Description
This tortellini soup recipe comes together in 30 minutes with cheese-filled pasta, fresh vegetables, and a rich tomato broth. It’s a one-pot meal that tastes slow-simmered but takes almost no effort—perfect for weeknights when you need something warm and filling on the table fast. The tortellini makes this soup hearty enough to serve as a complete meal, and the cheese-filled pasta releases starch that naturally thickens the broth while adding protein and calcium. Just add crusty bread for dipping, and dinner is done.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 6 cups vegetable or chicken broth
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (20 ounces) refrigerated or frozen cheese tortellini
- 4 cups fresh spinach or kale, roughly chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream (optional)
- Crusty bread for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned. This releases the garlic’s flavor without making it bitter.
- Pour in the broth, crushed tomatoes, and diced tomatoes with their juices. Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and let the soup simmer for 10 minutes. This allows the flavors to meld together and the vegetables to become completely tender.
- Add the tortellini to the simmering soup and cook according to the package directions, typically 3-5 minutes for refrigerated tortellini or 7-9 minutes for frozen. Stir occasionally to prevent sticking.
- Stir in the chopped spinach or kale and cook for 2-3 minutes until wilted and bright green. The greens will reduce significantly in volume.
- If using, stir in the heavy cream to create a creamier, richer broth. Taste and adjust salt and pepper as needed.
- Remove from heat and stir in the fresh basil. Ladle the soup into bowls and top each serving with grated Parmesan cheese. Serve immediately with crusty bread on the side.
Notes
- Use refrigerated tortellini for the quickest cooking time, or frozen tortellini if that’s what you have on hand—just add a few extra minutes to the cooking time.
- The soup thickens as it sits because the tortellini releases starch. If reheating leftovers, add a splash of broth or water to thin it back out.
- For a lighter version, skip the heavy cream and let the natural starch from the pasta create body in the broth.
- You can add cooked Italian sausage, shredded rotisserie chicken, or white beans for extra protein.
- Swap the spinach for other greens like Swiss chard or arugula, or use frozen spinach (thawed and drained) in a pinch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini will absorb liquid over time, so add extra broth when reheating.
Nutrition
- Array