Hearty Tortellini Soup a Bowl of Italian Sunshine

Recipe Introduction

Quick Hook

Ever feel like you need a hug from the inside out? I do. That's why I make this amazing tortellini soup .

It's packed with flavour and so easy. Honestly, this Italian soup recipe is my go-to for comfort.

Brief Overview

This tortellini soup comes from humble Italian roots, basically easy tortellini soup Nonna style. It's super simple to make, taking only about 40 minutes from start to finish.

This recipe makes about 6 servings, so it's perfect for a family dinner.

Main Benefits

One of the best things about this vegetable tortellini soup is that it sneaks in some extra veggies. It's a quick weeknight soup that feels like a weekend treat.

This recipe is special because it's so adaptable make it your own!

A Bowl of Italian Sunshine: That Homemade Tortellini Soup Feeling

Okay, so this Hearty Tortellini Soup is more than just a meal. It's like a warm, comforting hug in a bowl.

We're talking cheese tortellini, tender veggies, and a delicious tomato broth. It's that Italian soup recipe your soul has been craving.

Honestly, it reminds me of those scenes in "Lady and the Tramp," but without the spaghetti mess. Just pure, unadulterated soup joy. You know?

Level of Difficulty: Easier Than Ordering Takeaway

This recipe is seriously easy. Seriously. If you can chop a veggie, you can make this. Honestly. The hardest part? Not eating all the cheese tortellini soup recipe straight from the bag.

I feel like someone should call for it " comfort food soup " too!

Easy Tortellini Soup: What you need

• Olive oil
• One yellow onion, diced
• Two cloves garlic, minced
• Two carrots, diced
• Two celery stalks, diced
• 6 cups vegetable broth
• 28 ounces crushed tomatoes
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• One bay leaf
• 1/4 cup fresh basil, chopped
• 20 ounces refrigerated cheese tortellini
• 1 cup baby spinach
• Parmesan cheese, grated (for serving)
• Red pepper flakes (optional, for serving)

Tortellini Soup with Spinach: the Recipe

1. Sauté onion, garlic, carrots, and celery in olive oil. Do it until softened, about 5- 7 minutes.
2. Add vegetable broth, crushed tomatoes, Italian seasoning, salt, pepper, and bay leaf. Bring to a simmer.
3. Add tortellini and cook until tender, about 3- 5 minutes.
4. Stir in spinach until wilted, about 1- 2 minutes.
5. Remove bay leaf. Season to taste. Serve with Parmesan and red pepper flakes.

Honestly, this recipe is a lifesaver on busy weeknights. And the creamy tortellini soup variations? Don't even get me started. It's like a blank canvas for your culinary creativity!

Ingredients & Equipment: Let's Get This Tortellini Party Started!

Alright, so you're ready to dive into making some seriously comforting tortellini soup ? Excellent choice! Before we get all "Nonna" in the kitchen, let's gather our troops.

Don't worry, it's not a complicated list. This easy tortellini soup is all about simple goodness.

Main Ingredients: The Heart of the Soup

• Olive Oil: 1 tablespoon (15 ml) . Use a good quality one.
• Yellow Onion: 1 medium , diced (about 1 cup or 150g ). Go for a firm onion.
• Garlic: 2 cloves , minced (about 2 teaspoons or 6g ). Fresh is best.
• Carrots: 2 medium , peeled and diced (about 1 cup or 120g ).
• Celery: 2 stalks , diced (about 1 cup or 100g ).
• Vegetable Broth: 6 cups (1.4 liters) . I'm partial to chicken broth if you want a richer flavour.
• Crushed Tomatoes: 28 ounces (794 g) . The quality here makes a huge difference!
• Dried Italian Seasoning: 1 teaspoon (5ml) .
• Salt: ½ teaspoon (2.5ml) . Adjust to taste later.
• Black Pepper: ¼ teaspoon (1.25ml) . Freshly ground is my jam.
• Bay Leaf: 1 . Don't forget to remove it later!
• Fresh Basil, chopped: 1/4 cup (50g) This is really key to the flavour,
• Cheese Tortellini: 20 ounces (567g) , refrigerated. Use your favourite brand, but make sure the tortellini are intact!
• Baby Spinach: 1 cup (30g) . Adds a touch of green goodness to the vegetable tortellini soup .
• Parmesan Cheese: For serving. Freshly grated, of course!
• Red Pepper Flakes: Optional, for serving. If you're feeling spicy.

