vegetarian tortellini soup recipe by Sneaky Veg

Vegetarian tortellini soup

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.
Course Soup
Cuisine Italian
Keyword vegetarian tortellini soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author Mandy Mazliah


  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 1 medium carrot diced
  • 1 red pepper diced
  • 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
Metric - US Customary


  1. 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.

  2. Add the chopped tomatoes, lemon juice, balsamic and oregano.
  3. 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.
  4. Blend the soup at this stage if you want a smooth soup.
  5. 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).
  6. Serve with fresh basil on top and season to taste with salt and pepper.

Recipe Notes

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.