Warm, comforting, and loaded with bright flavor this Easy Vegetable Tortellini Soup is the perfect cozy weeknight dinner. It’s made in one pot, uses simple everyday ingredients, and delivers a nourishing bowl filled with tender vegetables, cheese tortellini, and a lightly seasoned broth.
Whether you’re looking for a lighter cold-weather soup, a healthy meal prep option, or a quick dinner that kids and adults both love this recipe checks every box.
⭐ Why This Recipe Works Easy Vegetable Tortellini Soup
- One pot = less cleanup
- Ready in 25–30 minutes
- Vegetable-forward & family-friendly
- Comforting without being heavy
The broth stays flavorful and balanced, and the tortellini keeps the soup hearty and satisfying.
🛒 Ingredients You’ll Need
| Ingredient | Notes |
|---|---|
| 2 tbsp olive oil | For sautéing vegetables |
| 1 small onion, diced | Flavor base |
| 2 garlic cloves, minced | Brightens the broth |
| 2 carrots, sliced | Natural sweetness |
| 2 celery ribs, sliced | Classic soup depth |
| 1 medium zucchini, chopped | Optional but delicious |
| 1 can (14.5 oz) diced tomatoes | No salt added preferred |
| 4 cups vegetable broth | Low-sodium recommended |
| 1 tsp Italian seasoning | Simple herbal depth |
| Salt + pepper | To taste |
| 8 oz cheese tortellini | Fresh or refrigerated |
| 3 cups baby spinach | Stir in at the end |
| Parmesan (optional) | For topping |
👩🍳 How to Make It
1) Sauté the Vegetables
In a large pot, heat olive oil. Cook onion, carrots, and celery for 5 minutes. Add garlic and cook 30 seconds.
2) Simmer the Broth
Add zucchini, tomatoes, broth, Italian seasoning, salt, and pepper. Simmer 10 minutes.
3) Add Tortellini
Stir in tortellini. Cook 3–6 minutes, just until tender.
4) Add Spinach
Turn off heat. Stir in spinach until wilted.
5) Serve
Ladle into bowls. Top with Parmesan if desired.
🥬 Vegetables You Can Add or Swap
- Kale or Swiss chard instead of spinach
- Peas or corn
- Mushrooms
- Butternut squash (pre-roasted for extra flavor)
✨ The Veg-to-Broth Ratio Method (Exclusive Technique)
Many vegetable soups taste “watery” because the ratio is off.
Use this simple rule:
👉 For every 1 cup of broth, add at least ¾ cup of vegetables.
This guarantees your soup feels hearty, not thin, every single time no guessing required.
✨ Meal Prep Without Mushy Tortellini
None of your competitors explain this but tortellini absorbs broth as it sits.
To keep texture perfect when meal prepping:
| Store Separately | Result |
|---|---|
| Soup Base in one container | Flavor stays balanced |
| Tortellini in its own container | Pasta stays firm & chewy |
Combine only when reheating → tastes fresh every time.
🍽️ Serving Suggestions
Serve with:
- Garlic bread or focaccia
- Simple spring mix salad
- Parmesan + crushed black pepper
- Red chili flakes for heat
🧊 Storage & Reheat Guide
| Method | Duration | Notes |
|---|---|---|
| Fridge | 3–4 days | Store pasta separately for best texture |
| Freezer | 2–3 months | Freeze base only, add fresh tortellini later |
| Reheat | Stovetop low heat | Add splash broth if needed |
✅ FAQ Easy Vegetable Tortellini Soup
Can I make this vegan?
Yes, use vegan tortellini & skip Parmesan.
Can I use frozen tortellini?
Yes, add 2–4 minutes to final cook time.
Can I add protein?
Chickpeas, beans, or cooked chicken work great.
❤️ Conclusion
This Easy Vegetable Tortellini Soup is cozy, colorful, and satisfying a true comfort bowl you’ll want to make on repeat.
Perfect for quick weeknights, healthy lunches, or rainy afternoons.
✨ Try it this week and tag @EatTreatsRecipes so I can share your version!
Love cozy vegetable-forward dinners? Try our Healthy Loaded Potato Soup Recipes.
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For another creamy cozy classic, try our Soul-Warming Crockpot Cheese Broccoli Soup.
Finish your meal with something sweet and seasonal from Easy Fall Dessert Recipes.
Easy Vegetable Tortellini Soup
Ingredients
- 2 tablespoons olive oil for sautéing vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery ribs, sliced
- 1 medium zucchini, chopped optional but delicious
- 1 14.5 oz can diced tomatoes no salt added preferred
- 4 cups vegetable broth low-sodium recommended
- 1 teaspoon Italian seasoning
- salt and black pepper to taste
- 8 oz cheese tortellini fresh or refrigerated
- 3 cups baby spinach
- Parmesan cheese optional, for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook for 5 minutes, until starting to soften.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in zucchini, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Add tortellini and cook for 3–6 minutes, just until tender.
- Turn off heat. Stir in baby spinach until just wilted.
- Serve warm, topped with Parmesan cheese if desired.