Description
This Easy Tortellini Soup with Chicken Broth is a comforting and hearty Italian-inspired soup perfect for a quick weeknight dinner. Featuring a savory blend of sautéed vegetables, tender cheese tortellini, fresh greens, and aromatic herbs simmered in a flavorful chicken broth, this soup is both nourishing and satisfying. Ready in just 35 minutes, it’s an ideal recipe for cozy meals that don’t require extensive prep.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
Broth & Seasoning
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
Main Ingredients
- 9 oz cheese tortellini (fresh or frozen)
- 2 cups fresh spinach or kale, chopped
Garnish
- 1/4 cup fresh parsley, chopped (optional)
- Grated Parmesan cheese, for serving
Instructions
- Sauté vegetables. Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Cook and stir for 5-7 minutes until the vegetables are softened and fragrant.
- Add broth and seasonings. Pour in the chicken broth along with the undrained diced tomatoes. Stir in the dried Italian seasoning, then season with salt and black pepper to taste. Bring the mixture to a rolling boil over medium-high heat.
- Simmer to blend flavors. Reduce the heat to low and let the soup simmer gently for 10-15 minutes, allowing the flavors from the vegetables, herbs, and broth to meld together beautifully.
- Cook tortellini. Add the cheese tortellini directly into the simmering soup. Cook according to package instructions, usually about 5-7 minutes, until the tortellini are tender and cooked through.
- Add greens and finish. Stir in the chopped spinach or kale. Let it wilt in the hot soup for about 2 minutes. Taste and adjust seasoning if needed.
- Serve warm with garnish. Ladle the soup into bowls and garnish with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve hot for a comforting meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and ensure tortellini is cheese-only without animal rennet.
- Fresh tortellini cooks faster than frozen; adjust the cooking time accordingly.
- Feel free to swap kale with spinach or other leafy greens depending on preference.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
