Name: Best Veggie Tortellini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-inspired
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 carrots, sliced; 2 stalks celery, chopped; 1 zucchini, diced; 3 cups baby spinach; 1 can diced tomatoes (14.5 oz); 2 tablespoons tomato paste; 5 cups vegetable broth; 12 ounces cheese tortellini; 1 teaspoon Italian seasoning; to taste salt and pepper

A big pot of veggie tortellini soup is the ultimate feel-good meal when you want something nourishing, cozy, and satisfying without too much fuss. It’s hearty with plump cheese tortellini, loaded with colorful vegetables, and made in just one pot. Whether you’re cooking for a family weeknight dinner or prepping for lunch leftovers, this soup delivers comfort in every spoonful.

What makes this recipe shine is how it strikes that perfect balance between healthy and comforting. You get the soul-warming satisfaction of pasta paired with a medley of vegetables in a flavorful tomato broth. The best part? It’s completely customizable based on what veggies you have on hand, so it’s a great fridge-cleanout meal.

Why You’ll Love This Veggie Tortellini Soup

This soup is a one-pot wonder that doesn’t skimp on flavor or ease. It comes together quickly and can be made ahead, making it perfect for busy schedules. It’s vegetarian, but incredibly filling, thanks to the protein-rich cheese tortellini and fiber-packed veggies. And because it’s flexible, you can easily make it vegan by using plant-based tortellini and broth.

What Kind of Tortellini Should I Use?

You can use any refrigerated or frozen tortellini you love, but cheese tortellini works best here for a creamy contrast to the tomato broth. If you want to add a punch of extra flavor, spinach and cheese or mushroom tortellini are great options. Avoid dry tortellini for this one, as it doesn’t give the same plush texture.

Ingredients for the Best Veggie Tortellini Soup

What I love about this soup is that it’s forgiving and adaptable. Here’s a rundown of the essentials you’ll want to gather:

Olive oil
Yellow onion
Garlic
Carrots
Celery
Zucchini
Baby spinach
Canned diced tomatoes
Tomato paste
Vegetable broth
Cheese tortellini
Italian seasoning
Salt and pepper

Every ingredient has a purpose. The olive oil helps build the base flavor. Onions, garlic, carrots, and celery are the aromatic foundation. Zucchini and spinach add color and texture. Canned tomatoes and paste deepen the broth with richness, while vegetable broth ties it all together. Cheese tortellini makes it hearty and satisfying, and Italian seasoning brings everything into harmony.

How To Make the Best Veggie Tortellini Soup

Step 1: Build Your Flavor Base

Start by heating olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery, and cook until softened. Stir in minced garlic and cook just until fragrant.

Step 2: Add Tomatoes and Seasoning

Add in the canned diced tomatoes, tomato paste, and Italian seasoning. Stir well and cook for 2-3 minutes to let the flavors concentrate.

Step 3: Pour in the Broth and Simmer

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for about 10 minutes to let the vegetables soften and the broth develop depth.

Step 4: Add Tortellini and Zucchini

Toss in the cheese tortellini and chopped zucchini. Simmer for another 5-7 minutes, just until the tortellini are tender and floating.

Step 5: Finish with Spinach and Season

Stir in fresh baby spinach and season with salt and pepper to taste. Let the spinach wilt for a minute, then remove from heat. Serve hot and enjoy.

How to Store and Serve Veggie Tortellini Soup

This recipe makes enough to serve 4 to 6 people generously, and it stores beautifully. If you’re meal prepping, keep the tortellini slightly undercooked so it doesn’t become too soft when reheated.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. If freezing, it’s best to freeze the soup without the tortellini and add them fresh when reheating for the best texture.

What to Serve With Veggie Tortellini Soup?

Crusty Bread

Nothing beats dunking a thick slice of crusty sourdough or baguette into the warm tomato broth.

Grilled Cheese Sandwich

Go classic with a golden, melty grilled cheese for the ultimate comfort pairing.

Simple Side Salad

A fresh green salad with a lemon vinaigrette balances the richness of the soup.

Roasted Vegetables

Roast up some cauliflower or Brussels sprouts for extra veggie power.

Garlic Breadsticks

Soft, buttery breadsticks with a hint of garlic are a cozy touch.

Caprese Skewers

For a fresh twist, try mozzarella, tomato, and basil on skewers with a drizzle of balsamic glaze.

Pesto Pasta Salad

A small serving of cold pesto pasta can bring a bright, herby contrast to the warm soup.

Want More Soup Ideas?

If you love this Veggie Tortellini Soup, here are more cozy bowls to warm your soul:

Cajun Potato Soup for a spicy southern-style kick.
Mexican Sopa de Conchas if you’re craving comfort with Latin flair.
Crockpot Thai Coconut Chicken Soup for creamy, tropical flavor.
Creamy Chicken and Broccoli for a filling one-pot meal.
Creamy Jamaican Shrimp Rasta Pasta if you want spice, cream, and bold island vibes.

Save This Recipe For Later

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

Let me know in the comments how your version turned out. Did you switch up the veggies? Try a different tortellini? I love hearing your kitchen twists and swaps.

Explore more of my favorite everyday meals and cozy comfort dishes on Zoe Recipes on Pinterest and keep your meal plan deliciously simple.

Conclusion

This Best Veggie Tortellini Soup is the kind of meal that brings ease, flavor, and feel-good nourishment to your table. It’s wholesome without being heavy and perfect for anyone looking to add more vegetables into their routine without sacrificing comfort. From its bright broth to its tender pasta, it’s a recipe you’ll want to make again and again.