A quick and easy one-pot vegetarian tortellini soup which is great for a busy weeknight dinner. Load all of your ingredients into one pot (fewer dishes, yay!) and enjoy a big bowl of comfort that works well packed for lunch the next day too. Perfect addition to the weekly meal plan.
One-Pot Creamy Garlic Vegetarian Tortellini Soup
This vegetarian tortellini soup will forever be known as freezer soup in my house as it has been my go-to recipe to make huge batches of and freeze just before a new baby comes along.
Make the soup base, freeze, and simply thaw, reheat and add some tortellini and kale to fill things out.
This vegetarian tortellini soup ticks all the boxes:
- only uses one pot
- consists of simple ingredients
- is freezer-friendly
- is meal prep-friendly
- and depending on your kids, is usually quite a popular addition to the dinner table (if your kid doesn't like green you can always leave out the kale to save on the fight)
It sure is a handy little recipe to have on hand.
The tortellini makes it nice and filling, but the sauce is relatively light and balances the whole dish out just perfectly.
I am hooked.
A Note On Ingredients
As I am sure you are aware, not all tortellini is created equally.
Be sure to check the ingredient label on the packet to make sure you are happy with the listed ingredients.
I love using a simple spinach and ricotta version of tortellini in this soup, but feel free to add whatever flavor combination works for you (pumpkin and feta go well with the ingredients used here as well).
Use a good quality vegetable broth for this tortellini soup, as it forms the base of the dish and a lackluster broth won't do you any favors.
Be sure to check the labels to make sure the salt content is not too high.
Alternatively, you could always make your own vegetable broth using leftover veggie scraps saved and kept in the freezer.
Again, check the ingredient label to ensure the salt content is not through the roof and that no other unnecessary ingredients have been added.
Alternatively, you could sub in fresh chopped tomatoes.
To equal the number of tomatoes found in the cans you would need to chop about 10-12 depending on size.
How To Store Vegetarian Tortellini Soup
Store any leftover and cooled down vegetarian tortellini soup in an airtight container in the fridge for up to 3 days.
This soup can also be frozen.
For best results freeze the soup base before the tortellini and kale has been added.
To do this:
- Make the soup to the point where the tortellini and kale should be added (do not add the tortellini and kale);
- Remove the soup from the heat and allow to cool completely;
- Transfer the soup to a freezer-friendly container and place into the freezer for up to 2 months;
- When ready to eat, remove the soup from the freezer and allow to thaw completely;
- Reheat on the stovetop and bring to a simmer;
- Once simmering, add in the tortellini and the kale, bring to a simmer for 10 minutes, and serve.
Need More Soup Recipes?
When the cold weather hits soup recipes are always a welcome addition to the weekly meal plan.
Try these delicious homemade soups out next:
- Hearty One-Pot Stuffed Cabbage Soup
- Glowing Pumpkin and Carrot Soup
- Sarah's Tortellini Soup For The Soul
- Creamy Roasted Heirloom Tomato Soup
- Comforting Cauliflower Leek Soup
- Potato Leek and Bacon Soup from KJ's Food Journal
Do you have any go-to freezer meals I should know about?
I love to hear from you, so be sure to pop back and let me know if you try out this creamy garlic tortellini soup! Happy eating.
Tortellini and Creamy Garlic Soup
- 2 tablespoon salted butter
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth (to see how to make your own see notes)
- 2 cans diced tomatoes (14.5oz/400g cans) for fresh see notes
- 1 can chickpeas, (14.5oz/400g) drained and rinsed
- ¾ cup whole milk
- ¼ cup parmesan cheese, grated
- 1 teaspoon each fresh oregano, thyme, parsley and basil
- 9 oz fresh tortellini
- 2 cups kale, shredded
- salt and pepper to taste
- In a large pot melt the butter over medium heat.
- Add the onion and garlic and cook until tender.
- Add the vegetable broth, diced tomatoes, chick peas, whole milk, parmesan cheese, herbs, and salt and pepper to taste. Bring to a simmer.
- Add in the tortellini and kale. Simmer for 10 minutes and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This post has been updated from the original April 2017 version to provide more information for the reader.