Tortellini Soup

You know those meals that wrap you in a warm, cozy hug the moment you take a bite? That’s exactly what this Tortellini Soup does. It’s hearty, comforting, and packed with flavor—and the best part? It’s crazy easy to make. We’re talking tender cheese-stuffed tortellini floating in a savory broth, mingling with veggies, herbs, and maybe a little sausage or chicken if you’re feeling extra. One spoonful, and you’ll see why this is a weeknight hero and a cold-weather favorite.

Trust me, this is the kind of soup that makes people ask, “Can I get this recipe?”—even before they’ve finished their bowl.

Why You’ll Love Tortellini Soup

One-Pot Wonder: Everything comes together in a single pot for easy cooking and cleanup.

Fast & Filling: On the table in 30 minutes but tastes like it simmered all day.

Super Satisfying: Thanks to those cheesy tortellini, it’s a full, hearty meal in a bowl.

Customizable: Go veggie, add sausage, throw in some kale—make it yours.

Cozy Comfort Food: Perfect for chilly nights, sick days, or when you just need a warm, feel-good dish.

Ingredients in Tortellini Soup

This soup keeps things simple but packs big flavor with just a few pantry staples and fresh ingredients:

Cheese Tortellini

The star of the show! Pillowy, cheesy pasta that cooks right in the soup for extra flavor.

Onion & Garlic

A savory base to build all that cozy depth of flavor.

Carrots & Celery

Classic soup veggies that add sweetness, crunch, and color.

Crushed Tomatoes or Diced Tomatoes

Adds body and tang to the broth—go with what you have on hand.

Chicken or Vegetable Broth

Rich, flavorful, and forms the backbone of the soup.

Italian Seasoning

A simple blend that gives the soup that classic herby warmth.

Spinach or Kale

A handful of greens at the end makes it feel hearty and wholesome.

Olive Oil

To sauté your veggies and get that flavor party started.

Salt & Pepper

Always to taste—seasoning makes or breaks a great soup.

Optional Add-Ins

Browned Italian sausage, shredded chicken, red pepper flakes, or a splash of cream for a creamy finish.

(Note: All exact amounts are listed in the recipe card below!)

Instructions

Let’s get this pot of comfort on the stove:

Step 1: Sauté the Veggies

In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5–7 minutes. Add garlic and cook for another minute until fragrant.

Step 2: Add Tomatoes & Broth

Pour in crushed or diced tomatoes and broth. Stir in Italian seasoning, salt, and pepper. Bring to a simmer and let it bubble for about 10 minutes to blend the flavors.

Step 3: Cook the Tortellini

Add the tortellini to the pot and cook according to the package instructions (usually 4–7 minutes). Stir occasionally so they don’t stick.

Step 4: Stir in Greens

Just before serving, stir in spinach or kale and let it wilt in the hot soup for 1–2 minutes.

Step 5: Serve It Up

Ladle into bowls and top with fresh parmesan, a drizzle of olive oil, or a pinch of red pepper flakes if you like a little heat.

Nutrition Facts

Servings: 4–6
Calories per serving: ~300–450 depending on add-ins

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Tortellini Soup

With Crusty Bread: A slice of warm sourdough or garlic bread is perfect for dipping.

Sprinkle of Cheese: A generous shower of parmesan takes it over the top.

Add Cream: For a creamy tortellini soup, stir in a splash of heavy cream or half & half at the end.

Top with Fresh Herbs: Chopped parsley or basil adds a bright, fresh finish.

One-Bowl Meal: It’s hearty enough to be the star of the dinner table all on its own.

Additional Tips

Don’t Overcook the Tortellini: They’ll keep cooking in the hot broth, so keep an eye on them.

Prep Ahead: Chop veggies ahead of time for an even faster weeknight dinner.

Make It Creamy: Add a splash of cream or stir in a spoonful of cream cheese for richness.

Storage Tip: If storing leftovers, cook the tortellini separately and add them to individual bowls—this keeps them from getting mushy.

Boost the Protein: Add browned sausage or shredded rotisserie chicken for a meatier version.

FAQ Section

Q1: Can I use frozen tortellini?
A1: Absolutely! Just add a few extra minutes to the cooking time.

Q2: Can I make this ahead of time?
A2: Yes! Just keep the tortellini separate and add them when reheating to avoid sogginess.

Q3: Can I freeze Tortellini Soup?
A3: You can freeze the soup base, but it’s best to add fresh tortellini when reheating for the best texture.

Q4: How long does this last in the fridge?
A4: About 3–4 days. Store in an airtight container and reheat gently on the stove.

Q5: Can I make it vegetarian?
A5: Definitely! Just use vegetable broth and skip any meat add-ins.

Q6: What kind of tortellini works best?
A6: Cheese tortellini is a classic, but feel free to try spinach, mushroom, or meat-stuffed varieties.

Q7: How can I make it spicier?
A7: Add red pepper flakes or stir in a spoonful of chili paste for some kick.

Q8: Can I add other vegetables?
A8: Totally! Zucchini, bell peppers, or mushrooms are great additions.

Q9: What’s the best way to reheat it?
A9: Simmer gently on the stove or microwave in short bursts, stirring in between.

Q10: Can I make this in a slow cooker?
A10: Yep! Cook the base on low for 4–6 hours, then add tortellini and greens about 20–30 minutes before serving.

Conclusion

This Tortellini Soup is everything you want in a cozy meal—easy, flavorful, and totally satisfying. Whether you’re slurping it up on a snowy night or meal-prepping lunches for the week, it’s a recipe you’ll keep coming back to. So grab that soup pot and get cooking—there’s comfort in every spoonful.

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