This creamy vegetarian tortellini soup is perfect for dinner when the weather gets cooler. Creamy, cheesy and packed full of flavour, this soup is like a big hug in a bowl. Made with a creamy tomato base and tender spinach and ricotta tortellini, this is my kind of comfort food!
I make a lot of soup for lunches but sometimes I like to have soup for dinner too. When I make soup for dinner then it needs to be filling and tasty. My Vegan Minestrone or my Red Pepper and Lentil Soup are some of our favourite soups that fit that bill.
When I need something that hits that comfort food button, something creamy and cheesy, then I make this tortellini soup. It's rich, creamy and delicious. It's packed with flavour and those tender pasta parcels are a dream in this soup. Let's get stuck in!
📝 What Do We Need
- Vegetables - onion, celery, carrot is the base of all good soups.
- Herbs/Spices - I use dried oregano and fennel seeds for this soup. I also add a small pinch of dried red chilli flakes but these are optional. I also add some fresh basil for serving.
- Stock - I make my stock using vegetable bouillon. You can make your own stock or use stock cubes.
- Tortellini - spinach and ricotta tortellini or tortelloni are great in this soup. I have made this soup with cheese tortellini and that works well too, although we prefer the spinach and ricotta tortellini.
- Dairy - single (light) cream for this recipe, you could use double (heavy) for extra richness if you prefer. For the cheese I use Pecorino Romano, it adds a sharp salty flavour to this soup. If you are not vegetarian you can use Parmessan.
🔪 How To Make It
1. Start with the mirepoix, cook the onion, carrot and celery until soft. This will need at least 20 minutes. I know, this is a long time, but, it will add so much flavour to your soup! Once soft add the garlic, dried oregano, fennel seeds and a small pinch of dried chilli peppers.
2. Pour in the tomatoes and stir well.
3. Add the stock, bring to a boil then reduce the heat and simmer for about 10 minutes. Then blend the soup.
4. Add the tortellini, cook for about 3 minutes then pour in the cream. Cook for a minute then turn the heat off and add the cheese. Stir gently until the cheese melts then serve with a garnish of basil.
👩🍳 Expert Tips
- Give the mirepoix time - this is the base of your soup, the longer you cook it the more flavour your soup will have. At least 20 minutes is good, cook it over low to medium heat stirring often to avoid burning. If your chop the onion, carrot and celert into smaller dice then you could reduce the cooking time.
- Blend the soup - I have tested this soup serving it as a broth and blended, the blended version won hands down every time. But it's up to you, if you prefer a broth style soup then don't blend it. If you do blend it, just remember to blend it BEFORE you add the tortellini!
- Tortellini - I use fresh tortellini/tortelloni as it takes about 3 or 4 minutes to cook. You can use dried tortellini if you prefer. Just make sure to add the tortellini just before you are ready to serve!
- Add some greens - it's really easy to add some leafy greens to this soup. Try adding young spinach, just add it at the end of cooking once the soup is blended. Cook it until it has wilted. Shredded kale also works really well in this. It will need more time to cook in the soup though.
- Make it vegan - swap the tortellini for vegan ravioli then swap the cream and cheese for your favourite plant based options. You could also just omit the cream and cheese and serve this with vegan ravioli for a broth style soup.
- Add more veggies - don't blend the soup then add some chopped courgettes/zucchini, green beans or butterbeans! I usually skip the cream of I make it this way.
🍽 How To Serve It
We love this just as it is but if you like you can serve some bread on the side. My Traditional Irish Soda Bread is really good with this. And if you fancy some crunch in your soup then add some Homemade Sourdough Croutons!
Yes, you can. You will need to freeze it before you add the tortellini. Stop cooking the soup before adding tortellini. Leave the soup to cool then place in a freezer. Squeeze out all air, seal tightly, and freeze. You can freeze the tortellini also, so place a bag of frozen tortellini next to the frozen soup to keep everything together. Defrost everything overnight in the fridge then heat the soup on the hob and add the tortellini and cook until the tortellini are cooked through.
This soup really is best made fresh and eaten straight away. Any leftovers could be stored in the fridge once cooled. Due to the cream, you should use this within two days. Please be aware that if you store the soup with the tortellini in the soup it will most probably go soggy and swell up a bit.
Yes, you can. You may need to cook it slightly longer though. Just follow the cooking time listed on the packet.
🍽 More Deliciously Tasty Soups
I love making soup and we have it every week during the colder months. Some of my all-time favourites are this vegetable barley soup, and this spicy cauliflower soup, both are great winter warmers! Some of the most popular soup recipes loved by my readers are this creamy broccoli and cauliflower soup and my spiced carrot and lentil soup.
Creamy Vegetarian Tortellini Soup
- 2 tbsp olive oil
- 1 medium brown onion finely chopped
- 1 large carrot peeled then finely chopped
- 2 stalks of celery finely chopped
- 2 cloves of garlic put through a garlic press or finely grated
- 1 tsp dried oregano
- ¼ tsp fennel seeds
- ⅛ tsp dried red chili flakes optional
- 1 x 400g (1 x 14.5oz) can of chopped (diced) tomatoes
- 1 tsp balsamic vinegar
- 1 litre of (4 ⅓ cups) vegetable stock
- 1 x 300g (1 x 9oz) pack of spinach and ricotta tortellini/ tortelloni
- 100 ml (½ a cup) of single (light) cream
- 45 g (½ a cup) of Pecorino Romano finely grated
- ½ tsp sea salt divided into two portions
- ¼ tsp freshly ground black pepper
- A small handful of basil for serving optional
- Heat 2 tablespoons of olive oil in a large saucepan. Add the chopped onion, carrot and celery along with ¼ teaspoon of salt and cook over low to medium heat for 20 minutes. Stir often to avoid burning.
- Once the onion is soft add the garlic, 1 teaspoon of dried oregano, ¼ teaspoon of fennel seeds and a very small pinch of dried red chilli flakes. Cook for a minute.
- Next pour in the chopped (diced) tomatoes and stir them into the vegetables.Now pour in the vegetable stock, season with the remaining salt and pepper, stir well then bring to a boil. Reduce the heat and simmer for 10 minutes.
- Blend the soup using a handheld blender.Add the fresh tortellini/tortelloni and cook for about 3 minutes.Once the tortellini are cooked slowly pour in the cream.Once all the cream has been added turn off the heat then add the grated cheese. Stir the soup gently so as not to break any of the tortellini.Once the cheese has melted the soup is ready to serve.Serve with a small handful of basil leaves and some more grated cheese.
- The base - the base for this soup takes about 20 minutes, the longer you cook it the more flavour your soup will have. At least 20 minutes is good, cook it over low to medium heat stirring often to avoid burning.
- Blend the soup - I have tested this soup serving it as a broth and blended and the blended version won hands down every time. But if you prefer a broth style soup then don't blend it. If you blend it, just remember to blend it BEFORE you add the tortellini!
- Tortellini - I use fresh tortellini/tortelloni as it takes about 3 or 4 minutes to cook. You can use dried tortellini if you prefer. Just make sure to add the tortellini before you are ready to serve!
- Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of four.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.