tortellini soup recipe easy
The Best tortellini soup recipe easy
What I appreciate most about this recipe is how flexible it is. You can throw in whatever veggies you have on hand—carrots, zucchini, even a handful of kale—and it still turns out great. It’s also a lifesaver when I’m meal prepping because it reheats beautifully, and the flavors actually deepen after a day in the fridge. My husband always says it tastes like something from a restaurant, but it’s so simple to make. Whether it’s a chilly evening or just a regular Tuesday, this soup hits the spot without any fuss.
Easy Tortellini Soup
A comforting and quick tortellini soup packed with cheese-filled pasta, fresh vegetables, and a rich tomato broth. Perfect for a cozy weeknight dinner with minimal effort.
🥘Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 4 cups vegetable or chicken broth
- 1 (14 oz) can diced tomatoes
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5-6 minutes until softened. -
2
Stir in Italian seasoning and red pepper flakes (if using). Cook for 1 minute until fragrant. -
3
Pour in broth and diced tomatoes (with juice). Bring to a boil, then reduce heat and simmer for 10 minutes. -
4
Add tortellini to the pot and cook for 5-7 minutes, or until tender (follow package instructions). -
5
Stir in spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste. -
6
Ladle soup into bowls and top with grated Parmesan cheese. Serve hot.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Tortellini Soup Works
❓ Frequently Asked Questions About Tortellini Soup
1. Can I use store-bought tortellini for this easy tortellini soup recipe?
Yes! Store-bought tortellini works perfectly for this recipe. Fresh or frozen tortellini both work well—just adjust the cooking time based on the package instructions. Fresh tortellini typically cooks in 2-3 minutes, while frozen may take 4-5 minutes.
2. What kind of broth is best for tortellini soup?
Chicken broth is the most common choice for a rich, savory flavor, but vegetable broth works great for a vegetarian version. For extra depth, you can use a mix of chicken and beef broth. Low-sodium broth is ideal if you prefer to control the saltiness.
3. Can I make this tortellini soup ahead of time?
Yes, but it’s best to store the soup and tortellini separately if making ahead. Cook the soup base (broth, vegetables, and seasonings) and refrigerate for up to 3 days. Reheat the soup, then add fresh tortellini and cook until tender. This prevents the pasta from becoming mushy.
4. What can I add to make the soup creamier?
For a creamy texture, stir in ¼ to ½ cup of heavy cream, half-and-half, or full-fat coconut milk at the end of cooking. You can also blend a portion of the soup (like the vegetables) before adding the tortellini for a thicker consistency.
5. How do I store and reheat leftover tortellini soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop over medium heat, adding a splash of broth or water if needed. Microwaving works too, but stir occasionally to ensure even heating. Note that the tortellini may absorb liquid over time, so adjust the consistency as needed.
