Name: Vegetable Tortellini Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 medium sweet onion, diced; 4 medium carrots, diced; 12 oz mushrooms, diced; 4 celery ribs, diced; 4 cloves garlic, minced; 3 handfuls kale, chopped; 1/4 cup olive oil; 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

There's something wonderfully cozy about a bowl filled with warm, tender tortellini swimming in a garden-fresh broth. This Vegetable Tortellini Soup Recipe is just that—a comforting meal that’s simple to make but packed with vibrant flavors you’ll want on repeat.

This dish is a close-up view of a soup with rich, orange broth. Floating in the broth are three main layers: pale yellow pasta pieces shaped like waves, bright green kale leaves, and small orange carrot slices. There are also small bits of mushrooms and onions visible, adding texture and color variety. The soup surface is slightly oily with specks of black pepper scattered around. The white bowl holding the soup contrasts with the orange broth. The background is a white marbled texture. 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

I’ve made this Vegetable Tortellini Soup Recipe countless times during chilly evenings when I want something hearty, healthy, and fuss-free. It’s a one-pot wonder that makes your kitchen smell amazing and tastes like a warm hug.

Loaded with fresh vegetables: The carrots, celery, kale, and mushrooms give this soup a deliciously wholesome depth.
Comforting and creamy: A splash of heavy cream and parmesan cheese turn this into a rich, silky bowl of yum.
Quick and easy: All done in one pot, so you get minimal cleanup and plenty of time to relax while it simmers.
Customizable: You can switch up the veggies or herbs to suit your mood or fridge contents.

A large light blue pot filled with soup that has an orange creamy broth base, with visible specks of black pepper floating on top. The soup contains multiple layers of pasta with a ruffled edge and a pale yellow color, scattered green leafy kale, small carrot slices, diced celery, and pieces of mushrooms, all immersed in the broth. The pot sits on a white marbled textured surface with a wooden spoon and metal measuring spoons placed nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Vegetable Tortellini Soup Recipe strikes a perfect balance between fresh produce, flavorful herbs, and rich, cheesy goodness. Each ingredient is chosen to build layers of flavor while keeping things nourishing.

Flat lay of a small white ceramic bowl filled with golden olive oil, a medium sweet onion diced into neat cubes, four bright orange carrots diced, a pile of diced brown mushrooms, four crisp celery ribs diced, four whole uncracked garlic cloves, a small white ceramic bowl with vibrant red tomato paste, a small white ceramic bowl with ivory heavy cream, a handful of fresh chopped deep green kale, a small white ceramic bowl with grated pale yellow parmesan cheese, a bunch of fresh dry cheese tortellini with creamy filling, all arranged symmetrically 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: A good base for sautéing and adds beautiful fruitiness.
Sweet onion: Adds natural sweetness that mellows as it cooks.
Carrots: Provide a subtle earthiness and a touch of sweetness.
Mushrooms: Deepen umami flavor and add meaty texture.
Celery: Brings brightness and crunch during sautéing.
Garlic: A flavor powerhouse that wakes up the whole soup.
Paprika: Adds warmth and a mild smoky undertone.
Italian herb seasoning: A fragrant blend that makes the soup taste like it’s been simmering all day.
Tomato paste: Intensifies the depth with a hint of acidity.
Dry white wine: Adds brightness and complexity; it cooks off, leaving behind subtle flavor.
Vegetable or chicken broth: The broth is the heart of the soup and should be good quality for best results.
Cheese tortellini: The star carb, delightfully cheesy and tender.
Grated parmesan cheese: Adds saltiness and richness to the soup.
Heavy cream: Creates a silky texture and rounds out flavors.
Kale: Adds color, nutrition, and a slightly chewy bite that’s perfect in soup.

📝

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

What I really love about this Vegetable Tortellini Soup Recipe is how easy it is to adapt. I often swap kale for spinach when I’m in the mood for something a bit lighter, or toss in a few red pepper flakes if I want a little kick.

Variation: If you want a vegan version, skip the cream and parm, and use vegan tortellini or dumplings—that way, everyone can enjoy a warm bowl.
Seasonal swap: In spring, I add fresh peas and asparagus for a bright twist.
Protein boost: Adding cooked beans or diced chicken makes it heartier.

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

Step 1: Sauté the base veggies until fragrant

Heat your olive oil in a large pot over medium-high heat. Toss in diced carrots and onion first—they need about 3 minutes to soften slightly. Then add mushrooms and celery, stirring so everything cooks evenly. The onions should become translucent and you’ll start to smell that amazing aroma. Add garlic last and cook just 30 seconds to avoid burning but still get that punch of flavor.

