Vegetable Tortellini Soup

This post contains affiliate links.

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.

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.

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

• 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).

• 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.

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:

• One Pan Creamy Lemon Chicken Tortellini
• Roasted Red Pepper Tortellini Pasta 
• Creamy Pesto Tortellini Pasta Salad
• Southwest Tortellini Pasta Salad

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Save Print Pin Review Trust This Website on Google

4.97 from 60 votes

Vegetable Tortellini Soup

Author: Lauren Allen

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.

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 5

Email This Recipe!

Enter your email and we'll send it directly to you!

Please enable JavaScript in your browser to complete this form.

URL Hidden Phone

Email *

Phone

Go

By entering your phone number you consent to receive marketing text messages (e.g. meal plans) from TBFS at the number provided, including messages sent by autodialer. Consent is not a condition of purchase. Msg & data rates may apply. Msg frequency varies. Unsubscribe at any time by replying STOP or clicking the unsubscribe link. Reply HELP for help. Privacy Policy.

Ingredients  

0.5x1x2x?

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

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: 353kcal, Carbohydrates: 58g, Protein: 17g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 17mg, Sodium: 339mg, Potassium: 1630mg, Fiber: 10g, Sugar: 20g, Vitamin A: 3185IU, Vitamin C: 75.7mg, Calcium: 307mg, Iron: 8.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Text me new recipe ideas!

Simple, tasty ideas sent once a week. No spam.

Text Signup

Check out my webstory!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

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