January 8, 2013

Vegetable Tortellini Soup

Vegetable Tortellini Soup

I can remember my Grandmother making tortellini soup frequently when we would come to visit growing up. A hearty, comforting vegetable-based soup, packed with delicate pockets of pasta, and almost always served with crispy sourdough bread and a green salad. I cook much the same way she does; following recipes loosely for key ingredients, but always tweaking based on taste and experience.

This Vegetable Tortellini Soup comes together in that way, pulling flavors from memory. Filled withΒ loads of fresh vegetables, rich stock and aromatic spices, this soup is perfect for cold winter weather.

4.7 from 3 reviews
Vegetable Tortellini Soup
A fresh, flavorful Vegetable Tortellini Soup recipe, packed with fresh vegetables, a rich stock and aromatic spices.
Recipe by:
Yield: 2-4 Servings
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1 cup celery, chopped
  • 1 tbsp fresh garlic, minced
  • 1 cup carrots, peeled and choppped
  • 1 cup red bell pepper, seeded and chopped
  • 1-1/2 cups fresh campari tomatoes, quartered
  • 2 tsp dried oregano
  • 1 tsp dried sage
  • 1 tsp dried paprika
  • 1 bay leaf
  • 6 cups rich vegetable or chicken stock
  • 1/2 cup dry white wine
  • 9oz container fresh tortellini pasta
  • 2 tbsp fresh parsley, finely chopped
  • kosher salt and freshly-ground black pepper, to taste
  1. In a large, heavy-bottom pot, heat the olive oil over medium-high heat. When the oil begins to shimmer, add the onion and celery and cook until they begin to soften, about 2-3 minutes.
  2. Add the garlic, carrots, bell pepper and tomatoes and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the oregano, sage, paprika, and bay leaf and stir to combine. Season with salt and pepper, to taste.
  3. Add the chicken or vegetable stock and white wine and let come to a boil, then turn the heat down to low and let simmer, uncovered, for at least 30 minutes.
  4. Fifteen minutes before you are ready to serve, turn the heat back up to medium and cook the tortellini in the broth, until tender. Serve warm with crispy bread and a green salad.


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  • Reply
    October 7, 2015 at 8:44 am

    How long will it take if you got rid of the white wine?

  • Reply
    November 20, 2013 at 5:53 pm

    Pretty much followed this recipe to a T. Wife, two toddlers, and I all loved it. Wish there was more leftover for tomorrow… Thanks so much!

  • Reply
    November 12, 2013 at 7:46 pm

    This soup is outstanding! I found I had to double it up though! So easy to remember as well! Loved it!

    • Reply
      December 2, 2013 at 2:16 pm

      Thank you so much, Brittany! I’m so glad you enjoyed it! Also, thanks for your feedback on the recipe; I’ve updated the servings… πŸ™‚

  • Reply
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    August 16, 2013 at 11:03 am

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  • Reply
    July 14, 2013 at 9:10 pm

    Great recipe, I doubled the amount of vegetables and tortellini

  • Reply
    May 24, 2013 at 11:40 am

    Just made this last night for dinner and my family loved it! I think it’s become a new staple at my house πŸ™‚ excellent recipe!

    • Reply
      May 28, 2013 at 9:33 am

      Thank you, Jill! I’m so happy to hear that!

  • Reply
    Warm My Heart | Jing Ai Blog
    January 22, 2013 at 8:44 am

    […] – are first roasted and then put in a soup that can be pureed finely or left a bit chunky. Vegetable tortellini soup – This recipe makes use of fresh and prepared ingredients. Lots of fresh, chopped veggies get […]

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    January 14, 2013 at 1:57 pm

    […] Vegetable Tortellini Soup from Fork Knife Swoon […]

  • Reply
    Maureen | Orgasmic Chef
    January 9, 2013 at 6:49 am

    oh my goodness, I’m definitely swooning over this soup. My grandmother never made soup that looked this good but I wish she had!