This easy Vegetable Tortellini Soup is a colorful and comforting healthy recipe packed full of veggies, savory herbs, Tuscan kale and cheese tortellini. A simple vegetarian soup recipe ready in just 45 minutes, with tips on how to store and freeze.
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Looking for more weeknight dinner soup recipes? Be sure to try White Bean and Kale Soup and Sausage Kale Soup too!
Why You’ll Love This Recipe
- Cozy, nourishing and bursting with hearty vegetables and herbs
- Easy to make any night of the week as it cooks up in just over 30 minutes
- Cheese-filled tortellini make it fun to eat for the whole family – totally kid-approved!
- One simple trick makes it a meal prep dream for a complete fridge and freezer-friendly meal
Ingredients for Cheese Tortellini Soup
The ingredient list is a simple mix of flavorful veggies, tomatoes, broth, herbs and tortellini.
Here’s a breakdown of what you need:
- olive oil – extra virgin or any light olive oil will do.
- garlic – for savory goodness, use four large cloves for the best flavor.
- onion – one small yellow onion provides just the right amount of aromatic flavor.
- carrots – for sweetness and color.
- celery – a great way to sneak in more greens – fennel, zucchini or even green beans are all great substitutes.
- diced canned tomatoes – this adds liquid and a special sweet, tangy flavor. Make sure to pour in all the tomatoes and their juices.
- vegetable broth – stick with a low-sodium vegetable broth to keep it vegetarian. Feel free to use chicken stock if not a dietary concern.
- dried thyme + oregano – thyme offers citrusy flair, while oregano gives it an herbal punch. Italian seasoning would be a great sub.
- salt + red pepper flakes – to enhance the flavor and give it some heat. Feel free to add more at the end of cooking to adjust to your taste preferences.
- lacinato kale – also known as Tuscan kale, Italian kale or dinosaur kale, the leaves are more tender and deeper in color than curly kale. I also find it has a milder flavor, which makes it enjoyable for the whole family. Baby spinach would be your next best option.
- cheese tortellini – my preference is refrigerated or frozen tortellini. Small or mini ravioli are also a nice option.
- fresh basil – for that final burst of freshness. Fresh parsley or dill would be wonderful, too.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Dried vs Fresh Tortellini
Dried tortellini takes significantly longer to cook than fresh (or frozen) tortellini, which is why I used refrigerated tortellini. Look for it in the refrigerated or fresh pasta section of the grocery store, or use your favorite frozen tortellini.
VEGAN TIP: To make this recipe vegan friendly, use vegan cheese tortellini. Kite Hill is a good brand.
How to Make Tortellini Soup with Kale
All it takes is a quick bring to boil, then reduce to simmer technique and a few final touches to have this soup at the ready in just over 30 minutes. I like to prep the toppings and have some crusty bread nearby for dipping.
Sweat the vegetables
In a large pot over medium heat, add oil, garlic, onion, carrots and celery. Cook down for about 5-7 minutes, stirring frequently.
Add the tomatoes and broth
Add in canned tomatoes (and their juices), vegetable broth, seasoning, salt and red pepper flakes. Turn heat to high, allowing the mixture to come to a boil, then reduce heat to medium-low and simmer for about 20 minutes, until vegetables are tender. During the last 5 minutes of cooking, stir in the torn kale so that it wilts just slightly.
Stir in the tortellini
Add in tortellini, stir and cook for 4 minutes, until tortellini is soft.
Finish with fresh herbs
Stir in fresh basil and taste test for more salt or heat just before serving.
Serving Suggestions
Serve with your favorite crusty loaf of bread, grated parmesan cheese, more fresh herbs and even some fresh or store-bought pesto to swirl right in.
For a creamy tomato tortellini soup, stir in 1/2 cup whole milk, heavy cream or coconut milk at the very end.
How to Store
This vegetarian tortellini soup will keep in an airtight container in the fridge for up to 4 days. Keep in mind, the tortellini will begin to soak up the broth after just one day, so be sure to remove the tortellini from the broth before refrigerating and store it in a separate container. Then add them back in before serving.
Freezing Instructions
To freeze, prepare the soup as directed, but do not add the tortellini. This prevents them from overcooking and becoming mushy when reheated. Place the soup in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating Instructions
Place the entire batch of soup in a saucepan over medium heat and bring it up to a gentle boil. Once boiling, add the tortellini. If reheating the soup with uncooked tortellini, boil until the tortellini are cooked through.
More Soup Recipes You’ll Love:
If you make this Vegetable Tortellini Soup recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Vegetable Tortellini Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 1 small yellow onion, diced (about ½ cup)
- 2 medium carrots, sliced into about 1/2” rounds (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 1 (28 ounce) can diced tomatoes
- 4 cups vegetable broth
- ¼ teaspoon dried thyme
- ¼ teaspoon oregano
- ¾ teaspoon fine sea salt, to taste
- ¼ teaspoon red pepper flakes
- 4 cups torn lacinato kale
- 10 ounces cheese tortellini, refrigerated or frozen
- 1 tablespoon finely chopped fresh basil leaves
Instructions
- In a large pot over medium heat, add oil, garlic, onion, carrots and celery. Cook down for about 5-7 minutes, stirring frequently.
- Add in canned tomatoes (and their juices), vegetable broth, seasoning, salt and red pepper flakes. Turn heat to high, allowing the mixture to come to a boil, then reduce heat to medium-low and simmer for about 20 minutes, until vegetables are tender. During the last 5 minutes of cooking, stir in the torn kale.
- Add in tortellini, stir and cook for 4 minutes, until tortellini is soft.
- Stir in fresh basil, taste test for more salt or heat, and serve with favorite loaf of bread, grated parmesan cheese, or more fresh herbs.
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