If you’ve been searching for a comforting, hearty, and downright delicious meal that comes together with ease, this Tortellini Soup Recipe is exactly what you need in your kitchen repertoire. It combines tender cheese tortellini, fresh veggies, and vibrant herbs simmered in a savory broth to create a bowl of pure joy. Whether it’s a cozy weeknight dinner or a weekend treat, this soup bursts with flavor and warmth, inviting everyone to gather around and savor every spoonful.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing its own magic to the soup’s incredible flavor, texture, and color. The fresh vegetables add a naturally sweet crunch, while herbs and seasonings elevate the broth to something truly special.
- 1 tablespoon olive oil: The foundation for sautéing that adds a subtle fruity richness.
- 1 small onion (diced): Brings a mild sweetness and depth to the soup base.
- 2 garlic cloves (minced): Infuses aromatic warmth that awakens the senses.
- 2 carrots (peeled and sliced): Adds sweetness and a satisfying texture.
- 2 celery stalks (sliced): Provides a pleasant crunch and savory balance.
- 1/2 teaspoon dried basil: Offers a fragrant, herbaceous touch.
- 1/2 teaspoon dried oregano: Brings a classic Italian flair and earthiness.
- 1/4 teaspoon red pepper flakes (optional): Adds a gentle kick for those who love a little heat.
- 6 cups low-sodium chicken or vegetable broth: The warm, savory heart of the soup.
- 1 (14.5-ounce) can diced tomatoes (with juice): Brightens the broth with acidity and color.
- 1 (9-ounce) package refrigerated cheese tortellini: The star ingredient offering a delightful, cheesy bite.
- 3 cups fresh spinach (roughly chopped): Adds fresh greenery and a nutrient boost.
- Salt and black pepper to taste: Essential to balance and enhance all flavors.
- Grated Parmesan cheese for serving: A salty, nutty finish that melts perfectly on top.
How to Make Tortellini Soup Recipe
Step 1: Sauté the Base Vegetables
Start by heating olive oil in a large pot over medium heat until shimmering. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté these together for about 5 to 6 minutes until the vegetables soften and their natural sweetness gets released, building a flavorful foundation for the soup.
Step 2: Add Herbs and Spices
Next, sprinkle in the dried basil, oregano, and optional red pepper flakes. Stir everything together and cook for an additional minute. This allows the dried herbs to bloom, infusing the entire pot with classic Italian aromas and a hint of warmth from the pepper flakes.
Step 3: Pour in Broth and Tomatoes
Pour in the 6 cups of broth, then add the canned diced tomatoes along with their juice. Bring the mixture to a gentle boil, then reduce the heat to let it simmer. This step melds all the flavors into one delicious, vibrant broth over about 10 minutes of simmering time.
Step 4: Cook the Tortellini
Now it’s time for the cheese tortellini to make its grand entrance. Add the refrigerated tortellini directly to the pot and cook according to package instructions, usually between 4 to 6 minutes. This ensures you get perfectly tender pockets of cheesy goodness in every bite.
Step 5: Stir in Fresh Spinach and Season
Finally, stir in the fresh spinach and cook just until it wilts, around 1 minute. Then season the soup generously with salt and black pepper to taste. This last step adds brightness and balances the rich, savory broth beautifully.
How to Serve Tortellini Soup Recipe
Garnishes
A generous sprinkle of freshly grated Parmesan cheese on top of each bowl adds a wonderful salty and nutty layer that melts perfectly into the hot soup. You can also add a drizzle of good quality olive oil or a few torn fresh basil leaves if you want to take it up a notch.
Side Dishes
This tortellini soup is hearty enough to stand on its own, but it’s also lovely paired with warm, crusty bread or garlic knots for dipping and soaking up every last bit of that luscious broth. A light spinach or arugula salad with lemon vinaigrette can balance the meal with a fresh, zesty contrast.
Creative Ways to Present
Serve this soup in wide, shallow bowls to showcase the beautiful colors and textures of the tortellini and veggies. For a fun twist, ladle it into bread bowls or top it with crispy pancetta or toasted pine nuts for an added crunch that’ll surprise and delight.
Make Ahead and Storage
Storing Leftovers
You can store any leftover tortellini soup in an airtight container in the refrigerator for 2 to 3 days. Keep in mind, the tortellini tends to soak up some broth and soften over time, so the texture will be slightly different but still delicious.
Freezing
While the broth and vegetables freeze well, freezing tortellini soup with pasta isn’t ideal as the tortellini may become mushy after thawing. It’s best to freeze the soup without the tortellini and cook fresh tortellini when reheating.
Reheating
Reheat your soup gently on the stovetop over medium heat, adding a little extra broth or water if it has thickened too much. Stir regularly until warmed through, then add freshly cooked tortellini or spinach if you prefer them fresher.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini works just as well. Just adjust the cooking time accordingly since frozen pasta may take a minute or two longer to cook through.
Can I make this soup vegetarian or vegan?
Yes! Use vegetable broth and cheese tortellini for a vegetarian version. For vegan, swap cheese tortellini for vegan tortellini or skip the pasta and add chickpeas or beans instead. Just remember to omit the Parmesan or use a plant-based alternative.
Is it okay to add cream to the soup?
Definitely. For a richer, creamier twist on this Tortellini Soup Recipe, stir in ½ cup of heavy cream towards the end of cooking, which adds luscious silkiness to the broth.
What can I substitute for fresh spinach?
Kale is an excellent substitute if you prefer a heartier green. Just add it a bit earlier in the cooking process so it softens properly.
How can I make this soup spicier?
Increase the amount of red pepper flakes or add a pinch of cayenne pepper. Fresh chili slices also make a great topping for those who crave heat.
Final Thoughts
This Tortellini Soup Recipe is a true winner in my book whenever I need a quick, comforting meal that feels like a warm hug in a bowl. Its balance of hearty tortellini, fresh vegetables, and fragrant herbs makes it shine as a year-round favorite. I encourage you to try it soon and watch it become a much-loved staple at your table as well!
Print
Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This comforting Tortellini Soup Recipe is a flavorful, hearty Italian-inspired dish featuring cheese tortellini, fresh vegetables, and a savory broth. Perfect for a quick and satisfying meal, it combines sautéed onions, garlic, carrots, and celery with aromatic herbs and tender spinach, all simmered to perfection for a nourishing bowl of soup.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
Herbs and Spices
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Liquids and Base
- 6 cups low-sodium chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes with juice
Main Ingredients
- 1 (9-ounce) package refrigerated cheese tortellini
- 3 cups fresh spinach, roughly chopped
Seasoning and Garnish
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Herbs and Spices: Stir in the dried basil, dried oregano, and red pepper flakes if using. Cook for an additional 1 minute to bloom the spices.
- Add Broth and Tomatoes: Pour in the low-sodium chicken or vegetable broth along with the canned diced tomatoes including their juice. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to meld the flavors.
- Cook Tortellini: Add the refrigerated cheese tortellini to the pot. Cook according to package instructions, usually 4 to 6 minutes, until the tortellini are tender and cooked through.
- Add Spinach: Stir in the fresh chopped spinach and cook for about 1 minute until the spinach is wilted and incorporated into the soup.
- Season and Serve: Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls and garnish with grated Parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- You can substitute kale for spinach if preferred or use meat-filled tortellini to make the soup heartier.
- For a creamier texture, stir in 1/2 cup of heavy cream just before serving.
- Leftovers can be stored in the refrigerator for 2 to 3 days. Note that the tortellini may soften further upon storage.
