If you’re craving a cozy bowl of comfort that feels both indulgent and wholesome, this Creamy Vegetarian Tortellini Soup Recipe is an absolute must-try. Bursting with tender cheese tortellini, fresh spinach, and vibrant vegetables all bathed in a luscious, creamy broth, it’s the perfect blend of hearty and fresh. This soup comes together quickly, making it a fantastic weeknight dinner that satisfies without any fuss, and its rich, inviting flavors will have you reaching for seconds in no time.
Ingredients You’ll Need
This Creamy Vegetarian Tortellini Soup Recipe uses simple, everyday ingredients that you might already have in your kitchen pantry and fridge. Each one plays a role in layering the flavor, adding texture, and bringing a beautiful balance of color and nutrition to the bowl.
- Olive oil: The base fat that sautés the veggies and imparts a lovely richness.
- Yellow onion: Adds a naturally sweet and aromatic depth when cooked down.
- Garlic: Infuses the broth with warmth and savory notes.
- Carrots: Provide a subtle sweetness and a bit of crunch when sliced just right.
- Celery: Offers a gentle earthy flavor and fresh crispness.
- Dried Italian seasoning: A blend of herbs that contributes classic Italian flair.
- Salt and black pepper: Essential for seasoning and enhancing all flavors.
- Vegetable broth: The soup’s liquid base, delivering a savory backbone without any meat.
- Canned diced tomatoes with juice: Adds bright acidity and a hint of sweetness.
- Refrigerated cheese tortellini: The hearty, cheesy pasta that makes this soup truly special.
- Fresh spinach: Gives vibrant color, nutrition, and a tender leafy texture.
- Heavy cream: The secret to making the soup irresistibly creamy and smooth.
- Grated Parmesan cheese (optional): Introduces a salty, nutty finish to the soup.
How to Make Creamy Vegetarian Tortellini Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and cook for about 3 to 4 minutes until it softens and becomes fragrant. Then add minced garlic, sliced carrots, and celery along with dried Italian seasoning, salt, and black pepper. Let the mixture cook for another 4 to 5 minutes, allowing the vegetables to soften and the spices to bloom, which sets the flavor foundation for the soup.
Step 2: Build the Broth
Pour in the vegetable broth and canned diced tomatoes along with their juice. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10 minutes. This simmering step helps meld all the vegetable flavors and herbs into a rich, comforting broth that you’ll love.
Step 3: Cook the Tortellini
Add the refrigerated cheese tortellini directly into the pot and cook for 5 to 7 minutes. The tortellini will become tender and soak up those wonderful broth flavors, becoming a delicious, filling element in the soup.
Step 4: Finish with Greens and Cream
Stir in fresh spinach leaves and cook until they just wilt, about 1 to 2 minutes. Lower the heat, then gently mix in the heavy cream and optional Parmesan cheese. This final step transforms the broth into a velvety, creamy delight that wraps every ingredient in comforting richness.
How to Serve Creamy Vegetarian Tortellini Soup Recipe
Garnishes
To elevate this soup even more, sprinkle freshly grated Parmesan or a handful of torn fresh basil leaves right before serving. A light drizzle of good-quality olive oil or a pinch of crushed red pepper flakes can also add a nice touch of flavor and visual appeal.
Side Dishes
This soup pairs wonderfully with crusty garlic bread or a warm baguette for dipping. A simple green salad with a bright lemon vinaigrette complements the soup’s creaminess and adds a crisp contrast to the meal.
Creative Ways to Present
For a more festive look, serve the soup in rustic bowls topped with extra cheese tortellini and a swirl of cream. You could even hollow out a round loaf of bread to serve the soup like a bread bowl — it’s both fun and functional for soaking up every last drop.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Creamy Vegetarian Tortellini Soup Recipe, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a perfect option for quick lunches or dinners later in the week.
Freezing
If you want to freeze this soup, it’s best to do so before adding the cream and fresh spinach, as dairy can sometimes separate, and spinach can lose its texture. Freeze the broth and tortellini mixture in a suitable container for up to 2 months, then add fresh spinach and cream after thawing.
Reheating
Reheat leftover soup gently on the stovetop over low heat to preserve the creamy texture. Stir occasionally, and add a splash of broth or water if it becomes too thick. If frozen, thaw overnight in the refrigerator before reheating, then finish by stirring in fresh spinach and cream as originally done.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works well too. Just thaw and drain it before adding to the soup, and add it a little earlier to give it time to warm through.
Can I make this soup vegan?
Yes, simply substitute heavy cream with coconut milk or a plant-based cream, and skip the Parmesan cheese or use a vegan alternative for a delicious vegan version.
Is it okay to use dried tortellini if I don’t have refrigerated?
You can use dried tortellini, but be sure to adjust the cooking time according to package instructions. They’ll take a bit longer to cook through than refrigerated ones.
How spicy is this soup?
This recipe is mild by default, but you can add crushed red pepper flakes during cooking or as a garnish for a little kick that suits your taste.
Can I add other vegetables?
Definitely! Feel free to toss in zucchini, mushrooms, or bell peppers to give the soup even more texture and flavor variety. Just add them along with the other vegetables in the beginning.
Final Thoughts
I honestly can’t sing enough praises for this Creamy Vegetarian Tortellini Soup Recipe. It’s one of those meals that warms the heart and feels like a hug in a bowl while being surprisingly easy to make. Whether you’re cooking for yourself, your family, or friends, this soup is sure to bring smiles around the dinner table. So go ahead, gather those ingredients, and treat yourself to a comforting bowl of this delicious soup tonight!
Print
Creamy Vegetarian Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This creamy vegetarian tortellini soup is a comforting Italian-American dish featuring tender cheese tortellini, fresh vegetables, and a rich, creamy broth. Perfect for an easy weeknight meal, it combines sautéed onions, garlic, carrots, celery, and spinach with a flavorful tomato and vegetable broth base, finished with heavy cream and Parmesan for extra richness.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes with juice
Main Ingredients
- 1 (9-ounce) package refrigerated cheese tortellini
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat the oil and sauté onion: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
- Add vegetables and seasonings: Stir in the minced garlic, sliced carrots, sliced celery, dried Italian seasoning, salt, and black pepper. Sauté for another 4 to 5 minutes until the vegetables begin to soften and release their aromas.
- Add broth and tomatoes, then simmer: Pour in 4 cups of vegetable broth and the entire can of diced tomatoes with their juice. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 10 minutes to meld the flavors.
- Cook the tortellini: Add the refrigerated cheese tortellini to the pot and cook for 5 to 7 minutes, or until the tortellini are tender and cooked through, stirring occasionally to prevent sticking.
- Add spinach and wilt: Stir in 3 cups of fresh spinach and cook for 1 to 2 minutes until the spinach is wilted and incorporated evenly throughout the soup.
- Finish with cream and Parmesan: Reduce heat to low and gently stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese if using. Heat through without boiling, then remove from heat and serve the soup hot.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add red pepper flakes for a touch of heat and extra depth.
- Stir in chopped fresh basil just before serving for enhanced freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
