Tortellini Soup is a comforting, hearty dish made with tender cheese or meat-filled tortellini, vegetables, and a flavorful broth. Perfect for chilly evenings or a quick weeknight meal, this soup delivers warmth and satisfaction in every spoonful.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cheese or meat tortellinionionsgarliccarrotsceleryzucchinidiced tomatoesvegetable or chicken brotholive oilspinach or kaleitalian seasoningdried basilsalt and pepperparmesan cheese (for garnish)red pepper flakes (optional for heat)
directions
Heat olive oil in a large pot over medium heat.
Add diced onions, carrots, and celery. Sauté until vegetables are soft.
Stir in garlic and cook for 1 minute until fragrant.
Add diced tomatoes (with juices), broth, zucchini, Italian seasoning, basil, salt, and pepper.
Bring to a boil, then reduce heat and let simmer for about 10-15 minutes.
Add tortellini and cook according to package instructions (typically 5-7 minutes).
Stir in spinach or kale and cook until wilted, about 2 minutes.
Taste and adjust seasoning if needed.
Serve hot, garnished with grated parmesan cheese and red pepper flakes if desired.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes
Variations
Use sausage or shredded chicken for added protein.
Substitute with gluten-free or whole wheat tortellini.
Add beans (like cannellini or kidney) for a heartier soup.
Make it creamy by stirring in a splash of heavy cream before serving.
Use different veggies like bell peppers or mushrooms based on your preference.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat or microwave until warm.Tortellini may absorb some broth, so add extra broth or water when reheating if needed.Freezing is possible, but cook tortellini separately and add after thawing to avoid mushiness.
FAQs
Can I use frozen tortellini?
Yes, frozen tortellini works well—just adjust cooking time as needed.
Can I make this soup vegetarian?
Absolutely, just use vegetable broth and cheese-filled tortellini.
How can I thicken the soup?
Let it simmer uncovered a bit longer, or mash some of the veggies for a thicker consistency.
Can I use canned spinach?
Fresh is recommended, but canned can be used—just drain and rinse before adding.
Can I cook this in a slow cooker?
Yes, add everything except tortellini and greens; cook on low for 6 hours. Add tortellini and greens in the last 30 minutes.
How spicy is this soup?
It’s mild unless you add red pepper flakes for extra heat.
Is this soup kid-friendly?
Yes, especially with cheese tortellini and no added spice.
Can I prepare it in advance?
Yes, but for best texture, cook tortellini just before serving.
How do I make it vegan?
Use vegan tortellini, vegetable broth, and skip the cheese garnish.
Can I use fresh tomatoes?
Yes, substitute diced fresh tomatoes (peeled and chopped) for canned.
Conclusion
Tortellini Soup is a versatile and satisfying dish that brings together simple ingredients for maximum comfort. Whether you’re looking to warm up on a cold day or need a quick and nourishing meal, this soup is sure to become a staple in your kitchen.
Print
Tortellini Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and comforting soup made with cheese tortellini, vegetables, and a savory broth, perfect for a cozy meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 cups chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 9 oz cheese tortellini (fresh or frozen)
- 2 cups fresh spinach
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
- Stir in the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Add Italian seasoning and red pepper flakes (if using). Stir to combine.
- Pour in the broth and diced tomatoes with their juices. Bring the soup to a boil.
- Reduce the heat and simmer for 10-15 minutes, or until vegetables are tender.
- Add the tortellini and cook according to package instructions, typically 5-7 minutes.
- Stir in the spinach and cook until wilted, about 1-2 minutes.
- Season with salt and pepper to taste. Serve hot, topped with grated Parmesan if desired.
Notes
- Use vegetable broth to keep it vegetarian.
- You can add cooked chicken or sausage for extra protein.
- Frozen tortellini can be used directly without thawing.
- Leftovers can be stored in the fridge for up to 3 days.