Got it! Tortellini soup is a comforting, hearty soup that’s super easy to make — usually with cheese-filled tortellini, veggies, and a savory broth. Here’s a simple version you can make on the stove:
Easy Tortellini Soup
Servings: 4–6
Prep: 10 min | Cook: 20–25 min
Ingredients
- 1 package (9–12 oz) cheese tortellini (fresh or frozen)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 tsp Italian seasoning
- ½ tsp salt, ¼ tsp black pepper (adjust to taste)
- 2 cups fresh spinach or kale (optional)
- ¼ cup grated Parmesan cheese (for topping)
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook 5–6 minutes until slightly softened.
- Add broth and seasoning: Pour in the broth and diced tomatoes (if using). Stir in Italian seasoning, salt, and pepper. Bring to a boil.
- Cook tortellini: Add tortellini to the boiling soup. Cook according to package directions (usually 3–5 minutes for fresh, 7–9 minutes for frozen) until tender.
- Add greens: Stir in spinach or kale and cook 1–2 minutes until wilted.
- Serve hot: Ladle into bowls and sprinkle with Parmesan cheese.
Tips / Variations:
- For a creamy version, stir in ½ cup cream or half-and-half at the end.
- Add cooked shredded chicken or sausage for extra protein.
- You can swap veggies based on what you have — zucchini, bell peppers, or peas all work.
If you want, I can also give a “dump-and-go” crockpot version that makes tortellini soup hands-off and perfect for busy days.
Do you want me to show that crockpot version?
