Easy Tortellini Soup with Chicken Broth Recipe
If there’s ever been a soup that feels like a warm hug in a bowl, it’s Easy Tortellini Soup with Chicken Broth. This recipe brings together tender cheese tortellini, a savory chicken broth base, and a handful of fresh veggies for a meal that tastes like it’s been simmering all day, yet comes together in just 30 minutes. Whether you’re craving comfort food, need a speedy weeknight dinner, or want to impress with minimal effort, this is the soup you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Easy Tortellini Soup with Chicken Broth lies in its simplicity. Each ingredient plays a special part, bringing either cozy flavor, satisfying texture, or a pop of color to your bowl. Here’s what you’ll need and why it matters:
- Olive oil: Adds a subtle richness and helps soften the aromatics for a flavorful base.
- Onion (diced): Provides a gentle sweetness and depth to the soup, setting the stage for savory goodness.
- Garlic (minced): Brings that unmistakable warmth and aroma that makes every spoonful more inviting.
- Low-sodium chicken broth: The star of Easy Tortellini Soup with Chicken Broth, delivering savory flavor without overpowering saltiness.
- Diced tomatoes (with juice): Lend brightness and a touch of acidity, creating a balanced, vibrant broth.
- Italian seasoning: A blend of herbs that instantly boosts the soup’s Italian flair—think oregano, basil, and thyme.
- Salt: Enhances every flavor and ties the ingredients together.
- Black pepper: Adds just the right amount of gentle heat and complexity.
- Refrigerated cheese tortellini: The hearty, cheesy centerpiece that cooks up plump and tender in minutes.
- Fresh spinach (roughly chopped): Adds color, nutrients, and a fresh, earthy taste that lightens up the soup.
- Grated Parmesan cheese: Melts into the broth for creamy richness and deep, nutty flavor.
- Chopped fresh basil or parsley (optional): A finishing touch of freshness and extra color that makes every bowl pop.
How to Make Easy Tortellini Soup with Chicken Broth
Step 1: Sauté Onion and Garlic
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and let it cook for about 4 to 5 minutes until it’s soft, translucent, and fragrant. This is your flavor foundation. Stir in the garlic and let it sizzle for just 30 seconds—enough to release its aroma without letting it burn.
Step 2: Build the Broth
Pour in the chicken broth and add those juicy diced tomatoes, Italian seasoning, salt, and black pepper. Give everything a good stir and bring the pot to a gentle boil. As the broth heats up, the flavors start mingling and the soup begins to take on its irresistibly savory aroma.
Step 3: Cook the Tortellini
Add the refrigerated cheese tortellini straight into the bubbling broth. Let them cook according to the package directions—typically 5 to 7 minutes—until they’re plump, tender, and ready to soak up all the delicious flavors. There’s something so satisfying about watching tortellini float to the top, signaling they’re perfectly cooked.
Step 4: Add Spinach
Once the tortellini are just right, stir in the chopped spinach. It only takes a minute or two for the spinach to wilt, turning a vibrant green and adding freshness to the soup. Don’t overcook it—you want it tender but still bright.
Step 5: Finish with Parmesan
Remove your pot from the heat and stir in the grated Parmesan cheese. The cheese melts into the broth, giving Easy Tortellini Soup with Chicken Broth a creamy, savory finish that’s pure comfort in every spoonful.
Step 6: Serve and Garnish
Ladle the soup into bowls and sprinkle with fresh basil or parsley if you’d like. This extra touch adds both color and a burst of herby flavor that makes the soup feel extra special.
How to Serve Easy Tortellini Soup with Chicken Broth
Garnishes
A generous sprinkle of Parmesan cheese is a must, but don’t stop there! Add a handful of chopped fresh basil or parsley for a pop of color and garden-fresh flavor. For a little kick, a few red pepper flakes or a swirl of good olive oil can elevate each bowl.
Side Dishes
This soup pairs beautifully with a crusty baguette or homemade garlic bread—perfect for soaking up every drop of broth. If you want something lighter, a crisp green salad tossed with Italian dressing makes a refreshing contrast.
Creative Ways to Present
For a dinner party or family gathering, serve Easy Tortellini Soup with Chicken Broth in wide, shallow bowls and top each one with a parmesan crisp or a few toasted pine nuts. Or, try ladling the soup into mugs for a cozy, casual lunch that everyone can sip and savor.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Tortellini Soup with Chicken Broth keeps well in the fridge for up to 3 days. Let the soup cool, then transfer it to an airtight container. The tortellini will soak up some broth as it sits, which makes for an even heartier meal the next day!
Freezing
If you want to freeze the soup, it’s best to do so before adding the tortellini and spinach. Freeze the broth and veggie base, then add fresh tortellini and spinach when you reheat for the best texture. This keeps the pasta from getting mushy after thawing.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, you can add a splash of extra broth. If you’ve frozen the base, thaw overnight in the fridge and finish with fresh tortellini and spinach as you would in the original recipe.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini work just as well in Easy Tortellini Soup with Chicken Broth. Just add a couple of extra minutes to the cooking time and check for doneness.
Is there a way to make this soup creamier?
Yes, for a rich and creamy twist, stir in about ½ cup of heavy cream just before serving. It adds a luxurious texture that’s especially comforting on chilly days.
What can I substitute for spinach?
If you’re out of spinach, try baby kale, Swiss chard, or even a handful of chopped zucchini. Any tender green will add freshness and color.
How can I add more protein?
For a heartier soup, stir in cooked shredded chicken or a can of drained white beans along with the tortellini. Both options blend beautifully with the flavors of Easy Tortellini Soup with Chicken Broth.
Can I make this soup vegetarian?
Definitely! Just swap the chicken broth for vegetable broth and ensure your tortellini is cheese-filled rather than meat-filled. You’ll still enjoy all the comforting goodness.
Final Thoughts
I hope you’re as excited as I am to dig into a bowl of Easy Tortellini Soup with Chicken Broth. This is the kind of recipe that turns even the busiest weeknight into something special. Give it a try and let it become a new favorite in your kitchen—I can almost guarantee there won’t be any leftovers!
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Easy Tortellini Soup with Chicken Broth Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This easy Tortellini Soup with Chicken Broth is a comforting and flavorful Italian-American recipe featuring tender cheese tortellini simmered in a savory tomato and chicken broth base, enhanced with sautéed onions, garlic, and fresh spinach, then finished with grated Parmesan cheese. Perfect for a quick weeknight dinner, this soup is both satisfying and nutritious.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 (14-ounce) can diced tomatoes with juice
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Sauté onions: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Add broth and tomatoes: Pour in the chicken broth and the diced tomatoes along with their juices. Stir to combine.
- Season the soup: Add Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
- Cook tortellini: Add the refrigerated cheese tortellini to the boiling soup. Cook according to package directions, usually 5–7 minutes, until the tortellini are tender.
- Add spinach: Stir in the roughly chopped fresh spinach and cook for 1–2 minutes until wilted.
- Finish with cheese: Remove the pot from heat and stir in the grated Parmesan cheese until melted and incorporated.
- Serve: Ladle the soup into bowls and garnish with chopped fresh basil or parsley if desired. Serve warm for best flavor.
Notes
- For extra protein, add cooked shredded chicken or white beans to the soup.
- To make the soup creamier, stir in ½ cup of heavy cream just before serving.
- Use low-sodium chicken broth to better control the salt content.
- Fresh basil or parsley garnish adds a bright, fresh flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
