I like to keep my freezer stocked with frozen vegetables and tortellini so that I can make this Vegetable Tortellini Soup on a whim, any time of year! You can also customize it to use any fresh seasonal vegetables you like or have on hand. The thing I love most about this soup is that it’s FLAVORFUL (often times vegetable soup can be really bland!). My trick for adding flavor to vegetable soup is an extra spoonful of Better then Bouillon Vegetable Base, and seasonings like bay leaves, rosemary, Italian seasoning and parsley.
How to make Vegetable Tortellini Soup:
Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don’t overcook).
Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves. Serve warm with a little parmesan cheese sprinkled on top, if desired.
Feel free to add extra veggies to the soup, like zucchini, summer squash, spinach, okra, and asparagus. Freezing Instructions: I recommend freezing the soup before adding the tortellini, so they don’t get overcooked and mushy when reheated. Make the soup through step 3, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove. Add tortellini and cook until tender. Consider trying these tortellini recipes:
One Pan Creamy Lemon Chicken Tortellini Roasted Red Pepper Tortellini Pasta Creamy Pesto Tortellini Pasta Salad Southwest Tortellini Pasta Salad
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