Fall Vegetarian Tortellini Soup
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Celebrate the Fall/Autumn season as best you can by cooking Fall/Autumn recipes!
This Fall Vegetarian Tortellini Soup is the best cozy soup to have as the weather starts to get colder. The balance of creaminess, savouriness and earthiness makes this an incredible meal to make annually after Summer!
Soup is such a great meal to make and meal prep as it is super easy and almost always freezer-friendly! You’re able to make huge batches and store them in the freezer for later so it’s less cooking for you.
Do you love eating soup? What’s your favourite soup? I’d love to know in the comments below!
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I’ve actually made this soup over and over again and got the inspiration from this Cozy Autumn Wild Rice Soup from Gimme Some Oven and have tweaked it and tried it in many different ways over the years!
Last year I post an Instagram story on a leftover turkey variation I made and got lots of replies on how to make it! This year, I decided to share a vegetarian version and it is so delicious!
This soup embodies the coziness of Fall and I’m so excited to be sharing this with you all!
Do you love Fall? What recipes do you like making during the cozy Fall weather?! Let me know below!
This Fall Vegetarian Tortellini Soup is accompanied by a YouTube Tutorial. If you haven’t subscribed to my channel on YouTube, don’t forget to!
HERE IS HOW TO MAKE FALL VEGETARIAN TORTELLINI SOUP:
WHERE CAN I FIND THESE INGREDIENTS?
The ingredients for Fall Vegetarian Tortellini Soup can be found at your local grocery stores. You can find the sweet potato, kale, mushrooms, celery, onion and garlic in the produce section. You can find the vegetable broth and all the seasonings in the pantry aisles. You can find the cream in the dairy and fresh tortellini near the deli area!
WHAT ARE THE INGREDIENTS?
The ingredients to make this super yummy Fall Vegetarian Tortellini Soup are:
- Cheese Tortellini
- Heavy Cream
- Vegetable Broth
- Kale
- Sweet Potato
- Celery
- Mushrooms
- Onion
- Garlic
- Old Bay
- Garlic Powder
- Onion Powder
- Bay Leaves
- Salt
- Pepper
- Olive Oil
- Flour/Water (optional, to thicken)
WHAT EQUIPMENT DO I NEED?
For this recipe, you’ll need a soup pot or dutch oven! I used my dutch oven from Amazon that I love!! Highly highly recommend it! You’ll need to chop all the vegetables so a knife and chopping board are needed as well as a soup ladle!
Other than that, you’ll just need to do this on the stove. If you want to use an Instant Pot or Crock Pot/Slow Cooker for this, that is totally fine as well!
WHAT ARE THE STEPS TO PREPARE?
For this Fall Vegetarian Tortellini Soup recipe, you’ll need to:
- Prepare – and measure all the ingredients before you start chopping
- Chop – the vegetables to bite size pieces and diced the onions and garlic
- Saute – all the vegetables and seasonings in a bit of olive oil then add the liquids
- Simmer – everything together for about 30 minutes or so
- Serve – cool and enjoy!
CAN I SUB ANYTHING OUT?
You sure can make substitutions for this recipe! The only ingredients that I would avoid substituting are the seasonings but other than that, you can really do whatever you’d like!
To make this vegan, you’d want to substitute the cream for coconut milk or any dairy alternative product. Coconut milk will make this dish super creamy but you can use unsweetened oat milk or almond milk too. I used cheese tortellini for this so you can use vegan tortellini OR just regular pasta or wild rice works too!
To make this regular with no dietary restrictions, you can use chicken broth instead of vegetarian broth, any tortellini pasta you’d like and also put in meat pieces. I’ve done sausage, chicken and turkey breast variations which tastes awesome!
WHAT DOES IT TASTE LIKE?
Amazing, just amazing! This soup is very earthy, savoury, sweet and creamy. It’s a heavier and more filling soup which is perfect for the colder weather. The mushrooms and kale bring out the earthiness. The sweet potato gives you a sweet bite. The celery, vegetable broth and seasonings bring out the savoury. The heavy cream tie is altogether to make it really decadent and creamy!
