Here’s a warm and comforting Tortellini Soup—creamy, cheesy, and full of flavor 🥣🧀🍅
Tortellini Soup
Ingredients (serves 4–6)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 1 pkg (9–12 oz) refrigerated or frozen cheese tortellini
- 2 cups fresh spinach or kale (optional)
- ½ cup grated Parmesan cheese (optional)
- 1 cup heavy cream or half-and-half (optional for creamy version)
Instructions
- Sauté vegetables
- Heat olive oil in a large pot over medium heat.
- Cook onion, garlic, carrots, and celery for 4–5 minutes until softened.
- Add broth & seasonings
- Stir in chicken broth, diced tomatoes, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce to simmer 10 minutes.
- Cook tortellini
- Add tortellini and cook according to package directions (usually 3–5 minutes for fresh, 7–9 for frozen).
- Add greens & cream
- Stir in spinach or kale until wilted.
- For creamy soup, add cream or half-and-half and heat through (do not boil after adding cream).
- Serve
- Ladle into bowls and sprinkle with Parmesan cheese.
- Optional: top with fresh basil or croutons.
Tips & Variations
- Protein: Add cooked shredded chicken or Italian sausage slices.
- Vegetables: Zucchini, peas, or mushrooms work well.
- Spicy kick: Add crushed red pepper flakes.
- Make ahead: Keep tortellini separate until reheating to prevent overcooking.
If you want, I can also give a slow-cooker version where tortellini is added at the end, perfect for a set-it-and-forget-it meal.
Do you want me to do that?
