One pot vegetarian tortellini soup

Hey pixels!! Winter is coming to an end, and temperatures are slowly rising (well, here not that slowly). But I still want soup to eat. I love soup. This one is comfy, yummy and healthy, and it’s ready in 25-30′. Perfect!! Pasta, cheese and veggies together to make you enjoy your lunch!

one pot vegetarian tortellini soup

You don’t need great cooking skills to make this awesome soup, it’s that easy. And, of course, you can use your favourite veggies to make it. And your favourite tortellini filling. I’ve used a mixture of spinach and ricotta filling, but you can change it. If you eat meat, you can even use a meat filling.

Yes, I know: my pasta was full of spinach and I’ve add more spinach. I just love them, my happy pixels!!

one pot vegerarian tortellini soup 3

I ate this soup yesterday, it was my lunch. I was tired and I didn’t want to make a difficult recipe, so I made this comfy soup. Yummy!! This week I’ve been home alone, and I’ve had less work cleaning and cooking. I’m making food for 2 persons and I eat the leftovers for dinner: less work!! This is a good trick, I think. Don’t worry, almost everything you cook can be stored in a closed container for a couple of days. In your fridge, of course.

one pot vegetarian tortellini soup 2

If you do this, just add cheese to your lunch and store the leftovers without cheese. It’s better if you add it just before eating. But, of course, adding cheese is optional. If you don’t use cheese or if you use a vegan version, and a vegan tortellini filling, this recipe it’s still great. And vegan. So everyone can eat it!!

I’m not vegan; actually I have a love story with cheese. I just can’t live without it….;)

Enjoy this soup, my happy pixels!!

Ingredients (serves 2)

  • 2 tablespoons olive oil
  • 1/2 onion, sliced
  • 1 garlic clove, minced
  • 1/3 cup pumpkin, peeled and cubed
  • 1 small zucchini, cubed
  • 1/3 spinach, defrosted
  • 1/3 cup mushrooms, sliced and fried
  • 1 package fresh tortellini (choose your favourite filling)
  • 1 canned tomato, peeled and sliced + 2 tablespoons tomato sauce
  • 1 cup water (or stock)
  • salt, sugar, oregano, basil to taste
  • grated cheese: mozzarella and emmental

Cook onion in olive oil for 5-6′. Add garlic and cook 1′ more. Add oregano and basil.

Add tomato and tomato sauce. Here, I add 1 teaspoon sugar, because tomatoes are too acid for me. Cook 2-3′; add zucchini and pumpkin. Pour water (or vegetable stock if you prefer).

Cook vegetables until tender, about 7-9′; add, spinach, tortellini and mushrooms.

Allow to cook until pasta is done.

Serve with grated cheese on top.

It’s still cold where do you live, my happy pixels? Do you eat soup? Do you want to make this one? Please, let me know in the comments below.



  1. This looks so yummy!! I’ve only now noticed your about on the right side of the page. Your name is Silvia, it’s so beautiful. And then I read “I love watching cycling on TV and Eurovision” and I thought about my grandpa lol he used to love both!!

    Liked by 1 person

  2. Hey! I’ve been experimenting with veganism for the last 4 days, and have started to run out of ideas! Thank you for sharing and providing some inspiration. Your photography is gorgeous! This recipe is a true stunner. Love the addition of pumpkin here!

    Liked by 1 person

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