This Tortellini Soup screams comfort food. Packed with veggies and tortellini which soaks up all the delicious flavors of the creamy broth, made healthier without cream.
If you’re looking for a soup that feels like a cozy hug on a chilly day, this Tortellini Soup ticks all those boxes. The weather has been crazy cold and raining this week, and this hearty soup really hit the spot like no other. We enjoyed it so much that I bought the ingredients to make it again ☺️! It's nutritious, bursting with a range of vegetables and soft tortellini pasta that soaks up the broth.
The broth is deliciously creamy without any cream thanks to a secret ingredient. If you've been here a while, you’ll know I'm not a fan of heavy cream and never use it in my recipes. Instead, I like to substitute with healthier alternatives that are still as tasty.
In this recipe, I’ve used a can of cannellini beans which are creamy themselves and blend them into a puree, adding a creamy consistency to the soup. It also adds protein, fiber and nutrients and you can't even taste them! Some other creamy recipes without cream are my creamy one pan orzo, spicy vodka pasta and veggie pot pie.
Since I don't eat meat, I’ve made a vegetarian tortellini soup including sautéed mushrooms. They add an earthy umami flavor and they keep their meaty texture. You can then add your favorite tortellini filling. Today I’ve used porcini mushroom tortellini which pairs so well, spinach and cheese tortellini also tastes as delicious. It's quite popular to add Italian sausage in tortellini soup recipes which you can of course include if you aren't vegetarian, but this veggie version will truly surprise you and you won't miss the meat.
This soup comes together in 30 minutes which makes it a great easy weeknight dinner. Feel free to also include any leftover veggies you have laying around in your fridge such as potatoes, zucchini or others.
Some other hearty soup recipes to try are my Tuscan white bean soup, Turkish lentil soup and Italian minestrone soup.
Table of Contents
What makes this recipe special
- Quick & Easy: Ready in 30 minutes with easy steps and perfect for busy weeknights
- Packed with Veggies: A delicious way to sneak more vegetables
- Crazy Delish: The creamy cheesy broth and tortellini make it a hit with everyone
- Secret Ingredient: A creamy soup without any heavy cream thanks to a secret ingredient...
Ingredients and Substitutions
- Tortellini pasta are of course the star! You can use any filling of choice. I’ve used porcini mushroom tortellini for an earthy flavor. Cheese tortellini, spinach, or even meat for any non vegetarians
- Onion, carrots and celery are the sofritto and the base of the soup along with garlic cloves to bring a delicious depth
- Cremini mushrooms bring a meaty texture and hold their shape well, plus add a delicious earthy umami flavor. Button mushrooms or shiitake mushrooms will work
- Tomato paste enhances the richness of the broth, ensure you fry it down to bring out the flavor. Swap with a small amount of tomato sauce or passata
- Vegetable broth adds more flavor to the soup, I always opt for low sodium. Chicken broth works if you’re not vegetarian
- Freshly grated parmesan cheese aka parmigiano reggiano adds a cheesy savory finish. Nutritional yeast or vegan parmesan will keep it vegan
- Milk of choice keeps the broth creamy while staying light compared to heavy cream. I prefer dairy free milk and used unsweetened soy milk
- Cannellini beans are my secret ingredient. Once blended into a puree, it adds a creamy finish plus extra protein, fiber and nutrients
- Spinach provides a pop of green and nutrients. Kale or swiss chard work great too
- Oregano and turmeric infuses the soup with hints of warmth and herbs. Italian seasoning works well as a substitute
How to make Tortellini Soup
This creamy tortellini soup is like a cozy hug, packed with veggies. Made in no time at all for an easy dinner. Follow my simple steps below (note quantities are listed in the recipe card below)
Prepare ingredients - dice the onion, garlic, carrots and celery into cubes then slice the mushrooms
Once mushrooms have browned, season and transfer to a plate
Add the onion, celery and carrots with 1 tablespoon of olive oil. Saute for a few minutes until softened
Now add garlic, tomato paste and turmeric. Saute for 3-5 minutes to fry down the tomato paste
Blend cannellini beans to make a puree
Add the vegetable broth, 1 cup of water, cannellini beans and oregano. Season then simmer on low-medium heat for 15 minutes (lid on)
Add the mushrooms, chopped spinach, milk, grated parmesan and stir
Then finish with the tortellini and cook as per package instructions (typically 2-5 minutes). It’s ready to serve, enjoy!!
