Tortellini Soup

Tortellini Soup

On a cold night, this tortellini soup recipe will be your best friend! Packed with fresh veggies and pasta, it’s warming, flavorful, and easy to make.

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Tortellini soup

This tortellini soup recipe has always been one of my favorites, but I gained a new appreciation for it this week. Over the last few days, a big, blustery snowstorm has turned Chicago into a winter wonderland. When Jack and I come inside from a chilly walk or shoveling snow, a hot bowl of tortellini soup is the perfect way to warm up.

If you’re also craving cozy, nourishing meals right now, you’ll love this tortellini soup recipe. It cooks up in just over 30 minutes, so it’s easy to make on a weeknight, and it’s packed with flavorful veggies and herbs. The chewy, cheesy tortellini makes it filling and fun to eat, and a vibrant kale pesto takes the whole thing over the top. On a cold night, it’s guaranteed to hit the spot.

Pasta, tomatoes, olive oil, and vegetables

Tortellini Soup Recipe Ingredients

Ready to make this tortellini soup recipe? Here’s what you’ll need:

  • Tortellini, of course! Look for fresh tortellini in the refrigerated section of your grocery store, or use your favorite frozen tortellini. To make this recipe vegan, use vegan cheese tortellini. I like the Kite Hill Brand.
  • Onion, garlic, carrots, and fennel – They add savory depth of flavor.
  • Fresh thyme – It makes this tortellini soup taste fresh and aromatic.
  • Diced tomatoes and their juices – Along with vegetable stock, they create the brothy base of the soup. I love their sweet and tangy flavor with the cheesy tortellini.
  • Balsamic vinegar – It gives the soup a delicious tangy kick.
  • Red pepper flakes – For a little heat.
  • Kale – For extra veggie power! I add kale leaves to the soup and dollop a vibrant kale pesto on top.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Pot of tortellini soup

This tortellini soup recipe is super easy to make! First, heat olive oil in a large pot over medium heat, and sauté the onion, carrots, and fennel until they soften. Stir in the garlic, vinegar, tomatoes, broth, thyme, and red pepper flakes, cover, and simmer for 30 minutes.

In the meantime, cook and drain the tortellini. Add it to the soup along with the kale leaves, and simmer for 2 minutes more. Before you eat, season to taste. That’s it!

Vegetarian tortellini soup recipe

Tortellini Soup Serving Suggestions

When you’re ready to eat, ladle the tortellini soup into bowls. Garnish it with fresh basil or parsley and a generous scoop of kale pesto. (Tip: keep the kale pesto handy. If you’re anything like me, you’ll add more to your bowl as you eat!)

I often serve this tortellini soup on its own, but it’s also lovely with a salad on the side. Pair it with mixed greens tossed in Italian dressing or lemon vinaigrette or with one of these salad recipes:

  • Pear Salad with Balsamic and Walnuts
  • Italian Chopped Salad
  • Citrus Salad with Fennel and Avocado
  • Caesar Salad
  • Shaved Brussels Sprouts Salad
  • Green Bean Salad
  • Or any of these 19 Best Winter Salad Recipes!

Round out the meal with homemade focaccia or good crusty bread. Enjoy!

Tortellini soup recipe

More Favorite Soup Recipes

If you love this soup, try one of these delicious recipes next:

  • Many-Veggie Vegetable Soup
  • Best Lentil Soup
  • Tomato Basil Soup
  • Butternut Squash Soup
  • Wild Rice Soup
  • Carrot Ginger Soup
  • Or any of these 30 Best Soup Recipes!

tortellini soup 150x150 1

Tortellini Soup

rate this recipe:#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg *{fill:#343434}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg *{fill:url(#wprm-recipe-user-rating-0-33)}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg *{fill:url(#wprm-recipe-user-rating-0-50)}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg *{fill:url(#wprm-recipe-user-rating-0-66)}linearGradient#wprm-recipe-user-rating-0-33 stop{stop-color:#343434}linearGradient#wprm-recipe-user-rating-0-50 stop{stop-color:#343434}linearGradient#wprm-recipe-user-rating-0-66 stop{stop-color:#343434}4.99 from 92 votesPrep Time: 10 minutes minsCook Time: 40 minutes minsServes 4
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Print RecipeThis vegetarian tortellini soup is healthy, comforting, and easy to make! For a vegan variation, substitute your favorite vegan tortellini. I like the Kite Hill brand.


