this simple to prepare too.
Spectacular pictures as always but I really like this because I can use some of that mezzaluna pasta we have on hand.
Looks delicious! Thanks for sharing at Foodie Friends Friday!
Simple and delicious soup to make in no time. What an easy meal!