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 delicious and easy to make. The only change I made was switching the cheese tortellini for a meat filled tortellini and I used 1/2 vegetable and 1/2 chicken stock, only because I had both in my house. Many compliments from my “not-veggie-loving” husband.
This recipe is delicious. I recommend using 16oz of mushrooms rather than the 12oz called for. Also, it’s best to cook the tortellini by itself, put some at the bottom of each serving bowl, and pour soup over it. It will prevent the tortellini from overcooking and falling apart. Top each bowl with a little shaved Parmesan and it’ll be pretty enough for a magazine. Use the wine! It makes a difference.
Hi, Is there an alternative to use instead of 1/2 cup dry white wine?
Many thanks
Sarah
Hi Sarah, just use more broth <3 Enjoy!
Made this for dinner the other day – really good. Only did 1/4 cup of cream and was still amazing.
Made a huge batch! Froze the leftovers.
Thanks for the recipe xo
HI Lindsay, Perfect! Glad the soup was enjoyed!
This is a smash. Super, super yummy and it doesn’t get much more straightforward to make.
Hi Ty, glad you liked the recipe! And thank you for the kind feedback!
Sooo I just made this for breakfast lol yes breakfast I’m pregnant lol and it was amazing…I added a couple things I wanted it to have an Asian flair so I added rice noodles, ginger, and hot pepper flakes to my bowl before pouring the soup over it!! amazing! and I added shedded chicken, perfect amount of protein! thank you for the recipe ❤️
HI Smith, that sounds awesome! Congrats on the pregnancy and enjoy your cooking for you and baby <3 Lots of love!
Great flavor! Super simple to put together and have made it a few times now 🙂
Hi Melissa, glad the recipe resonated with you! Thanks for the kind rating!
What dry white wine did you use?
Hi Nathalie, just a dry white wine from Whole Foods.. nothing fancy. You can use Pinot Grigio
I made this soup last night. So easy, and SO delicious! Definitely very filling and comforting soup for fall/winter. I will definitely be putting this in rotation.
HI Wendy, so glad the soup was a winner for you! thanks for the kind review!
Can you make this in a crockpot? If so how long / what setting and would you just add tortellini 10-20min prior to serving?
I’ve made this Delicious* soup many times, that speaks (hands down) 🤜🤛 volumes for my rating experience.. irs very satisfying, a good pic’s on those rainy days ect. and best it’s SOUP FOR THE SÓUL✨
5stars🌟🌟🌟🌟🌟
please try out this recipe you will make i believe this a fam fav.!
Hi Julie, It truly is soup for the soul! Glad you love it and thanks for coming back to share your feedback with us! Cheers!
This soup is the best!! Very easy to make and extremely hardy. Perfect for rainy nights. Will be making this again~ Thanks!!
Hi Kristin, I love this on cozy rainy nights! Thanks for the kind rating!
Husband love this for dinner! I added Italian Sausage for some protein. Turned out absolutely delicious. Hearty meal for these cold, winter nights. I didn’t have mushrooms so added cauliflower. My veggies were the perfect consistency. Not mushy, but not super crunchy. Al dente if you will, haha. Thank you for sharing!!
Hi Linda, sounds awesome with the sausage!
I really enjoy this soup. I used spinach tortellini instead of cheese and almond milk for the heavy cream. It a quick recipe to make and hits the spot on a rainy day.
Hi Rosa, that’s awesome so glad you enjoyed it! And thanks for sharing your version!
It’s really and it is delicious! The flavors go well together!! I added a little more chicken broth at the end because of the constant high heat and boiling, I wanted a little more broth in it. I will definitely be making it again!
Hi Karen! Thanks for trying the soup recipe out and I’m glad it worked out for you! Cheers!
This was amazing! I unfortunately couldn’t get tortellini so I substituted and used cheese and spinach ravioli and seriously the taste is amazing. Thank you so much!!
Hi Kat, That’s awesome – thanks for sharing you feedback with the ravioli – I’m sure it will help others too! Cheers!