This Tortellini Soup is a simple, soul-warming bowl that hits the spot on cold nights or busy weeknights. It’s bright with tomatoes, comforting with cheese tortellini, and lightened up by fresh spinach. The broth is savory and homey, the tortellini stay pillowy, and the vegetables add a gentle sweetness this dish will make your kitchen smell like heaven on a rainy day.
If you want more quick bowl ideas in the same comfort-food lane, check these easy orzo soup recipes for inspiration.
Top reasons to make this recipe: it’s fast, uses simple pantry items, and the whole family usually asks for seconds.
Why You’ll Love This Recipe
- Ready in about 30 minutes for busy nights
- Made with simple pantry and fridge staples
- Perfect for meal prep and easy reheating
- Flexible to fit vegetarian or lighter diets
Ingredients for Tortellini Soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach
- 9 ounces cheese tortellini (fresh or refrigerated)
- Grated Parmesan cheese for serving
Step-by-Step Instructions of Tortellini Soup
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion, diced carrots, and diced celery until softened, about 5–7 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
- Pour in the broth and diced tomatoes, then stir in the dried basil and oregano.
- Bring the soup to a gentle boil, then reduce heat and simmer for 8–10 minutes to let flavors meld.
- Season the broth with salt and pepper to taste.
- Add the cheese tortellini and cook according to package directions (usually 3–5 minutes) until tender.
- Stir in the fresh spinach and cook until wilted, about 1 minute.
- Ladle into bowls and top with grated Parmesan before serving.
Tips for Success
- Use fresh or refrigerated tortellini for the best texture; frozen works fine but may need extra cooking time.
- Don’t overcook the tortellini test a piece early so it stays tender, not mushy.
- Taste and adjust salt at the end; broth and Parmesan add saltiness.
Substitutions & Variations of Tortellini Soup
To Make It Vegan/Gluten-Free:
- For vegan: use vegetable broth, vegan cheese tortellini (or skip tortellini and use chickpea pasta), and a vegan grated cheese substitute.
- For gluten-free: choose gluten-free tortellini or swap in a gluten-free small pasta; check labels for cross-contamination.
Variations:
- Stir in cooked shredded chicken or browned Italian sausage for extra protein.
- Add a splash of heavy cream or a spoonful of cream cheese for a creamier broth.
- Toss in beans (white beans or cannellini) for more fiber and heft.
- Add a pinch of red pepper flakes for a mild heat kick.
Storage Instructions of Tortellini Soup
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Tortellini will soak up broth over time; reheat gently and add a splash of extra broth or water if needed.
Freezer: Freeze the soup without the tortellini for best results—portion into airtight containers and freeze up to 3 months. Thaw overnight in the fridge and add fresh tortellini when reheating. Cooked tortellini can be frozen separately for up to 1 month, but texture may change.
Make-Ahead: Chop vegetables a day ahead and store them in the fridge. You can make the full soup and refrigerate; reheat and add fresh tortellini just before serving for the best texture.
Frequently Asked Questions (FAQ) of Tortellini Soup
Can I use frozen tortellini?
- Yes. Add frozen tortellini straight to the simmering soup and add a couple extra minutes to the cooking time. Check for doneness so they don’t overcook.
Can I make this soup creamy?
- Absolutely. Stir in 1/2 cup heavy cream or a few tablespoons of cream cheese at the end of cooking for a richer broth.
Can I add more vegetables?
- Yes. Kale, zucchini, or bell peppers work well add harder vegetables earlier in the simmer, and delicate ones like zucchini near the end.
Final Thoughts
Tortellini Soup is a quick, comforting dinner you can feel good about serving any night of the week. It’s simple, flexible, and made from ingredients you likely already have on hand perfect for busy families and weeknight cooks. Give it a try, then come back to tell me how it turned out and leave a star rating so others can find this cozy favorite.
Print
Cozy Weeknight Tortellini Soup for Busy Families
A simple, soul-warming Tortellini Soup ready in about 30 minutes. It’s bright with tomatoes, comforting with cheese tortellini, and lightened up by fresh spinach.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach
- 9 ounces cheese tortellini (fresh or refrigerated)
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion, diced carrots, and diced celery until softened, about 5–7 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the broth and diced tomatoes, then stir in the dried basil and oregano.
- Bring the soup to a gentle boil, then reduce heat and simmer for 8–10 minutes to let flavors meld.
- Season the broth with salt and pepper to taste.
- Add the cheese tortellini and cook according to package directions (usually 3–5 minutes) until tender.
- Stir in the fresh spinach and cook until wilted, about 1 minute.
- Ladle into bowls and top with grated Parmesan before serving.
Notes
Use fresh or refrigerated tortellini for the best texture. Adjust salt at the end as broth and Parmesan add saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian