Marry This Veggie Tortellini Soup Recipe is a quick and comforting recipe, which is made with cheese tortellini and a creamy tomato broth. It’s the ultimate easy weeknight meal, ready in about 20 minutes.
Jump to RecipeVeggie Tortellini Soup Recipe Ingredients
- 8 cups Low-sodium Vegetable Or Chicken Stock
- 6 oz. weight Tomato Paste
- 1 bag (1 lb.) Frozen Mixed Vegetables
- 10 oz. weight Fresh Cheese Tortellini
- 1/2 cup Heavy Cream (more to taste)
- Salt And Pepper, to taste
- Fresh Parsley, Minced
- Fresh Basil, Chiffonade
How To Make Veggie Tortellini Soup
- Start the broth: In a large pot or Dutch oven, bring the vegetable or chicken stock to a gentle boil over medium-high heat. Whisk in the tomato paste until it is completely dissolved.
- Cook the vegetables and tortellini: Add the frozen mixed vegetables to the pot and bring the soup back to a gentle boil. Add the fresh cheese tortellini and cook for 3 to 5 minutes, or according to the package directions, until the tortellini are tender and float to the surface.
- Finish the soup: Stir in the heavy cream and the minced fresh parsley. Let the soup cook for another 2 minutes to heat through, but do not let it come to a rolling boil.
- Season and serve: Taste the soup and season with salt and pepper as needed. Ladle the hot soup into bowls and garnish with fresh basil.
Recipe Tips
- How to get the creamiest soup? For an extra rich and creamy broth, you can increase the amount of heavy cream to your liking. Stirring in a handful of grated Parmesan cheese at the end will also add creaminess and a delicious savory flavor.
- Can I use fresh vegetables? Absolutely. A mix of diced carrots, celery, and peas would be classic. Sauté them in a little olive oil for 5-7 minutes until they start to soften before adding the broth. You could also add fresh spinach or kale at the end along with the tortellini.
- How to add extra protein? For a heartier soup, you could add a can of drained and rinsed cannellini beans or chickpeas. Cooked, shredded rotisserie chicken or browned Italian sausage would also be delicious additions.
- Don’t overcook the tortellini: Fresh tortellini cooks very quickly. Be sure to cook it only until it’s tender and floats to the top. Overcooking can cause the pasta to become mushy and fall apart.
What To Serve With Veggie Tortellini Soup
This hearty soup is a complete meal in a bowl. It’s perfect served with:
- Warm, crusty bread or garlic bread for dipping
- A simple green salad with a light vinaigrette
- A sprinkle of extra Parmesan cheese on top
How To Store Veggie Tortellini Soup
Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Note that the tortellini will continue to absorb some of the liquid overnight, making the soup thicker. Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may want to add an extra splash of broth to thin it out to your desired consistency.
Veggie Tortellini Soup Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 15g
- Fat: 14g
- Saturated Fat: 8g
- Sodium: 950mg
- Fiber: 8g
- Sugar: 12g
Nutrition information is estimated per serving and may vary based on specific ingredients used.
FAQs
Freezing is not ideal for this soup, as the pasta can become very soft and mushy upon thawing and reheating. The cream-based broth can also sometimes separate. It is best enjoyed fresh.
Yes! Any variety of fresh tortellini (like spinach and ricotta or three-cheese) or even small ravioli would work perfectly in this recipe.
Yes. For a dairy-free version, use a cheese-free tortellini (like a mushroom or squash-filled variety). Substitute the heavy cream with full-fat canned coconut milk for a similarly creamy texture.
Try More Recipes:
Veggie Tortellini Soup Recipe
Course: SoupsCuisine: Italian-AmericanDifficulty: Easy8
servings5
minutes15
minutes350
kcalA quick, easy, and comforting vegetarian soup packed with cheese tortellini and mixed vegetables in a creamy tomato broth.
Ingredients
8 cups Vegetable or Chicken Stock
6 oz. Tomato Paste
1 lb. Frozen Mixed Vegetables
10 oz. Fresh Cheese Tortellini
1/2 cup Heavy Cream
Salt and Pepper
Fresh Parsley and Basil
Directions
- In a large pot, bring the stock to a boil. Whisk in the tomato paste until dissolved.
- Add the frozen vegetables and return to a boil.
- Stir in the fresh tortellini and cook for 3-5 minutes, until tender.
- Stir in the heavy cream and fresh parsley and cook for 2 more minutes.
- Season to taste with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
- This soup is a perfect way to get a hearty and delicious dinner on the table in under 30 minutes.
- Using frozen vegetables and fresh tortellini makes this recipe incredibly fast and convenient.
- Don’t let the soup come to a hard boil after adding the cream to prevent it from curdling.
- This is a great base recipe; feel free to add other vegetables or proteins.