Seasoning Notes: The Magic Touch

Honestly, the Italian seasoning is a lifesaver here. It gives you that classic flavour without having to pull out a million different jars.

For a flavour boost, consider adding a pinch of red pepper flakes while sautéing the veggies. Adds a nice warmth.

Or some freshly ground nutmeg. If you don't have Italian seasoning, use a blend of dried oregano, basil, rosemary, and thyme.

Taste as you go and make sure it's singing.

Equipment Needed: Keepin' It Simple

• Large Pot or Dutch Oven: Essential. A good pot makes all the difference.
• Cutting Board: For chopping. Obviously!
• Chef's Knife: A sharp one. Safety first, folks!
• Measuring Cups and Spoons: For accuracy.
• Ladle: For serving. Because, soup.

Don't have a fancy Dutch oven? No worries. A large stockpot will do just fine. Just make sure it's big enough to hold all that delicious soup.

Now that you've got your ingredients and equipment sorted, it is time to get cooking that homemade tortellini soup !

Hearty Tortellini Soup: A Bowl of Italian Sunshine

Okay, let’s dive into this tortellini soup adventure! Honestly, there's nothing quite like a warm bowl of soup to chase away the blues, you know? This recipe for " Easy Tortellini Soup " is totally my go-to.

Think of it as a big hug in a bowl.

Prep Like a Pro: Your Essential Mise en Place

This ain't rocket science, but a bit of prep goes a long way. You'll need 1 tablespoon of olive oil , 1 diced yellow onion , 2 minced garlic cloves , 2 diced carrots , and 2 diced celery stalks .

Get all that chopped and ready to roll. Organise everything, so that your spices are ready to be thrown in when needed.

step-by-step to Soup Perfection

1. Sauté the aromatics. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook them until they soften. Aim for about 5- 7 minutes .
2. Build the flavour bomb. Add 6 cups of vegetable broth , 28 ounces of crushed tomatoes , 1 teaspoon of Italian seasoning , ½ teaspoon of salt , ¼ teaspoon of black pepper , and 1 bay leaf . Bring it all to a simmer.
3. Tortellini time! Add 20 ounces of refrigerated cheese tortellini . Cook according to the package directions or until the tortellini are floating. Usually, this is about 3- 5 minutes .
4. Green it up. Stir in 1 cup of baby spinach until it wilts, about 1- 2 minutes .
5. Taste and tweak. Remove the bay leaf. Give it a taste and adjust the seasonings.

Pro Tips for Homemade Tortellini Soup

Want to up your game? Try adding a splash of cream at the end for a richer flavour. Another good thing is high-quality broth.

Also, be careful not to overcook the tortellini. They will become mushy. And don’t be afraid to add more seasoning!

Recipe Notes for Your Amazing Tortellini Soup

Alright, so you're ready to dive into making some seriously comforting tortellini soup ? Fantastic! Before you get started, let's chat about a few things that'll help you nail this recipe and make it your own.

Honestly, this is where the magic happens. I've made so many variations of this easy tortellini soup , and these little tweaks can make a huge difference.

Plating Like a Pro and Other Serving Suggestions

Presentation matters, right? I love ladling this cheese tortellini soup recipe into rustic bowls. A sprinkle of Parmesan and a swirl of olive oil? Chef's kiss.

Serve it with some crusty bread for dipping, because, let's be real, everyone loves dipping. A simple side salad with a light vinaigrette also works a treat.

If you're feeling fancy, a glass of dry red wine (like Chianti) will transport you straight to Italy. Seriously, it's like Lady and the Tramp , but with less spaghetti mess!