I used cheese tortellini for this one but there are so many different tortellini’s! I have to admit, I was super overwhelmed in choosing which one I wanted to use for this recipe! I love the butternut squash ones and sausage!
HOW LONG DOES IT KEEP FOR?
This Fall Vegetarian Tortellini Soup keeps for a good amount of time! I usually split it into 3-4 batches and eat it for 2-3 meals. I usually like to keep it for a max of 4 days in the back of the fridge as there is dairy in it and reheat what I need in a bowl in the microwave. Be sure to not overheat it as you’ll make the sweet potato even softer and it’ll be all mushy!
WHAT GOES WITH THIS FALL VEGETARIAN TORTELLINI SOUP?
This Fall Vegetarian Tortellini Soup can be eaten with:
- Crackers – Saltine Crackers or any you have on hand
- Bread – Fresh french bread or garlic bread
- Rice – Can be inside the soup or just eaten with this on the side
- Salad – Small side salad or pasta salad
- Grilled Cheese or Half a Sandwich – Half sandwich and soup, yes please!
- Roast Chicken – Perfect to have with a fresh rotisserie chicken!
WHAT ARE OTHER VARIATIONS OF TORTELLINI SOUP?
Other similar recipes that you may enjoy like this Fall Vegetarian Tortellini Soup are:
- Sausage Tortellini Soup – Sausage is a great addition to tortellini soup
- Tuscan Tortellini Soup – I love tuscan inspired dishes so I highly recommend this version!
- Creamy Chicken Tortellini Soup – Chicken or Turkey soup is awesome for colder dinner nights!
- Chicken Alfredo Tortellini Soup – Yum! A favourite for everyone.
MORE FALL SOUP RECIPES?
I have a full post on 10+ Best Cozy Fall Soups if you want to check it out but here are some of my favourites that I’m trying soon:
- Turkey Pumpkin White Bean Chili -Pumpkin in everything = perfect for me!
- Fall Mushroom Soup – Mushroom is the best ingredient for Fall! Such an earthy flavour
- Cozy Autumn Wild Rice Soup – The OG inspirtion for this soup recipe
- Autumn Butternut Squash and Sweet Potato Soup – Another awesome fall soup recipe that’s similar!
INSPIRATIONS FOR THIS DISH?
Honestly, I am just so in love with Fall and always want to soak in as much of the season I can! I am always searching up recipes to make during the Fall weather that also takes in Fall produce. I searched up this recipe on Pinterest a while back and have made it every year since then!
It’s such a hearty recipe and is perfect to enjoy in October! I love watching Halloween movies and eating this on a cool Fall evening or even making this after Thanksgiving!
HOW CAN I MEAL PREP THIS RECIPE?
You can easily meal prep this Fall Vegetarian Tortellini Soup recipe! You can pack this and heat it up in the microwave with a side salad, sandwich or crackers! It’s great for 2-3 days/meals and you can eat it for lunch and/or dinner!
Store your soup if you’re taking it out of the house in a glass bowl so it’s easy to reheat! If you’re eating it at home, just heat it up in a bowl. I also love heating this soup on the stove but just ensure that you are not overcooking it! Heat it until it is warm enough to heat and turn off the stove!
ANY OTHER NOTES?
Yes! You can make this Fall Vegetarian Tortellini Soup in a slow cooker or Instapot as well! You can dump all the ingredients and cook on low for 6-8 hours or high for 4-5 hours!
Also, try to avoid opening the container unless you’re getting a portion. It does have dairy so it’s best to keep the container closed when you can. DO NOT leave it sitting on the countertop! Take a portion and put it back in the fridge right away!
Fall Vegetarian Tortellini Soup
Ingredients
- 1 Package Cheese Tortellini
- 1 1/2 Cups Sweet Potato cubed
- 2 Cups Kale small, thin strips
- 1 1/2 Cups Mushrrooms sliced
- 3 Celery Sticks diced
- 1/2 Large Sweet Onion diced
- 3 Cloves Garlic minced
- 1 Cup Half and Half or Heavy Cream
- 900 ml Vegetable Broth
- 1 Tbsp Old Bay
- 2 Bay Leaves
- 1/2 Tbsp Onion Powder
- 1/2 Tbsp Garlic Powder
- Salt to taste
- Pepper to taste
- 1 Tbsp Olive Oil
Instructions
- In a large soup pot or dutch oven, turn your stove on to Medium-High heat.
