Vegetable Tortellini Soup

Vegetable Tortellini Soup, a hearty and comforting soup loaded with veggies and cheese tortellini!  
Course Soup
Cuisine Traditional
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 195
Author Dana @


  • 1/2 tablespoon olive oil
  • 1 cup onion small dice
  • 1/2 cup carrot small dice
  • 1/2 cup bell pepper (any color, I used red) small dice
  • 3/4 cup sweet potato peeled, small dice
  • 2 pinches kosher salt
  • 1 zucchini, small small dice
  • 1 yellow squash, small small dice
  • 1 tablespoon fresh thyme fine chop
  • 1 bay leaf
  • 2 cloves garlic minced
  • 3 32 ounce boxes vegetable stock
  • 10 cracks fresh black pepper
  • 4 cups kale rough chop
  • 16 ounces fresh tortellini
  • Parmesan garnish, optional


  • In a large pot over medium-low heat, add the olive oil, onion, carrot, pepper, and sweet potato. Add a pinch of salt, stir to combine. Cover and let cook 10 minutes, stirring occasionally until onions are translucent.
  • Add zucchini, squash, thyme, bay leaf, and garlic to the pot, add a pinch of salt and stir to combine. Saute 5 minutes. Add the remaining ingredients except for the tortellini and garnish. Bring to a boil, reduce to a simmer and simmer uncovered for 30 minutes.
  • Add the tortellini to the pot and simmer per the directions on the back of the package. My package said to simmer for 6 minutes. Garnish with Parmesan, optional. 


Calories: 195kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 694mg | Potassium: 342mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5520IU | Vitamin C: 48.1mg | Calcium: 128mg | Iron: 2.1mg