Creamy Vegetarian Tortellini Soup Recipe
There’s something magical about a big, steamy bowl of Creamy Vegetarian Tortellini Soup—it’s like a warm hug on a chilly night! With soft cheese tortellini, fresh veggies, and a silky, Parmesan-swirled broth, this soup has just the right balance of coziness and freshness. Whether you’re after a quick weeknight comfort meal or an impressive starter for a dinner party, this soup delivers on all fronts, bursting with flavor, color, and satisfying textures.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient adds something special, whether it’s richness, color, or a pop of flavor. Don’t skip the fresh veggies or the creamy touch at the end; they make all the difference in a truly irresistible bowl of soup!
- Olive oil: Adds a smooth base for sautéing and infuses the veggies with subtle depth.
- Yellow onion (diced): Provides a natural sweetness and foundation for the soup’s flavor.
- Garlic (minced): Brings aromatic warmth and an unmistakable savory kick.
- Carrots (sliced): Add vibrant color, gentle sweetness, and satisfying bite.
- Celery (sliced): Offers a slight herbal note and classic soup texture.
- Dried Italian seasoning: A mix of herbs that gives the soup its signature Italian-inspired flavor.
- Salt: Essential for bringing out the best in every ingredient.
- Black pepper: Gives just the right bit of warmth and balance to the soup.
- Crushed red pepper flakes (optional): For those who crave a tiny hint of heat.
- Vegetable broth: The savory, meatless base that keeps this soup vegetarian and full of flavor.
- Diced tomatoes (with juice): Use the whole can—juice included—for tang, depth, and color.
- Refrigerated cheese tortellini: The soft, cheesy pasta pockets are the soul of this soup.
- Fresh spinach (chopped): Brings a pop of green and a welcome fresh finish.
- Heavy cream: This is what turns your broth ultra-luxurious and, well, creamy!
- Grated Parmesan cheese: Adds salty, umami notes and helps thicken the soup ever so slightly.
- Fresh basil or parsley (optional garnish): The finishing touch for color and dash of freshness.
How to Make Creamy Vegetarian Tortellini Soup
Step 1: Sauté the Aromatics and Veggies
Start by heating olive oil in a large pot over medium heat. Toss in your diced onion, minced garlic, carrots, and celery. Let everything sauté for about 5 to 6 minutes, stirring occasionally, until the veggies are softened and your kitchen smells absolutely heavenly. This first step creates a flavorful foundation for the whole soup.
Step 2: Season and Simmer the Broth
Sprinkle in the dried Italian seasoning, salt, black pepper, and crushed red pepper flakes if you want a little tingle. Next, pour in the vegetable broth and diced tomatoes with all their juice. Stir well, increase the heat, and bring the mixture to a gentle boil. Once boiling, drop the heat to a simmer and let it all cook together for 10 minutes so the flavors meld.
Step 3: Cook the Tortellini
Add in your cheese tortellini right into the simmering soup. Cook according to the package instructions, which usually takes about 5 to 7 minutes. The tortellini will plump up and soften, becoming little luxurious bites that soak up all that delicious broth.
Step 4: Stir in the Cream and Spinach
When the tortellini are perfectly tender, it’s time to make the magic happen! Stir in the chopped spinach, heavy cream, and Parmesan cheese. Let everything simmer for 2 to 3 more minutes. The spinach will wilt beautifully, the soup will become impossibly creamy, and those cheesy dumplings will be swimming in a dreamy, fragrant broth.
Step 5: Taste and Finish
Give your Creamy Vegetarian Tortellini Soup a taste and adjust the seasoning if needed—sometimes a tiny pinch more salt or a crack of black pepper works wonders. Ladle the soup into bowls, sprinkle with fresh basil or parsley if you’ve got them, and serve steaming hot.
