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instant pot vegetarian creamy tortellini soup with half and half cream tortellini soup with carrots and celery and parsley

Creamy Vegetarian Tortellini Soup

The Herbeevore
This One-Pot Creamy Tortellini Soup Recipe is vegetarian & cooked in one pot for easy clean up, ready in 30 minutes.  Serve with a fresh side salad and a thick slice of sourdough bread!  Great to batch cook, meal prep, or make ahead for a week of lunches or dinners.
5 from 2 votes
Cook Time 30 mins
Total Time 30 mins
Course Dinner, Lunch, Pasta, Soup
Cuisine American, Italian
Servings 8 servings
Calories 353 kcal



  • 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 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.
  • I divided my soup into 5 jars, and had a healthy meal prep lunch ready.  Mangia!


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Calories: 353kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 36mgPotassium: 165mgFiber: 1gSugar: 2gVitamin A: 5091IUVitamin C: 8mgCalcium: 33mgIron: 1mg
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