One Pot Vegetable Tortellini Soup
This soup is the gift that keeps on giving. Its vegetarian and super satisfying nonetheless. The perfect way to use up your veggies and that frozen tortellini. If you don’t like kale, feel free to sub in baby spinach or roughly chopped Swiss chard in its place. You can use milk in place of the heavy cream or just leave it out and it will still taste great! You can also use gnocchi instead of the tortellini or any medium to small sized pasta.
If you like this soup recipe then you will LOVE my BEST TORTELLINI SOUP (with sausage) or my TORTELLINI AVGOLEMONO SOUP or my EASY CHICKEN VEGETABLE SOUP!
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One Pot Vegetable Tortellini Soup
Equipment
Ingredients
- 1/4 cup olive oil
- 1 medium sweet onion, diced
- 4 medium carrots, diced
- 12 oz mushrooms, diced
- 4 celery ribs, diced
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tbs Italian herb seasoning
- salt and pepper to taste
- 2 tbs 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
- 3 handfuls kale, chopped
Instructions
- In a large pot, heat your oil on high. Once hot, add in the carrots and onion to saute for 3 minutes. Add in the mushrooms and celery and mix to combine and saute all for another few minutes. Next stir in the garlic for 30 seconds.
- Add in the paprika, Italian herb seasonings, salt and pepper to taste and tomato paste and stir to coat all. Next add in the wine and broth and bring to a boil. Simmer covered for 20 minutes or until the carrots are tender.
- Add in the tortellini and grated parmesan and boil for 5 minutes. Lastly stir in the heavy cream and kale – gently.
- Optional: Top with freshly grated parmesan, a light drizzle of olive oil and enjoy!
Notes
Nutrition
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So easy to throw together and was a hit with my teen!
Hi girl, can I do with without wine? Unfortunately I can’t consume it.
Hi Sabrina – absolutely leave it out!
Absolutely delicious! I did substitute the veggie broth with chicken broth, and Kale with baby spinach. Family loved it!
HI Barbara, So happy you guys enjoyed the soup! Thanks for trying it!
Hi! Do you happen to have a sub for the heavy cream that is non-dairy? Would full fat coconut milk work you think?
Hi Jenna, yes! Full fat coconut milk would work!
so excited to try this. can i make and then freeze to eat later? small family of two doesn’t want this to go to waste.
Hi Maison, I would not recommend freezing this soup. The tortellini will become mushy when thawed.
I would recommend making the soup and not adding all the tortellini. Freezing the soup alone and then adding in the uncooked tortellini when reheating it.
My family and I LOVE this recipe! I like to use chicken stock instead of veggie but otherwise it’s perfect!! Thanks for sharing!
Hi Renan, glad you all liked it! Thanks for the kind rating!
SOOOO YUMMY, not too difficult and super delicious
944 calories per serving??? Can that be right?
My stepdaughter made this on XMAS and now I am making it for my husband.
it is refreshing yet a warm soothing soup.
Made for the first time this evening and was blown away with how packed in flavour it was 😊 we aren’t big mushroom fans so I substituted those for butternut squash and used chicken stock instead of veg but kept everything else the same .Served it with some buttered baguettes 🤤 will definitely be making again in the near future . Thanks for the recipe.
Delicious!! And so easy! One mistake I made: the recipe calls for 1.5 lbs of cheese tortellini, so I converted that to 24 ounces of cheese tortellini (i bought 2 10-ounce packages from Trader Joe’s) but it was too much! 1 small pack of tortellini is good :). We fished out half the tortellini 🤣. Also, I substituted the paprika and Italian herbs for Trader Joe’s Italian soffritto seasoning — yum!! Added a bit of kick with the chili flakes. I’d never cooked with wine before, so I picked a $3 Pinot Grigio which tastes amazing here!!
Hello Irene, That’s happened to me too.. we just add more broth and make it work. WE LOVE OUR PASTA lol
And yes, you don’t need an expensive wine whatsoever!! Thanks for trying it out and for the kind review!
Love this!! I made it exactly as the recipe is. I wouldn’t change a thing. Tasted better than something I would have at a restaurant. Definitely making again!! 💕 Thank you for sharing this amazing recipe. 🤩 😋😍
Hi Gina, I’m so glad it was enjoyed – this is one of my favorite soups too!
This was so good and easy! Great for a week night meal. Even the teenagers loved it!
I was going to make this tonight. I live alone. I was hoping to freeze it in small servings. Will that be okay?
Thank you for sharing the pictures and recipe for this soup! The extra recommendations are very helpful as well. Look forward to making it for a one pot hearty meal!
Hi Kathy, glad you liked the recipe! and let me know what you think after you make it! Cheers!
I always like to make my soups in the crockpot. how can I convert this recipe for that? just throw everything, including the totellini in at one time and let it go all day?
Hi Jean do not add inthe tortellini, it will become mush if left in the heated crockpot