Name: Vegetable Tortellini Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/4 cup olive oil; 1 medium sweet onion, diced; 4 medium carrots, diced; 12 oz mushrooms, diced; 4 celery ribs, diced; 4 cloves garlic, minced; 1 tsp paprika; 1 tbsp Italian herb seasoning; Salt and pepper, to taste; 2 tbsp tomato paste; 1/2 cup dry white wine; 7 cups low sodium vegetable or chicken broth; 1½ lb cheese tortellini; 1/2 cup grated parmesan cheese; 1/2 cup heavy cream; 3 handfuls kale, chopped

There’s something so comforting about a warm bowl filled with tender pasta and fresh veggies, right? This Vegetable Tortellini Soup Recipe is one I turn to again and again, especially when I want a cozy meal that’s as satisfying as it is simple. Let me show you why this soup might just become your new favorite.

This image shows a close-up of a creamy orange soup filled with several layers. The bottom layer is a smooth, rich orange broth. Floating on top are light yellow pasta pieces with ruffled edges, scattered evenly. Bright orange carrot slices and small bits of caramelized onion are mixed in with the pasta. Fresh green kale leaves add a pop of color, spread across the surface. There are also dark brown mushroom pieces, and a light sprinkle of black pepper dots the entire soup. The soup is in a large white bowl sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegetable Tortellini Soup Recipe
Top Tip
How to Serve Vegetable Tortellini Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegetable Tortellini Soup Recipe

Why You'll Love This Recipe

Honestly, this soup checks all the boxes for me. It’s packed with vibrant vegetables, melty tortellini, and a creamy broth that feels indulgent while still being wholesome. Plus, it’s made in just one pot – which means fewer dishes and more time to enjoy your meal.

One-Pot Wonder: Everything cooks right in one pot, making cleanup a breeze—something I really appreciate on busy nights.
Flavorful and Nourishing: With savory herbs, paprika, and tomato paste, the broth bursts with layers of flavor that gently hug the fresh veggies and tortellini.
Hearty Yet Light: The kale and mushrooms add great texture and nutrition, keeping it satisfying without feeling heavy.
Easy to Customize: Whether you want it creamier, spicier, or packed with different veggies, you can tweak it to fit your mood or whatever’s in your fridge.

A light blue pot sits on a white marbled textured surface filled with a warm, creamy orange soup. The soup has three main layers: soft yellow pasta pieces twisted and slightly curled resting on the surface, bright green leafy kale scattered evenly throughout, and small orange chunks of carrots mixed in with bits of mushroom that add some dark brown texture. The soup is sprinkled with finely ground black pepper which dots the surface, creating a slight contrast with the orange broth. The pot’s edges show splashes of the soup, and next to it, there are silver measuring spoons and a wooden spoon placed on a light blue and white textured cloth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Vegetable Tortellini Soup Recipe brings together simple ingredients that create a delicious balance of flavors and textures. Each component plays its part to build a cozy, wholesome dish you'll want to make again and again.

Flat lay of a small white ceramic bowl of golden olive oil, a medium sweet onion whole and unpeeled with a few diced pieces beside it, four fresh orange carrots whole with some diced pieces, a cluster of fresh brown mushrooms diced, four crisp celery ribs with diced segments, four whole uncracked garlic cloves alongside minced garlic, a small white bowl with vibrant red tomato paste, a small white bowl of clear dry white wine, a few fresh kale leaves chopped into pieces, a neat pile of plump cheese tortellini pasta, a small white ceramic bowl filled with creamy heavy cream, a small white bowl with finely grated parmesan cheese, a small white bowl containing mixed Italian herb seasoning and paprika powder, scattered whole black peppercorns and salt crystals on the surface — all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: I use this to sauté the veggies; it adds a fruity, rich base flavor and helps everything soften beautifully.
Sweet onion: Adds gentle sweetness to offset the savory broth and spices.
Carrots: Provide a subtle earthiness and a natural sweetness as they simmer.
Mushrooms: Bring a meaty texture and deepen the soup’s umami profile.
Celery: Adds a slight crunch and freshness that balances the richness.
Garlic: A must for that warm, aromatic punch.
Paprika: Gives subtle smokiness and vibrant color.
Italian herb seasoning: A blend that infuses classic Mediterranean notes.
Tomato paste: Concentrates the savory flavor and adds a mild tangy depth.
Dry white wine: Adds a lovely acidity and complexity; cooking it down prevents any harshness.
Vegetable or chicken broth: The liquid heart of the soup—choose low sodium so you can control the seasoning.
Cheese tortellini: I prefer fresh refrigerated ones—they cook quickly and stay tender.
Grated parmesan cheese: Mixed in to add salty richness.
Heavy cream: Just a splash to give the soup a silky texture without weighing it down.
Kale: Adds color, nutrients, and a pleasant chew; I always strip the tough stems for the best bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this soup depending on the season and what I have on hand. You can easily make it your own by swapping ingredients or adding a twist to suit your taste buds.

Variation: Once, I swapped kale for spinach and added a pinch of red chili flakes for a little kick—it turned out beautifully spicy and bright.
Dietary tweak: Use gluten-free tortellini or a vegan cheese tortellini to suit special diets, and swap cream for coconut milk for richness without dairy.
Seasonal switch: Swap mushrooms for zucchini or add a handful of peas in spring for a fresh twist.

