Healthy and flavorful Vegetable Tortellini Soup that’s packed with veggies like carrots, green beans, celery, corn, and peas, plus tender bites of cheese tortellini.

A bowl of Vegetable Tortellini Soup with a spoon in it.

I like to keep my freezer stocked with frozen vegetables and tortellini so that I can make this Vegetable Tortellini Soup on a whim, any time of year! You can also customize it to use any fresh seasonal vegetables you like or have on hand.

The thing I love most about this soup is that it’s FLAVORFUL (often times vegetable soup can be really bland!). My trick for adding flavor to vegetable soup is an extra spoonful of Better then Bouillon Vegetable Base, and seasonings like bay leaves, rosemary, Italian seasoning and parsley.

How to make Vegetable Tortellini Soup:

  • Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.

Chopped celery, onion and garlic sautéing in a skillet.

  • Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.

Vegetable broth and spices cooking in a saucepan to make Vegetable soup.

  • Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don’t overcook).

Vegetables and tortellini added to broth in a saucepan to make soup.

  • Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves.
  • Serve warm with a little parmesan cheese sprinkled on top, if desired.

A stock pot full of Vegetable Tortellini Soup and a sprinkle of parmesan cheese on top.

Feel free to add extra veggies to the soup, like zucchini, summer squash, spinach, okra, and asparagus.

Freezing Instructions: I recommend freezing the soup before adding the tortellini, so they don’t get overcooked and mushy when reheated. Make the soup through step 3, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove. Add tortellini and cook until tender.

Consider trying these tortellini recipes:

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Recipe

A bowl of Vegetable Tortellini Soup with a spoon in it.
Prep 10 mins
Cook 20 mins
Total 25 mins
Add to Meal Plan

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Ingredients
  

  • 1 Tablespoon olive oil
  • 1/2 yellow onion chopped
  • 2 ribs celery , chopped
  • 2 cloves garlic , minced
  • 1 14.5 oz can diced tomatoes , undrained
  • 2 cups frozen mixed carrots, peas, corn, green beans
  • 2 bay leaves
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried rosemary
  • 2 teaspoons Italian seasoning
  • 4 cups vegetable broth , or low sodium chicken broth
  • 2 teaspoons Better than Bouillon Vegetable Base ,optional but recommended for richer flavor
  • salt and freshly ground black pepper , to taste
  • 10 ounces cheese tortellini , refrigerated kind
  • freshly grated parmesan cheese for topping, optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
    Chopped celery, onion and garlic sautéing in a skillet.
  • Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
    Vegetable broth and spices cooking in a saucepan to make Vegetable soup.
  • Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don't overcook).
    Vegetables and tortellini added to broth in a saucepan to make soup.
  • Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves. 
  • Serve warm with a little parmesan cheese sprinkled on top, if desired.
    A stock pot full of Vegetable Tortellini Soup and a sprinkle of parmesan cheese on top.

Notes

Freezing Instructions: I recommend freezing the soup before adding the tortellini, so they don't get overcooked and mushy when reheated. Make the soup through step 3, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove. Add tortellini and cook until tender.

Nutrition

Calories: 353kcalCarbohydrates: 58gProtein: 17gFat: 8gSaturated Fat: 2gCholesterol: 17mgSodium: 339mgPotassium: 1630mgFiber: 10gSugar: 20gVitamin A: 3185IUVitamin C: 75.7mgCalcium: 307mgIron: 8.6mg

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I originally shared this recipe December 2015. Updated January 2021.

Vegetable Tortellini Soup | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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