Storage Secrets

Got leftovers? Lucky you! This Italian soup recipe keeps well. Store it in an airtight container in the fridge for up to 3 days .

For longer storage, you can freeze it. Just be aware that the tortellini might get a bit softer when you reheat it.

When reheating, gently simmer on the stovetop or microwave until heated through. Just be sure the internal temperature reaches 165° F ( 74° C) .

Twists and Turns: Recipe Variations

Want to mix things up? You got it. For a creamier version of this tortellini soup , stir in a splash of heavy cream or half and-half at the end.

You could also try adding some browned Italian sausage for extra protein if you're feeling carnivorous. For a vegetarian option, use vegetable broth and load up on the veggies.

It's super easy to adapt! For dietary adaptations, if you want to make it vegan, use vegan tortellini. For seasonal swaps, use fresh, seasonal veggies like zucchini or squash during the summer months.

You know?

A Little Nutrition Nitty Gritty

Let's keep it real: this homemade tortellini soup is comfort food, but it can still be good for you! Each serving contains roughly 350 calories , 18g of protein , 12g of fat , 45g of carbohydrates , 5g of fiber , 8g of sugar , and 800mg of sodium .

(Note: these are just estimates). It's packed with veggies, which means vitamins and fibre. The tomatoes are loaded with antioxidants, and the cheese tortellini provides some protein.

Win-win! It really is the ultimate comfort food soup .

So, there you have it. Making tortellini soup with spinach or other veggies is super easy. Don't be afraid to experiment.

And most importantly? Have fun! You've got this! It makes an amazing quick weeknight soup !

Frequently Asked Questions

Can I freeze tortellini soup? I made too much!

Freezing tortellini soup can be a bit tricky, as the pasta can sometimes get a little mushy upon thawing. To minimize this, undercook the tortellini slightly when you initially make the soup. When reheating, do so gently over low heat.

While it might not be exactly the same as fresh, it will still be a tasty and convenient meal! It's sort of like when you refreeze chips, but still alright if you eat them fast!

My tortellini soup tastes a little bland. What can I do to add more flavour?

A bland soup is no fun at all! First, ensure you've seasoned adequately with salt and pepper. Consider adding a splash of acid, like lemon juice or a dash of balsamic vinegar, to brighten the flavors. You can also try adding a Parmesan rind while the soup simmers for a deeper, umami richness.

Just like when you need more sauce for a pasta dish, it's all about adding a little extra oomph!

What's the best type of tortellini to use in this tortellini soup recipe?

Cheese tortellini is the classic and most common choice, providing a lovely creamy filling that complements the tomato broth. However, feel free to experiment! Spinach and ricotta tortellini, or even meat filled tortellini, can add a unique twist.

It’s really down to personal preference, so go wild and see what your favourite choice is. Maybe you find something even better for your soup!

Can I make tortellini soup vegetarian or vegan?

Absolutely! To make it vegetarian, simply ensure you're using vegetable broth. For a vegan version, use vegetable broth and vegan tortellini (many brands are now available). Omit the Parmesan cheese garnish or substitute it with nutritional yeast for a cheesy flavor.

Just like swapping out a burger for a veggie burger, the result can still be delicious and satisfying!

How long does tortellini soup last in the fridge?

Tortellini soup will generally keep well in the refrigerator for 3-4 days. Store it in an airtight container to maintain freshness. Just be aware that the tortellini may absorb some of the broth over time, so the soup might be a bit thicker when you reheat it.

However, this is a small price to pay for a delicious meal that lasts for days!

I'm watching my sodium intake. Is there anything I can do to reduce the sodium in this tortellini soup?

Definitely! The biggest sodium culprit is often the broth. Opt for a low-sodium or no-salt added broth, or make your own homemade broth. Be mindful of how much salt you add during cooking. You can always add more at the end to taste, but you can’t take it away!

Also, Parmesan cheese does have some sodium content, so go easy on that. The trick is the same as when you need to remove salt after you add it, so be mindful.