I’m always thrilled when this vegetable tortellini soup is for dinner. I enjoy so many of the soup recipes on Inspired Taste, but this one truly delivers on the comfort food front! It’s hearty and delicious. Feel free to use your family’s favorite tortellini in the soup, which means you can try out different fillings to find what you love most. For more hearty soups, check out our vegetable soup, creamy chicken noodle soup, or this Italian wedding soup.
Key Ingredients
Tortellini: I’m a fan of cheese-filled tortellini, but feel free to use your favorite kind. You’ll find a wide variety of fillings at the store, including vegan options. Small ravioli is a great substitute! Or, if you don’t have tortellini and only have pasta, use that (the base of the soup is still delicious)! Veggies: I pack this hearty soup with onion, carrot, zucchini, garlic, and kale (or spinach). Tomato Paste and Spices: Tomato paste adds color and flavor to the soup, while the spices bring incredible flavor. I use Italian seasoning and crushed red pepper flakes. The pepper flakes are optional but provide a touch of heat. Broth: For a vegetarian tortellini soup, use vegetable broth. If that’s not a concern, chicken broth works great. Fresh Herbs: I love fresh herbs, especially parsley and dill, stirred into the soup before serving.
How to Make Tortellini Soup
Making tortellini soup is super easy! I start by cooking chopped onions and carrots until they begin to soften. Then, I stir in plenty of minced garlic, tomato paste, Italian seasoning, and chopped zucchini. These ingredients are added later since they cook faster than the onions and carrots. Next, I pour in the broth and let everything simmer until the veggies are tender. Once they are, I stir in the tortellini and a generous amount of torn kale leaves. It only takes a few minutes more to cook. The kale should be wilted, and the pasta should be tender. Finally, I season the soup to taste. Add a splash of cream or non-dairy milk if you like a creamy soup. I also love tossing in a handful of chopped fresh herbs if I have some on hand. Fresh dill or parsley both taste lovely in this soup. And that’s it! You’ve got a simple, delicious tortellini soup. It’s the best! 1 medium onion, chopped 2 medium carrots, sliced 2 medium zucchini, chopped 4 medium cloves garlic, minced, 1 heaping tablespoon 1 tablespoon tomato paste 1 ½ teaspoons Italian seasoning 1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice 8 cups (1.8L) vegetable broth or chicken broth 1 (8 to 10oz) package tortellini 1 small bunch kale, thick stems removed and chopped Splash cream or non-dairy milk, optional Handful chopped fresh herbs like parsley or dill Dash fish sauce, optional Parmesan for serving, optional 2Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute. 3Pour in the broth, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes. 4Stir in the tortellini and kale, and cook for 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this makes the broth a little creamy, but you can leave this out if you prefer plain broth). 5Taste the soup and season with additional salt as needed. For extra flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated parmesan cheese scattered on top (optional).
