When you're in need of delicious soup recipe that truly warms the soul, allow this Vegetable Tortellini Soup to come to the rescue. This soup is an easy way to go meatless, while still indulging in those pasta cravings. Not to mention, you can feel good about every spoonful since it's full of vegetables and flavor. Although we use refrigerated prechopped veggies here, feel free to mix in fresh vegetables or whatever you have on hand. If your freezer is stocked with frozen broccoli, corn, or peas, then feel free to throw them in the slow cooker. The cheese tortellini and seasonings, like basil and oregano, are what make this a traditional Italian dish. Celery, onion, bell pepper, zucchini, corn and pea mix, cannellini beans, and diced tomatoes are the perfect complements to convenient refrigerated cheese tortellini. Start by sautéeing the refrigerated celery mixture in a nonstick skillet until tender. You'll then transfer that mixture to a 5-quart slow cooker, where you'll stir in pepper and the remaining ingredients through tomatoes. After cooking the vegetables low and slow for 7 hours, you'll add the tortellini and cook until soft. This easy, cheesy soup reheats well and tastes great as leftovers, so make a batch at the beginning of the week to enjoy for lunch or dinner throughout the week. Try substituting spinach- or chicken-filled tortellini. You can also use ravioletti (small ravioli that just fit in your spoon).Round out this satisfying meal with a loaf of crusty Italian or whole-grain bread. 

Southern Living


Recipe Summary test

10 mins
7 hrs 33 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Heat a large nonstick skillet over medium-high. Coat pan with cooking spray. Add celery mixture, and sauté 5 minutes or until tender. Transfer mixture to a 5-quart slow cooker. Stir in pepper and next 5 ingredients. Cover and cook on LOW for 7 hours.

  • Increase heat to HIGH; add tortellini. Cover and cook 18 minutes or until pasta is tender. Garnish, if desired.