I absolutely love this Healthy Tortellini Vegetable Soup because it’s the perfect answer to the “what’s for dinner?” question on a busy night. It’s a simple, one-pot meal that comes together quickly but tastes like it’s been simmering for hours. The combination of tender cheese tortellini, a creamy tomato broth, and plenty of fresh vegetables makes it both incredibly satisfying and nourishing, which is a win-win in my book.
You’ll love how this one-pot wonder comes together, packing vibrant vegetables and tender cheese-filled tortellini into a luxuriously creamy broth. It’s a complete, heartwarming meal that feels indulgent without being heavy, making it the perfect weeknight dinner that delivers incredible flavor without any fuss.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large carrot, peeled and chopped (1 cup)
- 1 small yellow onion, chopped (1 cup)
- 1 tablespoon finely chopped garlic (from 3 cloves)
- 3 cups reduced-sodium vegetable broth
- 1 (15-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
- 1 cup heavy cream
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 (5-ounce) package baby spinach
- 2 tablespoons chopped fresh basil, plus more for garnish
- ½ teaspoon ground pepper
- ¼ teaspoon plus ⅛ teaspoon salt
How to Make Healthy Tortellini Vegetable Soup
Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrot, sautéing for 5-7 minutes until they soften. Stir in the garlic and cook for one more minute until fragrant.
Step 2: Pour in the vegetable broth and the undrained diced tomatoes. Add the 2 tablespoons of chopped fresh basil, salt, and pepper. Bring the entire mixture to a gentle simmer.
Step 3: Add the refrigerated tortellini to the simmering broth and cook according to the package directions. In the last minute of cooking, stir in the baby spinach until it wilts completely.
Step 4: Reduce the heat to low and stir in the heavy cream. Taste and adjust seasoning if needed. Serve your Healthy Tortellini Vegetable Soup immediately, garnished with more fresh basil.
My Best Healthy Tortellini Vegetable Soup Tips
My Top Tip for an Extra Creamy Broth
For a velvety smooth broth, temper the cream before adding it. Simply whisk a cup of the hot broth into the cream in a separate bowl, then pour that warmed mixture back into the soup. This easy step prevents curdling and ensures a perfectly blended, luxurious texture every time.
How to Avoid Mushy Tortellini
To prevent mushy tortellini in leftovers, cook it separately and store it apart from the soup base. You can then add the cooked tortellini to individual bowls when reheating for a perfect al dente texture.
Make It a Perfect Meal-Prep Lunch
This soup is fantastic for meal prep. Prepare the soup base on its own, leaving out the tortellini, spinach, and cream. When you’re ready to eat, just reheat the base, add fresh tortellini and spinach, and finish with a splash of cream.
Variations of Healthy Tortellini Vegetable Soup
Feel free to customize this vegetable tortellini soup recipe. For an even heartier meal, add a can of rinsed chickpeas or white cannellini beans along with the broth. You can also easily swap the spinach for heartier greens like chopped kale or Swiss chard just be sure to add them a few minutes earlier to give them time to soften. And if you enjoy a bit of heat, simply add a pinch of red pepper flakes along with the garlic.
For another comforting and easy meal, be sure to check out our other recipes.
FAQs
What kind of tortellini is best for soup?
Refrigerated tortellini is the ideal choice because it cooks quickly while holding its shape. Frozen tortellini also works well but may require a few extra minutes of cooking time.
Can I use frozen vegetables in this tortellini soup?
Of course. A frozen blend of peas, corn, and green beans is a great addition. Just toss them in with the broth and allow them to heat through as the soup simmers.
How do I store and reheat leftovers?
Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat it gently on the stovetop. The soup will naturally thicken as the tortellini absorbs more broth.
Is this Healthy Tortellini Vegetable Soup actually healthy?
Yes, it strikes a wonderful balance. The soup is packed with nutrient-dense vegetables, and using reduced-sodium broth helps control the salt content, making it a wholesome yet comforting meal.
Print
Healthy Tortellini Vegetable Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Healthy Tortellini Vegetable Soup is the perfect one-pot answer for a busy weeknight! It delivers the comforting taste of a slow-simmered soup in a fraction of the time. This recipe combines tender cheese tortellini, a vibrant mix of fresh vegetables, and a luxuriously creamy tomato broth for a meal that is both incredibly satisfying and nourishing. It’s a complete, heartwarming dish that feels indulgent without being heavy, guaranteeing incredible flavor without any fuss.
Ingredients
2 tablespoons extra-virgin olive oil
1 large carrot, peeled and chopped (1 cup)
1 small yellow onion, chopped (1 cup)
1 tablespoon finely chopped garlic (from 3 cloves)
3 cups reduced-sodium vegetable broth
1 (15-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
1 cup heavy cream
1 (9-ounce) package refrigerated cheese tortellini
1 (5-ounce) package baby spinach
2 tablespoons chopped fresh basil, plus more for garnish
1/2 teaspoon ground pepper
1/4 teaspoon plus 1/8 teaspoon salt
Instructions
Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrot, sautéing for 5-7 minutes until they soften. Stir in the garlic and cook for one more minute until fragrant.
Simmer the Broth
Pour in the vegetable broth and the undrained diced tomatoes. Add the 2 tablespoons of chopped fresh basil, salt, and pepper. Bring the entire mixture to a gentle simmer.
Cook the Tortellini and Spinach
Add the refrigerated tortellini to the simmering broth and cook according to the package directions. In the last minute of cooking, stir in the baby spinach until it wilts completely.
Finish with Cream and Serve
Reduce the heat to low and stir in the heavy cream. Taste and adjust seasoning if needed. Serve your soup immediately, garnished with more fresh basil.
Notes
Extra Creamy Broth:
For the smoothest texture, temper the cream before adding it. Whisk about a cup of the hot soup broth into the cream in a separate bowl, then pour the warmed cream mixture back into the pot. This prevents curdling.
Preventing Mushy Tortellini:
If you plan on having leftovers, cook the tortellini separately and store it apart from the soup. Add it to individual bowls when reheating to maintain a perfect al dente texture.
Easy Meal Prep:
Prepare the soup base (steps 1 and 2) and store it. When ready to eat, simply reheat the base, add fresh tortellini and spinach, and finish with the cream for a quick meal.
Recipe Variations:
Feel free to add a can of rinsed chickpeas or cannellini beans for extra protein. You can also swap spinach for chopped kale (add it a few minutes earlier to soften) or add a pinch of red pepper flakes with the garlic for a bit of heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Dinner
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 2 cups)
- Calories: 520
- Sugar: 8
- Sodium: 788
- Fat: 34
- Saturated Fat: 17
- Unsaturated Fat: 17
- Carbohydrates: 44
- Fiber: 5
- Protein: 12
- Cholesterol: 85
Keywords: tortellini soup, vegetable soup, creamy tortellini soup, one pot soup, easy weeknight dinner, vegetarian soup, cheese tortellini
