Warm Your Soul With This Hearty Vegetarian Tortellini Soup

Picture this: it’s a cold, blustery winter day, and you’re craving something warm and comforting to ease your body and mind. But there’s a problem – you’re a vegan, and most hearty soups are laden with dairy or meat-based broths. Fear not, my friend! Karen’s Vegetarian Tortellini Soup Recipe is the answer to your winter blues.

When I first tried this soup, I was blown away by its rich flavor and creamy texture. It’s the perfect union of savory vegetables, comforting cheese tortellini, and fragrant Italian seasoning. And the best part? It’s vegetarian!

This delicious and hearty soup is an excellent addition to any winter menu. Whether you’re entertaining guests or looking for a quick and easy meal after a long day, Karen’s Vegetarian Tortellini Soup Recipe will satisfy your cravings every time.

So grab yourself a large pot and let’s get cooking!

Why You’ll Love This Recipe

Karen's Vegetarian Tortellini Soup
Karen’s Vegetarian Tortellini Soup

Vegetarian, vegan or meat-eater; this soup is an unbeatable recipe that everyone will love! Whether you’re looking for a quick and easy dinner, or a healthy and delicious lunch option, Karen’s Vegetarian Tortellini Soup Recipe is the perfect solution.

What sets this soup apart is the mouth-watering combination of vegetable broth, creamy tortellini pasta, and hearty vegetables like carrots, zucchini, green pepper, and tomatoes. The dried herbs – parsley, oregano, and basil – add an extra layer of flavor to this already delicious soup. There are variations available for cheese tortellini fans and spinach tortellini lovers.

This recipe has all the makings of your favorite comforting soups but with fewer calories and more nutrients to keep you feeling full and satisfied after every serving. And although it’s a vegetarian recipe, this soup packs enough hearty bulk to make even the most die-hard meat-lover feel satisfied.

What’s more? This recipe can be effortlessly adjusted to fit into any busy schedule. Choose from instructions for cooking in a slow cooker or preparing on a stovetop in less than 30 minutes. It’s easy to make ahead of time as well and keeps well in the fridge for days.

With Karen’s Vegetarian Tortellini Soup Recipe, you don’t have to sacrifice taste for health or convenience. This recipe proves that you can have it all: quick preparation, incredible flavor, and excellent nutritional value. Try it tonight and see what all the fuss is about!

Ingredient List

 Dive into a bowl of comfort with this vegetarian tortellini soup!
Dive into a bowl of comfort with this vegetarian tortellini soup!

Before we get started with the recipe, let’s go over the ingredients. Here’s what you’ll need for Karen’s vegetarian tortellini soup recipe:


  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 2 medium carrots, peeled and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced

Canned goods

  • 1 can diced tomatoes**
  • 1 can tomato paste **

Spices and Seasonings

  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil


  • 6 cups vegetable broth
  • 2 cups water

Other Ingredients

  • 19 ounces cheese tortellini (fresh or frozen)
  • Salt and black pepper to taste

**Note: If you have fresh tomatoes on hand, they can be substituted for the canned tomatoes and tomato paste. Additionally, feel free to add in other veggies like spinach, kale or frozen corn kernels depending on what you have on hand or your preference.

Make sure to go over your ingredient list carefully before you start cooking!

The Recipe How-To

 Get ready for the ultimate flavor explosion with every bite of this soup.
Get ready for the ultimate flavor explosion with every bite of this soup.

Now that we have all the ingredients ready, it is time to put them together and make this delicious and comforting vegetarian tortellini soup.

Step 1: Saute the Aromatics

Heat a large pot over medium heat.

Add olive oil and let it heat up.

Add chopped onion and garlic.

Season with Italian seasoning.

Cook for 10-12 minutes or until onions are translucent.

Step 2: Add the Vegetables

Add finely chopped carrots, diced green pepper, sliced zucchini, and frozen corn kernels to the pot.

Stir well and cook for another 5 minutes or so, or until the vegetables are slightly softened.

Step 3: Add the Broth and Tomatoes

Add vegetable broth, tomato paste, canned diced tomatoes to the pot.

Add dried oregano, dried basil, dried parsley.

Season with salt and pepper to taste.

Step 4: Add Tortellini Pasta

Bring the soup to a boil, then add cheese tortellini pasta.

Cook according to package instructions, usually around 7-8 minutes.

Step 5: Add Spinach (optional)

  • Add spinach leaves in the last minute of cooking just until wilted.

