This fresh and creamy, roasted tomato, vegetarian tortellini soup recipe will warm you up on chilly fall and winter days. I like to add mushrooms and spinach but you can make this an “end of the week special” and just use up all of the vegetables that you have in your fridge.

Make sure to check out my better-than-takeout vegetarian wonton soup recipe too!

Please note that this post does contain affiliate links, if you choose to click and purchase I will receive a small commission at no additional cost to you. Click here for my full disclosure policy.

Start by Roasting the Tomatoes

You can definitely skip this step and buy a 14oz can of fire-roasted tomatoes. I just love to roast my own, especially in the summer when my tomatoes are fresh from the garden. This step is super easy it just takes an extra 45 minutes.

• Preheat your oven to 400°F.
• Cut 3-4 Roma tomatoes lengthwise and seed them
• Place them cut side up onto a tinfoil lined baking sheet
• Drizzle with olive oil, salt, and pepper
• Place 6-8 full cloves of garlic and fresh basil and or thyme onto tomatoes
• Bake for 45 minutes

History of Tortellini

Legend claims that Tortellini was inspired by the goddess Venus’ navel. An Italian medieval legend tells how Venus and Zeus, weary one night after their involvement in a battle between Bologna and Modena, arrive at a tavern in a small town on the outskirts of Bologna. After eating a hearty dinner and becoming slightly intoxicated, they decide to share a bedroom. The innkeeper, captivated after watching them, creeps up to their room and peeks through the keyhole of the bedroom door. However, all he can see through the keyhole is the naval of Venus. This vision leaves him spellbound – so much so that he immediately rushes to the kitchen and creates a pasta inspired by Venus’ navel…and so was born the Tortellini.

However the origin of tortellini is disputed; both Bologna and Modena, cities in Italy’s Emilia-Romagna region, claim to be its birthplace. Tuscans also claim tortellini as their regional pasta. There is a recipe for Tortelli, larger tortellini, that dates all the way back to the 12th century.

Tortellini are made in a size that fits easily onto a soup spoon. The first recipe for tortellini Bolognese, tomato, and meat sauce, appeared in Bologna in 1550 and became a signature dish in that city. Tortellini en brodo was the traditional Christmas soup, made with capon broth. The broth was made rich by cooking the meat in it. The meat was then turned into a stuffing with Parmigiano-Reggiano, prosciutto, and/or mortadella.

Fun Fact: February 13th is National Tortellini Day.

Recommendations

I love kitchen products by Made In. The craftsmanship is extremely high quality and it’s something that you can buy for your kitchen with peace of mind, knowing that it will last a lifetime. Made in England from the best clay in the world, these bowls are crafted from high alumina vitrified china, making them as strong and durable as they are elegant. They are fully glazed, protecting them from scratches due to cutting and being stacked on top of one another. The glazing process also makes them more resistant to bacteria and dishwasher safe. They even have a one year ‘no chip’ guarantee!

Check out all of their other amazing kitchenware here.

Masterclass.com

My new obsession! I highly recommend and LOVE this service. Basically, it’s only $20/month (billed annually) and you get to learn online from professionals like Wolfgang Puck, Gordon Ramsay, and Alice Watters to name a few and there are 11 different categories to choose from. There are more than 100 classes and new classes added every month! I can’t say enough great things about masterclass.com, you can gift classes to someone as well, which I love! Don’t stay stuck in your old routine, if you want help learning a special skill, you don’t have to wait for things to re-open and you don’t have to limit yourself to what your current city has to offer.

Learn from the best of the best!

Pin for Later

Tortellini Soup Recipe

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Course dinner, lunch, Main Course

Servings 4

Equipment

• saucepan
• baking sheet
• cutting board
• knife
• can opener

Ingredients

  

Ingredients

• 1 package cheese stuffed tortellini
• 1 14 oz can of fire-roasted tomatoes or see above for my homemade fire-roasted tomatoes
• 1 tbsp olive oil
• 2 cups chopped spinach
• 2 spicy italian beyond sausages
• 1 small white onion diced
• 2-3 cloves minced garlic
• 1 cup chopped white button mushrooms
• 4 cups vegetable broth I prefer low-sodium
• 1 cup coconut milk
• 1-2 tsp chili flakes
• 2 tsp black pepper
• 1 tsp thyme
• ¼ cup chopped fresh basil

Instructions

 

Instructions

• In a saucepan with olive oil, saute onion and beyond sausage until onion is translucent
• add minced garlic and mushrooms and saute for 2-3 more minutes
• add fire-roasted tomatoes, spices, veggie broth, bring to a boil and simmer for 10-15 minutes
• add tortellini, spinach, and coconut milk simmer for 5 more minutes
• Garnish with basil and serve.

Notes

Feel free to add any vegetables you like and or have on hand. Great additions would include carrots, celery, red bell peppers, and zucchini. 

This recipe is also delicious with Yves veggie grounds, or beyond ground "beef".

Keyword dinner, lunch, main dish, soup, tortellini soup

Let me know how your soup turns out in the comments below.

Make sure to check out my better than takeout vegetarian wonton soup recipe as well!

If you want more amazing recipes delivered straight to your inbox every week, enter your email address below.