If you’re craving a bowl of comfort that feels like a warm hug, this Tortellini Soup Recipe is exactly what you need. Bursting with tender cheese-filled tortellini, vibrant vegetables, and a savory tomato-broth base, it’s a cozy, satisfying dish that’s quick to prepare and perfect for any night when you want something hearty yet light. Whether it’s a busy weeknight dinner or a relaxed weekend meal, this soup brings together simple ingredients into a flavorful masterpiece that everyone will love.
Ingredients You’ll Need
Making this Tortellini Soup Recipe is delightfully straightforward because each ingredient plays an essential role: from the aromatic veggies that build the base to the delicate cheese tortellini that adds a luxurious feel, everything comes together beautifully.
- Olive oil: Adds richness and helps soften the vegetables without overpowering their flavors.
- Yellow onion, diced: Brings a subtle sweetness and depth when sautéed.
- Garlic, minced: Infuses the broth with warm, aromatic notes that wake up your taste buds.
- Carrots, peeled and sliced: Provide a natural sweetness along with vibrant color.
- Celery stalks, sliced: Contribute a mild, refreshing crunch that balances the soup.
- Dried basil and oregano: Classic Italian herbs that lend earthy, fragrant undertones.
- Crushed red pepper flakes (optional): Offer an optional gentle kick to spice things up if you like.
- Salt and black pepper: Essential for seasoning and enhancing all the other flavors.
- Chicken or vegetable broth: The flavorful liquid base that ties everything together.
- Diced tomatoes with juice: Add vibrant acidity and a touch of sweetness for brightness.
- Refrigerated cheese tortellini: The star ingredient that makes this soup wonderfully comforting.
- Fresh spinach, roughly chopped: Brings a fresh, slightly earthy note and beautiful green color.
- Grated Parmesan cheese: Melts into the soup for a salty, creamy finish.
How to Make Tortellini Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, cooking them gently for 5 to 6 minutes until they begin to soften and develop a lovely aroma. This soft base builds the heart of your soup’s flavor, so take your time to get these veggies just right.
Step 2: Add Garlic and Herbs
Next, stir in the minced garlic alongside the dried basil, oregano, crushed red pepper flakes if you want a little heat, and season everything with salt and black pepper. Let it cook for another minute until the garlic releases its heavenly fragrance—this step is where your kitchen starts to smell absolutely irresistible.
Step 3: Pour in Broth and Tomatoes
Pour in your chicken or vegetable broth along with the diced tomatoes and their juices. Bring the mixture to a rolling boil, then reduce the heat and let it simmer gently for 10 to 12 minutes. This simmering time lets the vegetables become tender and allows all those flavors to meld together beautifully.
Step 4: Cook the Tortellini
Once the veggies are tender, add your refrigerated cheese tortellini straight into the pot. Follow the package’s cooking instructions—usually about 4 to 5 minutes—until the tortellini float to the surface and are perfectly tender but still hold their shape. This adds that comforting pasta element that makes this soup so special.
Step 5: Wilt the Spinach and Add Cheese
Finally, toss in the fresh spinach and stir it through, letting it wilt gently for 1 to 2 minutes. Remove the pot from heat and sprinkle the grated Parmesan cheese over the top, stirring it in to create a silky, cheesy finish that pulls all the flavors together in every spoonful.
How to Serve Tortellini Soup Recipe
Garnishes
For a little extra flair and texture, sprinkle some freshly chopped basil or parsley on top, or add an extra dusting of Parmesan cheese. A drizzle of high-quality olive oil or a sprinkle of crushed red pepper flakes can elevate the flavors even more and make each bowl feel special and inviting.
Side Dishes
Serve this soup alongside a warm, crusty baguette or garlic bread to mop up every last bit of the delicious broth. A simple green salad with a light vinaigrette also works beautifully to balance the hearty tortellini and create a well-rounded meal.
Creative Ways to Present
For a cozy dinner party, ladle the soup into individual bowls and top each with a Parmesan crisp or a few toasted pine nuts for added crunch. You can also serve it in mini bread bowls for a fun, rustic touch that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover tortellini soup keeps very well in the refrigerator for up to 3 days. Store it in an airtight container to preserve the freshness, but keep in mind the tortellini will absorb some broth and become softer over time.
Freezing
You can freeze the soup, but it’s best to do so without the tortellini, as pasta tends to get mushy after freezing. Freeze the broth and vegetable base separately, then cook fresh tortellini when you’re ready to enjoy the soup again for the best texture.
Reheating
Reheat your stored soup gently on the stove over low to medium heat. Add a splash of broth or water if it seems too thick. If you froze the broth base, warm it first and then stir in freshly cooked tortellini and spinach right before serving.
FAQs
Can I make this Tortellini Soup Recipe vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian version brimming with flavor and comfort.
What kind of tortellini works best?
Cheese-filled refrigerated tortellini is ideal for this soup because it cooks quickly and adds a creamy texture. You can also experiment with meat-filled tortellini if you prefer.
Can I add protein to this soup?
Yes! Cooked Italian sausage or shredded chicken are fantastic additions to make the soup heartier. Add them just before the tortellini so they warm through without drying out.
Is it okay to substitute spinach with other greens?
Definitely. Kale, Swiss chard, or even baby arugula work well and bring a slightly different flavor and texture to the soup.
How spicy is this soup?
The red pepper flakes are optional, so you can control the heat level. Leave them out for a mild soup or add more if you like things with a kick.
Final Thoughts
This Tortellini Soup Recipe is a true gem for when you want something wholesome, flavorful, and effortlessly cozy. It’s one of those dishes that feels special but comes together in a flash, perfect for sharing with loved ones or treating yourself after a busy day. Give it a try—you’ll soon find it’s a go-to recipe that warms heart and home alike.
Print
Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This comforting Tortellini Soup is a hearty and flavorful Italian-inspired dish perfect for a quick weeknight dinner. It features tender cheese tortellini simmered with fresh vegetables, aromatic herbs, and a savory broth, finished with spinach and Parmesan cheese for a nutritious and delicious meal.
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cups fresh spinach, roughly chopped
Herbs and Spices
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Other Ingredients
- 1 tablespoon olive oil
- 6 cups chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 (9-ounce) package refrigerated cheese tortellini
- 1/2 cup grated Parmesan cheese
Instructions
- Heat the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5 to 6 minutes until the vegetables begin to soften.
- Add garlic and herbs: Stir in minced garlic, dried basil, oregano, crushed red pepper flakes (if using), salt, and black pepper. Cook for 1 more minute until fragrant, ensuring the herbs release their aroma.
- Add broth and tomatoes: Pour in the chicken or vegetable broth along with the diced tomatoes including their juice. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 12 minutes until the vegetables are tender.
- Cook the tortellini: Add the refrigerated cheese tortellini to the pot. Cook according to the package directions, usually about 4 to 5 minutes, until the tortellini are tender and cooked through.
- Add spinach and cheese: Stir in the chopped fresh spinach and cook for an additional 1 to 2 minutes until the spinach wilts. Remove the pot from heat and sprinkle in the grated Parmesan cheese. Stir well and serve the soup hot.
Notes
- For a heartier version, add cooked Italian sausage or shredded chicken to the soup.
- You can substitute kale in place of spinach for a different leafy green.
- Leftovers keep well refrigerated; however, tortellini may absorb broth and become softer over time.
