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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I’m going to make this over the weekend! Quick question: is the nutritional information total for the whole dish or per serving? If it’s a serving, how much is a serving?
This is exceptionally delicious
Thanks so much Caroline!
Stella’s Recipes are delightful! Divine & Delicious
Thank you so much Carol!
Have a beautiful day!
I haven’t tasted it yet but it smells like thanksgiving in my kitchen while making this soup!!! I can’t wait to eat!
Delicious and full of goodness, surprisingly filling, and easy to make…(as long as you don’t mind chopping!). I substituted cream for evaporated milk and it worked fine.
Absolutely delicious! My teenage daughter loves it! It’s now a firm family favourite. Thank you for sharing your recipe.
love this one.
Can this be frozen? It sounds delicious and I want to make it for my daughter who is a new mom and want’s meal prep help.
Such a delicious and simple recipe! Can I freeze batches and reheat with the tortellini already in?
Hi did you manage to freeze and reheat it? was it the same taste?
I have 2 teenage sons, one quite a picky eater, all of us, my husband included really enjoyed this recipe. I appreciate being able to use it. Thank you! Tip, I used the Costco tortellini and it was really filling.
This was so nice! I reduced the olive oil to 1 tbsp, and with some minor adjustments to the quantities (I was aiming for 6 servings), I made about 15 ladles worth of this soup. A very good portion for us was 3 ladles, which filled a ramen-type bowl. Everyone loved it so much! I used Chromatic to calculate the calories (and nutritional values!), which was about 196 kcal per ladle.
Mine turned out amazing! What a great wholesome meal!
I’m eating this soup as we speak, and it is deeeeeelicious. My new favorite soup. A hearty and creamy yet light vegetable soup. Perfect for a cooler spring day.
I’ve fallen in love with all your recipes and your style! So happy to find your page and website.
::chef’s kiss:::
Made this last night, and LOVED it! Will become a staple cool weather meal, also great choice for our vegetarian friends. Thanks for sharing.
This recipe has quickly become a family fav, Sooo good🙌🏾! I have been making this without the mushrooms and fresh carrots using a small portion of frozen mixed veggies that has carrots included and sub the fresh celery for dried celery flakes. I’ve also successfully used pink Moscato for the white wine, evaporated milk or coconut milk in place of the heavy cream (because it’s what I had on hand), and whatever pasta is in my pantry at the time and every time this soup is doggone delicious! Thank you so much Hungry Happens for such a wonderful recipe that is absolutely a keeper for me!
Hi Jazz, Glad the soup was enjoyed and I thank you for taking the time to come back and leave your feedback. Super helpful for eveyrone!
Absolutely delicious! My teenage daughter loves it! It’s now a firm family favourite. Thank you for sharing your recipe.
Delicious! Followed exactly but made the mistake of too much tortellini which sucked up all the yummy broth. Still made a delicious pasta.
I actually used fresh clean and chopped collards, since it is what I had on hand. It turned out delicious. I love any sort of dark leafy green. My family however have different opinions. lol Thanks for the recipe. Everyone loved it.