Golden broth, tender cheese tortellini, and bursts of juicy tomato come together in the coziest bowl of Veggie Tortellini Soup. It’s the kind of comforting, nourishing dish that warms you to your core—perfect for chilly nights, sick days, or just when you want something soothing and easy.

What makes this soup special is how quickly it comes together with just a handful of pantry staples. No heavy cream needed here. Just a flavorful broth base, vibrant herbs, and that dreamy tortellini that cooks right in the pot, soaking up all that veggie-packed goodness.

What Kind of Tortellini Should I Use?

Go with cheese tortellini or spinach and ricotta-filled varieties for this soup. Fresh or refrigerated tortellini works best because it cooks quickly and has a more tender bite than dried. If using frozen tortellini, just give it a few extra minutes in the simmering broth. Avoid meat-filled tortellini for this veggie-centric dish—you want the cheesy filling to shine and pair with the herbs and tomato broth.

Ingredients for the Best Veggie Tortellini Soup

Tortellini: The star of the show. Choose cheese-filled or spinach varieties for a creamy contrast to the broth.

Vegetable Broth: A rich, flavorful base that sets the stage for all the ingredients to meld beautifully.

Diced Tomatoes: Adds brightness and texture. Fire-roasted tomatoes add a nice depth, but regular works too.

Onion & Garlic: The classic aromatic combo. These two are sautéed at the beginning to build flavor.

Carrots & Celery: Essential soup veggies that add subtle sweetness and texture.

Italian Seasoning: A blend of oregano, basil, and thyme that enhances every spoonful.

Olive Oil: For sautéing and adding richness.

Salt & Pepper: To season to perfection.

Fresh Parsley or Basil (Optional): For that final pop of color and freshness before serving.

How To Make the Best Veggie Tortellini Soup

Step 1: Sauté the Aromatics

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for another minute, just until fragrant.

Step 2: Build the Base

Add the diced carrots and celery to the pot. Sauté for about 5 minutes until they begin to soften. Season with a generous pinch of salt, pepper, and Italian seasoning to bring out the flavors.

Step 3: Pour in the Broth and Tomatoes

Pour in the vegetable broth and add the canned diced tomatoes (including the juices). Stir everything together, bring to a boil, then reduce heat to a gentle simmer. Let it simmer uncovered for 10-15 minutes to allow the vegetables to become tender.

Step 4: Cook the Tortellini

Add the tortellini directly into the simmering soup. Cook according to the package directions, usually 5-7 minutes, until the pasta is tender but not mushy. Taste and adjust seasoning if needed.

Step 5: Finish and Serve

Ladle the soup into bowls and garnish with chopped fresh parsley or basil. A sprinkle of grated Parmesan is optional but adds great depth. Serve with warm crusty bread and enjoy every cozy spoonful.

How to Serve and Store Veggie Tortellini Soup

This soup is best served hot, right after the tortellini finishes cooking. Pair it with a slice of garlic bread or a sprinkle of freshly grated Parmesan cheese for a heartier meal. A side salad with a simple vinaigrette balances out the cozy richness of the soup.

For storing, let the soup cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. Keep in mind that tortellini will continue to absorb liquid, so the broth may become thicker. To reheat, simply add a splash of extra broth or water and warm gently over the stove or in the microwave.

Freezing tip: If you plan to freeze this soup, do so before adding the tortellini. Frozen tortellini tends to become overly soft and mushy when thawed. Instead, freeze the broth and veggies, then add fresh tortellini when reheating.

Frequently Asked Questions

What vegetables can I add to this soup?

Great add-ins include spinach, zucchini, kale, or green beans. Add tender greens in the last few minutes of cooking so they don’t overcook.

Can I use frozen tortellini?

Yes, frozen tortellini works well. Just give it a few extra minutes to cook in the simmering broth until fully tender.

How do I make this soup gluten-free?

Substitute the tortellini with your favorite gluten-free pasta or a gluten-free tortellini brand if available. Always check broth and seasoning blends for hidden gluten.

Can I make this in a slow cooker?

You can! Add all ingredients except tortellini and cook on low for 4-5 hours. Stir in tortellini 20-30 minutes before serving.

Is this soup vegan?

As written, it’s vegetarian. To make it vegan, use vegan tortellini and skip the Parmesan or use a dairy-free alternative.

Want More Cozy Soup Ideas?

If you’re loving this Veggie Tortellini Soup, here are more soul-warming favorites from Life with Jam that you won’t want to miss:

Creamy Alfredo Lasagna Soup if you’re craving a cheesy, creamy twist on classic pasta.
Easy Thai Red Curry Dumpling Soup for a flavorful fusion with a spicy kick.
Cheesy Hamburger Potato Soup for rich, filling comfort in a bowl.
Chicken Pot Pie Soup if you’re into creamy, nostalgic meals in spoonable form.
Cheesesteak Tortellini in Rich Provolone Sauce if you love tortellini and bold, cheesy flavors.

📌 Save this soup to your Pinterest comfort food board so it’s always a click away when you’re craving something warm and satisfying.

And I’d love to hear how you make this your own. Do you add spinach? Spice it up with red pepper flakes? Drop your variations in the comments below!

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