Dive into a warm bowl of Tortellini Soup, the perfect blend of comfort and flavor. Tortellini in a savory tomato broth is cozy and satisfying, like a warm, cheesy hug for your soul.
This easy and delicious Tortellini Soup recipe is filled with lots of good-for you veggies, Cannellini beans, and cheese tortellini. This rich combination of Italian flavors that has a way of warming you from the inside out.
If you like Creamy Tomato Soup or a plate of Ravioli covered in Fresh Tomato Sauce, this soup is for you. Each bite is filled with Cheese, rich tomato goodness. It's great for weeknight dinner or easy lunch on a cold day. Be sure to make plenty, as this soup tastes even better the next day.
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Ingredients
- CARROTS: fresh carrots, diced
- CELERY: fresh celery stalks, diced
- ONION: white onion or yellow onion, diced
- BROCCOLI: fresh broccoli, cut into small florets
- SPINACH: fresh spinach leaves (you can also use kale)
- CANNELLINI BEANS (WHITE BEANS): canned cannellini beans
- CHEESE TORTELLINI: fresh cheese tortellini or dried tortellini
- VEGETARIAN CHICKEN BASE: 1 tablespoon (for non-vegetarian, use regular chicken base)
- GARLIC: fresh garlic cloves, chopped
- CRUSHED TOMATOES: we use canned crushed tomatoes
- ROMA TOMATOES: whole tomatoes, diced (you can use vine ripened or any kind of fresh tomato)
- ITALIAN SEASONING: dried Italian seasoning
- BASIL LEAVES: fresh basil leaves
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
*see recipe card for quantities.
Instructions
- Make the roux: Heat oil in a large stock pot, and add carrots, celery, onions and vegetarian chicken base. Cook over medium heat for 10 minutes (until vegetables are fork tender).
- Make the tomato broth: Add chopped garlic, Italian seasoning, and crushed tomatoes. Cook for 15 minutes over medium heat.
- Add the tortellini: Add 1 cup of water and tortellini and cook for 15 minutes over low heat, stirring occasionally. Add more water if necessary.
- Add veggies: Add remaining beans, spinach, fresh tomatoes and broccoli and cook an additional 10 minutes.
- Garnish and serve: Remove from heat. Garnish with fresh chopped basil and grated parmesan cheese.
Top tip
Cheese Tortellini Soup tastes even better the next day when the flavors have had time to marinate and combine. So be sure to make a big pot!
What to Serve with Tortellini Soup
The great thing about this Vegetarian Tortellini Soup is that it is completely satisfying on its own. However, we do like to serve it with some of these options for a well-rounded meal.
SANDWICHES: a grilled cheese sandwich is the best comfort food partner to Cream of Tomato Soup. Try our Steel City Grilled Cheese or Fried Bologna Sandwich.
SALAD: greens are always a good option for a lighter meal. Try our Lemon Kale Salad, Grilled Romaine Salad or Tuscan White Bean Salad.
BREAD: a big chunk of Pickled Pepper Focaccia Bread or a Cheddar Cheese Biscuit dipped in Tomato Soup is the perfect bite.
More soups to try
- ONE POT LASAGNA SOUP
- CREAMY TOMATO SOUP
- BROCCOLI MASHED POTATO SOUP
- CREAMY MUSHROOM SOUP
- TUSCAN PEASANT SOUP
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Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze in an airtight container (only if using heavy cream) for up to 3 months.
Reheat in the microwave or in a sauce pan over low heat.
FAQ
We prefer Chicken Base or (Vegetarian Chicken Base) to create a flavorful tomato broth. You can also use vegetable base.
Yes! We recommend San Marzano tomatoes or Fire Roasted Crushed tomatoes for optimum flavor.
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Tortellini Soup recipe
Dive into a warm bowl of Tortellini Soup, the perfect blend of comfort and flavor. Cheesy tortellini in a savory tomato broth is cozy and satisfying.
- Total Time: 1 hour 10 mins
- Yield: ½ Gallon 1x
Ingredients
- 1 C diced carrot
- 1 C diced celery
- 1 C diced onion
- 1 C small broccoli florets
- 1 C spinach
- 1 C canned cannellini beans (drained)
- 1 lb cheese tortellini
- 1 tbsp vegetarian chicken base (use regular chicken base for non-vegetarian)
- 2 cloves garlic (chopped)
- 32 oz crushed tomatoes
- 2 roma tomatoes, diced
- 2 tsp Italian seasoning
- 10-12 basil leaves
- ¼ C oil
Instructions
- Heat oil in a large stock pot. Add carrots, celery, onions and vegetarian chicken base.
- Cook over medium heat for 10 minutes (until vegetables are fork tender).
- Add chopped garlic, Italian seasoning, and crushed tomatoes. Cook for 15 minutes over medium heat.
- Add 1 C of water and tortellini and cook for 15 minutes over low heat, stirring occasionally. Add more water if necessary.
- Add remaining beans, spinach, fresh tomatoes and broccoli and cook an additional 10 minutes.
- Remove from heat and add fresh chopped basil.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Soup
- Cuisine: Italian-American
Nutrition
- Serving Size: 8 oz bowl
- Calories: 355
- Sugar: 8.8 g
- Sodium: 505.8 mg
- Fat: 6.9 g
- Carbohydrates: 59.2 g
- Protein: 16.6 g
- Cholesterol: 31.8 mg
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