Tips and Tricks
- Only salt the mushrooms once they have browned so that they're charred and don't become watery
- Ensure to fry down the tomato paste and turmeric for at least 3-5 minutes which will bring our their flavors
- Finely grate the parmesan cheese so it melts quickly and doesn't become clumpy
- I prefer chopping the spinach which makes it more pleasurable to eat rather than being left with balls of greens
- Only add the tortellini right at the end so they don't overcook. Check package instructions for the specific timing but usually it takes 2-5 minutes
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3-4 days
- I prefer to cook the quantity of tortellini to be eaten the same day or remove the cooked tortellini and store separately so they retain their shape and don't open
- Reheat on the stovetop over medium heat until heated through
- Freeze leftovers for up to 2 months. I suggest not to freeze the tortellini in the soup and add them once reheating and ready to eat
FAQs
Only cook the amount of tortellini to eat the same day, or remove the cooked tortellini from the soup and store leftovers separately
Yes, frozen tortellini works perfectly. Just adjust the cooking time according to the package instructions
It's best to saute the soffritto (onions, carrots and celery) first to bring out the aromatics then add garlic and remaining ingredients
Great northern beans, navy beans, butter beans or white kidney beans are excellent substitutes
Mix 1 tablespoon of flour or cornstarch with a few tablespoons of water in a small bowl until there are no lumps, then stir this through the soup
More Pasta Soups
More Cozy Soups
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Tortellini Soup (Vegetarian - Creamy Broth)
Video
Ingredients
- 12oz / 340g tortellini of choice - I've used porcini mushroom
- 11oz / 300g cremini mushrooms
- 1 can cannellini beans
- 4 cups vegetable broth low sodium - plus 1 cup water
- 1 large onion
- 2 large garlic cloves
- 2 small-medium carrots
- 2 celery sticks
- 3 tablespoons tomato paste
- ½ cup milk of choice - I've used unsweetened soy milk
- 2oz / 55 g freshly grated parmesan cheese or vegan parm
- 3 cups spinach chopped
- 1 teaspoon oregano
- ½ teaspoon turmeric powder
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Dice the onion, garlic, carrots and celery into cubes and slice the mushrooms
- In a large pot, saute the mushrooms with 1 tablespoon of olive oil. Once they've browned, season with salt and pepper and transfer to a plate
- Add in the onion, celery and carrots with 1 tablespoon of olive oil. Saute for a few minutes until the vegetables have softened
- Add the garlic, turmeric and tomato paste. Fry down for 3-5 minutes to cook down the tomato paste
- Blend a can of cannellini beans to make a puree
- Add the vegetable broth, 1 cup of water, blended cannellini beans and oregano. Season with salt and pepper and simmer with the lid on over low-medium heat for 15 minutes
- Add the cooked mushrooms, chopped spinach, milk, grated parmesan and stir together. Then add the tortellini and cook as per package instructions - usually 2-5 minutesServe up your delicious creamy Tortellini Soup with optional garnish of extra parmesan, chopped parsley or basil, or red pepper flakes and enjoy!
Lori Smith says
Yum!!! My family can't do mushrooms, what could I sub that isn't meat!?
Ayeh Manfre says
Try a different veggie like eggplant or even zucchini 🙂
Mai-Lin Brach says
I absolutely loved this tasty, delicious soup. It turned out filling and tantalized my taste buds. An absolute winner of a recipe. I did substitute ravioli instead of tortellini and used chicken broth (Better than bouillon brand) instead of vegetable broth.
Ayeh Manfre says
So happy you loved this soup Mai-Lin, its the best comfort food 🙂
Robyn says
Oh my goodness this sounds absolutely scrumptious Tgank you
It’s a little hot here just now: 30C - 42C (86F - 107.6F) and I probably should wait a month or 2 before making this - but no!!’ I’m going to make it this week.
Can’t wait to try it
Ayeh Manfre says
Haha love this! I still enjoy soups in summer too 🙂
Nalini says
I made this for dinner tonight.
OMG, it was perfectly delicious!
Thank you for a great recipe!
Ayeh Manfre says
Yay that's great to hear!
L.C. says
Do I drain the liquid from the beans before blending them, or blend with the liquid?
Ayeh Manfre says
I personally blend the liquid with the beans for more flavor, but you can also drain and disregard if you prefer
Joey says
This recipe looks great. One question, do I drain the can of cannellini beans before blending them?
Thanks
Ayeh Manfre says
I like to blend with the juice from the can, but you can drain them if you prefer
Sarah Nixon-Suggitt says
Love this soup! Easy to make and tasty!
Ayeh Manfre says
So glad you loved it Sarah 🙂