Step 6: Serve and Enjoy

  • Ladle hot soup into bowls

  • Garnish with fresh parsley or basil; serve with crusty bread or crackers on the side.

This is a quick-and-easy recipe that can be made in one pot. The creamy tortellini pasta combined with all the veggies makes for a healthy and delicious meal. Enjoy making this vegetarian tortellini soup!

Substitutions and Variations

 This soup is the perfect way to feed your body and soul.
This soup is the perfect way to feed your body and soul.

Alright folks, it’s time to get creative in the kitchen! Feeling experimental? Let’s talk about some substitutions and variations you can make to Karen’s delicious Vegetarian Tortellini Soup Recipe.

First of all, let’s talk about the tortellini itself. Love cheese, but not necessarily a fan of vegetable cheese tortellini? No problem, swap it out for spinach tortellini or even chicken tortellini. Want to make it vegan? Use vegan-friendly tortellini pasta instead. It’s all about finding the right balance for your taste buds.

Don’t have all the ingredients on hand or just prefer certain flavors over others? No worries. Swap out the green pepper for some frozen corn kernels, add a diced zucchini or substitute the vegetable broth for chicken broth. You can also add in other veggies like thinly sliced carrots or mushrooms. And don’t be afraid to ramp up the garlic content – after all, garlic is life.

Feeling bold? Mix up the herbs and spices a bit with some dried thyme or paprika for an extra kick. For a creamier soup, add a dollop of heavy cream or cashew cream (if you’re going for vegan). Pro tip: if you have some leftover marinara sauce, throw that in too to really crank up the tomato flavor.

If you’re looking to make this soup ahead of time, go ahead and make a big batch and store it in an airtight container in the fridge for up to four days. If you want to freeze it, leave out the tortellini (it doesn’t freeze well) and freeze only the soup base. Then when you’re ready to serve, simply defrost and boil some fresh tortellini separately before adding it to the reheated soup.

Get creative folks! The only limit is your imagination (and possibly what’s already in your pantry). So have fun with it and let us know how your variations turn out!

Serving and Pairing

 Enjoy every spoonful of this hearty and delicious vegetarian soup.
Enjoy every spoonful of this hearty and delicious vegetarian soup.

Now that your vegetarian tortellini soup is simmering in the pot and the delicious aroma is wafting through your kitchen, it’s time to think about how to serve and pair this dish!

This soup is hearty and filling, making it a perfect standalone meal. You can enjoy it as a main dish with some crusty bread or a light salad on the side. If you’re feeling adventurous, you can also serve it as a starter for a multi-course dinner.

The creamy vegetable cheese tortellini pairs perfectly with a crisp green salad topped with tangy vinaigrette. The spinach-based tortellini goes well with warm garlic bread, while the cheese variant works well with some crackers or chips.

This versatile dish pairs well with a wide range of drinks too. It tastes incredible when paired with smooth red wines such as a Merlot or Pinot Noir. If you prefer something a little lighter, then you can opt for sparkling water or lemonade. For those who want an alcoholic drink, a cold beer goes great alongside this hot soup.

In terms of presentation, serve in beautiful bowls and top with freshly ground black pepper. Sprinkle some shaved parmesan on top of the cheese tortellini soup to make it extra savory.

Overall, this soup recipe is perfect for any meal occasion, whether it be lunch or dinner, family meals, or even for potlucks and gatherings. Trust me; everyone will love this creamy and flavorful tortellini soup.

Make-Ahead, Storing and Reheating

 With fresh vegetables and hearty tortellini, this soup makes for a filling meal.
With fresh vegetables and hearty tortellini, this soup makes for a filling meal.

I know that life can get unbelievably hectic, and it may be difficult to whip up a pot of soup on the fly. But don’t worry! This vegetarian tortellini soup is great because you can make it ahead of time and store it for later.

If you’re planning on making this soup in advance, my recommendation is to hold off on adding the tortellini until you’re ready to eat. The pasta can get mushy and overcooked if it sits in the soup for too long. So prepare the soup portion of the dish and refrigerate that separately from the pasta. When it is time to indulge in some deliciousness, just heat up the soup portion and then add in the cooked tortellini!

As for storing this vegetarian tortellini soup, I advise keeping it in an airtight container in the fridge only for a couple of days. After that time frame has passed, it’s best to freeze any unused portions. This soup does great when frozen and defrosted, so be sure to bag your leftovers in portions convenient for your meals or appetites.