Step 2: Add the spices and deglaze

Sprinkle in paprika, Italian herb seasoning, salt, and pepper, stirring to coat the veggies evenly. Then add the tomato paste and mix it in thoroughly — this step builds depth. Pour in the dry white wine to deglaze the pan, scraping up any browned bits. It adds subtle brightness that elevates the whole soup.

Step 3: Simmer and develop flavor

Pour in the broth, give everything a good stir, and bring it to a boil. Then cover and reduce heat to let it simmer for about 20 minutes until the carrots are tender. This simmering stage is where the flavors soften and mingle beautifully.

Step 4: Add tortellini, parmesan, cream, and kale

Drop the cheese tortellini right into the soup and stir in the grated parmesan. Let it boil for 5 minutes until the pasta is tender and cooked through. Finally, gently stir in the heavy cream and kale. The cream brings delicious richness, while the kale wilts just enough without losing its color or bite.

And that’s it—your one pot Vegetable Tortellini Soup Recipe is ready to enjoy! Optionally, I love to drizzle some olive oil and sprinkle extra parmesan on top just before serving.

Top Tip

From my experience, a few small changes make all the difference when making vegetable tortellini soup that truly shines.

Use good quality broth: The broth is the backbone, so a flavorful low sodium broth lets you control seasoning without it tasting artificial.
Don’t overcook the tortellini: Add tortellini near the end because it cooks quickly—you want it tender but not mushy.
Wilt the kale gently: Stir it in at the very end and let residual heat do the work; it keeps kale vibrant and tender.
Adjust seasoning last: Taste before serving; sometimes a pinch more salt or a squeeze of lemon juice makes the flavors pop.

How to Serve Vegetable Tortellini Soup Recipe

vegetable tortellini soup - Serving Suggestion

Garnishes

I often top my bowls with freshly grated parmesan and a few cracks of black pepper. Sometimes I add a sprinkle of chopped fresh basil or a drizzle of high-quality olive oil for a luscious finish. These simple touches feel fancy but take seconds.

Side Dishes

This soup pairs wonderfully with a crusty loaf of Italian bread or garlic breadsticks for dipping. A crisp green salad dressed lightly with lemon vinaigrette also balances the richness beautifully.

Creative Ways to Present

For a cozy dinner party, I serve the soup in small rustic bowls, each garnished with a rosemary sprig and a side of warm, herbed focaccia. It feels intimate and special without fuss.

Make Ahead and Storage

Storing Leftovers

I like to let leftover soup cool completely before transferring it to an airtight container. Stored in the fridge, it stays fresh for up to 3 days. Just know the tortellini will absorb some broth over time, so it thickens slightly.

Freezing

This soup freezes okay if you skip the cream beforehand—add that fresh when reheating instead. Freeze in portions to thaw easily, and rewarm gently on the stove.

Reheating

When reheating, I simmer the soup gently, stirring occasionally. If it’s thickened too much, just add a splash of broth or water to loosen it up. Adding a little extra parmesan or a splash of cream at this stage revives that fresh-made flavor.

Frequently Asked Questions:

Can I use frozen vegetables for this soup?

Yes! Frozen carrots, mushrooms, and kale work well in this Vegetable Tortellini Soup Recipe. Just reduce the initial sauté time since frozen veggies release water, and adjust cooking time accordingly to avoid overcooking.

What’s the best type of tortellini to use?

Cheese tortellini is classic here because it melts into the creamy broth perfectly. You can also try spinach or mushroom-filled tortellini for different flavor profiles. Just be sure to cook according to package instructions to prevent overcooking.

Can I make this soup vegan?

Absolutely! Use vegetable broth, swap the heavy cream for coconut milk or almond cream, and choose vegan tortellini. Omit parmesan or use a vegan cheese alternative to keep it fully plant-based and still delicious.

How do I prevent the tortellini from getting mushy?

Add the tortellini at the very end of cooking and simmer only until just tender, usually 5 minutes. Avoid pre-cooking tortellini and adding it earlier to prevent it absorbing too much liquid and becoming mushy.

Final Thoughts

This Vegetable Tortellini Soup Recipe has become my go-to for quick weeknight dinners when I want something fuss-free but still satisfying. The way the creamy broth wraps around tender tortellini and fresh veggies is just the kind of comfort food that feels like home. I hope you enjoy making it as much as I do—it’s a recipe that’s easy to tweak to your tastes and always leaves you feeling nourished and cozy.