Soups » Vegetarian Tortellini Soup

Vegetarian Tortellini Soup

vegetarian tortellini soup

Before winter ended, I absolutely had to make these vegetarian tortellini! The onion and pecorino filling is really very tasty. Specifically, I used aged Pecorino Toscano DOP which gives it an even more intense flavor.

In this recipe the tortellini are offered in a vegetable broth that also uses the scraps: onion skins, carrots, celery and an apple. The conclusion is that in broth they are very good, but if you want to drain them and season them with oil and grated pecorino they are even more so!

vegetarian tortellini on the table
vegetarian tortellini

It is a very low-cost dish, where practically nothing is thrown away, but it makes a great impression and is vegetarian without looking like it. The dough is made with spelt flour and rich in egg yolks compared to the classic proportion, which is well suited to a “poor” but very tasty filling.

Of course, it takes some time to prepare them but it is amply rewarded by the result. And the best thing would be to prepare them as a family, all together, and eat them on Sunday for lunch.

vegetarian tortellini soup vertical
vegetarian tortellini soup vertical

This Vegetarian Tortellini Soup recipe is taken from the blog Panelibrienuvole (in Italian) where you can also find other interesting recipes.

vegetarian tortellini soup

Vegetarian Tortellini Soup

Yield: 6-8
Prep Time: 30 minutes
Cook Time: 3 minutes
Rest Time: 1 hour
Total Time: 1 hour 33 minutes

Vegetarian Tortellini Soup with a filling prepared with pecorino cheese and onions, an explosion of flavor!



  • 200 g (1 1/2 cup) spelt flour
  • 2 eggs
  • 2 egg yolks


  • 4 golden onions (about 450 g (16 ounces) after peeling)
  • 160 g (2 cups) grated Pecorino Toscano DOP
  • 30-40 g (5-6 tablespoons) breadcrumbs
  • 25 g (1/4 stick) butter
  • 1/2 teaspoon salt
  • pepper to taste


  • the onion skin
  • 2 carrots
  • 1 stick of celery
  • 1 apple wedge
  • 8 black peppercorns
  • 1/4 teaspoon nutmeg
  • salt to taste


    1. Sift the flour, place it on the table in a pile with a hole in the middle, pour the eggs in the hole, mix them first with a fork, and then with your hands until the mixture is smooth.
    2. Knead the dough: press the heel of your hand into the ball of dough, then fold and repeat the process for at least 15 minutes.
    3. Wrap the dough in plastic wrap and let it rest in the fridge for 1 hour.
    4. In the meantime, wash the onions, peel them, and put the skins to boil in plenty of water with the carrots and celery cut into chunks, the apple, and the peppercorns.
    5. Boil for 20 minutes, then strain with an extra-fine mesh strainer and add the nutmeg.
    6. Chop the onion and sauté it with the butter in a large saucepan. Cook over low heat for 20 minutes until it's caramelized. Then blend with the pecorino and breadcrumbs in a blender. Season with salt and pepper and let it cool.
    7. Remove the dough from the fridge, cut a piece, and put the rest back in the fridge. Roll it out using a rolling pin or a pasta machine. The thickness should be 1 mm (0,4 inches or a nickel), the thinner the better, but do not exceed it otherwise when you handle the tortellini they can break.
    8. Then cut many squares of about 4.5 cm (1 3/4 inches) on each side and arrange a little onion mixture on each. Close each square in a triangle, folding it in two, and then form the typical closure of the tortellini wrapping it around the little finger.
    9. Repeat the process until the dough is finished (I got about 140 tortellini).
    10. Boil the tortellini in the quivering broth for 3 minutes, and serve them completing with freshly ground pepper and a sprinkling of Tuscan Pecorino.


    Tortellini must be eaten as soon as they are cooked.

    Uncooked, they can be kept in the fridge for a day, or you can freeze them spaced on a sheet pan, once frozen you can put them in a plastic bag to save space. When you need to use them, they must be cooked in boiling water from frozen, increasing the cooking time by 1 or 2 minutes

    Table salt to add to the water to cook the pasta: 2 tablespoons per gallon of water.

    Nutrition Information
    Serving Size 1
    Amount Per Serving Calories 410

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