HEARTY TORTELLINI SOUP
This Hearty Tortellini Soup is a soul-warming dish that’s perfect for any day when you crave something comforting and delicious. Packed with tender tortellini, hearty vegetables, and flavorful broth, this soup is an easy and satisfying meal that will keep you coming back for more. Whether you’re serving it for lunch, dinner, or even a cozy gathering, this recipe is sure to become a staple in your kitchen.
The first time I made this Hearty Tortellini Soup, it was a chilly evening, and I was searching for something quick yet hearty to satisfy the whole family. My husband loves anything with pasta, and my kids enjoy anything they can slurp up, so I thought, why not combine those two loves into one cozy pot of soup? The moment they took their first bite, I knew I had a winner. The tortellini, plump with cheese, swimming in a savory broth with plenty of veggies, was an instant hit. Now, whenever we need something comforting, this soup is always on the menu—it’s become one of our family’s go-to comfort foods.
Why You’ll Love Hearty Tortellini Soup
•One-Pot Wonder: All the ingredients come together in one pot, making cleanup a breeze.
•Flavorful & Filling: With tender cheese-filled tortellini, rich broth, and hearty vegetables, this soup is packed with flavor and sure to satisfy.
•Perfect for Meal Prep: This soup stores well and tastes even better the next day, making it ideal for meal prepping or leftovers.
•Versatile: You can easily customize the ingredients, adding in your favorite veggies, proteins, or even switching up the broth for a new twist.
Ingredients Notes For Hearty Tortellini Soup
•Tortellini: Fresh or frozen tortellini work perfectly. Cheese tortellini is a classic choice, but feel free to use any filling you prefer, like spinach or meat.
•Broth: A good-quality chicken or vegetable broth brings deep flavor to this soup. You can use low-sodium broth and adjust seasoning as needed.
•Vegetables: A mix of carrots, celery, and spinach adds a burst of nutrients, color, and texture.
•Seasonings: Garlic, Italian seasoning, and crushed red pepper (optional) elevate the flavors and give the soup a fragrant aroma.
Recipe Steps For Hearty Tortellini Soup
Step 1: Sauté Vegetables
•Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook until softened, about 5 minutes. Add 3 minced garlic cloves and cook for another minute until fragrant.
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Step 2: Add Broth and Seasonings
•Pour in 6 cups of chicken or vegetable broth, 1 teaspoon of Italian seasoning, and 1/4 teaspoon of crushed red pepper flakes (optional for a bit of heat). Bring the mixture to a boil.
Step 3: Add Tortellini
•Once the soup is boiling, add 12 ounces of fresh or frozen tortellini. Reduce the heat to a simmer and cook according to the package instructions, usually 6-8 minutes, until the tortellini are tender.
Step 4: Add Spinach
•Stir in 2 cups of fresh spinach and let it wilt into the soup, about 2-3 minutes. Taste and adjust seasoning with salt and pepper.
Step 5: Serve
•Ladle the soup into bowls and top with freshly grated Parmesan cheese for extra flavor.
Storage Options
•Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as it sits, making it even more delicious the next day.
•Freezer: Tortellini tends to get too soft after freezing, so if you plan to freeze this soup, cook the tortellini separately and add it fresh when reheating.
Variations & Substitutions
•Protein Add-Ons: Add cooked sausage, shredded chicken, or ground turkey to make the soup even heartier.
•Creamy Version: For a creamy twist, stir in 1/2 cup of heavy cream or half-and-half at the end.
•Gluten-Free: Swap out regular tortellini for gluten-free pasta or gnocchi.
•Vegetarian: Use vegetable broth and cheese or spinach tortellini for a vegetarian version.
HEARTY TORTELLINI SOUP
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 4 cups vegetable broth or chicken broth
- 1 can 14.5 oz diced tomatoes (with juices)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package 9 oz fresh or frozen cheese tortellini
- 2 cups fresh spinach or kale
- Grated Parmesan cheese for serving
- Fresh parsley chopped (for garnish, optional)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
- Add Broth and Tomatoes: Pour in the vegetable broth and add the diced tomatoes (with their juices). Stir in the Italian seasoning, salt, and black pepper.
- Bring to a Boil: Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Cook the Tortellini: Add the tortellini to the pot and cook according to package instructions, usually about 3-5 minutes for fresh tortellini or 7-10 minutes for frozen.
- Add Spinach: In the last couple of minutes of cooking, stir in the fresh spinach (or kale) and cook until wilted.
- Serve: Once everything is cooked through, ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley, if desired.
