Tortellini Soup is a quick, vegetable-packed soup made with cheese tortellini, carrots, spinach, corn, and onion simmered in a light broth. Serve with crusty bread or garlic toast.
Busy days call for quick and easy dinners. This soup is a snap to put together, and my family loves it!
Ingredients for Tortellini Soup
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Olive Oil – For softening the onion, garlic, and carrots.
- Yellow Onion and Garlic – The savory base of the soup.
- Carrots – Slice evenly so they soften at the same rate as the tortellini.
- Chicken-Style Broth – Keeps the soup light while still giving it structure and depth.
- Cheese Tortellini – Refrigerated or frozen, both work well.
- Frozen Peas and Corn – Added near the end so they heat through without overcooking.
- Baby Spinach – Wilts quickly when stirred in, adding color and freshness.
How to Make Tortellini Soup
STEP ONE: Cook the Aromatics
Set a large pot over medium heat and add the olive oil. Once warm, add the onion and carrots. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 1 minute, just until fragrant.
STEP TWO: Add the Broth
Pour in the broth and increase the heat to high. Bring the soup to a boil.
STEP THREE: Cook the Tortellini and Vegetables
Add the tortellini, peas, and corn. Reduce to a steady boil and cook according to the tortellini package directions, usually about 8–10 minutes, until the pasta is tender.
STEP FOUR: Finish with Spinach
Remove the pot from the heat and stir in the spinach. Let it wilt in the hot soup, about 1 minute.
STEP FIVE: Serve
Ladle the soup into bowls and serve warm.
Recipe FAQs
Can this soup be made ahead?
Yes. It can be made earlier in the day or the night before. For the best texture, cook the tortellini just until tender.
Can additional vegetables be added?
Yes. Zucchini, green beans, or diced bell pepper work well and can be added with the peas and corn.
Does frozen tortellini need to be thawed first?
No. Frozen tortellini can go straight into the boiling broth.
Is this soup freezer-friendly?
Freezing cooked tortellini is not recommended, as the pasta softens too much when thawed.
Make it Vegan 🌱
For a plant-based soup, use dairy-free cheese tortellini.
More Tortellini Soup Recipes
- Vegan Meatball Tortellini Soup
- Tortellini and Spinach en Brodo
- Tortellini Soup with Spinach and Tomatoes
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Tortellini Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1/2 cup yellow onion chopped
- 2 cloves garlic minced
- 1 cup carrots peeled and sliced into 1/4-inch rounds
- 8 cups chicken-style broth
- 9 ounces cheese tortellini
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups baby spinach leaves roughly chopped
Instructions
- Set a large pot over medium heat and add the olive oil. Once warm, add the onion and carrots. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 1 minute, just until fragrant.
- Pour in the broth and increase the heat to high. Bring the soup to a boil.
- Add the tortellini, peas, and corn. Reduce to a steady boil and cook according to the tortellini package directions, usually about 8–10 minutes, until the pasta is tender.
- Remove the pot from the heat and stir in the spinach. Let it wilt in the hot soup, about 1 minute.
- Ladle the soup into bowls and serve warm.
Nutrition
This post was updated January 29, 2026.
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