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Tortellini Stew

Active Time: 20 minutes
Total Time: 30 minutes
  • Vegetarian
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Let Your Friends Try This Recipe!

Why we love it:

Tortellini is so good, right? I often forget about it, then get newly obsessed and buy it often; repeat cycle. This soup is a little more complicated than pouring marinara over it but it’s worth the sauté steps for a fun, veggie packed twist on serving tortellini. Leftovers are fantastic to keep around.


  • 1 Yellow Onion
  • 2 Carrots
  • 1 rib Celery
  • 1 clove Garlic
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 12 teaspoon Dried Oregano
  • 2 Tablespoons Tomato Paste
  • 4 cups Stock (1 box)
  • 2 cups Water (possibly more)
  • 12 head Green Cabbage
  • 1 package Tortellini (the “fresh” kind in the refrigerated section)
  • 1 cup Frozen Peas
  • 14 cup Parmesan Cheese (grated)

Cooking Instructions


    Dice the onion, carrots, and celery into bite size pieces. Mince the garlic.

    Heat the olive oil in a large pot with tall sides and add the diced veggies. Add the salt and oregano. Cook for about 3 minutes.


    Add the tomato paste and stir to cook the paste on the bottom of the pan for 1 minute.

  • 3. BOIL

    Add the stock and water and bring to a boil; then reduce to a steady simmer. Cook for about 15 minutes or until the carrots are tender.

  • 4. CABBAGE

    Slice the cabbage in ½ and then slice out the core from each wedge. Cut into strips or rough squares. Add to the soup. Stir and cook for 1 minute or until the cabbage wilts down a bit.


    If it looks like there is enough extra liquid to cover the tortellini, proceed. If you’re worried, add another ½ cup of water; bring to a boil.

    Add the tortellini and press under the liquid; cook until they’re done (about 5 minutes if fresh, longer if dried). Add the peas in for the last minute. Taste for salt and add another pinch to taste if desired.

  • 6. SERVING

    Ladle in bowls and top with parmesan to taste.

Check out our new features!


    use white beans or garbanzo beans instead of pasta
  • VEGAN:
    omit cheese
    any pasta will do; cook until al dente
    omit or use your favorite leafy greens
    most other veggies are also delicious added in. Try potatoes, squash, sweet potatoes, mushrooms, brussels sprouts, corn, green beans, diced tomatoes
    swap out veggies as needed to please your particular kids; try at least one new veggie. Serve with all veggies and some pasta lifted out of the broth if soup isn’t their thing. Serve with a side of yogurt, hummus, and bread

Prep Ahead & Use It Up

  1. Make ahead, but don’t add tortellini until you reheat it
  2. To heat, bring to a boil and cook the tortellini, then serve
  3. If you prefer to cook the tortellini ahead of time, remove before it’s fully cooked and store overnight. To reheat this way, you can simply microwave it
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