Vegetable Tortellini Soup

Debbie Kirk


This is a fast hardy soup. Serve with salad and crusty bread for a complete meal.

Blue Ribbon Recipe

If you have some serious meat-eaters at your table, you could easily add cubed beef to this terrific recipe. That said, we loved this soup on its own. It's filling enough to be a wonderfully easy quick meal idea. The Test Kitchen


★★★★★ 2 votes

20 Min
30 Min
Stove Top


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1 Tbsp
olive oil
6-8 clove
carrots, cubed
celery rib
small onion chopped
1-2 Tbsp
beef soup base
32 oz
beef broth, reduced sodium
1 c
tomato diced
1/2-3/4 c
instant potato flakes, dry
1 c
spinach, fresh chopped
1 tsp
italian herbs
1/2 tsp
garlic powder
1/2 tsp
oregano, dried
1/2 tsp
2 oz
green chiles, diced
1 c
tortellini, cheese stuffed,dried

How to Make Vegetable Tortellini Soup


  • 1In pot of boiling water cook tortellini until tender, about 15 min. Drain. Reserve
  • 2In a Dutch oven heat oil add garlic, carrots, celery, and onion. Sauté 8-10 mins. Add soup base, chilies, tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender
  • 3Stir in the potato flakes, Italian herbs, garlic powder, oregano and pepper, return to a boil, cook slightly until a little thickened 1-2 mins.. Add tortellini and spinach heat until tortellini is tender and spinach is wilted. 2-3 mins
  • 4Yield: 4-6 servings (3-3/4 quarts).

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About Vegetable Tortellini Soup

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy

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