- Add in your olive oil, onion and garlic and cook until fragrant and the vegetables are translucent.
- Next, add in your seasoninsgs and spices and let it fry up a little bit.
- Now, add in your sweet potato cubes to fry up and brown slightly.
- Once sweet potatoes are browned after about 1-2 minutes, add in your celery and mushrooms and cook til mushrooms are soften.
- After the mushrooms have softened, pour in your cream and veegtable broth. Last but not least, add in your kale and tortellini.
- Cover with a lid and let simmer on medium for 30-35 minutes. OPTIONAL: If the soup is not the consistency you like, add in more cream and flour/water micture to thicken up.
- Once the soup is at the consistency you'd like, turn the heat off and enjoy!
I need to make this again because I am drooling!! This soup is so delicious and filling. It is an amazing soup to cook if you’re looking to eat a little healthier or save money! This soup is budget-friendly and will make your meal prepping easier!
I hope you enjoyed reading this Fall Vegetarian Tortellini Soup Recipe and that you give this a try!
Xo,
Lynn
Are you adding this soup to your list?! Don’t forget to tag me if you do!
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This is the end of Fall Vegetarian Tortellini Soup.
Wow! So yum! Such a fantastic fall recipe!
xoxo
Lovely
http://www.mynameislovely.com
Thank you for reading, Lovely x
This looks so yummy Lynn! Thank you for including dietary restrictions etc. Thank you for sharing another delicious recipe. 💛😊
Pastor Natalie
Letstakeamoment.com
Thank you so much for reading!! x
Looks so delicious, filling, and warm! Can’t wait to try this when the weather cools down. I love almost anything with mushrooms. Your photography makes me too hungry. Another great recipe Lynn!
I love mushrooms too! Thanks for reading, Shyla x
This look amazing! I love the idea of having soup and to be honest, I can’t wait! The weather is getting colder here, so this would make already a great dinner when it’s rainy outside and I love tortellini! Looks delicious x
Yes!! Thanks so much for reading, Cristina xx
This looks so yummy! I’m already down for some fall recipes! Although I seriously love summer, fall definitely has a certain vibe that I love. I can’t wait to try this, thanks for sharing!
Alexis
Thanks for commenting, Alexis xx
I do love fall and I also love tortellini! This looks so so good and I cannot wait to try it!
Thanks so much for reading, Sarah! xx
A hearty bowl of soup!
It’s delish! xx
Oooh, what an amazing recipe, Lynn! ♥ I love how you describe the savory flavors here. Reading over the ingredient list, it looks like a healthy and hearty soup. Usually I’m not a big soup fan but this one sounds like one I could learn to love! 😉
You won me over when you said works well for leftovers too. In our home, leftovers are celebrated. It’s perfect for when you’re low on time but want a tasty, healthy meal.
Thank you for sharing this. It looks amazing and I think we’ll be joining you on making this often.
As you know, I’m a Fall kind of gal too! Just thinking about it coming up made me feel all warm and fuzzy. Ahhh…come on cooler weather!
Thanks for sharing, Lynn. Another great post!
Sincerely, Holly ♥ https://www.catcaresolutions.com ♥
Thank you so much for reading, Holly! I am super excited for Fall! Always a pleasure to have you on my blog! xx
This looks delicious! I need to use my dutch oven more so this is a perfect recipe to use it with! I love sweet potato & mushrooms, but I would omit the celery.
Yes! I’m in love with my dutch oven! Yeah, celery is a love/hate. Thank you for commenting x
Hi Lynn, this recipe looks GREAT! I am such a fan of tortellini and soup but I’ve honestly never thought of putting them together. I’d properly add loads of garlic as it’s my favourite in soups. Thanks for sharing a great recipe! Alicia
Yes! A great combo! Thank you for reading, Alicia x