Vegetarian Tortellini Soup is Perfect for Dinner Tonight

You can’t go wrong with tortellini soup. A cheese filled pasta, married with filling beans and veggies, and a creamy, flavorful broth. You won’t be disappointed with our creamy vegetarian tortellini soup.

vegetarian tortellini soup

Vegetarian Tortellini Soup can also be a Freezer Meal

This soup comes together quickly if you need an easy dinner. Even better, you can make this soup in advance and keep it in the freezer for another day. Make soup according to the directions below, but don’t add the tortellini or cream. The tortellini can be frozen separately from the soup, and added when reheating the soup. The cream can also be added when you reheat the soup.

vegetarian tortellini soup

This soup can easily be altered based on your nutrition needs. If you’re watching your sodium intake, this can easily be altered by using a low sodium (or no salt added) vegetable broth, and/or omitting the additional salt. If you are watching your blood sugars, pair a cup of soup with a fiber-rich salad to help keep your blood sugars more stable. Make this soup your own by adding whatever vegetables your heart desires – kale, celery, potatoes, etc. Don’t need it to be vegetarian? You can add crumbled sausage, turkey sausage, ground beef, or shredded chicken.

Creamy Vegetarian Tortellini Soup

Course: Main Dish, Soups and Stews
Cuisine: American
Servings: 6 servings
Calories: 373kcal

Ingredients

  • 1 tbsp butter unsalted
  • 1/2 onion diced
  • 1 bell pepper diced
  • 4 carrots peeled and chopped
  • 2 cloves garlic minced
  • 32 oz vegetable broth low sodium
  • 2 cups water
  • 1 can white beans
  • 1 can diced tomatoes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp basil dried
  • 1/2 tsp oregano dried
  • 1/4 tsp red pepper flakes or more if desired
  • 4 cups cheese tortellini
  • 4 large handfuls baby spinach
  • 1 splash heavy cream
  • parmesan for serving

Instructions

  • Melt butter in a large pot over medium high heat. Sauté onion, bell pepper, and carrot until they begin to soften. Add garlic and cook for an additional minute.
  • Add vegetable broth, water, beans, diced tomato, salt, pepper, basil, garlic powder, and red pepper flakes. Bring to a boil then reduce to a simmer for 10 minutes.
  • Add tortellini and baby spinach and continue to cook until tortellini is heated through, about 6-8 minutes. Finally stir in a splash of cream. Serve hot with a sprinkle of parmesan.

Notes

Note: nutrition calculations are an estimate and may contain errors 

Nutrition

Calories: 373kcal | Carbohydrates: 58g | Protein: 18g | Fat: 9g | Sodium: 1183mg | Potassium: 769mg | Fiber: 9g

 

Need more soup inspiration?

Check out our recipe database for soup and stew ideas.

Looking for more freezer meal ideas?

Any type of soup or stew works great in the freezer, as well as casseroles. Here are a few of our favorites:

 

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