Go Back

Comforting Tortellini Soup for Cozy Evenings

Tortellini Soup made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 8 cups chicken or vegetable broth
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots sliced
  • 2 celery stalks diced
  • 16 ounces fresh or frozen tortellini
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 2 cups fresh spinach or kale
  • 1 teaspoon dried Italian herbs oregano, basil, etc.
  • Salt and pepper to taste

Method
 

  1. In a large pot, heat a swirl of olive oil over medium heat.
  2. Add the diced onion and cook until translucent, about 4-5 minutes.
  3. Incorporate minced garlic and sauté for an additional minute until fragrant.
  4. Add carrots and celery, cooking for about 5-7 minutes until softened.
  5. Pour in the broth, followed by the diced tomatoes and dried herbs.
  6. Bring the soup to a gentle boil, then reduce the heat to a simmer.
  7. Add the tortellini and cook according to package directions, usually about 5-7 minutes.
  8. In the last couple of minutes, stir in the spinach or kale until wilted.
  9. Taste and adjust seasoning with salt and pepper as desired.
  10. Serve hot, garnished with grated Parmesan or fresh herbs if desired.