Name: Hearty Veggie-Loaded Tortellini Soup for a Cozy Night In
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil (you can substitute with vegetable oil if preferred); 1 medium chopped onion (yellow or white onion works well); 2 medium carrots (any fresh, peeled variety); 2 stalks celery (or use 1 fennel bulb); 1 teaspoon kosher salt (adjust amount if using table salt); 1/2 teaspoon black pepper (freshly ground is preferred); 1 teaspoon dried oregano (can use Italian seasoning); 3 cloves garlic (minced or crushed); 2 cups chopped kale (or spinach added later for gentle wilting); 1 can (15 ounces) canned white beans (cannellini or navy beans); 1 jar (about 24 ounces) jarred marinara sauce (any tomato-based pasta sauce); 6 cups vegetable broth (low-sodium recommended); 9 ounces cheese tortellini (can replace with small pasta or mini ravioli); 1/2 cup grated Parmesan cheese (omit for vegan version)

Jump to Recipe Print Recipe

As the winter chill creeps in and the nights grow longer, there’s nothing quite like a steaming bowl of soup to wrap you in warmth. Picture this: the tantalizing aroma of sautéed garlic and onions fills your kitchen, mingling with the vibrant colors of fresh kale, carrots, and plump tortellini. This Veggie-Loaded Tortellini Soup is not just a meal; it’s a cozy hug in a bowl, brimming with nutritious ingredients and heartwarming flavor.

I created this recipe on one of those gray, rainy afternoons when I craved something comforting yet easy to prepare. In under 30 minutes, this one-pot wonder comes together to delightfully satisfy even the pickiest eaters. And the best part? You can customize it with whatever veggies you have on hand — it’s flexibility at its finest! So whether you’re in a rush after work or enjoying a relaxed weekend, this vegetarian soup is sure to become a go-to favorite in your kitchen.

Why you’ll love this Veggie-Loaded Tortellini Soup?

Comforting Warmth: A steaming bowl of this soup feels like a cozy hug, perfect for chillier evenings.
Quick Prep: Ready in under 30 minutes, it’s a lifesaver for busy weeknights!
Nutrient-Packed: The vibrant veggies deliver essential vitamins and minerals with every spoonful.
Customizable Delight: Tailor it to your fridge’s contents with endless vegetable options, ensuring nothing goes to waste.
Family-Friendly: Its rich flavor appeals to both kids and adults, making mealtime a breeze!
Don’t forget to pair it with crusty bread for a complete comfort food experience!

Veggie-Loaded Tortellini Soup Ingredients

For the Soup Base

Olive Oil – Adds fat for cooking and flavor; you can substitute with vegetable oil if preferred.
Chopped Onion – A base flavor for the soup; yellow or white onion works well here.
Carrots – Provides sweetness and depth; use any fresh, peeled variety you have.
Celery (or Fennel) – Adds crunch and flavor; swap with one fennel bulb for a unique taste.
Kosher Salt – Enhances overall flavor; table salt can be used in a pinch, but adjust the amount as it’s saltier.
Black Pepper – Adds a touch of heat; freshly ground pepper is preferred for depth.
Dried Oregano – Offers herbal notes; Italian seasoning can serve as an effective substitute.
Garlic – Essential aromatics; minced or crushed garlic works best for flavor.

For the Veggies

Kale (or Spinach) – Provides nutrients and bulk; spinach can be added later in the cooking process for more gentle wilting.
Canned White Beans – Adds protein and texture; cannellini or navy beans are great choices.

For the Liquid Components

Jarred Marinara Sauce – Adds tanginess and complexity; any store-bought tomato-based pasta sauce will suffice.
Vegetable Broth – The liquid base for the soup; low-sodium is recommended, or use chicken broth for a non-vegetarian option.

For the Pasta

Cheese Tortellini – Offers heartiness and flavor; you can replace with any small pasta or mini ravioli, adjusting cooking time as needed.

For Serving

Grated Parmesan Cheese – Adds depth of flavor and makes a lovely garnish; omit for a vegan version.

