How To Make Tortellini Soup: It’s Easier Than You Think!
Tortellini Soup is a hearty, nutritious, one-pot meal your family will love. Packed with vegetables and lots of flavor, you’ll love how easy it is to prepare and how filling it can be. It’s perfect for a weeknight meal. I love to serve it with some type of bread and a salad on the side. Follow along to learn how to make Tortellini Soup; it’s easier than you think!
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Ingredients for Tortellini Soup
Here are the ingredients used to make Tortellini Soup. Feel free to change things up and make substitutions to your heart’s content!
Fresh Ingredients:
- Onion, carrot, and celery – This classic combination is known as mirepoix. You’ll find this combination in so many recipes because they add flavor, texture, and nutrition. The vegetables are diced and sauteed in the oil as the soup base.
- Spinach – Add fresh spinach for flavor, color, and nutrition. You can use frozen spinach if you’d like as well. Or you can add kale instead. If you don’t like spinach or kale, leave it out!
- Herbs – Fresh or dried basil and thyme are my favorite herbs to use in this soup. Feel free to discover other herbs your family likes.
Pantry Ingredients
- Oil – You can use your favorite cooking oil for this recipe. Many people use olive oil, but I prefer to cook with Avocado oil and use olive oil uncooked.
- Canned tomatoes – I prefer to use crushed or pureed tomatoes in this soup, however I have used diced tomatoes with success as well. You’ll need a large 28oz can.
- Balsamic vinegar – This is my favorite vinegar for this type of dish with tomatoes because it pairs with the tomato flavor so well. Balsamic vinegar adds a subtle sweetness and slight tang that brings the tomato flavor to life.
- Filled Tortellini – Use what’s available to you. Sometimes you can find packages of fresh tortellini in the dairy section of your grocery store, and sometimes you’ll need to use dried or frozen tortellini. You’ll usually find it stuffed with cheese, or cheese and spinach. Use what you like!
- Chicken Broth – I usually use 2 boxes of chicken broth, or water with chicken bouillon added. You can also use vegetable broth if you’d like. I haven’t tried it with beef broth but I think that would change the flavor significantly.
- Honey – This ingredient is totally optional, but I find it helps balance out the tangy flavors of the soup. You’re only adding a small amount, so it won’t make the soup sweet. You could also use sugar or maple syrup if you don’t have or don’t like honey.
How To Make Tortellini Soup
The method is very simple. This is a fairly quick and easy recipe. Here are the steps to make Tortellini Soup.
Step 1. Sweat the vegetables.
In a large pot or dutch oven, heat oil over medium high heat. Add the diced veggies and saute until tender.
Step 2. Add liquid ingredients.
Once the veggies are tender, add the chicken stock, tomatoes, vinegar, and honey. Bring to a simmer.
Step 3. Add other ingredients.
Once the soup is simmering, add the tortellini and herbs. Cooking time depends on whether the tortellini is fresh or frozen. Frozen and dried tortellini will take longer to cook than fresh. Follow the cooking time on the package.
Step 4. Add the spinach.
Once the tortellini is cooked through, add the spinach. Cook for a few more minutes and then remove from heat.
What to Serve With Tortellini Soup
Here are my favorite sides to serve with Tortellini soup.
- Bread – My favorite bread to serve with this soup is homemade French Bread. For a quicker and easier option, store-bought French bread is perfect. You can also make garlic bread, homemade bread, or serve with dinner rolls. Here’s one of my favorite homemade bread recipes: Buttermilk Bread
- Salad – Salad is a perfect side to any soup. I find a salad with an Italian-style vinaigrette pairs really well with this soup.
And there you have it! An easy, healthy, and delicious one-pot meal to serve your family. Let me know if you try this recipe and if you have any variation suggestions in the comments below.
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Tortellini Soup
Ingredients
- 1-2 Tbsp oil olive or avocado
- 1 onion, diced
- 3 carrots, peeled and diced
- 2-3 stalks celery, diced
- 8 cups chicken broth 2 boxes
- 1 can crushed tomatoes, 28 oz
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 Tbsp fresh basil, chopped Or 1 tsp dried basil
- 1 Tbsp fresh thyme, chopped Or 1 tsp dried thyme
- 1 bag filled tortellini, 19 oz, fresh, frozen, or dried cheese-stuffed
- 1 bag fresh spinach Or 1-2 cups frozen spinach
Instructions
- In a large pot or dutch oven, heat oil over medium high heat. Add the diced onion, celery, and carrots and saute until tender.
- Once the veggies are tender, add the chicken stock, tomatoes, vinegar, and honey. Bring to a simmer.
- Once the soup is simmering, add the tortellini and herbs. Cooking time depends on whether the tortellini is fresh or frozen. Frozen tortellini will take longer to cook than fresh. Follow the cooking time on the package.
- Once the tortellini is cooked through, add the spinach. Cook for a few more minutes and then remove from heat.
- Taste and adjust seasonings. Add salt and pepper if needed.