Easy Tortellini Soup (Vegetarian)

Tortellini Soup is my favorite one-pot dinner for busy weeknights! This delicious vegetarian soup also makes a great heat and eat option for work lunches.

Tortellini Soup

Tortellini and soup are a match made in heaven.

Since the fresh pasta cooks crazy fast, it doesn’t alter the texture of your soup and maintains its shape and tenderness in the hot broth.

Since trying this dream combo last year, I’ve been totally addicted! It can be made quickly in one pot (SCORE!) and has this familiar won-ton soup vibe but with the bonus of endless filling options. I like to use the classic three cheese tortellini pasta for my veggie based soups to keep things gloriously vegetarian, but there are so many tasty varieties to choose from!

You could use spinach tortellini, mushroom tortellini, and, if you’re enjoying a T-Rex diet, there are even spicy sausage tortellini, and chicken and herb varieties too.

That’s just the refrigerated kind from the store of course, and you could be completely extra and make your own fun fillings for homemade tortellini if you’d like! Scratch-made tortellini is 100% on my bucket list of things to try. If you’ve made it before, leave me your tips and tricks in the comment section!

Bowl of Tortellini Soup

This tasty one-pot tortellini soup pairs oh-so-perfectly with refrigerated cheese tortellini (snag classic or the green spinach variety!) and is my latest soup obsession!

Paul and I went absolutely ape on this soup and the leftovers are equally awesome!

Easy Tortellini Soup

The recipe features a flavorful broth made from crushed fire roasted tomatoes and vegetable stock and each bowl is packed with tasty veggies like onion, carrots, and spinach. To take things to the next level, I’ve seasoned it with garlic, thyme, basil and oregano, plus an optional dusting of grated parmesan cheese on top.

Amidst all this awesomeness are tasty three-cheese tortellini, which take this soup to next-level greatness.

Seriously, I am so beyond stoked for you to try it!

Bowl of Tortellini Soup

Easy Tortellini Soup

Tortellini Soup is my favorite one-pot dinner for busy weeknights! This delicious vegetarian soup also makes a great heat and eat option for work lunches – the leftovers are amazing!
5 from 35 votes
Course: Soup
Cuisine: American, Italian
Keyword: Tortellini Soup
Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons


  • 1 TBSP avocado oil or olive oil
  • 1 medium yellow onion
  • 4 carrots
  • 4 cloves garlic
  • 2-3 cups vegetable stock or broth
  • 28 oz canned crushed fire roasted tomatoes
  • ¼ tsp dried thyme
  • ¼ tsp dried basil
  • tsp dried oregano
  • salt and pepper, to taste (I added 1/4 tsp of each)
  • 9-10 oz refrigerated cheese tortellini
  • 1-2 oz fresh baby spinach (1-2 cups chopped)



  • Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.
  • Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
  • Add onion and carrots. Sauté until tender, approx. 5-6 minutes, adding garlic towards the very end.
  • Add 2 cups of veggie stock, crushed tomatoes, thyme, oregano, and basil and stir to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
  • Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini. Allow the tortellini to simmer approx. 5 minutes until fully cooked and softened.
  • Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings (grated parm and fresh basil for me!) and dive in while it’s hot!


The leftover soup is ahhhh-mazing and will keep a few days in the refrigerator. Simply reheat via microwave (it’s a great grab and go work lunch!) or in a small pot on the stovetop. 
Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!


Calories: 341kcal, Carbohydrates: 53g, Protein: 14g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 24mg, Sodium: 1058mg, Potassium: 868mg, Fiber: 8g, Sugar: 15g, Vitamin A: 11530IU, Vitamin C: 26.8mg, Calcium: 197mg, Iron: 4.8mg
Vegetarian Tortellini Soup

If you get a chance to try this easy tortellini soup, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!

Hungry for more?

Pick up an extra package or two of tortellini to make my Garden Veggie Tortellini Pasta Salad or whip up my Spinach and Tomato Grilled Cheese Pitas to pair with your bowl-o-soup.

Need a side salad? My Broccoli Kale Salad would be a healthy and delicious counterpart to this scrumptious soup!

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

Read More

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Recipe Rating

Questions & Reviews

  1. 5 stars
    A lovely recipe that was easy to prep and a crowd hit. This has easily become my go to recipe for family visits. Thank you for this delicious recipe!

  2. 5 stars
    This recipe was great!! There is lots of room for subbing out for gf/meat eaters. It’s filling and is great as left over lunch the next day!

  3. 5 stars
    I love this recipe. I had some open pesto in the fridge so I put in a couple of scoops of that and some roasted red pepper. This soup is so versatile. Thanks for sharing.

  4. Have you tried putting half and half in here or heavy cream? I want to try this recipe, but wouldn’t mind making a creamy version!

  5. 5 stars
    Great simple recipe for a week night dinner. The kids loved it and devoured the pot. Flavor was fantastic. Will be making it again and again

  6. 5 stars
    This soup was AMAZING!! Today it was 28 degrees outside and it was the perfect dinner! So excited to take this as lunch tomorrow! Thanks so much for your work to make this recipe perfect

  7. 5 stars
    This was so easy and tasty! I was curious about the 4 carrots in this dish but it’s perfect! Thank you.

  8. 5 stars
    Love this recipe. It couldn’t be easier and it’s so fabulously delicious. I’ve made it a handful of times already and I’ll definitely be making it more. It’s a keeper; going in the rotation. Thank you!

    1. Girl I am so so glad you’ve been enjoying it! Totally makes my day when you whip something up off ze blog! xoxo

  9. I accidentally picked up diced fire roasted tomatoes instead of crushed. Could I just smash them to make them work?! I know it’ll be a little off…

    1. So glad you enjoyed it! I haven’t cooked with dry tortellini in ages but I know it works with fresh-but-frozen tortellini! With dry I think you could test it by cooking it up separate in water per package instructions and if you’re a fan (or if you’ve that brand before and already love it), plop it on in the soup! xo

  10. 5 stars
    My sister, my brother in law, and I absolutely love this soup-we had it two nights in a row! We ate the three cheese tortellini pasta with 5 cheese garlic bread-YUM!!! It taste just like the tortellini we would buy in the freezer section at Walmart expect even better because it’s completely homemade! Definitely will be making this again-I love when you make a new recipe and it turns out tasting amazing and you actually want to make it again!

  11. 5 stars
    Just made this soup for my vegetarian family and totally loved it. I made it just as the recipe stated only I did add about 3/4 tsp of sugar and 2 additional cups of broth because there was not enough liquid otherwise. Will be making this one again for sure.

  12. 5 stars
    THis recipe was super easy and delicious! I did make a few alterations, though. I only had 2 carrots on hand, so I subbed two stalks of celery for the remaining two carrots. I also didn’t have enough fresh cloves of garlic, so I used some garlic powder. Thanks for the great food!

  13. 5 stars
    Jenn has knocked it out of the park again with this delicious soup. My whole kitchen smelled delicious and I couldn’t even wait for the soup to cool off before gobbling it up. I burned the entire roof of my mouth but it was totally worth it! I had seconds and am already dreaming about tomorrow’s leftovers! Thanks again for another winning recipe!

    1. Girrrrrl I am so excited you tried it – and that you adored it too! Tomorrow’s bowl is gonna knock your socks off! xoxo