If you’re searching for your next weeknight hero, Tortellini Soup truly shines as a cozy, flavorful bowl of comfort. Bright vegetables, pillowy cheese tortellini, and an herby tomato-infused broth come together in just over half an hour, making it the perfect recipe for those moments when you want something nutritious and easy without skimping on flavor. The creamy finish and sprinkling of fresh basil and Parmesan give every spoonful a delightful Italian-American flair that’s sure to win over everyone at the table.
Ingredients You’ll Need
There’s something incredibly satisfying about simple, familiar ingredients turning into something spectacular. Each item in this Tortellini Soup recipe plays its part, contributing layers of flavor, satisfying textures, and colorful bursts that make every bowl feel special.
- Olive oil: The starting point for sautéing veggies, lending a rich depth and helping meld flavors together.
- Yellow onion: Delivers a sweet, mellow backbone once sautéed—don’t skip this aromatic!
- Garlic: Adds an irresistible aroma and a punch of savory goodness right from the start.
- Carrots: Bring sweetness and a pop of color, plus that satisfying bite in each spoonful.
- Celery: Provides subtle earthy notes and classic soup texture.
- Canned diced tomatoes (with juice): The juicy tomatoes create an effortlessly robust base for the soup.
- Vegetable or chicken broth: The heart of the soup—use what you love for a vegetarian or richer flavor.
- Dried basil: A little dried basil adds the classic herby kiss that makes this soup sing.
- Dried oregano: Just a touch unlocks a world of Italian-inspired fragrance.
- Salt: Essential for balancing and highlighting all those wonderful flavors.
- Black pepper: For a gentle, earthy heat that ties everything together.
- Refrigerated cheese tortellini: The star of the show, with creamy cheese inside tender pasta pillows.
- Fresh spinach or kale: Stirred in just before serving for color, nutrition, and a fresh green bite.
- Heavy cream or half-and-half (optional): Swirling in cream gives your soup an indulgent, velvety finish.
- Grated Parmesan and fresh basil (for garnish): These final touches add irresistibly savory, bright notes.
How to Make Tortellini Soup
Step 1: Start with the Aromatics
In a large pot, heat the olive oil over medium heat. Once shimmering, add the diced onion and minced garlic. Sauté for about 2 to 3 minutes, stirring frequently, until the kitchen is filled with that wonderful, irresistible aroma and the onion turns soft and slightly golden—trust me, this is the flavorful base that makes Tortellini Soup so good!
Step 2: Soften the Veggies
Add the sliced carrots and celery to the pot, stirring them in with the onion and garlic. Let them cook for 5 to 6 minutes, just until the veggies start to soften and take on a hint of color—these steps make sure every vegetable has a chance to shine in your Tortellini Soup.
Step 3: Build the Brothy Base
Pour in the can of diced tomatoes (with all their juice), then add the broth, dried basil, oregano, salt, and black pepper. Bring the soup to a good boil, then reduce the heat and let it gently simmer for 10 minutes. This part brings all the savory, herby flavors together beautifully.
Step 4: Add the Star—Tortellini
Now it’s time to drop in the cheese tortellini. Let them cook in the simmering broth for 5 to 7 minutes, or according to your package instructions, until they’re tender and floating. These delightful pasta pillows soak up the flavorful broth and become the centerpiece of every bite.
Step 5: Greens and Creamy Finish
Stir in your chopped spinach or kale, letting the greens wilt for 2 to 3 minutes. If you’re after extra creaminess, swirl in the cream or half-and-half right at the end. Taste and adjust the seasoning if needed—sometimes a pinch more salt or pepper is just perfect!
Step 6: Serve and Garnish
Ladle your steaming Tortellini Soup into bowls and top each with a generous sprinkle of grated Parmesan and fresh basil. The melty cheese and herbal burst from the basil make each serving instantly crave-worthy.
