By Lidey Heuck
Published Oct. 26, 2023
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- 5(1,578)
- Notes
- Read community notes
Store-bought cheese tortellini make this easy vegetarian soup a breeze to put together at home. The stuffed pasta cooks in minutes and floats in a creamy, tomato-y broth that’s loaded with vegetables. A splash of vinegar enhances the tomato flavor and provides a bit more acidity, and chopped herbs, added at the end, offer some freshness. This soup works well with substitutions like swapping kale or other hearty greens for the spinach, for instance, so feel free to use whatever produce you have on hand. Whatever you do, don’t skimp on the grated Parmesan at the table.
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Ingredients
Yield:4 to 6 servings
- 2tablespoons extra-virgin olive oil
- 1medium yellow onion, chopped (1½ cups)
- 1large carrot, diced (1 cup)
- 2celery ribs, diced (1 cup)
- 4large garlic cloves, minced (2 tablespoons)
- 2teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
- 1teaspoon dried oregano
- ⅛teaspoon crushed red pepper, plus more to taste
- Kosher salt (such as Diamond Crystal) and black pepper
- 2tablespoons tomato paste
- 1(14-ounce) can diced tomatoes
- 4cups (1 quart) vegetable broth
- 1(8- to 9-ounce) package refrigerated or frozen cheese tortellini
- ¼cup heavy cream
- 4cups baby spinach (about 3 ounces)
- 1teaspoon red wine vinegar or balsamic vinegar
- Chopped fresh basil or parsley, for serving
- Grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
255 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 8 grams protein; 887 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender-crisp, 8 to 10 minutes. Add the garlic, rosemary, oregano, crushed red pepper, 1 teaspoon salt (or 1½ teaspoons if you’re using low-sodium broth) and ½ teaspoon black pepper; cook until the garlic is fragrant, 1 minute.
Step
2
Add the tomato paste and cook, stirring often, until it begins to form brown bits on the bottom of the pot, 2 to 3 minutes. Add the diced tomatoes (and their juices) and broth, scraping up the bits on the bottom of the pan, and bring to a boil over medium-high heat. Lower the heat and simmer, partially covered, until the vegetables are tender, 10 to 15 minutes.
Step
3
Add the tortellini, return to a simmer, and cook until pasta is tender, 2 to 3 minutes. (If using frozen, it might take an extra minute.) Add the heavy cream and spinach and cook for 1 minute, stirring often until the spinach is wilted. Off the heat, add the vinegar. Season with more salt and pepper, if needed.
Step
4
Serve hot, topped with basil, Parmesan, and more black or crushed red pepper, if desired. Soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip). The tortellini will continue to absorb liquid as the soup sits, so you may need to add a splash of broth when reheating.
Tip
- To freeze soup, cool to room temperature in the pot, then transfer to airtight containers. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or broth to thin if necessary.
Ratings
5
out of 5
1,578
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Cooking Notes
JoJo
I find that cooking the tortellini in the soup absorbs more of the broth than I prefer,, especially if I am not serving it right away or have leftovers, so I cook the tortellini separately. My family loves this soup and it is adaptable to whatever veg you want to add to it.
RGnSD
Make this as a weekday dinner often because my four year old loves this soup. I skip the cream and vinegar but the flavor is still rich and the tomatoes provide a perfect level of brightness. Sometimes I’ll toss in beans, sausage or other leftovers for a boost of protein. Also, the author is absolutely right about subbing in other greens you may have on hand. Just make sure to cook the tougher greens like kale a bit longer before adding the pasta. Great recipe for busy nights.
JAR46
Frequently make recipe much like this. Usually make double or triple recipe and freeze 2-4 meals worth. Have found 1) tortellini in the soup does not freeze well and 2) warming up frozen soup results in tortellini being overcooked. So generally split soup up (frozen v. non-frozen) and don't add the tortellini to the frozen portions. Instead add tortellini to the frozen portions only when those portions are used. And I do cook the tortellini separately before adding to the soup.
nVT
My daughter made this soup for us on Halloween. It was soooo good. She’s an amazing cook. She used julienned spinach and added chunks of sweet sausage which my grandson loved. I brought a crusty bread and foccia from the bakery. I also splurged on some Vermont cultured butter for the bread. The bread was perfect for dunking with a crispy outside.
nancer
I made this exactly by the recipe. It’s wonderful. Good stick-to-your-ribs soup. Will eat it happily until it’s gone. Yummy.
jude
This is a versatile recipe. I sautéed some chicken apple sausage for 6-7 minutes before adding the onion, celery and carrot mixture. I only had 2 cups of chicken broth, so I used 2 cups of water with 2 tbs of salted butter for the rest (I made sure to decrease the salt later). I needed about 8 minutes to cook the refrigerated tortellini. I also used some frozen peas for a little crunch at the end because I did not have spinach. The parmesan and fresh pepper at the end take it over the top.
