My easy vegetarian tortellini soup recipe is made with tasty spinach and ricotta tortellini, loads of healthy veggies and a good handful of spinach. A hearty and filling vegetarian soup recipe that always goes down well with my family.
My kids really love tortellini. Spinach and ricotta is their preferred flavour, although they’ll eat any. For some reason they much prefer it to ravioli – no idea why, just one of those kid quirks I guess. At least they all like the same thing for once – finding a meal that all three of my children like can be a challenge.
It may say tortellini on the packet but they like to call it filled pasta. Actually Little S says “feeled pasta”. I love toddler pronunciation – he’s talking a lot about a fabulous space ship from Star Wars called the Lemenium Falcon too. But that’s another story. Back to the pasta…
Taking a favourite food and serving it in a slightly different way is a good tactic for encouraging picky eaters to try something new. On their picky eating courses feeding experts Jo Cormack and Simone Emery both recommend trying this.
So I took the tortellini and made it into a soup.
At first there was reluctance at trying this tomato and spinach tortellini soup. I often get away with spinach as the kids can’t differentiate between the leafy green vegetable and herbs such as basil when it’s mixed into a sauce or soup.
It wasn’t so much the green bits that made them reluctant as the fact that a favourite dish just looked different.
But once they’d decided to try it they all enjoyed it – so much so that R had it in his Thermos* for his packed lunch the next day.
How to make vegetarian tortellini soup
Tortellini soup is easy to make. I simply created a soup base with onions, garlic, carrots, pepper, tomatoes and vegetable stock and added frozen spinach (you can use fresh if you prefer) and tortellini at the end.
It’s important when making vegetable tortellini soup to only add the tortellini at the end of the cooking time or it will become overcooked and soak up all the liquid from the soup.
We used spinach and ricotta tortellini for our veggie tortellini soup – you could experiment with other flavours if you have a favourite type. Vegan tortellini would also be great here.
Vegetarian tortellini soup
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 medium carrot diced
- 1 red pepper diced
- 1 400 g tin of chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 lemon juiced
- 1 tsp dried oregano
- 1 litre hot vegetable stock
- 2 packets of fresh spinach and ricotta tortellini 600g total
- 100 g frozen spinach or 1 large handful fresh spinach leaves shredded
- Fresh basil leaves
Heat the olive oil in a large saucepan. Add the onion and cook on a low heat, stirring often until soft and golden brown. Add the garlic, cook for a minute, then add the diced carrot and pepper. Cover the pan with a lid and sweat on the lowest heat until soft. This should take 10-15 minutes.
Add the chopped tomatoes, lemon juice, balsamic and oregano.
Bring to the boil then add 1 litre vegetable stock and the frozen spinach. Bring to the boil then simmer and cook until the spinach has defrosted.
Blend the soup at this stage if you want a smooth soup.
Add the tortellini to the soup and cook for 3 minutes or longer if the packet instructions say a different time (dried might take 10-12 minutes).
Serve with fresh basil on top and season to taste with salt and pepper.
If preparing in advance don't add the tortellini until you're ready to serve as it will soak up all the liquid and become overcooked. Simply reheat the soup and add the pasta when you're ready to eat - fresh tortellini will only take 2-3 minutes to cook.
Other vegetarian soup recipes
Homemade vegan tomato and basil soup (on my vegan food blog Cook Veggielicious)
Jerusalem artichoke and celeriac soup (on my vegan food blog Cook Veggielicious)
Spiced butternut squash and sweet potato soup (on my vegan food blog Cook Veggielicious)
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