  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, chopped
  • 1 fennel bulb, diced
  • ½ teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes
  • 3½ cups vegetable broth
  • 1 tablespoon fresh thyme leaves
  • ¼ to ½ teaspoon red pepper flakes
  • 9 to 12 ounces cheese tortellini,

    or vegan tortellini

  • 5 cups torn kale
  • Dollops of Kale Pesto
  • ½ cup chopped fresh parsley or basil

Cook ModePrevent your screen from going dark


  • Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
  • Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
  • Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
  • Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
  • Serve in bowls with scoops of the kale pesto and sprinkle with fresh parsley.

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  1. Julie C.

    5 stars
    Best soup ever! I followed this exactly. I did chop up zucchini to add. I used spinach tortellini. I finished with parsley and fresh basil. Really very very good!

    Reply ↓

    • Jeanine Donofrio

      I’m so glad you loved it!

      Reply ↓

  2. Jack from love%20and%20lemons

    5 stars
    I made this soup with minor differences. My wife doesn’t like fennel so I used zucchini in the last 15 minutes. Added tsp fennel seeds. EXCELLENT will be making again

    Reply ↓

    • Jeanine Donofrio

      I’m so glad you both loved it!

      Reply ↓

  3. Jean

    4 stars
    I used Spinach and skipped the vinegar and fennel used parsley and oregano. I used herbed and spiced diced tomatoes. .i had leftover tortalinies that I made the soup with. It was excellent

    Reply ↓

    • Jeanine Donofrio

      I’m so glad you enoyed it!

      Reply ↓

  4. Julie

    My family loved this recipe. However, not kale fans, we substituted arugula and arugula pesto. A clear dinner time winner every time!

    Reply ↓

    • Jeanine Donofrio

      Yum, I’m glad you enjoyed it!

      Reply ↓

  5. Stephanie

    5 stars
    I love this soup because it does not need heavy cream to taste so nice. Thank you! Do you include calories with any of your recipes? I may be overlooking it!

    Reply ↓

    • Jeanine Donofrio

      Hi Stephanie, I’m so glad you enjoyed it! We don’t calculate nutrition facts but you can plug the ingredients into a site like my fitness pal.

      Reply ↓

  6. Gabriela

    Loved it, my wife will be pleased and hopefully happy the rest of the week.

    Reply ↓

    • Phoebe Moore (L&L Recipe Developer)

      So glad you enjoyed the soup!

      Reply ↓

  7. kj

    5 stars
    i am terrible at making soups. This one- this one i made perfectly. Thank you for such a flavorful recipe.

    I used white modena vinegar instead of balsamic – it was so bright!. I’ll be making this again for sure. I’m thinking of using the base for a garden veggie soup.

    Reply ↓

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved the soup! This base is fantastic for a veggie soup, hope you enjoy!

      Reply ↓

  8. Margaret Ault

    5 stars
    This was delicious and we didn’t even add the pesto! One of my FAVORITE recipe sources is this site. Always a 5 star meal.

    Reply ↓

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you’re loving the recipes! Great to hear that the soup was a hit.

      Reply ↓

    • G

      Have you or any readers tried eliminating the garlic or onion? Any suggestions for doing so? We’re having trouble getting the smell of garlic and onion out of the house and I want to avoid these ingredients for the next few weeks. Thank you!

      Reply ↓

      • Dee

        5 stars
        I have food intolerances to garlic and onion. I just leave them out and added extra fennel (sub for onion) and extra spices (about 1.5 times as much of everything – except don’t increase the salt). It was delicious!

        I also added frozen chicken breast. Then chopped it when I added the tortellini. Came out perfectly.

        Reply ↓

  9. kelly

    5 stars
    I make this recipe all the time except I substitute the fennel with celery, substitute the vegi broth with bone broth, and add shredded cooked chicken. I’m trying to get the freezer stocked with great post-partum meals. Do you know if this soup can be frozen and reheated?

    Reply ↓

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kelly! If you want to freeze this one, I’d recommend freezing the base without the tortellini, because the pasta can absorb a lot of the broth and get very soft if it sits in the soup for too long. When you’re ready to serve the soup, I’d cook the tortellini separately and add it in then. Hope this helps!

      Reply ↓

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