Cheesy Broccoli Tortellini Soup

If your looking for a fast and easy soup that’s satisfying and super delicious, Cheesy Broccoli Tortellini Soup is the soup for you. This soup is packed full all of our favorites; celery, onion, green pepper, shredded carrots, frozen chopped broccoli, Velveeta cheese, cheese tortellini and chopped, crispy bacon. What could be better on a cold winters day than a steaming bowl of cheesy broccoli tortellini soup? I can’t think of anything either.

cheesy broccoli tortellini


The name comes from the Italian word for “cabbage sprout.” Broccoli is indeed a relative of cabbage, Brussels sprouts and cauliflower. This deep emerald-green vegetable, sometimes has a purple tinge. Broccoli comes in tight clusters of tiny buds on stout, edible stems. It’s available year-round, with the peak from October through April. Look for broccoli with a deep, green color and buds that are tightly closed. The leaves should be crisp.


Tortellini are ring-shaped pasta, sometimes described as ‘navel shaped’, hence their alternative name of ‘belly button.’ Typically stuffed with a mixture of meat or cheese. Originally from the Italian region of Emilia, tortellini are usually served in beef or chicken broth. Tortellini can be found all around the world. Packed, refrigerated or frozen, tortellini can now be found in many supermarkets and smaller grocery stores.


‘Fresh’ tortellini can also be found in many produce sections. Another filled pasta that is an Italian favorite is ‘filled’ ravioli. Stuffed or filled ravioli is made in the same manner as tortellini. Usually filled with cheese, meat or both. Serve tortellini and ravioli with beef or chicken broth, marinara sauce and Alfredo sauce. Fresh-frozen ravioli can be found alongside tortellini in most if not all grocery stores.

Cheesy Broccoli Tortellini Soup

Super easy and delicious soup made with convenient and fresh ingredients.
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  • 2 tablespoons oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup shredded carrots
  • 4 cups water
  • 1 32 oz container chicken broth
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon each salt and pepper
  • 2 10 oz packages frozen chopped broccoli
  • 8 ounces Velveeta cheese, cubed
  • 1 9 oz package frozen cheese tortellini
  • 1 tablespoon dried parsley
  • 4 to 6 slices bacon, cooked until crisp


  • In Dutch oven or soup kettle, heat oil over medium heat. Add celery, onion, green pepper and carrots. Saute' until veggies are tender, 5 to 10 minutes. Stir in water, chicken broth, Italian seasoning, salt and pepper. Bring to a boil, reduce heat to medium low. Add broccoli, Velveeta cheese, cheese tortellini and 1 tablespoon dried parsley.
  • Stir until cheese is melted and broccoli and tortellini are tender. Stir in bacon, heat through.


Serving: 1g, Calories: 294kcal, Carbohydrates: 9g, Protein: 13g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 40mg, Sodium: 965mg, Potassium: 309mg, Fiber: 1g, Sugar: 5g, Vitamin A: 2250IU, Vitamin C: 12.5mg, Calcium: 243mg, Iron: 0.5mg
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

Another cheesy favorite; Broccoli Cauliflower Cheese Soup. For this recipe we used Velveeta Cheese