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vegetable tortellini soup

Vegetarian Tortellini Soup

  • Author: Anita Ojeda
  • Prep Time: 25
  • Cook Time: 45
  • Total Time: 1 hour 10 minutes


Think of this as a simple vegetarian soup base. You can dress it up any way you want (serve it with grilled tofu instead of tortellini, for example). It’s the perfect companion for a blustery fall evening or a cold winter night.



1 Tablespoon olive oil
1 large carrot
1/2 onion
2 cloves garlic
1 jalapeño
1 head of cabbage
3 medium red potatoes
1 yellow squash
2 cups chopped green beans
1 zucchini
5 oz spinach
2 cans tomato sauce
1 can tomato paste
2 tsp salt
1 15 oz can cannellini beans
1 Tablespoon basil
1/2 tablespoon oregano
11 cups water

2 cups dry tortillini


Pour the olive oil in the bottom of a very large kettle (the recipe fills up my 8-quart kettle) on medium heat.

As the oil heats, start chopping the vegetables in the order listed. Add each vegetable to the oil and give it a stir after each addition.

By the time you add the spinach, the first vegetables will be tender.

Add the tomato paste, tomato sauce, drained beans, spices, and water. Stir well and put a lid on the kettle and allow it to simmer for 45 minutes, stirring occasionally.

Start boiling the water for the tortellini while the soup cooks. Depending on the brand, some of them require extra cooking in order to fully hydrate the cheese inside. When the tortellini have finished cooking, drain them and return them to the kettle to stay warm whilst the soup finishes.

After about 45 minutes, your soup will be ready.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Comfort Food

Keywords: Minestrone, Soup,Healthy,Low-cal,Vegetarian

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