Tortellini Vegetable Soup {Vegetarian}

cheese tortellini vegetable soup

Wow, it is snowing here AGAIN in Colorado today!  It’s supposed to keep snowing for the next three days.  Usually I would be ready for Spring to arrive weeks ago, but because Colorado has been so prone to wildfires the last two summers, I am thrilled that we are getting some late minute precipitation before thunderstorm season.  This probably isn’t enough snow to really help that cause, but I can hope!

Because it has been so snowy lately, I made this vegetable soup to warm us up.  This soup is packed with vegetables and reminds me that Spring is right around the corner.  I can’t wait to pick out fresh produce from our local Farmer’s Market.  It’s one of my favorite things to do on Saturdays when it’s sunny and warm outside.

Anywho, I added some cheese tortellini to our soup pot because we love tortellini in soup (plus it makes this soup that much more filling).  If you are trying to keep this Vegan, simply use Vegan tortellini or noodles to add a bit more body to this soup or omit the noodles completely.  Your choice!

Stay warm and safe everybody!

Tortellini Vegetable Soup


  • 1 tablespoon olive oil
  • 3 medium carrots, diced
  • 1/2 large onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon poultry seasoning
  • 1/2 chopped chives
  • salt and pepper, to taste
  • 1/8 teaspoon crushed red pepper, optional
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas or shelled edamame
  • 1/3 cup fresh spinach, chopped
  • 1 large can of diced tomatoes, undrained
  • 2 cups cheese tortellini


  1. In a dutch oven or soup pot, saute the carrots in the olive oil over medium heat. After a couple minutes or so, add the onions and celery. Cook for another 2 minutes and add the garlic, stirring for a minute until fragrant.
  2. Add the broth, thyme, basil, poultry seasoning, chives, salt and pepper, and red pepper if using. Add the corn, peas or edamame and spinach. Bring the soup to a boil then lower the heat. Allow to simmer for 10 minutes, or until the carrots are softened.
  3. In the mean time, bring a medium pot of water to a boil. Salt the water then cook your tortellini according to the package directions (boiling for 2-5 minutes).
  4. Add the can of tomatoes to the soup and the cooked tortellini. Gently combine, taste and adjust seasonings if necessary and serve hot, preferably with freshly baked bread for dipping.

Cheese Tortellini with Peas and Parmesan Cream Sauce

Cheese Tortellini, Mushrooms, Peas, Parmesan, Pasta

Man, it has been colder than cold here in Colorado lately.  I think the high maybe squeaked into the teens today.  BRR!!  It was time to whip out some warm, hearty recipes… like this one!

Besides my recent “splurge” at Sprouts Grocery Store (I bought an eggplant and some potatoes) I have mostly steered clear of the grocery stores overall.  Continuing with my Fiscal Cleanse, I didn’t buy anything for this recipe.  I still had leftover cheese tortellini from a previous recipe, frozen peas, and mushrooms in my fridge.  If you don’t like mushrooms, feel free to omit them, but do not (and I repeat DO NOT) skimp on the Parmesan sauce.  It is sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good!

😀  This dish is cheesy and creamy with pops of freshness from the peas and the lemon juice.  I couldn’t stop eating this (which I later regretted but it was so worth the pain).

Cheese Tortellini with Mushrooms, Peas and Parmesan Cream Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: 4 Servings

Serving Size: About 12 tortellini

Cheese Tortellini with Mushrooms, Peas and Parmesan Cream Sauce


  • 1 lb. pre-made cheese tortellini
  • 1 tablespoon olive oil for sauteing, plus more for the tortellini
  • 1 tablespoon butter
  • 1/2 medium onion, finely diced
  • 5 large white mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme (or 2 tablespoons fresh thyme)
  • salt and pepper, to taste
  • 1/16 crushed red pepper, extra crushed in your hand, optional
  • 3/4 cup vegetable broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 tablespoon lemon juice
  • 1/2 cup shredded Parmesan


  1. Boil your tortellini according to the package directions. Drain, toss with a drizzle of olive oil and set aside.
  2. Saute the onions and mushrooms in olive oil and butter. Once the mushrooms have begun to soften, about 5 minutes, add the garlic, thyme, salt, pepper and red pepper. Saute for another 2 minutes then add the vegetable broth, heavy cream and frozen peas. Bring to a boil then reduce heat to medium-low (simmer). Stir occasionally and allow the sauce to thicken, about 5 minutes. Add the lemon and Parmesan and remove from heat. Stir until the Parmesan is incorporated in the sauce.
  3. Add the cooked tortellini and gently toss. Serve immediately.


Three Cheese Tortellini and Mushroom Soup {Vegetarian}

Recently my camera decided that it was done with close-ups of frying fish and low-lit photo sessions with pico de gallo and quit on me.  I was using it and for some reason the lens will not retract back into the camera.  In all fairness, my camera was never anything special, but now I don’t have anything to take photos of my food with.

In a sense it’s a blessing because now I can solely focus on cooking in the kitchen and enjoying what I eat instead of spending so much time trying to capture a decent photo while my food gets cold.  Usually, Mister is already done eating by the time I get to the dinner table.  Plus, Black Friday is right around the corner.  Fingers crossed that I can find a good deal!

This image is courtesy of Skinny Taste.  Here’s hoping that I will take photos like this some day with a brand new camera!


Okay, about the soup.  It’s savory and delicious and completely filling.  I took Skinny Taste’s original recipe and made it my own.  Although I absolutely love her and her work, (and in my very humble opinion) I thought the original broth was lacking in flavor.  It was probably the brand of chicken stock I used but I definitely had to add more seasoning to make this work for us.  In the end it turned out really good!  Mister even went back for seconds.  Success!

We had quite a few bowls to eat as leftovers for the next few nights too.  The first time I re-heated the soup I put it in a pot over high heat and sort of forgot about it.  By the time I got back to the kitchen, some of my poor tortellinis began to unravel.  After that first mishap, I brought the soup up to just before a boil (keeping a careful eye on it) and it re-heated just fine.  Lesson learned.

Three Cheese Tortellini and Mushroom Soup

Rating: 51

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yields: About 8 servings (12 cups)

Serving Size: 1 1/2 cups

Calories per serving: 138

Fat per serving: 4g


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 2 carrots, peeled & chopped
  • 2 cloves of garlic, minced
  • 8 cups low sodium chicken broth (or vegetable broth)
  • 2 cups water
  • 5 oz shitaki mushrooms, sliced
  • 8 oz baby bella mushrooms, sliced
  • 9 oz three cheese tortellini
  • salt to taste
  • 1/2 tsp fresh ground pepper
  • 1 tablespoon dried basil
  • 1 tablespoon Worcestershire
  • Parmigiano Reggiano, grated (for garnish)


  1. In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
  2. Add the broth, water, and mushrooms and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste), black pepper, dried basil and Worcestershire; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 15 minutes. Add tortellini and cook according to package directions for al dente (usually around 3 minutes).
  3. Once the tortellini is cooked, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.


Recipe adapted from Skinny Taste.

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