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–+ servings
Tortellini soup in a white bowl with silver spoon and greens

Tortellini soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 1 rib celery chopped
  • 2 cloves garlic pressed or grated
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon rosemary dried or 1 sprig fresh
  • 2 bay leaves substitute oregano or Italian seasoning
  • 4 cups (1 liter) vegetable broth
  • 1 can (15-ounce) (400 grams) crushed tomatoes
  • 1 small cauliflower substitute 3 diced potatoes
  • 1 cup (130 grams) green beans frozen or fresh. Substitute frozen peas or fresh snow peas
  • 4 cups (4 handfuls) spinach substitute kale or chard
  • 1 teaspoon salt or more to taste
  • 2 twists black pepper
  • 9 - 12 ounces (250 - 350 grams) tortellini cheese or vegan tortellini
  • 4 tablespoons grated parmesan cheese optional

  • Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven. Add 1 medium onion, 2 medium carrots, 1 rib celery (all chopped), and sauté on medium heat for 4 minutes, stirring occasionally.
    Add 2 cloves garlic (pressed), ¼ teaspoon red pepper flakes, ½ teaspoon rosemary and 2 bay leaves, and cook for one more minute until fragrant.
    chopped carrot, celery, and onion with bay leaf in a skiilet
  • Now add 1 small cauliflower cut into florets, 1 can (15-ounce) crushed tomatoes, 4 cups vegetable broth, and season with 1 teaspoon salt and 2 twists black pepper.
    Bring the liquid to a boil, then lower the heat and simmer for 10 minutes.
    Add 1 cup green beans and simmer until the cauliflower is fork tender.
    cauliflower, green beans and canned tomatoes in a white skillet
  • Now stir in 4 cups spinach, let it wilt for a minute, then add 9 - 12 ounces tortellini.
    Cook as per package instructions – they usually take 3 to 4 minutes – then taste and adjust for salt before serving immediately.
    vegetarian tortellini in a soup with spinach and a wooden spoon
  • Serve tortellini soup in a bowl with or without grated parmesan on top. Optionally, you can add a drizzle of extra virgin olive oil.
    tortellini soup with spinach and hand holding a silver spoon
Nutrition information is an estimate for 1 serving of tortellini soup out of 4 made with 12 ounces of cheese tortellini and grated parmesan.
STORAGE & MAKE AHEAD
Make ahead: tortellini don’t store very well once they are cooked, so this is not the best recipe for meal prep as you can only keep it for a couple of days. You can, however, prep the soup without the tortellini up to 5 days in advance and only add the tortellini last minute.
Refrigerator: keep leftovers in an airtight container in the fridge for 1 to 2 days.
Freezer: if you want to freeze the soup, you can do so before you add the tortellini. Let it cool down, add it to a freezer-friendly container, and freeze for up to 3 months.
Thaw & Reheat: thaw in a pot on the stove top, then when it’s boiling, add the tortellini and cook them as per package instructions.
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