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Jump to Recipe PrintThis Creamy Spinach Tortellini Soup recipe is vegetarian & cooked in one pot for easy clean up, ready in 30 minutes. Great to batch cook, meal prep, or make ahead for a week of lunches or dinners.
An easy and cozy soup recipe to enjoy during the cool fall or winter months. Serve with a fresh side salad and a thick slice of sourdough bread!
This One Pot Tortellini Soup Recipe Is:
- Creamy
- Thick
- Satisfying
- Hearty
- Loaded with flavor
- Can be made vegan, vegetarian, gluten free, dairy free
- Great to meal prep and make ahead of time!
Easy Tortellini Recipes!
This creamy spinach tortellini soup recipe is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a homecooked meal but don’t want to spend hours in the kitchen.
Browse Easy Weeknight Meals that are great for the whole family. From soups and stews, to pastas and proteins – a tasty meal can be on your table in no time. Even faster than ordering takeout!
What’s In This Vegetarian Tomato Tortellini Soup Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Onion, Carrots, Celery, Parsley
- Tortellini: use ane kind you like – I like these four cheese and pesto varieties! You can use homemade tortellini (tofu ricotta + parsley filling, yum!) or store bought. Kite Hill makes a vegan tortellini that is made from almonds.
- Extra virgin olive oil
- Fresh garlic cloves
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.
- Half & Half or Light Cream – I find that using either half & half, or light cream has just enough fat content to make this totally decadent – no need to use heavy cream in this.
One Pot Vegetarian Soup Recipes For the Win!
This creamy tomato tortellini soup recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these winter months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! All the food gets cooked at once, which makes cleaning up a breeze.
And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other quick one pot meals that are ready in no time!
How Do I Make This Meatless Tortellini Soup Recipe?
- In a large soup pot, heat the olive oil over low heat. Add the onions and garlic and for 5 or 6 minutes until the veggies begin to soften. Then add the carrots, celery, vegetable stock and bring to a boil.
- Add the tortellini directly into the boiling water. Continue to cook until the tortellini are cooked through (mine took about 20 minutes).
- Add the spinach, half & half and fresh chopped parsley. Stir well to combine. Taste and adjust seasoning as needed. If you used a low sodium Vegetable stock then you may need to add salt or pepper.
- Serve hot, or allow to cool and divide into individual portions to prep for the week. Leftovers will last refrigerated for up to 4 days.
How To Meal Prep Tortellini Soup
You can easily meal prep this creamy vegetarian tortellini soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having homemade meals ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go.
I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!
More Vegetarian Tortellini Recipes You’ll Love!
Pesto Tortellini Pasta Salad Recipe (Vegetarian, Summer Side Dish)
Creamy Tortellini Salad Recipe (Vegetarian)
Tomato Tortellini Soup Recipe (Vegetarian)
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Creamy Spinach Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 cup sweet onion
- 4 garlic minced
- 3 large carrots sliced
- 2 stalks celery chopped
- 8 cups Vegetable Stock
- 1 teaspoon Herbes de Provence
- 1 16 ounce package dried tortellini I like Four Cheese or Pesto, make sure it's vegetarian if you don't eat meat
- 3 cups fresh baby spinach
- 1/2 cup half & half or light cream
- 1/2 cup fresh parsley
- Sea Salt and Black Pepper
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the onions and garlic and saute for 5 or 6 minutes until the veggies begin to soften. Add the carrots, celery, vegetable stock, herbs de Provence and bring to a boil.
- Add the tortellini directly into the boiling stock. Continue to cook until the tortellini are cooked through (mine took about 20 minutes).
- Add the spinach, half & half, and fresh chopped parsley. Stir well to combine. Taste and adjust seasoning as needed. If you used a low sodium Vegetable stock then you may need to add salt to taste.
Nutrition
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I love any food which is delicious and easy. This contains a pasta which I adore and all the extras in it that compliment each other. I give it an A+
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