Name: Tortellini Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 garlic cloves, minced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 6 cups low-sodium chicken or vegetable broth; 1 (14.5-ounce) can diced tomatoes (with juice); 1 (9-ounce) package refrigerated cheese tortellini; 3 cups fresh spinach, roughly chopped; Salt and black pepper, to taste; Grated Parmesan cheese, for serving

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There is something magical about a bowl of homemade soup, and this Tortellini Soup Recipe is pure comfort in a pot. Plump cheese tortellini, vibrant vegetables, and a rich, herby broth come together in just 30 minutes, making it ideal for busy weeknights or leisurely weekends. Each spoonful is a delightful blend of flavors and textures, and the simplicity of preparation means you’ll want to add this to your regular rotation. Whether you’re seeking a cozy meal to warm you up or a happy crowd-pleaser for family, this Tortellini Soup Recipe delivers every time.

Ingredients You’ll Need

The beauty of this recipe is how a handful of simple, wholesome ingredients work together to create something truly special. Each one plays an important role—whether adding brightness, depth, or a dash of Italian-inspired flair—that makes this soup taste like it’s been simmering for hours.

Olive oil: Provides a flavorful base and helps soften the vegetables for a silky-smooth start.
Onion (diced): Adds sweetness and texture, forming the aromatic foundation of the soup.
Garlic (minced): Brings out a gorgeous depth and irresistible Italian aroma.
Carrots (peeled and sliced): Lend natural sweetness and a pop of color—don’t skip them!
Celery (sliced): Offers subtle earthiness and rounds out the classic soup flavor profile.
Dried basil: Infuses the broth with bright, herbal notes reminiscent of an Italian garden.
Dried oregano: Brings cozy Mediterranean flavor that’ll instantly remind you of your favorite trattoria.
Red pepper flakes (optional): Perfect for a little kick—add more or less depending on your spice level.
Low-sodium chicken or vegetable broth: The savory backbone of this Tortellini Soup Recipe; use veggie broth for a vegetarian twist.
Canned diced tomatoes (with juice): Adds tanginess, color, and just the right touch of acidity.
Cheese tortellini (refrigerated): The “star” of the dish, these plump pasta pillows soak up all the herby goodness.
Fresh spinach (roughly chopped): Stirred in at the end for vibrant color and nutrition—it wilts beautifully into the broth.
Salt and black pepper: Season to perfection, letting the other flavors shine.
Grated Parmesan cheese: The ultimate savory topping, making every spoonful truly irresistible.

How to Make Tortellini Soup Recipe

Step 1: Sauté Vegetables and Aromatics

Start by heating the olive oil in a large pot over medium heat. When the oil shimmers, add the diced onion, minced garlic, carrot slices, and celery. Sauté for 5–6 minutes until everything softens and the kitchen starts smelling heavenly. This step lays the foundation for deep, comforting flavor in your Tortellini Soup Recipe.

Step 2: Bloom the Herbs

Stir in the dried basil, oregano, and a pinch of red pepper flakes if using. Let the herbs toast in the hot oil and mingle with the veggies for about a minute. You’ll notice the aroma intensify—this really wakes up those Italian flavors.

Step 3: Build the Broth

Pour in the low-sodium broth and the can of diced tomatoes (with all their delicious juices!). Bring everything to a gentle boil, then reduce the heat. Let it simmer together for 10 minutes, so the veggies can soften further and the flavors meld.

Step 4: Add the Tortellini

Drop in the cheese tortellini and cook according to package instructions, usually about 4–6 minutes. The tortellini will plump up and float to the surface, soaking in all that lovely herby broth. Check for doneness—a tender but still slightly firm bite is perfect.

Step 5: Wilt the Spinach and Finish

Stir in the roughly chopped fresh spinach and let it wilt for about a minute. Taste your soup and adjust with a bit of salt and black pepper. Ladle into bowls and top generously with grated Parmesan cheese. The Tortellini Soup Recipe is ready to be devoured!

How to Serve Tortellini Soup Recipe

Garnishes

Sprinkle a healthy shower of freshly grated Parmesan over each bowl, then add a crack of black pepper or a pinch of fresh herbs like basil or parsley if you have them. For a little zing, a squeeze of lemon juice or a drizzle of good olive oil adds brightness and makes your Tortellini Soup Recipe shine.

