There’s nothing quite like a bowl of Homemade Tortellini Soup to warm you up on a chilly evening. It’s rich, flavorful, and loaded with tender tortellini, hearty vegetables, and a deliciously savory broth. Plus, it comes together in one pot, making cleanup a breeze!
Why You’ll Love This Recipe?
- Comes together in under 30 minutes
- Packed with comforting flavors
- One-pot meal means less cleanup
- Perfect for leftovers and meal prep
Ingredients
You’ll find the full list of ingredients in the recipe card below, but here’s a quick overview of what you’ll need:
- Cheese or meat-filled tortellini
- Chicken or vegetable broth
- Diced tomatoes
- Onion, garlic, and carrots
- Spinach or kale
- Italian seasoning
- Olive oil
- Salt and pepper
- Parmesan cheese for garnish
How to Make Homemade Tortellini Soup
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add diced onions and carrots, cooking until they soften. Stir in the garlic and cook for another minute.
Add the Broth and Tomatoes
Pour in the chicken or vegetable broth along with the diced tomatoes. Stir in the Italian seasoning, salt, and pepper. Let everything come to a gentle simmer.
Cook the Tortellini
Add the tortellini directly into the pot and let it cook according to the package instructions, usually about 5 minutes.
Stir in the Greens
Once the tortellini is tender, stir in the spinach or kale. Let it wilt for a minute or two.
Serve and Enjoy!
Ladle the soup into bowls and top with freshly grated Parmesan cheese. Serve warm and enjoy!
Expert Tips and Tricks
- Use fresh or frozen tortellini—both work great!
- Want it creamier? Add a splash of heavy cream at the end.
- Make it heartier by adding cooked sausage or shredded chicken.
- Let the flavors meld by simmering the broth longer before adding the tortellini.
Recipe Variations and Possible Substitutions
- Swap spinach for kale if you prefer a heartier green.
- Use tomato sauce instead of diced tomatoes for a thicker broth.
- Vegetarian version: Stick with veggie broth and cheese tortellini.
- Spicy twist: Add a pinch of red pepper flakes.
Serving and Pairing Suggestions
This soup is fantastic on its own but pairs beautifully with crusty bread, garlic knots, or a fresh green salad. For an extra indulgence, serve it with a side of cheesy garlic bread.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop over medium heat until warmed through.
- If reheating in the microwave, stir halfway through for even heating.
- The tortellini will absorb liquid over time—add extra broth when reheating.
FAQs
Can I freeze tortellini soup?
Yes, but it’s best to freeze the broth and veggies separately. Add fresh tortellini when reheating to prevent mushiness.
Can I use dried tortellini?
Absolutely! Just adjust the cooking time as needed.
How can I make it gluten-free?
Use gluten-free tortellini and double-check that your broth is gluten-free.
What can I use instead of Parmesan?
Try Pecorino Romano or a dairy-free alternative if needed.
Conclusion
Homemade Tortellini Soup is the perfect meal to cozy up with when you need something warm, comforting, and easy to make. Whether you enjoy it fresh or as leftovers, it’s sure to become a favorite in your kitchen!
Print
Warm and Comforting Homemade Tortellini Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings (adjusted to include extra servings) 1x
- Category: Soup, Comfort Food, Dinner
- Method: Simmering, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
Cozy Up with Homemade Tortellini Soup is the perfect meal to warm you up on chilly days. This hearty soup features tender tortellini, fresh vegetables, and a rich, flavorful broth. It’s an easy, comforting dish that’s sure to become a family favorite.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 package (9 oz) cheese tortellini (or pasta of choice)
- 1 cup spinach (or kale), chopped
- Salt and pepper to taste
- Fresh Parmesan cheese, for garnish
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, until softened. Add the minced garlic and sauté for another 30 seconds.
- Simmer the soup base: Pour in the chicken or vegetable broth, diced tomatoes, basil, oregano, and bay leaf. Bring the soup to a simmer and cook for about 15 minutes to allow the flavors to develop.
- Cook the tortellini: Add the cheese tortellini to the pot and cook according to the package instructions (typically 3-5 minutes), until they float to the top and are tender.
- Add the greens: Stir in the chopped spinach (or kale) and cook for another 2 minutes, until wilted.
- Season and serve: Remove the bay leaf and season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh Parmesan cheese before serving.
Notes
- You can make the soup ahead of time and store it in the refrigerator for up to 3 days.
- Feel free to use gluten-free tortellini or any type of pasta you prefer.
- Add a protein like cooked chicken or sausage for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: ~280 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
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