The ultimate comfort in a bowl: tender cheese-filled pasta in rich, velvety broth!
Key Points:
- Ready in just 30 minutes with store-bought tortellini
- One-pot meal saves time on busy weeknights
- Loaded with vegetables for a balanced dinner
- Easily customizable for dietary preferences
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
Introduction
Need a quick dinner that doesn’t sacrifice flavor? This Tortellini Soup is my secret weapon on busy nights. It takes the guesswork out of “what’s for dinner” while delivering maximum comfort with minimal effort.
The magic of this Tortellini Soup recipe lies in its simplicity. Store-bought pasta does the heavy lifting, while the homemade broth comes together in minutes. The result? A restaurant-quality meal that looks and tastes like you spent hours in the kitchen.
When winter chills set in, nothing satisfies quite like a steaming bowl of Tortellini Soup. The cheese-filled pasta adds heartiness, while the creamy broth warms you from the inside out – perfect for those nights when you need something cozy but don’t have all day to cook.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 425 | – |
| Total Fat | 22g | 28% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 95mg | 32% |
| Sodium | 890mg | 39% |
| Total Carbs | 42g | 15% |
| Dietary Fiber | 4g | 14% |
| Sugars | 8g | – |
| Protein | 15g | 30% |
Values based on a 2,000 calorie diet
Equipment & Ingredients
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot/Dutch oven (5-6 qt) | Main cooking vessel |
| Sharp chef’s knife | Vegetable preparation |
| Cutting board | Safe cutting surface |
| Measuring cups/spoons | Accurate measurements |
| Wooden spoon | Stirring without scratching pot |
| Ladle | Serving soup |
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tablespoon | For sautéing vegetables |
| Yellow onion | 1 medium | Finely diced (about 1 cup) |
| Carrots | 3 medium | Sliced into rounds (about 1 cup) |
| Celery | 2 stalks | Sliced (about ½ cup) |
| Garlic | 4 cloves | Minced (about 2 tablespoons) |
| Dried Italian herbs | 1 teaspoon | Blend of basil, oregano, thyme |
| Chicken/vegetable broth | 4 cups | Low-sodium preferred |
| Heavy cream | 1 cup | Room temperature |
| Diced tomatoes | 1 can (14.5 oz) | With juices |
| Cheese tortellini | 18 oz package | Refrigerated, not frozen |
| Fresh spinach | 2 cups | Loosely packed |
| Salt and pepper | To taste | Start with ½ tsp salt, ¼ tsp pepper |
| Fresh basil | For garnish | Optional |
Optional Add-ins
- Italian sausage: ½ pound, browned and drained
- Parmesan cheese: Freshly grated for serving
- Red pepper flakes: For gentle heat
Step-by-Step Instructions
Preparation Phase (10 minutes)
Vegetable Prep
- Onion Preparation:
- Peel outer skin off the onion
- Cut onion in half from top to bottom
- Place flat side down on cutting board
- Make lengthwise cuts, leaving root end intact
- Make crosswise cuts to create ¼-inch diced pieces
- Safety Tip: Keep fingers tucked while cutting
- Carrot Preparation:
- Wash carrots thoroughly
- Cut off both ends
- Peel carrots if desired (not necessary if well-washed)
- Cut into even ¼-inch rounds
- Try to keep slices uniform for even cooking
- Tip: If carrots are very thick, cut rounds in half
- Celery Preparation:
- Wash celery stalks
- Cut off leafy tops and bottom ends
- Slice into ¼-inch pieces
- Remove any tough strings if visible
- Tip: Cut at a slight angle for better presentation
- Garlic Preparation:
- Separate cloves from head of garlic
- Peel each clove (tip: crush slightly with flat of knife to help peel)
- Mince finely with knife or use garlic press
- Should yield about 2 tablespoons minced garlic
- Tip: Let rest 5-10 minutes after mincing for best flavor
Ingredient Setup
- Measure and Arrange:
- Set out all ingredients before starting
- Measure broth and cream
- Open can of tomatoes
- Keep tortellini in fridge until needed
- Wash spinach if not pre-washed
- Have salt and pepper grinders ready
If you’re looking for other hearty soup options, my potato soup recipe is another crowd-pleaser that uses similar techniques.
