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!
Followed exactly and it was superb! Absolutely delicious and will make again!
This was delicious. The perfect soup for a cold, rainy Alaskan evening.
Loved it! Instead of can tomatoes and tomato paste i used tomato sauce (the one in the jar). Loved it!!!!
One question:) can you store in the fridge for 1 day?
Hi Diana, glad you tried it and liked it! Yes, you can store in the fridge but I would advise slightly undercooking the pasta so that when you reheat it it doesnt overcook the pasta.
Delicious! I made this tonight and couldn’t wait to dig in. I used a bag of frozen mushrooms, peppers, and onions, and added in a little bit more frozen onion (Just because I didn’t feel like chopping a fresh onion). I didn’t have wine so i did all chicken broth, left out the celery, and used frozen tortellini. I’ll keep this recipe and make it again for sure!
HI Tiffany, so glad you tried it and liked it! And thank you for sharing your feedback with us!
So delicious and easy to make. I love a dish with simple ingredients that you already have in your refrigerator.
This sounds awesome! It is possible to skip or replace the cream for nondairy folks?
Great recipe just as is – thanks for sharing! This is also a very versatile dish. I added some cannolini beans, which is hearty vegetarian protein source. Also topped it with a little scoop of pesto, along with the parm and olive oil. Wow – flavor bomb!
A brilliant way to eat Tortellini, I added some pesto and crème fresh and added my own twist to it. Thanks so much for the inspiration xx
I found recipe and your shop. what is name of that soup pan? Thanks.
Tess
Hi Teresa, the pot is a Caraway. I will link it below:
https://amzn.to/3LJFUaR
Very delicious soup! My whole family loves it.
I just made this. I didn’t use low sodium chicken broth. I use knorr Roasted chicken base, so I added no extra salt. It came out FANTASTIC. I will DEFINITELY make again and save this recipe!
Hi Brenda, thank you so much for sharing your feedback and I’m glad you tried the soup and liked it! Cheers!
If I don’t want to use the white wine, do I just omit it or substitute it with equal amounts of broth? thank you.
HI Tracy, yes, use more broth as a sub!
this has become a staple in our house!
hI Janet! glad you guys love it! Thanks for the kind review
I loved this soup! It’s so hearty and healthy, but also feels like a complete meal since there is tortellini! I can’t recommend this enough. It’s dynamite! I ended up using a half and half instead of heavy cream to keep it slightly lighter, but go for the cream if it’s your thing!
Hello
Can you use frozen spinach?
Milk instead of heavy cream?
Thanks!
Winner in my house! I’ve done this with Italian sausage crumbled in or with pancetta sprinkled on top as well.