J
I make a very similar recipe but in less than half the time. Just use your favorite brand of jarred or leftover homemade pasta sauce, preferably a sauce with chunkier bits of tomato. One part sauce, two parts vegetable broth and seasoning to taste. I add spinach and white beans along with the tortellini. If you have leftover grilled Italian sausage to slice up and throw in, that’s great too. Grated pecorino Romano sprinkled on top. I serve it with warm bread and maybe a light salad.
Jana
Really first rate. Don’t skip the cream or the vinegar; I was doubtful and tasted after each addition. I did cook the tortellini separately and added it because I saved half for leftovers. I really great.
orlando bloom
Very good. Used a zucchini instead of the celery. Excellent soup.
Sue Ellen
This soup was amazing!! I added some Italian sausage that I browned as someone suggested and used chicken broth instead of vegetable broth. Otherwise followed the recipe. It is a definite “keeper”!
Cindy S
This is a great soup and even company worthy. I always add shrimp cut length wise through the middle (makes a great looking curl) at the end with the spinach. Agree with other notes that the tortellini does not store well; it becomes overly mushy, which may be ok for your leftovers for lunch, but not something I want from the freezer. Freeze the base without the greens, tortellini and shrimp if using and just add once the frozen soup is simmering as the recipe indicates.
JLB
Cook tortellini separately and add julienned spinach and Italian sausage.
Gay
I’ve been making this for years. My Italian mother made it up and it was Friday pasta fa*giola. We didn’t eat meat on Fridays. Very similar except she didn’t use celery and carrots. And usually just dry Italian seasoning. I added the spinach and cream and tortellini. She more often used homemade gnocchi. Tx for sharing.
Rhoda M.
Made as is except cut salt in half. Super delicious!
MicheleB
I love this soup too. Cooking for one there is always soup to freeze, but I don't like what happens to pasta and spinach in this situation. I cook the tortellini separately, adding it at the very end just before serving. Cheese tortellini can be frozen in portions and used as needed. I always have baby spinach, so freezing the soup "half-made" works for me.
Shannon
Didn’t have the heavy creamAdded leek for onion and purple sweet potatoChicken broth for vegetable broth
Jeff
I used a mushroom broth. It was fantastic.
saraat1264
Wonderful meatless Monday recipe. I subbed the spinach with kale because the kale needed to be used. I didn't use cream because I didn't have any. I thought about using sour cream then changed my mind and I am glad I did. Beyond those two subs I prepared as instructed - which I rarely do! The soup was bright, the broth fresh and the tortellini a wonderful counterpoint. This will definitely be a repeat.
Rie
Used a leek instead of onion, because I had one left in the fridge. Didn’t have any spinach. And used half & half cream, because that’s what I had. Came out great. Next time I will pick up some spinach.
Lori
Absolutely delicious recipe as is, but the second time I made it I added diced zucchini as I needed to use it up and found it to be a great addition!
Marcie
Made this exactly as written. Absolutely amazing and delicious!
my notes
Very good. Did all steps slightly ahead and then added tortellini just before dinner time, and completed final steps. Separated the pasta from remaining liquid when storing in fridge.
Bill
Use 6 cups stock. Double cream. 2/21/24
nycbliss
Julienne spinach? Do you mean cut into strips or Chiffonade?
Amanda
skip the heavy cream! otherwise its great. used kale instead of spinach.
SKamal
Made exactly as written … superb weeknight dinner!
tim
Add sausage. Cook with maripoux.
Maerielle
Not sure how well fresh rosemary works in the broth. I found it to be fairly overpowering. If I make it again, I think will stick with basil and parsley.
erin
I love this soup. It is a crowd pleaser for meatless Monday or a vegetarian dinner party. I roast the carrots before adding to add depth of flavor, and double the tortellini for a hungry crowd to make sure it’s hearty enough.
Nancy in CA
Made this last night in our quest to focus on eating up what's in our two freezers. We really liked it, but will either increase the broth to make up for the absorption by the tortellini, or fish out the tortellini soon after making. The tortellini does benefit from cooking in the broth, so I don't want to cook it separately. Our remaining fresh spinach had bitten the dust, so I added frozen chopped spinach. Don't skip the slosh of cream, it does a grand job of evening out the flavors here.
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