Wallaces Garden Center-Bettendorf-Iowa-Tortellini Soup

Tortellini Soup

Wake up your taste buds with this tantalizing Tortellini soup!

 —Recipes by Chef Steph



  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 cup diced red and yellow peppers
  • 2 medium carrots, chopped
  • 1 fennel bulb, diced
  • ½ teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes
  • 3½ cups vegetable broth
  • 1 tablespoon fresh thyme leaves
  • ¼ to ½ teaspoon red pepper flakes
  • 9 to 12 ounces cheese tortellini, or vegan tortellini
  • 5 cups torn spinach
  • ½ cup chopped fresh parsley or basil



  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, carrots, peppers, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
  3. Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes or until the vegetables are tender.
  4. Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente.
  5. Add the tortellini and the spinach to the soup and simmer for 2 more minutes.
  6. Season to taste.
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