This Tortellini Soup recipe is a heartwarming, flavorful concoction that will instantly become your go-to when you need a hug in a bowl that’s easy to whip up.
After a long day, there are so many things I could do to unwind. Slipping off the shoes in favor of slippers, changing outfits into something something and snuggly, and digging into a bowl of this Tortellini Soup.
This Italian knockout is a throwback to those family dinners growing up, filled with good vibes and love. (It’s also filled with yummy veggies, herbs, and perfectly cooked tortellini, by the way). And you know how those big family dinners were nice and easygoing? Well, so is this recipe. Want cheese, meat, or even veggie-filled tortellini? Go for it! Feelin’ spicy? Add some red pepper flakes.
If you end up adding a LOT of ingredients, you may want to enjoy this soup as a main course, which brings me to my next point: it can be anything you want it to be: a side dish or a meal all on its own. No matter how you plan on using it, though, this tortellini soup will make regular appearances at your dinner table.
Is This Tortellini Soup Healthy?
- Because this tortellini soup is packed with vegetables, it’s very healthy. It’s also very filling, so you don’t need to worry about reaching for sugary and salty snacks an hour after eating a bowl.
- Instead of a cream soup, we use a broth-based soup, which keeps the calories in check.
INGREDIENTS
As with most soups, this list is long, but this is what makes it so hearty!
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- ½ cup canned tomatoes
- ½ yellow onion, diced
- ½ carrot, diced
- 1 tbsp basil pesto
- 2 cups vegetable stock
- 1 cup fresh spinach leaves
- pinch of salt and black pepper
- 1 tbsp fresh thyme leaves
- 6 oz. tortellini of your choice
INSTRUCTIONS
Boil
Cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Drain and set aside.
Cook
Heat the olive oil in a large pot on MEDIUM. Add the onions, carrots, and thyme leaves. Season with salt and pepper and cook for around 5 minutes, until the vegetables begin to soften.
Simmer
Add the minced garlic, canned tomatoes, and vegetable broth to the pot and simmer for 30 minutes, until the liquid is reduced and all vegetables are tender.
DEVOUR!
Variations
- I like adding some fresh lemon juice and herbs to give the soup a refreshing twist.
- I recommend mushrooms, diced celery, fennel, bell peppers or kale if you want to try other vegetables.
- I used a broth instead of cream to minimize the calories and fat. You can add a touch of heavy cream if you prefer a thicker soup.
Serving Suggestions
- A crusty bread works well with both pastas and soups.
- I like pairing this soup with a lentil salad. It gives a nice contrast to the pasta.
- An antipasto (marinated olives, cured meats, cheese, and artichokes) is a great introduction to this main course.
- You can also grill some veggies and serve them on the side!
FAQs
Yes, as long you use tortellini with a vegetarian filling and your broth is made from vegetables only.
I recommend grated Parmesan cheese, chopped fresh herbs, or a drizzle of olive oil. Delish!
Choose vegan tortellini, with mushrooms or vegan cheese fillings and use a plant-based pesto. You can also make your own using basil, pine nuts, garlic, olive oil, and nutritional yeast instead of Parmesan.
Yes, the main thing to remember is to add them to the soup right before serving or keep them separate so they don’t get soggy.
You can switch it up with sun-dried tomato, roasted red pepper, or cilantro-based pesto. You can also skip it and adjust the seasonings with extra garlic or Italian seasoning blend.
I love adding red pepper flakes or chopped jalapeño peppers. Talk about a kick!
How to Store Tortellini Soup
Let the soup cool before refrigerating it. You can enjoy it for up to three days. For longer storage, cook tortellini separately then add when eating.
If freezing, skip the spinach and tortellini. It’ll freeze well for three months. To serve, defrost overnight, reheat and add cooked tortellini and spinach. Bon appétit!
The Perfect Tortellini Soup Recipe
Ingredients
- 2 tbsp extra virgin olive oil
- 2 garlic cloves minced
- ½ cup canned tomatoes
- ½ yellow onion diced
- ½ carrot diced
- 1 tbsp basil pesto
- 2 cups vegetable stock
- 1 cup fresh spinach leaves
- pinch of salt and black pepper
- 1 tbsp fresh thyme leaves
- 6 oz. tortellini of your choice
Instructions
-
Cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Drain and set aside.
-
Heat the olive oil in a large pot over medium heat and add the onions, carrots, and thyme leaves. Season with salt and pepper and cook for around 5 minutes, until the vegetables begin to soften.
-
Add the minced garlic, canned tomatoes, and vegetable broth to the pot and simmer for 30 minutes, until the liquid is reduced, and all vegetables are tender.
Notes
Nutrition
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