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+ servings
Soup made from Red peppers with Tortellini, basil and Parmesan

Creamy Vegetarian Tortellini Soup

This creamy cheesy vegetarian tortellini soup is perfect for dinner when the weather gets cooler. Creamy, cheesy and packed full of flavour, this is like a big hug in a bowl.
Course Soup
Cuisine Fusion, Italian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 843kcal


  • 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
  • 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.


Calories: 843kcal | Carbohydrates: 138g | Protein: 31.1g | Fat: 15.6g | Saturated Fat: 4.7g | Cholesterol: 9mg | Sodium: 437mg | Potassium: 180mg | Fiber: 4.2g | Sugar: 19.7g | Calcium: 73mg | Iron: 1mg