This vegetarian tortellini soup is veggie-packed, full of flavor, and comes together in 20 minutes or less!Jump to Recipe
This Vegetarian Tortellini Soup is the ideal dinner for when you want something fancy but are short on time. It’s warming, flavorful, packed with plenty of veggies, and best of all comes together in 20 minutes or less!
Tortellini Soup Ingredients
Olive Oil: Don’t be shy! I use a couple tablespoons to sauté the veggies in, but it also adds valuable flavor to the entire soup.
Mirepoix: A very fancy-sounding word, but it just means a mixture of diced onions, carrots, and celery. This will be our veggie base for the soup.
Garlic: Plenty of it.
Italian Seasoning: The best short-cut spice blend! I use this one.
Sea Salt: Don’t wait until the end to salt your soup! It’s better to salt up front and season as needed throughout. This allows your soup to be infused with flavor as it cooks. Plus, you usually end up using less salt overall.
Red Pepper Flakes: For a lil’ spicy kick! Feel free to omit if you hate it.
Crushed Tomatoes: Fire-roasted is ideal so you get an extra layer of smoky flavor!
Vegetable Broth: A whole quart to keep things simple!
Tortellini: Fresh or frozen works here. I usually use about a pound, but no need to get too fussy if your package of tortellini is a little bigger or smaller. You can always add more broth and seasonings if you need!
Baby Spinach: You’ll wilt an entire 5-ounce container at the end for that added veggie power.
Red Wine Vinegar: A splash of acid to brighten the whole thing up.
Frequently Asked Questions
- Can I freeze it? Honestly, I wouldn’t recommend it. The spinach and tortellini are likely to get really mushy and unappetizing during the freezing and defrosting process. I recommend refrigerating in an airtight container and enjoying within 5 days.
- Can I make it vegan/dairy-free? Yes! Simply substitute vegan tortellini or ravioli.
- Can I make it gluten-free? Yes! Simply substitute gluten-free tortellini. I do find it’s pretty difficult to find tortellini that is both gluten-free and vegan, unfortunately.
- What do I serve it with? I like to top with parmesan cheese and some fresh herbs for garnish. I also highly recommend serving the most bangin’ vegan garlic bread ever with this recipe.
If you give this Vegetarian Tortellini Soup a try, be sure to leave a rating and review. This encourages others to give it a try. You can also find me on Pinterest and Instagram. It seriously makes my day to hear from you.
More Yummy Soup Recipes
- Easy Vegan Creamy Tomato Soup (No Coconut Milk!)
- Vegan Cheesy Roasted Cauliflower Soup
- Roasted Butternut Squash Soup with Sage Gremolata
Vegetarian Tortellini Soup
- Dutch oven or large pot
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 ribs celery thinly sliced
- 2 large or 3 medium carrots diced
- 3 cloves garlic peeled and minced
- 1 tbsp Italian seasoning
- 1 tsp sea salt
- ¼ tsp red pepper flakes
- 1 28 oz can fire-roasted crushed tomatoes
- 1 32 oz carton low-sodium vegetable broth
- 1 pound Tortellini (fresh or frozen)
- 1 5 oz package baby spinach
- 1 tbsp red wine vinegar
- Heat olive oil over medium heat in a large pot or Dutch oven until shimmering and sauté onion, celery, carrots, and garlic for 5-8 minutes, or until onions are translucent and veggies have softened slightly. Add Italian seasoning, red pepper flakes, and sea salt and sauté another 30 seconds or so.
- Add tomatoes and veggie broth to the pot, increase heat to medium-high, and bring to a boil.
- Add spinach and Tortellini to the boiling mixture and cook according to package directions (generally between 2-5 minutes). Taste and adjust seasonings as needed. Remove from heat and stir in red wine vinegar. Portion into bowls, top with parmesan and/or whatever else your little heart desires, and ENJOY!
Photography by Hope Agresti