Tortellini Soup
This tortellini soup is a warm, nourishing dish that brings together tender cheese-filled tortellini, flavorful broth, and hearty vegetables in a single pot. Kale adds freshness and texture, while optional cream gives it a rich, silky feel. You can easily make it your own by adding cooked sausage, shredded chicken, or your favorite veggies. It’s ready in less than 30 minutes, making it perfect for nights when you need something hearty but fast. Pair it with garlic bread or enjoy it on its own—it’s a comforting option for any day of the week.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 medium carrots chopped
- 3 cloves garlic minced
- 5 cups low sodium vegetable broth or chicken broth
- 15 ounces canned diced tomatoes
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 9-10 ounces fresh cheese tortellini
- 4 cups loosely packed chopped fresh kale or chopped fresh spinach
- grated Parmesan cheese optional for serving
Instructions
- Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is hot, add the chopped onion and sliced carrots. Cook them together, stirring frequently, for about 3 to 4 minutes until they begin to soften and become fragrant. This forms the flavorful base of your soup.
- Add the minced garlic and continue cooking for about 30 seconds, stirring constantly so the garlic doesn’t burn. This step enhances the overall aroma and gives the soup a rich, savory depth.
- Pour in the vegetable or chicken broth along with the diced tomatoes, Italian seasoning, salt, and pepper. Stir everything well to combine and allow the flavors to meld.
- Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 15 minutes, or until the carrots are nearly tender when pierced with a fork.
- Stir in the cheese tortellini, cover the pot again, and cook them according to the package directions, usually about 5 to 7 minutes. When there's about 1 minute of cooking time left, stir in the chopped kale so it softens just enough without losing its bright color.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese, if you like. Serve hot with crusty bread for a cozy, satisfying meal.
Notes
To make Chicken Tortellini Soup, simply follow your favorite chicken noodle soup recipe, but swap out the egg noodles for cheese tortellini. The tortellini add a rich, cheesy twist that pairs perfectly with the savory chicken broth and tender vegetables.
For a hearty Sausage Tortellini Soup, start by browning 1 pound of Italian sausage in the pot before adding any vegetables. Be sure to remove the sausage from its casings and crumble it as it cooks. Once the sausage is fully browned, add the chopped onions and carrots, and continue with the rest of the recipe as usual. The sausage brings a bold, savory flavor that makes this version especially satisfying.
To make a Creamy Tortellini Soup, stir in 1/2 cup of heavy cream at the same time you add the kale. This small addition gives the broth a silky texture and a rich flavor, transforming the soup into a more indulgent version that’s perfect for colder days or when you want something extra comforting.
For a hearty Sausage Tortellini Soup, start by browning 1 pound of Italian sausage in the pot before adding any vegetables. Be sure to remove the sausage from its casings and crumble it as it cooks. Once the sausage is fully browned, add the chopped onions and carrots, and continue with the rest of the recipe as usual. The sausage brings a bold, savory flavor that makes this version especially satisfying.
To make a Creamy Tortellini Soup, stir in 1/2 cup of heavy cream at the same time you add the kale. This small addition gives the broth a silky texture and a rich flavor, transforming the soup into a more indulgent version that’s perfect for colder days or when you want something extra comforting.