Side Dishes

Pair this soup with a warm, crusty baguette or a slice of homemade garlic bread—perfect for dipping and soaking up the flavorful broth. A simple green salad dressed with tangy vinaigrette creates a fresh contrast to the cozy richness of the Tortellini Soup Recipe.

Creative Ways to Present

Serve the soup in thick mugs for a fun, handheld dinner (especially for kids), or ladle into shallow bowls and scatter with extra cheese, toasted seeds, or crispy croutons for a more sophisticated presentation. For gatherings, set up a soup bar with a range of toppings so everyone can customize their own bowl!

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely, then transfer it to airtight containers and refrigerate for up to 3 days. Keep in mind that the tortellini will continue to soften as it sits, so if you know you’ll have leftovers, consider cooking the tortellini separately and adding it just before serving.

Freezing

This Tortellini Soup Recipe freezes surprisingly well if you make one small tweak: cook and store the soup base without the tortellini, and add freshly cooked tortellini when reheating. Freeze the cooled soup in airtight containers for up to 2 months.

Reheating

Heat leftover soup gently on the stovetop over low-to-medium heat, stirring occasionally until hot. If the tortellini have become very soft or the broth has thickened, add a splash of broth or water. For best results if frozen, reheat just the base and add cooked tortellini and spinach at the last minute.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Just be sure to add a couple extra minutes to the cooking time since frozen tortellini take longer to cook through. Your Tortellini Soup Recipe will be just as delicious.

How can I make this soup vegan?

Simply use vegan tortellini (readily available at many stores), swap vegetable broth for chicken, and skip the Parmesan or use a dairy-free cheese for serving. You’ll still get all the hearty, comforting magic of this Tortellini Soup Recipe.

Is it possible to add protein?

Definitely—stir in cooked shredded chicken, turkey, or white beans right after you add the broth for extra protein. Italian sausage (browned first) is another fabulous and flavorful protein boost!

Will the tortellini get too soft if I make the soup ahead?

Tortellini do tend to soften as they sit in the broth. To avoid mushy pasta, cook the tortellini separately and add to each bowl right before serving, or only cook as much as you plan to eat in one sitting.

Can I use a different type Soup

Yes! Kale, Swiss chard, or even arugula are tasty swaps for spinach. Just chop them a bit finer and allow a little extra time for the greens to wilt in your Tortellini Soup Recipe.

Final Thoughts

Give this Tortellini Soup Recipe a try the next time you’re craving a soul-warming, satisfying meal that doesn’t take all night to make. It’s colorful, hearty, and endlessly customizable—so don’t be surprised if it becomes your go-to soup for every season!

Tortellini Soup Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Tortellini Soup recipe is a comforting and flavorful dish that is perfect for a cozy night in. Filled with cheese tortellini, fresh vegetables, and savory broth, it’s a satisfying meal on its own. This easy-to-make soup is sure to become a family favorite!

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
6 cups low-sodium chicken or vegetable broth
1 (14.5-ounce) can diced tomatoes (with juice)
1 (9-ounce) package refrigerated cheese tortellini
3 cups fresh spinach, roughly chopped
Salt and black pepper, to taste
Grated Parmesan cheese, for serving

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Instructions

Heat olive oil: In a large pot over medium heat, heat olive oil.
Sauté vegetables: Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
Add seasonings: Stir in basil, oregano, and red pepper flakes. Cook for 1 minute.
Add broth and tomatoes: Pour in the broth and diced tomatoes with juice. Bring to a boil, then simmer for 10 minutes.
Cook tortellini: Add tortellini and cook according to package instructions, usually 4–6 minutes.
Add spinach: Stir in fresh spinach and cook until wilted, about 1 minute.
Season and serve: Season with salt and pepper. Ladle into bowls, top with Parmesan cheese, and serve hot.

Notes

You can substitute kale for spinach or use meat-filled tortellini for a heartier version.
For a creamier soup, stir in 1/2 cup of heavy cream at the end.
Leftovers can be stored for 2–3 days, though the tortellini may soften.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-Inspired