Helloooooo Monday! Question: do you guys enjoy incorporating at least one meatless meal per week!? Ahem, a Meatless Monday so to speak?

I know we sure do! In fact, we like to incorporate lots of plant-forward meals all week long, doesn’t just have to be Monday! Skipping the meat reduces the cost of the meal and leaves more room for other super nutritious foods like veggies, whole grains, legumes, etc. Of course though, you want to make sure that the meal is still balanced and filling so you aren’t feeling hangry an hour later. And I’ve got a recipe for y’all today that fits the bill exactly.

We’re headed slowly into some warmer months so I’m soaking up the last of the soup weather with this spring-appropriate, light but filling, vegetarian tortellini soup. This soup includes lots of veggies, a little dairy and of course, soft, pillowy tortellinis that are OOMPH. so good. As with many soups, it is incredibly versatile. Feel free to use whatever veggies or pasta you have on hand!

Hope you enjoy it as much as we do! If you try this recipe don’t forget to comment down below and snap a picture and tag me on Instagram @itsaflavorfullife!

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Veggie-Loaded Tortellini Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Erica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


This delightful soup features lots of veggies, pillowy tortellinis and a delicious creamy, tomato-y broth. It is perfect paired with a hunk of sourdough for a well-rounded, satisfying vegetarian entree!


  • 2 tablespoons extra virgin olive oil
  • 4 stalks celery, sliced
  • 4 whole carrots, peeled and sliced
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • pinch red pepper flakes, kosher salt and fresh cracked pepper
  • 1 28oz jar really good quality marinara sauce
  • 4 cups vegetable broth
  • 1 bunch tuscan kale, sliced
  • 10 oz cheese tortellini
  • 1/2 cup half and half
  • freshly grated parmesan, for serving


In a large cast iron dutch oven or soup pot, heat the olive oil over medium heat. Add the carrots, celery and onion, sautéing until softened and fragrant, about 7 minutes. Add the garlic and sauté another 30-60 seconds.

Add the thyme, basil, oregano and big pinches of red pepper flakes, salt and pepper. Stir well to coat the veggies with spices and oil, it should smell very fragrant within 30 seconds or so. Add the marinara sauce and broth. Cover and reduce to low heat and simmer for 15 minutes until veggies are fully cooked.

Uncover, add tortellini and simmer for 5-7 minutes, until tortellinis are cooked. Add the kale and half and half. Season additionally with salt and pepper if needed.

Serve warm with fresh parmesan and a hunk of crusty bread.


*A really quality marinara sauce makes this soup NEXTLEVEL good. My favorite is Rao’s homemade, which I linked above. If you don’t have marinara you can sub regular tomato sauce, but the depth of flavor may be a bit less.

**To make this dairy free: use a regular cut of pasta instead of tortellini, skip the parmesan and try full fat coconut milk instead of half and half

***To make this gluten free: use gluten free tortellini or another gluten free pasta variety


  • Serving Size: 1/6 of recipe
  • Calories: 345
  • Sugar: 9g
  • Sodium: 1261mg
  • Fat: 17g
  • Carbohydrates: 37g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 22mg