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My marry me tortellini soup is rich and creamy, with sun-dried tomatoes, fresh cheese tortellini, and a full bunch of kale simmered in a smoky Tuscan tomato broth. It comes together in one pot in about 30 minutes (and tastes like the kind of soup that earns a marriage proposal).

Bowl of tortellini soup with vegetables, topped with shredded cheese and basil, placed next to a grater, cheese wedge, and napkin.
This marry me tortellini soup is vegetarian and the coziest thing you can make on a cold weeknight. The pot will be empty before you know it!
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The marry me name has been earned across this site many times over. If you’ve made my marry me chickpeas or marry me butter beans, you already know the flavor profile: sun-dried tomatoes, crushed red pepper, and a finish of heavy cream that turns a broth-based soup into something so good.

This version takes that same sauce and builds it into a full soup with tortellini and kale!

The Weeknight Soup That Earns its Name

After years of developing and testing the marry me flavor profile across so many vegetarian recipes, here’s what makes this soup version stand out:

  • Fresh cheese tortellini cooks directly in the soup, no separate pot needed
  • Kale adds bulk and holds up better than spinach through reheating
  • Leftovers taste even better on day two as the flavors deepen
A ladle of tortellini soup with carrots, tomatoes, and leafy greens in a broth, garnished with herbs.
Bowl of tortellini soup with vegetables and greens, topped with shredded cheese and fresh basil, next to pieces of bread on a green surface.

Key Ingredients

  • Sun-dried tomatoes: Packed in oil, not dry-packed. The oil-packed version is softer and more flavorful, and the residual oil adds richness to the base.
  • Fresh cheese tortellini: The pasta that makes this soup a meal. Fresh cooks in about three to five minutes; dried and frozen both take longer but can be used if that’s what you have on hand.
  • Lacinato kale: Sturdier and less bitter than curly kale, and significantly more resilient than spinach.
  • Heavy cream: Adds the richness that turns this from a broth soup into a creamy soup. Add it off the heat for the best result.
  • Diced tomatoes: One can, added with the broth, provides additional tomato volume and body. The sun-dried tomatoes add flavor depth; the canned tomatoes add liquid and brightness.
  • Vegetable broth: If you want to make your own, my homemade vegetable broth is worth having in the freezer for soups like this.
  • Carrots and celery: The aromatic base that builds the soup’s backbone. Finely diced so they cook through in five to seven minutes and integrate into the broth.
Ingredients for this cozy Tortellini Soup, inspired by the popular Marry Me Soup, are arranged on a countertop, including broth, cream, sun-dried tomatoes, spices, vegetables, tortellini, parmesan, basil, butter, garlic, and diced tomatoes.

To serve, crusty bread for dunking is non-negotiable. A vegetarian Caesar salad alongside makes a full dinner that covers every base.

If you love the marry me flavor profile and want to explore it further, my marry me mushrooms use the same Tuscan sauce as a standalone skillet dish worth having in the dinner rotation! (And of course, if you like this one, you’ll love me marry me tortellini casserole!)

Bowl of tortellini soup with vegetables and greens, topped with grated cheese, next to a loaf of bread and a grater on a green tabletop.
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Marry Me Tortellini Soup (Creamy Broth)

By: Sarah Bond
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4 servings
This marry me tortellini soup is rich, creamy, and loaded with sun-dried tomatoes, cheese tortellini, and kale in a smoky Tuscan broth. Ready in 30 minutes!

Ingredients 

  • 2 Tbsp unsalted butter, 28 g
  • 1 cup finely diced carrots, about 3 carrots
  • 1 cup finely diced celery, about 3 stalks
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes, finely diced, packed in oil
  • 1 tsp each oregano, crushed red pepper flakes, smoked paprika
  • ½ tsp each salt and pepper
  • 1 15-oz can diced tomatoes, 425 g
  • 4 cups vegetable broth, 1 L
  • 1 10-oz package fresh cheese tortellini, 283 g
  • 4 to 5 cups roughly chopped kale, about 1 bunch, we prefer Lacinato kale
  • ½ cup heavy cream, 120 mL
  • ¼ cup finely chopped fresh basil
  • Serve with parmesan, crusty bread
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Instructions 

  • Flavor Base: Melt 2 Tbsp unsalted butter in a large pot over medium heat. Add 1 cup finely diced carrots and 1 cup finely diced celery, cooking until soft, about 5 to 7 minutes.
    Stir in 4 cloves garlic, ½ cup sun-dried tomatoes and all spices. Continue cooking for one minute until garlic is fragrant.
    Diced carrots, celery, and onions being sautéed in a large pot with a wooden spoon on a green surface.
  • Simmer: Stir in 1 15-oz can diced tomatoes and 4 cups vegetable broth. Increase heat to medium-high, then bring to a gentle simmer.
    A large pot with vegetable soup being stirred by a wooden spoon, topped with chopped tomatoes, sits on a green countertop.
  • Pasta: Once simmering, stir in 1 10-oz package fresh cheese tortellini and 4 to 5 cups roughly chopped kale, pushing the tortellini down into the broth so that they're mostly covered. Cover and let gently simmer.
    Check the package instructions and begin testing the tortellini for doneness according to the cook time on the package. It may need a few extra minutes because of the thickness of the soup. Tortellini is done when soft.
    A pot filled with uncooked tortellini, chopped kale, and a tomato-based sauce, viewed from above on a green surface.
  • Serve: Remove from heat, then stir in ½ cup heavy cream and ¼ cup finely chopped fresh basil. Serve warm, liberally topped with parmesan and a side of crusty bread.
    A pot of vegetable tortellini soup with leafy greens, diced carrots, and broth, with a ladle resting inside.

Notes

Can I make this dairy-free? The heavy cream is the main barrier. Full-fat coconut cream is the closest substitute for richness and stability. It adds a faint sweetness that works surprisingly well with the Tuscan spice blend. Use the same amount and add it the same way, off the heat. For the parmesan, a good-quality vegan parmesan or nutritional yeast sprinkled on top gets you most of the way there.
Can I make this ahead? Yes, with one adjustment. Cook the soup up to the point of adding the tortellini and store the base separately in the fridge for up to three days. Add the tortellini and kale when you reheat, since both will absorb the broth and become mushy if stored in the soup overnight. The cream and basil also go in fresh at the end.
Store in an airtight container in the fridge for up to three days. The tortellini will continue absorbing broth as it sits, so the soup will thicken significantly by day two. Add a splash of broth or water when reheating to restore the consistency. Reheat gently on the stovetop over medium-low heat, stirring often.
This soup does not freeze well since the tortellini and cream both degrade in texture after thawing.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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