How to Serve Tortellini Soup
Garnishes
The right toppings make all the difference! For Tortellini Soup, a shower of grated Parmesan brings rich umami, while torn fresh basil or a drizzle of extra-virgin olive oil adds color and a hint of freshness. For a little heat, try a pinch of red pepper flakes. These tiny touches transform every bowl into a restaurant-worthy experience.
Side Dishes
There’s nothing like pairing your Tortellini Soup with a warm, crusty loaf of Italian bread or a basket of garlic knots for dunking. If you want something green, a simple mixed salad with a tangy vinaigrette or roasted veggies on the side work beautifully, too—think of it as a complete Italian feast in your own kitchen.
Creative Ways to Present
Want to impress? Serve your Tortellini Soup in charming bread bowls for an unforgettable presentation, or pour it into small mugs for a crowd-pleasing appetizer at parties. For dinner with friends, set out topping bowls with grated cheese, herbs, or even chili oil so everyone can personalize their soup just the way they like it.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Tortellini Soup (lucky you!), let it cool completely before transferring into airtight containers. Refrigerate for up to 3 days, keeping in mind the tortellini will continue to soak up the broth and become even more flavorful.
Freezing
For best results, freeze Tortellini Soup before you add the tortellini or greens, since pasta and greens can get mushy after thawing. Simply make the broth base, freeze in airtight containers, then reheat and add fresh tortellini and greens when you’re ready to serve.
Reheating
Reheat your soup gently in a saucepan over medium-low heat. If it thickens after chilling, add a splash of broth or water to loosen it up. Stir often to make sure the creamy base doesn’t scorch, and serve piping hot—just like freshly made!
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! If you only have frozen tortellini, just add a few extra minutes to the cooking time. Make sure to cook until the tortellini are completely heated through and tender for that perfect bite in your Tortellini Soup.
What’s the best way to make this soup vegan?
Swap cheese tortellini for a plant-based variety (many stores carry them!), use vegetable broth, skip the cream, and top with vegan Parmesan or nutritional yeast for a delicious vegan Tortellini Soup experience.
Can I add meat for extra protein?
Yes! Brown some sausage or diced chicken before adding the veggies, or stir in shredded rotisserie chicken at the end. Meat-filled tortellini are also a great option for a heartier Tortellini Soup.
Will this soup work in a slow cooker?
You can absolutely start the broth and veggies in your slow cooker—just wait to add the tortellini and greens until the last 20–30 minutes so they stay fresh and perfectly cooked.
Can I use other greens besides spinach or kale?
Of course! Swiss chard or even baby arugula are lovely alternatives. Stir them in at the very end so they wilt gently while keeping their vibrant color and fresh flavor in your Tortellini Soup.
Final Thoughts
If you’re ready for a nourishing, cheerful bowl of flavor, give this Tortellini Soup a try! It’s one of those recipes you’ll want to make again and again for both cozy nights at home and dinner with friends. Happy cooking, and I can’t wait for you to share this delicious classic with your loved ones.
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Tortellini Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Tortellini Soup is a comforting and hearty dish perfect for a cozy night in. Filled with cheese tortellini, fresh vegetables, and a creamy broth, this soup is sure to please your taste buds.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 (14.5-ounce) can diced tomatoes with juice
Soup:
- 4 cups vegetable or chicken broth
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach or kale, chopped
- ½ cup heavy cream or half-and-half (optional)
Garnish:
- Grated Parmesan
- Fresh basil
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, sauté onion and garlic until fragrant.
- Cook Vegetables: Add carrots and celery, cook until tender.
- Add Ingredients: Stir in tomatoes, broth, herbs, salt, and pepper. Simmer.
- Cook Tortellini: Add tortellini, cook until tender. Add spinach or kale.
- Finish Soup: Stir in cream, adjust seasoning. Serve hot with Parmesan and basil.
Notes
- Use meat-filled tortellini for a heartier version.
- For a lighter soup, skip the cream and add extra broth.
- Leftovers can thicken, so add more broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 55mg
