Tortellini Soup
This tortellini soup is the ultimate hearty and comforting soup! This classic comfort food is great for a cold day, a weeknight family dinner, or back to school lunch. The veggies are tender and flavorful. In addition, the tortellini are melt in your mouth delicious and cheesy. This soup is great for the whole family!
Why You’ll Love This Recipe
- This tortellini soup is hearty and savory.
- It is made with simple ingredients that you probably have on hand.
- This quick and easy recipe takes just over 30 minutes.
- It is versatile and can be customized to your liking.
- Add in your favorite veggies or ground meat. Or, keep this as a vegetarian soup recipe.
- It is a budget-friendly meal that is perfect for a weeknight dinner.
- Kids love this soup! Great for packing in school lunchboxes.
- The leftovers are just as delicious the next day.
- My mom made this all the time growing up! I have adapted her recipe into the perfect version of this soup!
- It can be made ahead of time and reheated easily.
- It is a great way to use up leftover tortellini or leftover veggies.
- This homemade soup is savory and hearty.
- This recipe can be made gluten free. Use gluten free tortellini pasta.
- Check out this Creamy Potato Soup for another comfort food favorite!
Ingredients & Substitutes
These are the ingredients and substitutions for tortellini soup. Scroll down to the recipe card at the bottom for the full recipe.
Olive oil helps cook the onion, garlic, carrots, and celery. Feel free to use avocado oil if needed.
The onion adds so much flavor. I love sweet onion for this soup.
Minced garlic adds the classic garlicky flavor. While fresh is best, use garlic powder if needed.
Carrots and celery add nutrients and flavor. Feel free to add in more veggies. Mushrooms, peppers, and kale are great options.
Both chicken broth and vegetable broth work well. For a vegetarian option, use vegetable broth.
Do not drain the diced tomatoes. They add so much flavor.
Basil, oregano, thyme, salt, and pepper also add taste. Feel free to adjust these amounts.
Use any variety of tortellini, but I always use gluten free tortellini. If you are not Celiac or gluten free, feel free to use regular.
Spinach adds volume and freshness. Replace with massaged kale if desired.
Lastly, top with grated Parmesan cheese and fresh basil if desired.
Taste & Texture
Tortellini soup has a hearty and comforting flavor! The tortellini pasta adds a cheesy flavor.
The veggies and seasonings add flavor.
The broth is savory and so delicious! Top with some Parmesan and basil for a cheesy and fresh flavor.
How to Make
Step 1
In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables are slightly softened.
Step 2
Add the chicken or vegetable broth, diced tomatoes (with their juices), dried basil, dried oregano, dried thyme, salt, and pepper to the pot. Stir well to combine.
Step 3
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld together.
Step 4
Add the refrigerated gluten free tortellini to the soup. Cook according to the package instructions until the tortellini is tender.
Step 5
Stir in the fresh spinach leaves and cook for an additional 1 to 2 minutes until the spinach wilts.
Step 6
Then, taste the soup and adjust the seasoning with salt and pepper if needed.
Step 7
Ladle the tortellini soup into bowls. Sprinkle a little grated Parmesan cheese on top of each serving.
Step 8
If desired, garnish with fresh basil leaves.
Step 9
Lastly, serve the tortellini soup hot!
Expert Tips for Success
Here are a few expert tips and tricks for making the best tortellini soup.
Use a good quality broth for the best flavor. This is the base of the soup.
Do not overcook the vegetables, or they will become mushy.
Add the tortellini towards the end of cooking, so they do not become mushy.
Unlike most soups, do not continue simmering for a long time. The tortellini will become too soft.
Taste and adjust as you cook. If needed, add in more seasonings.
Garnish the soup with grated Parmesan cheese or fresh herbs, such as parsley or basil, for an extra touch of flavor.
Flavor Variations & Add-Ins
Tortellini soup can be customized to your liking. Here are a few ideas for flavor variations.
Add different vegetables, such as mushrooms, zucchini, or kale.
Add in some protein, such as sausage, chicken, ground turkey, or beef.
Use different types of broth, such as chicken broth, beef broth, or vegetable broth.
Add a splash of white wine or lemon juice to the soup for extra flavor.
Garnish the soup with your favorite toppings, such as grated Parmesan cheese, gluten free croutons, or crsipy bacon bits.
How to Serve & Store
This vegetarian tortellini soup is great both fresh and as leftovers!
Serve with freshly grated Parmesan on top. This adds such a delicious cheesy flavor.
In addition, add some fresh basil on top.
This soup can be served as a main dinner or side dish. Consider adding in some meat for a more filling soup.
Store leftovers in the fridge for up to 4 days.
Freeze for up to 2 months. Thaw in the fridge overnight before reheating on the stovetop.
Frequently Asked Questions (FAQs)
Yes, you can make this soup with store-bought tortellini.
Yes, you can make this soup ahead of time. Simply cook the soup according to the recipe instructions and then let it cool completely. Store the soup in the refrigerator for up to 4 days or freeze it for up to 2 months. To reheat, simply thaw the soup overnight in the refrigerator. Then reheat it in a saucepan over medium heat until warmed through.
Tortellini soup is a complete meal, but you can serve it with a side salad or gluten free bread if you like.
This soup is made with broth, tortellini, veggies, and spices.
Taste Republic makes a delicious gluten free version!
Sure! Brown any ground meat in a skillet. Then, add all of the ingredients (except for the tortellini, spinach, Parmesan cheese, and fresh basil) to the slow cooker. Cook on low for 5 to 6 hours. About 30 minutes prior to serving, add in the tortellini and spinach leaves. Garnish with Parmesan cheese and fresh herbs.
Equipment Needed
Dutch Oven: Use a large Dutch oven or saucepan to make this creamy tortellini soup!
Check out all of my kitchen favorites!
You May Also Enjoy
- Southern Mac and Cheese
- Cheese Quesadilla
- Coconut Milk Pasta Sauce
- Parmesan Crusted Chicken
- Lobster Mac and Cheese
If you make this easy tortellini soup recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dinner Recipes.
Get the Recipe: Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken or vegetable broth
- 14.5 ounces diced tomatoes, do not drain
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp sea salt
- ½ tsp black pepper
- 9 oz tortellini, see note
- 3 cups fresh spinach leaves
- grated Parmesan cheese, for serving
- fresh basil leaves, for garnish
Instructions
- First, in a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are slightly softened, about 5 minutes.
- Add the chicken or vegetable broth, diced tomatoes (with their juices), dried basil, dried oregano, dried thyme, salt, and pepper to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
- Add the refrigerated gluten free tortellini to the soup. Cook according to the package instructions until the tortellini is tender.
- Stir in the fresh spinach leaves and cook for an additional 1 to 2 minutes until the spinach wilts.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
- Ladle the creamy tortellini soup into bowls. Sprinkle some grated Parmesan cheese on top of each serving.
- If desired, garnish with fresh basil leaves for added flavor and presentation.
- Serve the soup hot. Enjoy!
Notes
- I love using gluten free tortellini for this recipe.
- Feel free to adjust the amounts of veggies. Or, add in whatever veggies you have on hand.
- If desired, add in some ground meat. Ground beef, ground chicken, and ground turkey all work well.
- Store the leftovers in the fridge for up to 4 days.
- To reheat, add the leftovers to a skillet over medium heat. Heat until warmed.
- This soup can be frozen for up to 2 months.