Step-by-Step: How I Make Vegetable Tortellini Soup Recipe

Step 1: Sauté Your Base Vegetables

Start by heating olive oil in a large pot over medium-high heat until shimmering. Toss in diced carrots and onions, letting them soften and become fragrant for about 3 minutes. Then add the mushrooms and celery—all diced about the same size—so everything cooks evenly. Stir occasionally, letting vegetables sweat and develop those deep, sweet flavors. Don’t rush it here; this stage builds your soup's foundation.

Step 2: Layer in Aromatics and Seasonings

Once the veggies are nicely softened, add minced garlic and cook just 30 seconds until fragrant, careful not to burn it. Sprinkle in paprika, Italian herbs, salt, pepper, and the tomato paste. Stir everything well so that tomato paste coats the veggies—this step intensifies the flavor and gives the broth great color.

Step 3: Deglaze and Simmer

Pour in the dry white wine to deglaze the pot, scraping up any golden bits stuck to the bottom—they hold flavor! Once the wine reduces a bit, add the broth and bring the soup to a boil. Cover and simmer for 20 minutes until the carrots are tender to the bite—this slow simmer lets all the flavors mingle perfectly.

Step 4: Add Tortellini and Finish

Stir in the cheese tortellini and grated parmesan, letting it boil for 5 minutes until the tortellini is cooked through and tender. Turn off the heat and gently fold in the heavy cream and chopped kale. The residual heat wilts the kale just right while keeping its color vibrant and texture slightly firm. Taste and adjust salt or pepper as needed.

Optional but highly recommended: top your soup with extra freshly grated parmesan and a drizzle of good-quality olive oil for that final burst of flavor.

Top Tip

I’ve made this Vegetable Tortellini Soup Recipe a ton of times, and there are a few things that really take it over the top. Here are my favorite tips to help you nail it every time:

Don’t rush the sauté: Let those veggies get nicely golden and fragrant before adding liquids; it builds deeper flavors.
Quality tortellini matters: Fresh refrigerated tortellini cooks quickly and gives you a tender bite that’s hard to beat over frozen or dried ones.
Add cream off heat: To avoid curdling, stir in heavy cream only at the end when the soup is no longer boiling.
Season gradually: I salt in stages because the broth and parmesan already add saltiness—this way you avoid over-seasoning.

How to Serve Vegetable Tortellini Soup Recipe

Vegetable Tortellini Soup - Serving Suggestion

Garnishes

I usually keep garnishes simple: a sprinkle of freshly grated parmesan, a dash of cracked black pepper, and sometimes a few torn basil leaves when I have them on hand. A little drizzle of good olive oil just before serving adds a lovely richness and shine that makes the soup feel special.

Side Dishes

Since this soup is hearty, I like pairing it with a crusty baguette or warm garlic bread for dipping. A crisp side salad with a lemon vinaigrette also complements the richness beautifully, keeping the meal fresh and balanced.

Creative Ways to Present

For a cozy dinner party, I serve this soup in rustic bowls with a side of garlic knots wrapped in fresh herbs. Adding a sprinkle of toasted pine nuts or a few drops of chili oil for heat adds a fun twist that guests always ask about.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to 3 days. I store leftovers in an airtight container and make sure to cool it down before sealing—it keeps the flavors fresh and the tortellini from getting mushy.

Freezing

I’ve had good luck freezing this soup, but I usually leave the tortellini out if I plan to freeze it. Instead, I add cooked tortellini fresh when reheating to keep its texture perfect. Freeze the broth and veggies in containers for up to 2 months.

Reheating

When reheating, I gently warm the soup on the stove over medium-low heat, stirring occasionally. If it looks too thick, a splash of broth or water wakes it back up. Add fresh tortellini at this time if you didn’t freeze it before.

Frequently Asked Questions:

Can I use frozen tortellini for this soup?

You certainly can use frozen tortellini, but keep in mind it may take a minute or two longer to cook through. Also, frozen tortellini can sometimes become a bit mushy when reheated, so fresh refrigerated tortellini typically yields the best texture.

What can I substitute for heavy cream?

If you want a lighter version or need a dairy-free option, try substituting heavy cream with coconut milk or cashew cream. Just add at the end off heat to keep the soup silky without curdling, and adjust the seasoning as coconut milk can add a subtle sweetness.

Can I make this soup vegan?

Yes! Use vegetable broth, vegan cheese tortellini, and swap the heavy cream for coconut cream or your preferred plant-based cream. Skip the parmesan or use a vegan parmesan substitute. This keeps all the comforting flavors while fitting a vegan lifestyle.

How do I prevent the tortellini from getting mushy?

To keep tortellini from getting mushy, add it towards the end of cooking and cook just until al dente, usually about 5 minutes. If storing leftovers, it’s best to reheat gently and avoid overcooking the pasta during reheating. You can also cook tortellini separately and add it fresh when serving to maintain the best texture.

Final Thoughts

Whenever I make this Vegetable Tortellini Soup Recipe, it feels like a warm hug in a bowl—simple, nutritious, and incredibly delicious. I hope you enjoy it as much as I do, whether for a cozy weeknight dinner or a weekend gathering. It’s one of those recipes that’s easy to love and even easier to make your own. So grab your pot, toss in those wholesome ingredients, and let the comfort begin!