How to Serve Creamy Vegetarian Tortellini Soup
Garnishes
A sprinkle of freshly grated Parmesan on top is always welcome, and a few torn basil or flat-leaf parsley leaves will make your bowls truly pop. Drizzle of good olive oil or a crack of black pepper just before serving adds an extra touch of restaurant-worthy flair to your Creamy Vegetarian Tortellini Soup.
Side Dishes
Soup and bread are a match made in heaven, so don’t hesitate to serve your Creamy Vegetarian Tortellini Soup with a side of warm, crusty bread or buttery garlic toast—the perfect vehicle for scooping up every last drop! A crisp green salad with lemony vinaigrette also makes a lovely, refreshing contrast.
Creative Ways to Present
Get playful with your presentation! Serve the soup in oversized mugs for casual nights, ladle it into shallow bowls for a more elegant touch, or even pour it into mini soup shooters for party appetizers. For an extra wow, float a little cheese tortellini on top with a basil leaf like a garnish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Creamy Vegetarian Tortellini Soup, let it cool to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to three days—the flavors often deepen, making your leftovers even more delicious!
Freezing
While you can freeze this soup, cooked tortellini sometimes absorbs liquid and may become a bit soft upon reheating. If you want to freeze, consider cooking the tortellini separately and adding it fresh when you reheat the soup for the best texture. Always use a freezer-safe container.
Reheating
To reheat, gently warm the Creamy Vegetarian Tortellini Soup on the stove over medium-low heat, stirring occasionally until heated through. Add a splash of broth or cream if it thickens up too much in the fridge. If you use a microwave, stir halfway through to ensure even heating.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! If you can’t find fresh, frozen tortellini works perfectly in Creamy Vegetarian Tortellini Soup. You might need to add a minute or two to the cooking time to make sure the pasta is fully tender.
Is there a way to make this soup lighter?
Definitely! Swap the heavy cream for half-and-half or even whole milk for a lighter, yet still silky, broth. You’ll still get a creamy finish, just with fewer calories.
Can I add other vegetables?
Yes, feel free to toss in whatever veggies you love—zucchini, bell peppers, or mushrooms are especially tasty. Just add them when you sauté the onions and carrots so everything cooks evenly.
What’s the best vegetarian Parmesan to use?
Look for Parmesan-style cheeses labeled “vegetarian” or “rennet-free” at the grocery store, or opt for shredded Italian hard cheeses that don’t use animal rennet. They’ll still offer that classic savory, nutty flavor.
Can I make Creamy Vegetarian Tortellini Soup ahead for a dinner party?
Yes! You can absolutely make the base of the soup (without the tortellini or spinach) a day ahead and store it in the fridge. When you’re ready to serve, just bring it back to a simmer, add the tortellini to cook through, then finish with spinach, cream, and Parmesan.
Final Thoughts
If you’re craving comfort food that’s somehow both elegant and cozy, give Creamy Vegetarian Tortellini Soup a try! It’s easy enough for busy nights and special enough to share with friends. I hope you fall in love with every creamy, cheesy spoonful.
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Creamy Vegetarian Tortellini Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in a comforting bowl of Creamy Vegetarian Tortellini Soup, a delightful and satisfying dish perfect for a cozy night in. This soup is bursting with flavors of cheese tortellini, fresh vegetables, and creamy goodness, making it a hearty and wholesome meal for any occasion.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, with juice
Tortellini and Garnish:
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish, optional
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5-6 minutes.
- Add Seasonings and Broth: Stir in Italian seasoning, salt, pepper, and red pepper flakes. Pour in vegetable broth and diced tomatoes. Bring to a boil, then simmer for 10 minutes.
- Cook Tortellini: Add cheese tortellini and cook as per package instructions, typically 5-7 minutes until tender.
- Finish Soup: Stir in spinach, heavy cream, and Parmesan cheese. Simmer for an additional 2-3 minutes until hot and creamy.
- Serve: Adjust seasoning if needed. Ladle into bowls and garnish with fresh herbs.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can use kale instead of spinach or frozen tortellini if fresh is not available.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
