An easy soup loaded with veggies, this Healthy Vegetable Tortellini Soup is the answer to your weeknight dinner woes!
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Ok, so how come tortellini soup is so dang good? I mean seriously, who discovered that veggies and tortellini in broth tastes like the stuff of legends?
I can’t recall when I first had tortellini soup, but now that I live in the frozen tundra, I’ve grown to love it. I mean, when you regularly eat soup for two of the three meals a day from October to April, you have to expand your soup repertoire at some point, right?!
One of the best things about tortellini soup is that it’s a complete meal in a bowl, unlike those skimpy (but delicious) veggie soups out there. (I still love you, Butternut Squash and Pear Soup…you’re just better as a side dish).
It has veggies, carbs, and protein all wrapped up in a steaming pot of joy. You can easily add some beans, shredded chicken, or ground beef too. Man, I love dishes like that.
In true Veg World fashion, my Healthy Vegetable Tortellini Soup is heavy on the veggies. It may actually have the most veggies I’ve included in one recipe, ever. (WOW!)
But overall this soup has a pretty short ingredient list. Here’s what I put in it:
- Onion, carrots, celery (mirepoix, as they say)
- Green beans
- Vegetable broth
- Cheese tortellini
- Canned diced tomatoes
Yum, right?! And it gets better. This soup is SOO easy to make…
How to Make Tortellini Soup
Get out your best soup pot and sauté the mirepoix and green beans in a little olive oil over medium high heat. Add the garlic and oregano and cook for a few minutes.
Then add the broth and bring everything to a boil. Turn down the heat slightly until you reach a gentle boil. This allows the veggies to cook and get tender, and also ensures the soup is hot enough to cook the tortellini.
Add the tortellini and let ’em cook, then stir in the diced tomatoes with their juices and the spinach. Bada bing, bada boom.
Tips for Storing and Reheating
This recipe makes about six servings, so you will likely have leftovers unless you’re feeding an entire family. I recommend storing it in a glass container in the fridge if you plan to eat the leftovers within a few days. You can freeze the soup in plastic or other freezer-friendly containers to enjoy later.
FYI, since tortellini soak up liquid, you may find that you need to add a little water or broth when you heat up the leftovers. I added about 1/4 cup of water to each serving that I reheated for lunch, and that worked great.
You can also eat it like a “stew” and not add any additional liquid. To each their own. PS – If you like tortellini, you may also like my Fresh Tomato Tortellini Soup and Tomato, Pepper, and Tortellini Lunchbox Skewers.
Remember to report back if you make this recipe. I’d love to hear how you like it in the comments below!
Healthy Vegetable Tortellini Soup
- 1 tbsp olive oil
- 1 yellow onion - diced
- 2 stalks celery - sliced
- 3 carrots - sliced
- 1 pound green beans - sliced into thirds, about 2-3 cups sliced
- 3 cloves garlic - crushed or minced
- 1 tbsp oregano - dried
- 8 cups vegetable broth
- 10 oz cheese tortellini
- 1 14.5 oz can diced tomatoes - with their juices
- 4 cups spinach
- In a large soup pot, heat olive oil over medium high heat. Add the onion, celery, carrots, green beans, garlic and oregano. Cook for 5 to 7 minutes or until the veggies begin to soften, stirring occasionally.
- Add the vegetable broth and increase heat to bring to a boil, then slightly lower heat to a gentle boil. Allow the veggies to cook for 7 minutes.
- Add the tortellini to the gently boiling soup and cook 5 to 7 minutes, or according to package instructions. Stir in the diced tomatoes and spinach leaves. Cook for another 5 minutes.
- Serve warm! Tastes great with freshly grated parmesan cheese and crunchy bread.
Have a good week!