When it comes to reheating, slow and steady wins the race. For optimal results, reheat the soup over medium heat on the stovetop rather than microwaving. I find that reheating soups on low heats helps to prevent curdling or off-flavor development. Once heated through, add cooked tortellini and serve!

Now there’s no excuse not to enjoy this deliciously healthy dish despite your busy schedule!

Tips for Perfect Results

 A big bowl of this soup will make your taste buds dance with joy.
A big bowl of this soup will make your taste buds dance with joy.

Now that you have read through the recipe and are ready to whip up a delicious bowl of vegetarian tortellini soup, let me share some tips to help you achieve perfect results every time.

1. Don’t overcook the tortellini: Overcooking the pasta can result in a mushy and unappealing texture. Be sure to follow the recommended cooking time on the packaging and add it to the soup during the final few minutes of cooking.

2. Use fresh herbs: While dried herbs can work in a pinch, nothing beats the flavor of fresh herbs. Try using fresh parsley, basil, or oregano to add brightness and depth to your soup.

3. Add spinach at the end: If you’re using spinach tortellini or would like to add some fresh spinach to your soup, be sure to do so towards the end of cooking. This will ensure that it stays bright green and doesn’t become overcooked and wilted.

4. Experiment with vegetables: This recipe is versatile and lends itself well to a variety of vegetables. Don’t be afraid to swap out the veggies listed for ones you enjoy or have on hand.

5. Adjust seasoning as needed: Remember that all broths and tomato products have different levels of saltiness, so don’t be afraid to taste and adjust the seasoning as needed.

6. Use vegetable broth instead of water: While water can work in a pinch, using vegetable broth will add extra flavor and richness to your soup.

7. Make it ahead of time: This soup is even better when made ahead of time as it allows all the flavors to meld together. Simply reheat on low heat before serving and adjust seasoning as needed.

8. Serve with crusty bread: A warm piece of crusty bread is the perfect accompaniment to this creamy tortellini soup! It’s great for dipping and soaking up all those delicious flavors.

By following these tips, you’ll be on your way to making a delicious, satisfying bowl of vegetarian tortellini soup every time!

Bottom Line

, my fellow soup enthusiasts, I hope this recipe for Karen’s Vegetarian Tortellini Soup has convinced you to join the vegetarian soup revolution. Not only is this dish packed with delicious and healthy ingredients like zucchini, green pepper and frozen corn kernels, but it’s also incredibly easy to make in just one pot!

Whether you choose to use cheese tortellini, spinach tortellini or creamy tortellini, this soup is sure to warm your body and soul. The possibilities are endless with substitutions and variations like adding chicken or Italian sausage.

So why not ditch the mundane every day chicken noodle soup and venture into the world of vegetable soups with a flavorful twist? Give Karen’s Vegetarian Tortellini Soup recipe a try and be prepared to fall in love with its rich taste and simple preparation.

As the great Chef Julia Child once said, “People who love to eat are always the best people,” so let’s not waste any more time and get cooking!

Karen's Vegetarian Tortellini Soup

Karen’s Vegetarian Tortellini Soup Recipe

This recipe has been modified several times by members to make it vegetarian (vegan even), and still it's a popular recipe. I've decided to post the vegetarian version so it will be official. This is not vegan, but can be converted easily by subbing the tortellini for plain pasta.
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Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Italian
Calories 151.6 kcal


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 5 cups vegetable broth
  • 1 cup water
  • 1 cup carrot, sliced
  • 1 (2 cup) can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chili
  • 2 teaspoons dried parsley
  • 3 ounces tomato paste
  • 1 zucchini, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 19 ounces Primo mixed beans
  • 1 cup frozen corn kernels
  • 1 (8 ounce) package frozen cheese tortellini


  • In a large pot, heat oil over medium high. Add onions and cook onion until tender.
  • Add broth, water, carrots, tomatoes (with juice), basil, oregano, chilies, and tomato paste; bring to a boil, reduce heat and simmer uncovered for about 30 minutes.
  • Add zucchini, peppers, parsley, garlic, beans, corn and tortellini; simmer for another 30 minutes.
  • Serve with fresh parmesan sprinkled on top if desired.

Add Your Own Notes


Serving: 199gCalories: 151.6kcalCarbohydrates: 24.3gProtein: 5.2gFat: 4.7gSaturated Fat: 1.3gCholesterol: 9.5mgSodium: 271.4mgFiber: 3.2gSugar: 5.5g
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