This cozy tortellini soup is perfect for chilly days! It’s filled with tender tortellini, fresh veggies, and a tasty broth that warms you right up.
The best part? You can whip it up in no time—and feel like a kitchen star! I love serving it with some crusty bread for dipping. Yum!
Key Ingredients & Substitutions
Olive Oil: Use olive oil for sautéing, but feel free to swap in any cooking oil you prefer, like avocado or canola oil. I love using extra virgin olive oil for its rich flavor.
Onion: A small onion works well for depth of flavor, but if you don’t have one, try using shallots or leeks. They add a nice sweetness too!
Garlic: Fresh garlic gives the best flavor. If you’re in a hurry, garlic powder can be used as a substitute—just use about 1/8 teaspoon for each clove.
Tomatoes: Cherry or grape tomatoes are great for sweetness, but you can use regular chopped tomatoes. If they’re not in season, canned tomatoes work too—just skip the fresh ones.
Tortellini: Cheese tortellini is traditional, but you can substitute with mini ravioli or even spinach tortellini for a twist. Make sure to check cooking times!
Heavy Cream: For a lighter option, swap heavy cream with half-and-half or milk. Coconut milk can be a great dairy-free alternative for creaminess!
Spinach: Fresh spinach adds nutrition and color. Kale or Swiss chard are good substitutes if spinach isn’t available, just chop them roughly.
How Do You Make Sure Your Tortellini Is Cooked Perfectly?
Cooking tortellini to the right texture is key for this soup. Follow these steps for best results:
- Check the package for cooking time; tortellini usually cooks in 3-5 minutes.
- Add tortellini to the broth once it’s boiling to avoid overcooking.
- Spoon one out to taste—it should be firm but not hard.
- Keep an eye on it; overcooked tortellini can turn mushy!
Don’t forget to stir occasionally to prevent sticking. This way, you’ll enjoy a perfect bite every time!
Tortellini Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cherry or grape tomatoes, halved
- 4 cups vegetable broth or chicken broth
- 1 (14-ounce) can diced tomatoes
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- 1/2 cup heavy cream or half-and-half
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh basil or parsley, chopped (optional for garnish)
How Much Time Will You Need?
This delicious tortellini soup takes about 10 minutes to prep and another 20 minutes to cook. In just half an hour, you’ll have a warm and hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and cook for about 3-4 minutes, or until it becomes translucent. Then, add the minced garlic and continue to cook for another minute, until it’s fragrant. This step lays the flavorful foundation for your soup!
2. Adding the Tomatoes:
Next, toss in the halved cherry or grape tomatoes. Allow them to cook for about 4-5 minutes, stirring occasionally, until they soften. This will enhance the sweetness and flavor of your soup.
3. Pouring in the Broth:
Now, pour in the vegetable or chicken broth, along with the canned diced tomatoes (make sure to include the juices). Bring the mixture to a boil, then lower the heat and let it simmer for about 10 minutes so that the flavors can meld together beautifully.
4. Cooking the Tortellini:
Add the cheese tortellini to the pot, cooking according to the package instructions (typically 3-5 minutes) or until they are al dente. Stir occasionally to prevent them from sticking together!
5. Incorporating the Spinach:
After the tortellini is cooked, stir in the roughly chopped fresh spinach. Let it cook for just 1-2 minutes, until it’s wilted, adding a burst of color and nutrition into the soup.
6. Final Touches:
Lower the heat and stir in the heavy cream and optional crushed red pepper flakes for a hint of heat. Cook gently for 2-3 minutes until everything is warmed through. Season with salt and pepper to taste, giving it the perfect balance.
7. Garnishing and Serving:
Finally, remove the pot from heat and mix in the grated Parmesan cheese for that creamy richness. Ladle the soup into bowls and garnish with extra Parmesan and freshly chopped basil or parsley if you’d like. Enjoy this comfort in a bowl with some crusty bread or a light side salad for a complete meal!
This tortellini soup showcases tender cheese-filled pasta in a creamy, flavorful broth with nutritious veggies—it’s sure to be a comforting favorite!
Can I Use Frozen Tortellini in This Recipe?
Absolutely! If using frozen tortellini, there’s no need to thaw them first. Just add them directly to the broth as per the package instructions, extending the cooking time by a few minutes until they’re cooked through.
Can I Make This Soup Vegetarian?
Yes! This soup is already vegetarian if you use vegetable broth. Ensure that the tortellini is also cheese-based and free from meat products. You can even add more veggies for additional flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally. If it thickens, add a little extra broth or water to loosen it up.
What Else Can I Add to the Soup?
Feel free to customize your soup! You can add in cooked chicken, sautéed mushrooms, or other vegetables like zucchini or bell peppers. Just make sure they complement the flavors of the broth!
