The Best Tortellini Pasta Vegetable Soup (Easy Recipe)

The Best Tortellini Pasta Vegetable Soup (Easy Recipe)

Cold snowy nights in Ohio call for great tasting homemade soup. This one-pot vegetable tortellini soup is loaded with fresh vegetables and cheese tortellini. 

Two bowls of tortellini vegetable soups on a platter.

Not only is this kind of soup easy to make but it’s healthy for you.

It takes no time at all after a busy day at work to pull this together for a delicious meal for the entire family.

With the new year upon us, we are all trying to eat a bit healthier in my family.

This one-pot vegetable tortellini soup is loaded with vegetables and is a perfect way to get everyone in your family to eat their veggies.

What I love about this great recipe is that it really is no-fail. 

You literally throw all the veggies in a pot, sauté until soft, pour in the chicken broth and tortellini and dinner is served.

Please, please put the canned soup back on the grocery shelf!

I never buy packaged soup from the deli either because I have found that nothing tastes as good as fresh and homemade.

Homemade has less sodium than store bought and adding in fresh vegetables is a part of a heart-healthy diet. 

This easy soup can be on the table quickly and it’s one the whole family will love.

All you need is a few vegetables, some broth and your protein of choice to create restaurant-worthy soups, bisques and chowders.

Many of the recipes on my site take less than 30 minutes to make.

We’ve been enjoying lots of soups this winter. 

It’s cold and bitter in the Midwest and I’m ready for spring.

I’ve been on a kick lately. 

Soups for lunch and soups for dinner!  

A crock of tortellini vegetable soup with two spoons beside it.


Here are the basic ingredients from the grocery store that you’ll need for this pasta soup recipe.

Pasta. My favorite pasta for this delicious soup recipe is cheese tortellini. 

But you can substitute your favorite stuffed pasta like ravioli, gnocchi or plain bite-sized pasta shapes, like rigatoni, cavatappi, ditalini or orecchiette. 

Broth. Grab a carton or bouillon cubes of your favorite chicken or vegetable broth. Chicken or vegetable stock will make this soup even tastier and more flavorful. 

Vegetables. Grab what you have in the vegetable bin. I like to chop up a variety of vegetables like carrots, onions, celery, green beans, squash, bell peppers and tomatoes. 

Don’t be afraid to use up those canned tomatoes in the pantry. My favorite is fire roasted diced tomatoes for a burst of flavor.

Olive oil. You will need a drizzle to sauté the vegetables.

Fresh herbs. Dried herbs work in a pinch, like a bay leaf, but do pick up and add fresh parsley, oregano and basil if you can.

Parmesan cheese. You will need a block of Parmigiano Reggiano. Otherwise, grab a container of pre-grated cheese. 

Spices. Salt and black pepper are the basics you’ll need for this recipe. A sprinkle of Italian seasoning is always recommended.

Overhead photo of a cup of pasta vegetable soup.

How to make this soup

This soup is easily made in a large pot or Dutch oven in under 30 minutes, but can easily be make in a slow cooker or crockpot and set to low for 3-4 hours. 

Just sauté the vegetables first for a lot of flavor before adding in the rest of the ingredients. Then add in cooked pasta separately before serving so you don’t have soggy and mushy pasta.

  1. Chop all the vegetables but the spinach and tomatoes into bite sized pieces and sauté them in a large pot in a little olive oil over medium heat.
  2. Next add in the broth, spinach leaves and chopped or canned tomatoes.
  3. Add in salt and pepper and herbs and seasonings of your choosing.
  4. Add in the tortellini or your favorite pasta noodle and cook it according to the package time directions until the pasta is al dente.
  5. Serve the soup with a sprinkle of parmesan cheese and a loaf of crusty bread.
  6. Refrigerate any leftovers for the next day in an airtight container and eat within 3-4 days.

How to I keep my pasta from getting mushy in soup?

To prevent your pasta from becoming mushy in soup, cook the pasta separately. 

When making soup, cook the pasta separately from the soup. 

This allows you to control the cooking time and the amount of water absorbed. 

It also ensures that the pasta remains al dente, which is crucial for the overall texture of the soup. 

Once the pasta reaches your desired doneness, add it to the soup just before serving. 

This prevents it from absorbing too much liquid and becoming mushy.

Two crocks of tortellini veggie soup on a serving tray.

More great comforting soups

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The Best Tortellini Pasta Vegetable Soup (Easy Recipe)

Ali Randall
Cold snowy nights in Ohio call for great tasting homemade soup. This one-pot vegetable tortellini soup is loaded with fresh vegetables and cheese tortellini.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soup
Cuisine Italian
Servings 4


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 carrot peeled and sliced
  • 1 rib of celery chopped
  • 1 sweet red pepper chopped
  • 1 small zucchini chopped
  • 1 small yellow squash chopped
  • 1 cup fresh baby spinach chopped
  • 2 fresh tomatoes chopped
  • 4 cups chicken stock
  • 12 ounces fresh cheese tortellini
  • Salt and black pepper
  • Shredded Parmesan cheese


  • Heat oil in a large pot over medium heat sauté the onion, celery, carrots, red pepper, zucchini, and squash for about 5 minutes until the vegetables begin to caramelize.
  • Next add the chicken stock, spinach, bay leaves and tomatoes. 
  • Sprinkle with salt and pepper to taste.
  • Add in the cheese tortellini and cook according to the package directions, usually about four minutes. 
  • Sprinkle with salt and pepper to taste.
  • Serve into bowls with a sprinkle of Parmesan cheese. Serve with crusty bread and a side salad.


Originally posted January 2017.
Keyword Pasta soup recipes vegetarian
One-Pot Vegetable Tortellini Soup |  Warm up this winter with a bowl of soup filled with fresh vegetables and cheese tortellini.

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