Tortellini Soup

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Tortellini Soup is the perfect mix of comfort and convenience, bringing together rich flavors, hearty ingredients, and a simple one-pot method. Whether you’re cooking for a busy weeknight or just craving something warm and satisfying, this recipe delivers every time.

Course Dinner, Lunch

Cuisine American

Keyword best soup, how to make tortellini soup, pasta soup, tortellini soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 253kcal

Author Maike Corbett

Ingredients

2 tablespoons olive oil extra virgin
½ cup onion diced
½ cup celery diced
½ cup carrots diced
2-3 cloves garlic minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon red pepper flakes
32 ounces vegetable broth
8 ounces pasta sauce
¼ cup half and half or heavy cream
10 ounces tortellini cheese or spinach
4 cups spinach fresh, roughly chopped
¼ cup parmesan cheese plus more for serving

Instructions

Heat oil in a large pot or Dutch oven on medium heat. Add onion, celery, and carrots, and saute for 3-4 minutes.
Then add garlic, basil, oregano, salt, red pepper flakes, and black pepper and saute for another minute.
Add broth, pasta sauce, and half & half. Stir, bring the soup to a boil, cover, and simmer for about 15 minutes or until the vegetables have softened.
Add tortellini, spinach, and parmesan cheese. Simmer for 2-3 minutes until tortellini has cooked. Serve with additional parmesan cheese.

Notes

PARMESAN - Grated parmesan is best since it is easily incorporated into the soup and helps thicken the soup, but you can also use shredded or shaved parmesan.

TORTELLINI - will absorb liquid. If you plan to have leftovers, cook tortellini separately and add them to individual bowls of soup when ready to serve.

Nutrition