If you’re longing for a comforting meal that balances creamy richness, vibrant veggies, and pillowy pasta, there’s nothing quite as soul-satisfying as Tortellini Soup. This dish comes together with simple pantry staples and a handful of fresh ingredients, delivering layers of Italian-inspired flavor in just 30 minutes. Whether it’s a chilly weeknight or you’re hosting friends for lunch, Tortellini Soup is your one-pot ticket to warmth, coziness, and a happy, hungry crowd.
Ingredients You’ll Need
Each ingredient in this Tortellini Soup plays a starring role, coming together to create a comforting bowl packed with flavor and color. These uncomplicated components are essential for achieving that classic, craveable taste.
- Olive oil: Adds a savory baseline and helps soften the onion for a rich, aromatic start.
- Yellow onion: Gives a sweet mellow depth when cooked, building the base of the soup’s flavor.
- Garlic cloves: Just a few cloves transform the broth with warmth and fragrance.
- Diced tomatoes: Infuses the broth with gentle acidity and lively color for a balanced soup.
- Chicken or vegetable broth: The backbone of the soup; use high-quality broth for the most delicious results.
- Italian seasoning: A blend of dried herbs that instantly brings an Italian flair to every spoonful.
- Crushed red pepper flakes (optional): For those who like a hint of heat and complexity.
- Refrigerated cheese tortellini: The star ingredient; these pillowy pasta parcels soak up all the flavors of the broth.
- Fresh spinach: Adds a pop of green and a gentle, earthy flavor that pairs perfectly with the creamy base.
- Heavy cream or half-and-half: Swirls in creaminess without overwhelming the other flavors.
- Salt and black pepper: Essential for fine-tuning the taste right before serving.
- Grated Parmesan and fresh basil (optional): Takes your bowl from comforting to completely irresistible.
How to Make Tortellini Soup
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it sizzle for about 4 to 5 minutes, stirring occasionally, until the onion turns soft and translucent. Add the minced garlic and cook for another 30 seconds — just enough to get that fragrant aroma wafting through your kitchen.
Step 2: Build the Broth
Pour in the diced tomatoes — juice and all — followed by the broth, Italian seasoning, and, if you’re into a little heat, add the crushed red pepper flakes. Crank up the heat and bring the pot to a gentle boil, then lower the heat to let everything simmer together for 5 minutes. This short simmer helps the flavors mingle and deepen.
Step 3: Cook the Tortellini
Add the cheese tortellini directly to the simmering soup. Cook them according to the package instructions, usually around 3 to 5 minutes, until they rise to the top and are deliciously tender. Don’t wander too far — these little dumplings cook fast and you want them perfectly plump, not mushy!
Step 4: Add Greens and Cream
Once the tortellini are cooked and tender, gently stir in the fresh spinach. Let it wilt for about one minute — it happens quickly. Then, pour in the heavy cream or half-and-half, giving the soup a beautiful, creamy finish. Taste and season with salt and black pepper to your liking.
Step 5: Serve and Enjoy
Ladle your piping hot Tortellini Soup into bowls. Finish each serving with a generous shower of grated Parmesan and a few fresh basil leaves. Take a moment to admire your kitchen handiwork, then dig in!
How to Serve Tortellini Soup
Garnishes
A sprinkle of grated Parmesan and a fleck of fresh basil can truly elevate every bowl of Tortellini Soup from homey to restaurant-worth. For a prettier bowl, add a twist of cracked black pepper or even a drizzle of good olive oil just before serving.
Side Dishes
This soup is hearty enough to stand alone, but it’s even more enjoyable with a side of toasted sourdough, garlic bread, or a simple arugula salad. Start with crusty bread to soak up every last bit of that luscious broth.
Creative Ways to Present
Serve Tortellini Soup in wide, shallow bowls to showcase the bright green spinach and swirl of cream. For a special touch at a dinner party, sprinkle each bowl with extra Parmesan at the table or top with crispy prosciutto chips for crunch.
Make Ahead and Storage
Storing Leftovers
If you have leftover Tortellini Soup, let it cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days. Be aware that the tortellini will continue to soak up broth, so the texture may become softer, but the flavors will deepen beautifully.
Freezing
While the soup base freezes well, tortellini can become a bit mushy after thawing. For freezer-friendly prep, consider freezing just the broth and veggies, then boil fresh tortellini and add them when you’re ready to enjoy the soup.
Reheating
To reheat, place the soup in a pot over medium heat, stirring gently until warmed through. If the soup has thickened in the fridge, add a splash of broth or water to loosen it. Heat only as much as you plan to eat—the tortellini delight in being served freshly hot.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini work just as well; simply add a couple of extra minutes to the cooking time until they’re tender and floating.
What protein can I add to make this soup heartier?
Sautéed Italian sausage or shredded rotisserie chicken both turn this comforting bowl into a filling meal. Add them just before the tortellini for even heartier results.
Is this recipe vegetarian?
It certainly can be! Choose vegetable broth and confirm your cheese tortellini is vegetarian-friendly, then skip any meat additions for a delicious, meatless Tortellini Soup.
Can I use milk instead of cream or half-and-half?
You can, though the soup will be a bit less rich and creamy. Whole milk is preferable to lower-fat versions for the best texture.
How can I make this soup gluten-free?
Opt for your favorite gluten-free tortellini (many stores now carry them) and double-check all labels for hidden gluten ingredients, especially in broth and seasonings.
Final Thoughts
Treat yourself and your loved ones to a steaming bowl of Tortellini Soup — it’s simple, soul-soothing, and bound to become a repeat visitor in your kitchen. Give it a try and don’t be surprised if it steals the spotlight at your next mealtime gathering!
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Tortellini Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy Tortellini Soup that’s perfect for a quick and satisfying meal. This Italian-inspired soup features cheese tortellini, fresh spinach, and a hint of cream for a delicious and hearty dish.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken or vegetable broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach
- 1/2 cup heavy cream or half-and-half
- salt and black pepper to taste
For Serving:
- grated Parmesan
- fresh basil
Instructions
- Heat olive oil: In a large pot over medium heat, add the diced onion and cook until soft. Stir in garlic and cook until fragrant.
- Add tomatoes and broth: Pour in diced tomatoes, broth, Italian seasoning, and red pepper flakes. Simmer for 5 minutes.
- Cook tortellini: Add tortellini and cook until tender, then stir in spinach until wilted.
- Finish soup: Stir in cream, season with salt and pepper. Serve hot with Parmesan and basil.
Notes
- For added protein, consider adding cooked Italian sausage or shredded rotisserie chicken.
- If using frozen tortellini, adjust the cook time accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 45 mg
