Tortellini Soup
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I still remember the first time I made this tortellini soup on a rainy weeknight — one-pot comfort that felt like a hug. It’s a simple Italian-inspired soup with cheesy tortellini, bright tomatoes, tender veggies, and spinach folded in at the end. You can have it on the table in about 25–30 minutes, which is why it’s become my go-to for busy evenings and picky-eater nights. If you want a version with shredded chicken added or a heartier broth, check out this alternate take on chicken tortellini soup for inspiration.
Why cook this at home
This tortellini soup is fast, affordable, and endlessly flexible. The one-pot method keeps cleanup to a minimum, and using store-bought tortellini means you get that rich, cheesy bite without extra work. It’s great for:
- Weeknight dinners when time is tight.
- Serving kids who like familiar shapes and cheesy fillings.
- Stretching a little broth and a few vegetables into a filling meal.
“A cozy bowl every time — simple ingredients, big flavor. My family asks for this on rainy nights.” — home cook review
The cooking process explained
Quick overview of what you’ll do:
- Sauté aromatics (onion + garlic) to build flavor.
- Add broth, tomatoes and vegetables, then bring to a boil.
- Cook tortellini in the simmering broth until tender.
- Stir in spinach just before serving so it stays bright.
This keeps the soup light, fresh, and fast.
Gather these items
What you’ll need (serves about 3–4):
- 1 tablespoon olive oil (or butter for a richer flavor)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (vegetable broth works if you want vegetarian)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 carrot, sliced thin
- 1 zucchini, chopped
- 1 cup tortellini (fresh or refrigerated cheese tortellini; dry works but may need a minute more)
- 2 cups fresh spinach
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese for serving
Substitution notes: swap spinach for kale (add a minute earlier), use turkey or chicken-filled tortellini for more protein, or make this dairy-free by skipping the Parmesan and using plant-based tortellini. For a heartier bowl, see a version with sausage and kale here: creamy Italian sausage tortellini and kale.
Directions to follow
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–6 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant — don’t let it brown.
- Pour in the chicken broth and add the diced tomatoes (with their juices), sliced carrot, and chopped zucchini. Increase heat to bring the mixture to a boil.
- Once boiling, reduce to a gentle boil and add the tortellini. Cook according to the package instructions (usually 4–7 minutes) until the tortellini are tender and cooked through.
- Stir in the spinach and cook just until it wilts, about 1–2 minutes. Taste and season with salt and pepper.
- Ladle into bowls and top with grated Parmesan. Serve immediately.
Short actionable tips in the flow: keep an eye on tortellini cooking time — fresh tortellini cooks fast. If the soup reduces too much while tortellini cooks, add a splash of extra broth or water.
How to plate and pair
Best ways to enjoy it:
- Serve in shallow bowls so the tortellini are front-and-center. Finish with a shaving of Parmesan and a crack of black pepper.
- Pair with crusty bread, garlic toast, or warm focaccia to soak up the broth.
- For a light side, a simple arugula salad dressed with lemon and olive oil cuts through the richness. A glass of crisp white wine (Pinot Grigio or Sauvignon Blanc) complements the tomatoes and cheese.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerator: Store in an airtight container for up to 3–4 days. Note: tortellini will absorb broth and soften over time.
- To preserve texture, store cooked tortellini separately from the soup broth and reheat together when serving.
- Freezing: If you want to freeze, remove tortellini and freeze the broth and vegetables (up to 3 months). Thaw and reheat, then add freshly cooked tortellini. Avoid freezing cooked tortellini — the texture becomes mushy.
Reheating: Warm gently on the stove over medium-low heat; add a splash of broth or water if needed. Reheat until steaming (165°F / 74°C if checking for food safety).
Pro chef tips
Small tricks that make a difference:
- Sweat the onion low and slow to build a sweeter, deeper base flavor.
- Use the tomato can’s juices to add acidity — it brightens the broth without extra salt.
- If your tortellini releases starch and thickens the soup too much, stir in a little extra broth or a tablespoon of cream for silkiness.
- Want extra umami? Add a teaspoon of tomato paste when you add the tomatoes and let it bloom for a minute.
- For a protein boost, toss in shredded rotisserie chicken at the end. For ideas on chicken additions, try this chicken tortellini version: chicken tortellini soup.
Creative twists
Different ways to try it:
- Creamy version: stir in 1/2 cup heavy cream or a splash of half-and-half after removing from heat.
- Spicy kick: add red pepper flakes when sautéing the garlic.
- Vegetable-packed: add chopped bell pepper, green beans, or mushrooms earlier with the carrots.
- Vegetarian: use vegetable stock and cheese or spinach-filled tortellini (or replace with chickpea-based tortellini).
- Pesto finish: swirl a spoonful of pesto into individual bowls for a herby lift.
Helpful answers
Q: How long does this take to make?
A: About 25–30 minutes total — 10 minutes prep and 15–20 minutes cooking, depending on tortellini cooking time.
Q: Can I use frozen tortellini?
A: Yes — add frozen tortellini to boiling soup and cook until tender, usually a minute or two longer than fresh. Watch the package instructions.
Q: Is it safe to freeze the full soup with tortellini?
A: You can, but texture will suffer. For best results freeze the broth and veggies separately and add freshly cooked tortellini when serving.
Q: Can I make this vegetarian?
A: Absolutely. Swap chicken broth for vegetable broth and use vegetarian tortellini or a plant-based alternative.
Q: How can I make this heartier for meal prep?
A: Add cooked shredded chicken, Italian sausage, or a can of drained white beans. Keep tortellini separate if storing for later.
Conclusion
If you like tomato-and-spinach flavors with the comforting chew of filled pasta, this tortellini soup is perfect for busy nights and light lunches. For other takes on creamy, comforting tortellini soups you can compare techniques and flavor profiles with Ang’s creamy version at Ang’s Creamy Tortellini Soup Recipe – Pinch of Yum, try this lush creamy tomato-and-spinach approach from Creamy Tortellini Soup – Tastes Better From Scratch, or explore a bright, veg-forward take at Tortellini Soup Recipe – Love and Lemons. Enjoy, and don’t be afraid to make this your own.
Tortellini Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5–6 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the chicken broth and add the diced tomatoes (with their juices), sliced carrot, and chopped zucchini.
- Increase heat to bring the mixture to a boil.
- Once boiling, reduce to a gentle boil and add the tortellini.
- Cook according to package instructions (usually 4–7 minutes) until the tortellini are tender.
- Stir in the spinach and cook just until it wilts, about 1–2 minutes.
- Taste and season with salt and pepper.
- Ladle into bowls and top with grated Parmesan. Serve immediately.
