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Vegetable Tortellini Soup Recipe

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3.9 from 12 reviews

A hearty and comforting Vegetable Tortellini Soup that's ready in just 25 minutes. Packed with mixed vegetables, flavorful herbs, and cheese tortellini, this soup is perfect for a quick weeknight meal. The savory broth enhanced with vegetable base and herbs provides a rich depth of flavor, topped with optional freshly grated Parmesan for a delightful finish.

  • Total Time: 25 minutes
  • Yield: 5 servings

Ingredients

Soup Base

  • 1 Tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes, undrained
  • 2 bay leaves
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried rosemary
  • 2 teaspoons Italian seasoning
  • 4 cups vegetable broth or low sodium chicken broth
  • 2 teaspoons Better than Bouillon Vegetable Base (optional but recommended)
  • Salt and freshly ground black pepper, to taste

Vegetables

  • 2 cups frozen mixed carrots, peas, corn, green beans

Pasta

  • 10 ounces cheese tortellini, refrigerated kind

Toppings

  • Freshly grated Parmesan cheese (optional)

Instructions

  1. Prepare the base: Heat olive oil in a large pot over medium heat. Add chopped onions and celery and sauté for 3-5 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
  2. Add liquids and seasonings: Stir in the undrained diced tomatoes, bay leaves, dried parsley flakes, dried rosemary, Italian seasoning, vegetable broth, and Better than Bouillon Vegetable Base if using. Season with salt and freshly ground black pepper to taste. Bring the mixture to a low boil.
  3. Cook the vegetables and tortellini: Add the frozen mixed vegetables—carrots, peas, corn, and green beans—and cook for 2-3 minutes. Then, add the cheese tortellini and cook for another 2-3 minutes, or until the tortellini float to the top. Be careful not to overcook as the tortellini will continue softening in the hot broth even after turning off the heat.
  4. Adjust seasoning and finish: Taste the soup and add more bouillon, salt, or pepper as needed. Remove the bay leaves before serving.
  5. Serve: Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese if desired. Serve warm and enjoy.

Notes

  • Use low sodium broth to better control the saltiness of the soup.
  • Substitute frozen mixed vegetables with fresh veggies if desired, adjusting cooking times accordingly.
  • For a vegan option, use a plant-based tortellini and omit Parmesan cheese or use a vegan cheese alternative.
  • Better than Bouillon Vegetable Base is optional but enhances the depth of flavor.
  • Do not overcook tortellini to avoid mushy texture; they should float when done.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian

Find it online: https://avascooking.com/vegetable-tortellini-soup-recipe/