simple tortellini soup recipe

Written ByJenny Smyth Posted on
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The Best simple tortellini soup recipe

I’ve been making tortellini soup for years, and it’s a staple in our household. It’s a simple yet satisfying meal that’s perfect for a weeknight dinner or a special occasion. I love how the cheese-filled tortellini add a burst of flavor to the broth, and the best part is that it’s incredibly easy to make.

My kids adore this soup, and it’s become a regular request for dinner. The beauty of this recipe is that it’s not only delicious but also relatively healthy. With the addition of vegetables like spinach and carrots, you’re getting a good dose of fiber and vitamins.

Plus, the tortellini provides a nice source of protein. I’ve experimented with various types of cheese-filled tortellini, but my favorite is the classic ricotta and parmesan combination. It adds just the right amount of creaminess to the soup without overpowering the other flavors.

When I’m feeling fancy, I like to add some fresh herbs like parsley or basil to give it an extra boost of flavor. But honestly, even without these additions, this soup is still a winner in our household. My kids love helping me cook the tortellini in the pot, and they always get excited when they see the cheese oozing out as we stir it in.

It’s truly a family-friendly meal that’s easy to customize to your tastes. One thing I appreciate about this recipe is how versatile it is. You can make it with store-bought broth or start from scratch with homemade chicken or vegetable broth.

Either way, the result is always delicious and comforting.

Simple Tortellini Soup

4.6 from 1030 votes

A quick and comforting soup filled with cheese tortellini, vegetables, and a savory broth. This one-pot meal is perfect for busy weeknights and ready in under 30 minutes.

Prep Time10 minutes
Cook Time20 minutes
Resting Time0 mins
Total Time30 minutes
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and diced
2 stalks celery, diced
6 cups low-sodium chicken or vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (9 oz) refrigerated cheese tortellini
2 cups fresh baby spinach
1/4 cup grated Parmesan cheese, for serving

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4Pour in the broth and diced tomatoes with their juices, then stir in the Italian seasoning, salt, and pepper.
5Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer for 10 minutes.
6Add the tortellini and cook according to package directions, usually 5 to 7 minutes, until the pasta is tender and floats to the surface.
7Remove the pot from the heat and stir in the fresh spinach until it wilts, about 1 minute.
8Ladle the soup into bowls and top each serving with a tablespoon of grated Parmesan cheese.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 15g

📝Notes

For a heartier soup, add cooked Italian sausage or shredded rotisserie chicken with the tortellini. Store leftovers in the refrigerator for up to 3 days; the pasta will absorb some broth, so add a splash of water or broth when reheating.

Watch Video Of How Simple Tortellini Soup Works

This simple tortellini soup recipe is always a good idea for any occasion, whether you’re hosting a family gathering or need a quick weeknight dinner solution.

One thing I appreciate about this recipe is its ease of storage – simply refrigerate or freeze leftovers for later use.

When reheating, be sure to add some extra broth if needed to maintain its creamy texture.

❓ Frequently Asked Questions About Tortellini Soup

Q: Can I use different types of cheese-filled tortellini?

Yes, you can experiment with various types of cheese-filled tortellini to find your favorite combination. Some options include spinach and feta, four-cheese blend, or sun-dried tomato and mozzarella.

Q: How do I prevent the tortellini from becoming mushy?

To prevent the tortellini from becoming mushy, make sure to cook them gently in the pot until they’re al dente. Overcooking can cause them to break apart and lose their shape.

Q: Can I use frozen tortellini instead of fresh?

Frozen tortellini works just as well as fresh in this recipe. Simply thaw them according to package instructions before adding them to the pot.

Q: What if I don’t have any vegetables on hand?

You can omit the vegetables altogether if you don’t have any on hand. The soup will still be delicious without them.

Q: Can I make this recipe in advance?

This recipe can be made ahead of time up until the final step where you add the cooked tortellini to the pot.

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