With these ingredients, you can create a vibrant Veggie-Loaded Tortellini Soup that warms the soul and delights the taste buds!

How to Make Veggie-Loaded Tortellini Soup

Heat Oil: Warm 2 tablespoons of olive oil in a large pot over medium-high heat, letting it shimmer for a minute, which enriches the flavor of the soup.
Sauté Veggies: Add 1 diced onion, 2 chopped carrots, and 2 stalks of chopped celery to the pot. Cook until the onions are lightly browned, about 4-5 minutes.
Spice It Up: Stir in 1 teaspoon of kosher salt, ½ teaspoon of black pepper, 1 teaspoon of dried oregano, and 3 minced garlic cloves. Sauté for an additional minute, allowing the garlic aroma to fill your kitchen!
Add Greens and Base: Toss in 2 cups of chopped kale, 1 jar (about 24 ounces) of marinara sauce, 1 can (15 ounces) of drained white beans, and 6 cups of vegetable broth. Bring to a gentle simmer and let it cook for 15 minutes.
Cook Tortellini: If serving immediately, mix in 9 ounces of cheese tortellini, cooking for 1 minute less than the package instructions state. If preparing in advance, cook the tortellini separately for best texture.
Adjust Consistency: Check the soup consistency; if it’s too thick, stir in more broth to your desired texture. Add 2 cups of fresh spinach if using, stirring until wilted.
Finish & Serve: Serve hot, generously topped with freshly grated Parmesan cheese if desired. Give it a taste and adjust the seasoning before plating up!

Optional: Sprinkle fresh herbs such as parsley for an extra pop of flavor.

Exact quantities are listed in the recipe card below.

What to Serve with Veggie-Loaded Tortellini Soup?

When the aroma of cozy soup fills the air, it’s time to create a complete culinary experience fit for any comfort food lover.

Garlic Bread: This classic side is crispy and buttery, perfect for dipping into the hearty soup and soaking up every delightful spoonful.
Fresh Green Salad: A light salad with mixed greens, cucumbers, and a tangy vinaigrette adds a refreshing crunch, balancing the rich flavors of the tortellini.
Cheesy Breadsticks: Warm, cheesy breadsticks bring an indulgent twist, perfectly complementing the creamy soup texture while making each bite delightful.
Savory Roasted Vegetables: Roasted zucchini, bell peppers, or Brussels sprouts provide earthy flavors and extra nutrients, enhancing the vegetable goodness of your meal.
Homemade Croutons: Add some texture by tossing homemade croutons on top of the soup; their crispy exterior contrasts beautifully with the creamy broth!
Herbal Tea or Wine: A warm cup of herbal tea or a glass of white wine can elevate your cozy meal experience, soothing and rejuvenating you after a long day.

Pair any of these delicious options with your Veggie-Loaded Tortellini Soup for a satisfying and heartwarming family meal!

Veggie-Loaded Tortellini Soup Variations

Feel free to get creative with this warmly inviting soup. Each variation brings its own delightful twist to the table!

Add a Crunch: Use Zucchini instead of carrots for extra freshness. Simply chop and toss it in during the last 5 minutes of cooking for a tender crunch.
Spice It Up: For a Spicy Kick, throw in a pinch of red pepper flakes while sautéing the veggies. This subtle heat builds to a delightful flavor explosion in each spoonful.
Herb Swap: Replace Dried Oregano with Fresh Basil for a bright, aromatic twist. Add it at the end of cooking to keep its vibrant flavor intact.
Creamy Texture: Stir in Heavy Cream or Coconut Milk toward the end for a luscious, creamy consistency that envelops the noodles in richness.
Protein Boost: Consider adding Chickpeas alongside the white beans. Not only do they add protein, but they also create a delightful textural contrast.
Seasonal Twist: Use Butternut Squash in place of sweet carrots. Dice and add it early in the cooking process for a beautifully sweet undertone to the soup.
Pasta Variety: Swap out Cheese Tortellini for Whole Wheat or Gluten-Free Options. Adjust cooking times as needed to achieve your preferred texture.
Leafy Greens Change: Instead of kale, try Swiss Chard for a slightly sweeter, yet tender alternative. Add it in the same manner for a burst of color and nutrients.

