Tender pockets of cheese-filled pasta, simmered with aromatic vegetables and plenty of herbs. Add a showering of parmesan cheese and this is the ultimate comfort food! 

This tortellini soup is light yet so satisfying. The base of the soup is herby broth, so it's not bogged down with butter, cream, or any other heavy ingredients. And the broth is perfectly seasoned with floral herbs, which makes it incredibly comforting. 

This vegetarian soup is the ultimate crowd-pleaser. And that included the kiddos! You can choose your favorite tortellini (refrigerated or shelf-stable) and build the soup with that. I chose the refrigerated variety because I love how fresh and soft the pasta is. For a completely vegetarian soup, use vegetable broth. 

In this one pot meal, the tortellini pasta cooks directly in the broth. That means is full of flavor from the cheesy middle to the tender pasta pouch. 

You can add additional vegetables to this soup. I used celery, carrots, onion, garlic, and green peas. You can also add zucchini, broccoli, cauliflower, green beans, bell peppers, and more! Clean out your produce drawer! 

Serves 4

INGREDIENTS

1 tablespoon olive oil

1/2 cup chopped onion, any color

2 carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced 

1 teaspoon Italian seasoning

2 bay leaves

Salt and freshly ground black pepper

5-6 cups chicken broth or vegetable broth

20-ounce package refrigerated tortellini

1/2 cup frozen green peas, kept frozen until ready to use

Chopped fresh parsley for serving

Grated parmesan cheese for serving

INSTRUCTIONS

Heat the oil in a large saucepan or stock pot over medium-high heat. Add the onion, carrots, celery, and garlic and cook for 3 to 5 minutes, until soft. Add the Italian seasoning, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. 

Add 5 cups of the broth and bring to a boil. Add the tortellini and return to a boil. Reduce the heat to medium and cook for 7 minutes (or as long as indicated on the package directions), until the pasta is tender, reducing the temperature as needed to keep the liquid at a low boil. If necessary and/or desired, add the remaining broth. 

Add the peas and cook for 1 minute. Remove the bay leaves. Season to taste with salt and black pepper. 

Ladle the soup into bowls, top with parsley, and serve with parmesan cheese on the side.