Cooking Phase (20 minutes)
Step 1: Building the Flavor Base (8-10 minutes)
- Heat the Pan:
- Place pot on stove
- Set heat to medium
- Add 1 tablespoon olive oil
- Wait until oil shimmers (about 1 minute)
- Tip: Oil should move easily across pan but not smoke
- Cook the Vegetables:
- Add prepared onions, carrots, and celery
- Stir to coat with oil
- Cook for 5-7 minutes, stirring every minute
- Look for onions becoming translucent
- Vegetables should soften but not brown
- Common Mistake: If browning occurs, lower heat slightly
- Add Aromatics:
- Add minced garlic and Italian herbs
- Stir constantly for 1 minute
- Watch carefully – garlic burns easily
- You should smell a fragrant aroma
- Warning: If garlic starts to brown, proceed to next step immediately
Step 2: Creating the Soup Base (5-7 minutes)
- Add Liquids:
- Pour in broth (careful of steam)
- Add entire can of diced tomatoes with juice
- Stir to combine
- Increase heat to medium-high
- Wait for gentle bubbles around edge (3-4 minutes)
- Add Cream:
- Reduce heat to medium-low
- Slowly pour in cream while stirring
- Stir gently but constantly
- Simmer for 5 minutes
- Watch for slight thickening
- Critical Step: Never let cream boil – keep at gentle simmer
Step 3: Cooking the Tortellini (5-7 minutes)
- Add Pasta:
- Keep soup at gentle simmer
- Add tortellini one handful at a time
- Stir gently after each addition
- Make sure all pasta is submerged
- Begin timing according to package directions
- Monitor Cooking:
- Stir every 1-2 minutes
- Check pasta after 4 minutes
- Tortellini is done when it floats and is tender
- Test one piece by cutting in half
- Should be cooked through but still firm
- Beginner Tip: Better slightly underdone than overdone
Step 4: Finishing Touches
- Add Spinach:
- Add spinach one handful at a time
- Stir gently after each addition
- Wait for leaves to wilt (1-2 minutes)
- They should be bright green and tender
- Season:
- Turn off heat
- Add ½ teaspoon salt and ¼ teaspoon pepper
- Stir and taste
- Adjust seasoning if needed
- Remember parmesan will add saltiness if using
- Serve:
- Let soup rest 2-3 minutes
- Ladle into bowls (about 1.5 cups per serving)
- Top with fresh basil if using
- Add grated parmesan if desired
- Serve immediately while hot
When you’re feeling under the weather, this Tortellini Soup can be just as comforting as my soup for sickness, with the added benefit of being more substantial.
Visual Cues for Doneness
- Vegetables: Should be tender when pierced with fork
- Broth: Should be slightly thickened and creamy
- Tortellini: Should float and be tender but still firm
- Spinach: Should be wilted but still bright green
- Overall: Soup should be steaming and aromatic
Troubleshooting Tips
| Common Issue | Solution |
|---|---|
| Soup too thick | Add more broth ¼ cup at a time |
| Tortellini overcooked | Add tortellini during final 5-7 minutes only |
| Cream curdling | Lower heat and slowly stir in room temperature cream |
| Vegetables too firm | Cut into smaller pieces for faster cooking |
| Soup too thin | Simmer uncovered for 5-10 minutes to reduce |
| Tortellini stuck together | Add pasta in smaller batches, stir more frequently |
Variations & Substitutions
Dietary Adaptations
- Vegetarian: Use cheese tortellini and vegetable broth
- Lighter version: Replace heavy cream with half-and-half or evaporated milk
- Dairy-free: Use coconut cream and dairy-free tortellini
- Gluten-free: Replace tortellini with gluten-free pasta variety
Flavor Variations
- Extra protein: Add Italian sausage, shredded chicken, or white beans
- Different greens: Substitute kale or swiss chard for spinach (may need longer cooking time)
- Extra veggies: Add zucchini, bell peppers, or mushrooms
- Herb boost: Stir in fresh herbs like basil, parsley, or dill at the end
For cheese lovers, try adding extra parmesan or try the techniques from my broccoli cheese soup to make this Tortellini Soup even creamier.
Storage & Reheating
Refrigerator Storage
- Cool completely before storing
- Transfer to airtight containers
- Keeps up to 3 days
- Tortellini will continue to absorb liquid
Freezer Instructions
- Best to freeze base without cream or tortellini
- Store in freezer-safe containers
- Label with date and contents
- Keeps up to 3 months
- Tip: Freeze in individual portions
Reheating Guide
- Stovetop: Heat over medium-low, stirring occasionally
- Microwave: Use 50% power in 1-minute intervals, stirring between
- Add splash of broth or cream if too thick
- Heat until temperature reaches 165°F
- Warning: Never boil when reheating
Safety Notes & Tips
Kitchen Safety
- Never leave pot unattended while cooking
- Use pot holders when handling hot cookware
- Be careful of steam when adding liquids
- Keep heat medium-low after adding cream
- Allow soup to cool before handling for storage
Food Safety
- Check tortellini internal temperature (165°F)
- Cool completely before refrigerating (within 2 hours of cooking)
- Don’t freeze soup with cream (add when reheating)
- Reheat leftovers thoroughly to 165°F
- When in doubt, throw it out
Pro Tips for the Best Tortellini Soup
- Toast some garlic bread while the soup simmers
- Make a double batch – it’s perfect for lunches
- Prep vegetables in advance for faster cooking
- Use fresh tortellini for best texture
- Stir regularly to prevent sticking
- Keep heat low when cream is in the pot
- Taste and adjust seasonings at the end