These variations enhance the already hearty and cozy vibe of your Veggie-Loaded Tortellini Soup and allow you to tailor the recipe to your cravings or pantry findings!

Expert Tips for Veggie-Loaded Tortellini Soup

Don’t Overcook Tortellini: Cooking them too long makes them absorb broth and become mushy; keep an eye on the time and adjust as necessary.
Flavor Boost: Consider adding a spoonful of pesto right before serving to elevate the flavor of your Veggie-Loaded Tortellini Soup.
Use Fresh Produce: Opt for seasonal vegetables for the best flavor and nutrients; experiment with zucchini or bell peppers for an exciting twist.
Instant Pot Cooking: If short on time, sauté the initial ingredients and then cook under high pressure for just 6 minutes to speed things up.
Customize with Ease: Don’t be afraid to swap out ingredients based on what’s in your fridge. It’s all about making this soup your own!

How to Store and Freeze Veggie-Loaded Tortellini Soup

Fridge: Store any leftovers in an airtight container for up to 4 days. This keeps the soup fresh while retaining its flavors.

Freezer: Freeze portions of the soup in freezer-safe containers for up to 3 months. Leave space at the top for expansion as it freezes.

Reheating: Thaw overnight in the fridge, then gently reheat on the stove, adding a splash of vegetable broth for desired consistency. Enjoy the cozy warmth!

Storage Tip: Be mindful that tortellini absorbs broth over time, so adjust liquid levels when storing any remaining soup.

Make Ahead Options

Preparing this Veggie-Loaded Tortellini Soup ahead of time is a game changer for busy home cooks! You can chop the vegetables and store them in the refrigerator for up to 3 days. Additionally, consider cooking the tortellini separately; this helps maintain their texture, allowing you to add them just before serving. The soup base can be made and refrigerated up to 24 hours in advance — simply reheat it on the stovetop. When ready to serve, incorporate the tortellini into the heated soup for a quick finish, ensuring every bite remains delicious and satisfying. With these make-ahead tips, you’ll save time while still enjoying cozy, homemade comfort!

Veggie-Loaded Tortellini Soup Recipe FAQs

How do I choose the right vegetables for this soup?
Absolutely! For the best flavor and texture, opt for fresh vegetables that are vibrant and firm. Look for kale with deep green leaves and carrots with a bright, crisp appearance. If using celery, ensure it’s not limp or overly fibrous. You can also get creative with what you have—zucchini and bell peppers work wonderfully.

How should I store leftovers of this soup?
To keep your Veggie-Loaded Tortellini Soup fresh, store any leftovers in an airtight container in the fridge for up to 4 days. This way, you can easily enjoy a cozy meal on another chilly evening. Just remember to let it cool completely before sealing to avoid condensation inside the container.

Can I freeze this soup?
Very! Freezing is a great option for extending the life of your soup. Portion it into freezer-safe containers, leaving some space at the top for expansion, and it will keep well for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat on the stove, adding a splash of broth if needed.

What if I overcook the tortellini?
No worries! If your tortellini ends up a bit mushy, it’s all about how you adapt next time. The key is to cook them just until they are al dente according to the package instructions. If leftovers do become overly soft, think of them as a creamy tortellini porridge and simply enjoy with a sprinkle of freshly grated Parmesan to enhance flavor!

Are there any allergy considerations for this recipe?
Absolutely! Always check ingredient labels for allergens, particularly for the tortellini, as some may contain eggs or other allergens. This Veggie-Loaded Tortellini Soup is vegetarian-friendly, but if you’re cooking for someone with dairy allergies, you can omit the cheese or substitute it with a dairy-free alternative. It’s all about making this dish fit your dietary needs!

Can I use frozen tortellini instead of fresh?
Absolutely! If you have frozen tortellini on hand, it works perfectly in this recipe. Just cook it according to the package directions; typically, they require a bit more time than fresh tortellini. You can add them directly to the simmering soup and adjust the cooking time accordingly. Enjoying this cozy soup has never been easier!