Vegetarian Tortellini Soup
This vegetarian tortellini soup is the ultimate comfort food! It comes together quickly using packaged tortellini and it’s a flavorful weeknight meal!
It’s officially soup weather and I love soup weather. I decided to combine my love for pasta and my love for soup and make vegetarian tortellini soup. It’s perfect for a quick and easy meal because premade tortellini creates a quick and easy shortcut to dinner!
Why I Love this Tortellini Soup
- It only takes a few minutes to prepare, but it’s a hearty dinner that my whole family loves!
- All of the ingredients are pretty basic pantry staples that I always have on hand! You can even buy shelf stable tortellini so you can make this recipe whenever the craving strikes.
- The leftovers reheat well for lunch the next day. Two meals in one? Yes please!
Tortellini Soup Ingredients
- Olive Oil- This helps melo the flavors of of the onion and garlic
- Onion- You can use a white or yellow onion for this recipe.
- Garlic- I prefer fresh garlic but you can used pre minced if needed.
- Vegetable Broth- My favorite is Edward & Son’s “Not-Chicken” style broth, which is vegetarian.
- Marinara Sauce- See below for my tips on the best sauce.
- Diced Tomatoes- Look for Italian styled diced tomatoes if you can find it. They contain basil and oregano for a little extra flavor.
- Cheese Tortellini- See below for my picks on the best tortellini.
- Pecorino Romano cheese- adds a salty, umami flavor to the dish. You can substitute with Parmesan, if needed.
The Best Marinara for Tortellini Soup
Because this recipe uses just a handful of ingredients, it’s important to choose high-quality items. The sauce will largely determine the flavor of this soup, so don’t skimp on the sauce! I like Rao’s Tomato Basil or Barilla’s Vero Gusto Tomato Basil sauce. Both of these have tons of flavor and will make a great base for your soup!
The Best Tortellini for Soup
You can use fresh or frozen tortellini for this soup recipe! I recommend using cheese tortellini but you could also use mushroom or any other vegetarian tortellini. I typically use the Buitoni brand, which you can often find in the refrigerated section of the grocery store. But you can also use shelf-stable brands like the Archer Farms brand from Target.
If you’re looking for a homemade recipe, try my meatless spaghetti sauce! It’s made with mushrooms for a hearty flavor.
How to Store Leftover Soup
This soup can be stored in an airtight container in the fridge for 2-3 days. Simply reheat in the microwave when you’re ready to enjoy any leftovers. I do not recommend freezing this recipe, as the pasta tends to get gummy if frozen and reheated.
What to Serve with Tortellini Soup
Looking for the perfect side dish to pair with your soup? Here are a few of my favorites:
- Spicy Kale Salad– Crushed red pepper adds a spicy kick to this hearty green.
- Air Fryer Broccoli– I love making roasted broccoli in the air fryer because it cooks in minutes!
- Stovetop Brussels Sprouts– These are a simple side dish, perfect to pair with soup!
This easy vegetarian tortellini soup is like comfort food in a bowl! Packaged tortellini helps this soup come together in minutes!
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 clove garlic, minced
- 3 cups vegetable broth
- 1 (16oz) jar of marinara sauce
- 1 (14oz) can of Italian style diced tomatoes
- 10 oz package cheese tortellini (fresh or frozen)
- 1/4 cup shredded Pecorino Romano cheese (or Parmesan cheese)
- In a large pot, heat the olive oil and add in the diced onion and minced garlic.
- Cook over medium heat for 3-4 minutes, or until the onions begin to soften.
- Add in the vegetable broth, marinara sauce, and diced tomatoes.
- Cook for 10-12 minutes over low heat.
- Just before serving, add in the frozen tortellini and cook for 4-5 minutes, or until the pasta is tender. Scoop into bowls and, grate a little Pecorino Romano cheese on top.
- You may need to add a little salt and pepper, depending on your marinara sauce.
Keywords: vegetarian tortellini soup
We topped our soup with a blend of shredded Asiago, Fontina, Provolone, and Parmesan which made it extra cheesy and delicious.
Mmm, warm, comforting, and still somewhat healthy! This vegetarian tortellini soup makes the perfect weeknight meal!