clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tortellini soup

Vegetarian Tortellini Soup

  • Author: Liz Thomson
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegetarian


This tortellini soup is loaded with vegetables cooked in a flavorful broth for a simple vegetarian meal that is filling and delicious!


Units Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups marinara sauce
  • 1 (14oz) can fire-roasted diced tomatoes
  • 1 (15oz) can cannellini beans
  • 10 oz package cheese tortellini (fresh or frozen)
  • 2 cups kale, destemmed and torn into pieces
  • Parmesan cheese, basil, and red pepper flakes for garnish (optional)


  1. In a large pot, add the olive oil, onion, carrots, and celery. Cook over medium heat for 7-8 minutes until the vegetables have softened.
  2. Add the garlic and continue to cook for 1 minute.
  3. Add in the vegetable broth, marinara sauce, diced tomatoes, and white beans. Bring to a boil then reduce heat and simmer for 10-12 minutes.
  4. Add the tortellini and cook for 3-4 minutes.
  5. Add the kale and continue to cook for 2-3 minutes until the pasta is al dente.
  6. Remove from heat and add Parmesan cheese, basil, and/or red pepper flakes if desired.

Keywords: vegetarian tortellini soup