Tortellini Soup

Cari Aiken


I came up with this recipe when the weather was beginning to turn cold and I wanted to make a nice "warm you to your bones" hearty soup.

I am a vegetarian, so I stick strictly with vegetables and vegetable broth, but you could easily adjust this recipe to meet your families personal tastes.

Under 400 calories per serving (according to calorie calculator)

★★★★★ 1 vote
15 Min
20 Min
Stove Top


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1 pkg
buitoni three cheese tortellini
1 large
yellow onion - diced
1 large
leek - halved lengthwise and sliced
2 medium
carrots - sliced into thin rounds
2 medium
celery stalks - sliced
1 pkg
cremini mushrooms - sliced
1 c
spinach, frozen
8 c
vegetable broth (2 boxes)
2 c
1 Tbsp
olive oil, extra virgin
1 Tbsp
garlic powder
1 tsp
1 tsp
2 tsp
oregano, dried
1 tsp
kosher salt
1 tsp
ground black pepper

How to Make Tortellini Soup


  • 1In stock pot, heat olive oil over medium heat.
  • 2Add onion, leek, carrot, celery, salt and pepper. Saute until soft and translucent (about 5 minutes)
  • 3Pour in both containers of vegetable broth and water, add remaining spices and bring to a boil.
  • 4Add tortellini and boil gently for 7 minutes, stirring occasionally.
  • 5Add mushrooms and spinach, and let simmer an additional 5 minutes.
  • 6Serve immediately.

Printable Recipe Card

About Tortellini Soup

Course/Dish: Vegetable Soup
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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