Hearty Vegetarian Tortellini Soup

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Cozy, comforting, and full of rich Italian flavor, this Hearty Vegetarian Tortellini Soup is everything you want on a chilly night. With pillowy cheese tortellini swimming in a tomato-rich broth, this soup brings together garden-fresh vegetables and savory herbs for a satisfying one-bowl meal. It’s the kind of dinner that feels like a warm hug—easy to make, family-friendly, and guaranteed to bring everyone back for seconds.

Whether you’re meal prepping for the week or throwing together a quick weeknight dinner, this tortellini soup delivers big flavor with minimal fuss. Plus, it’s easy to customize with whatever veggies you have on hand. Add in a sprinkle of parmesan and some fresh basil on top, and you’ve got a dish that tastes like it simmered all day.

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Ingredients for the Hearty Vegetarian Tortellini Soup

• Cheese tortellini (fresh or refrigerated)
• Crushed tomatoes
• Vegetable broth
• Carrots
• Celery
• Onion
• Zucchini
• Garlic
• Olive oil
• Italian seasoning
• Spinach
• Salt and pepper
• Fresh basil (optional)

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How To Make the Hearty Vegetarian Tortellini Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook until the vegetables are softened and fragrant, about 5-7 minutes.

Step 2: Add Garlic and Seasonings

Stir in minced garlic and Italian seasoning. Let it cook for 1 minute to release the aromatics and infuse the oil.

Step 3: Pour in the Broth and Tomatoes

Add the crushed tomatoes and vegetable broth to the pot. Stir well, scraping up any browned bits from the bottom. Bring the mixture to a gentle boil.

Step 4: Simmer with Zucchini

Add chopped zucchini and reduce heat to a simmer. Let the soup cook for about 10-15 minutes, until the vegetables are tender.

Step 5: Add the Tortellini

Stir in the cheese tortellini and cook according to the package instructions, usually around 3-5 minutes for fresh tortellini.

Step 6: Wilt the Spinach

Add the spinach and stir until just wilted, about 1-2 minutes. Taste the soup and adjust seasoning with salt and pepper as needed.

Step 7: Finish and Serve

Ladle the soup into bowls and top with fresh basil and cracked black pepper. Serve hot with crusty bread or a side salad.

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Tips for Serving and Storing Hearty Vegetarian Tortellini Soup

This tortellini soup is best served hot, right after the tortellini is cooked to tender perfection. Pair it with a slice of crusty sourdough or a simple green salad to make it a complete meal. A sprinkle of freshly grated parmesan cheese or a few drops of extra virgin olive oil can enhance the flavor beautifully.

For storing, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Keep in mind that tortellini can soak up the broth over time, so you may need to add a bit more vegetable broth or water when reheating. For longer storage, you can freeze the soup (preferably before adding the tortellini) for up to 2 months. Add fresh tortellini when reheating for best texture.

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Frequently Asked Questions

Can I use frozen tortellini?

Yes, frozen tortellini works well. Just add a couple of extra minutes to the cooking time.

How do I make this soup gluten-free?

Simply substitute with gluten-free tortellini available at many health food stores.

What other vegetables can I use?

This soup is super flexible. Try adding bell peppers, green beans, or mushrooms for a twist.

Can I make it ahead of time?

Yes, but it’s best to add the tortellini just before serving to keep it from getting too soft.

Is this soup vegan?

It can be! Use vegan tortellini and skip the cheese garnish.

What kind of broth is best?

A good-quality vegetable broth with low sodium lets you control the saltiness while keeping the flavor robust.

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