A warm, hearty bowl of cheese tortellini swimming in flavorful vegetable broth, packed with vibrant carrots, peas, potatoes, and kale—comfort food at its wholesome best. This satisfying soup brings together nourishing vegetables and cheesy pasta for a simple, delicious, and family-friendly meal.

Why You’ll Love This Recipe

Vegetable Tortellini Soup is the perfect balance of comfort and nutrition. It’s quick to make, adaptable to what you have on hand, and loaded with vibrant, nutrient-dense ingredients. The cheese tortellini adds a rich and creamy contrast to the broth and vegetables, making it both filling and flavorful. Whether you’re looking for a cozy winter meal or a light vegetarian dinner, this soup delivers every time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 large potato, peeled and cubed
1 cup chopped kale
1/2 cup frozen green peas
6 cups vegetable broth
1 tsp Italian seasoning
Salt and pepper to taste
10 oz cheese tortellini (fresh or frozen)
Optional: fresh parsley for garnish

directions

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
Stir in the diced carrots and cubed potato. Cook for an additional 5 minutes, stirring occasionally.
Pour in the vegetable broth and add the Italian seasoning. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until the vegetables are tender.
Add the chopped kale and frozen peas to the pot. Stir well and simmer for another 3–4 minutes.
Gently add the cheese tortellini to the soup and cook according to the package instructions (typically 5–7 minutes), until the tortellini are tender.
Season with salt and pepper to taste.
Ladle into bowls and garnish with chopped fresh parsley if desired. Serve hot.

Servings and timing

This recipe serves 4–6 people.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Protein Boost: Add white beans or chickpeas for extra protein and fiber.
Different Greens: Substitute spinach or Swiss chard for kale if preferred.
Spicy Kick: Add red pepper flakes or a splash of hot sauce to the broth for some heat.
Creamy Version: Stir in a splash of cream or a spoonful of pesto for a richer broth.
Gluten-Free: Use gluten-free tortellini if needed.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of broth or water.
Freezing is not recommended once the tortellini is added, as it may become mushy upon thawing. For freezer prep, freeze the broth and vegetables without the pasta and add fresh tortellini when reheating.

FAQs

Can I use frozen tortellini in this soup?

Yes, frozen tortellini works perfectly. Just add it directly to the simmering soup and cook according to package instructions.

Is this soup vegetarian?

Yes, as long as the tortellini and broth are both vegetarian-friendly. Always check labels to be sure.

Can I add meat to this recipe?

Absolutely. Cooked chicken sausage or ground turkey can be added for extra protein.

Can I make this soup in a slow cooker?

Yes, cook the vegetables and broth on low for 4–6 hours. Add the tortellini and peas in the last 30 minutes.

What if I don’t have kale?

You can substitute with spinach, Swiss chard, or collard greens.

How do I store leftovers?

Store in the refrigerator in an airtight container for up to 3 days. Reheat on the stovetop for best results.

Can I freeze this soup?

It’s best to freeze the broth and vegetables without tortellini. Add fresh tortellini when reheating.

What type of tortellini should I use?

Cheese tortellini is classic, but you can use spinach or mushroom-filled versions if you prefer.

Can I add more vegetables?

Yes, zucchini, celery, bell peppers, or corn are great additions.

How can I thicken the broth?

Simmer a portion of the potatoes until they break down slightly, or add a slurry of cornstarch and water.

Conclusion

Vegetable Tortellini Soup is a flavorful, nourishing, and comforting dish that’s easy to make and endlessly adaptable. With a mix of wholesome vegetables, rich broth, and tender cheese-filled pasta, it’s a meal that satisfies on every level. Whether served on a chilly night or as a light, satisfying lunch, this soup is sure to become a staple in your kitchen rotation.