There are some recipes that instantly feel like comfort, and for me, tortellini soup is one of those dishes I turn to again and again. There’s just something about the little cheesy pasta pillows floating in a savory broth, mingled with fresh veggies and herbs, that makes this soup irresistible. It’s the kind of meal that feels like a hug in a bowl—simple, filling, and full of flavor.
I love this soup for so many reasons. First, it’s incredibly quick to make, which is a lifesaver on busy weeknights when I want something homemade but don’t have hours to spend in the kitchen. Second, it’s versatile—sometimes I keep it light and vegetarian, other times I add sausage or chicken to make it heartier. And finally, it’s just so cozy. No matter how it’s made, every bowl feels special, whether I’m enjoying it curled up on the couch or serving it to family with warm garlic bread on the side.
That’s the beauty of tortellini soup: it doesn’t just fill your stomach, it warms your spirit. And once you see how easy it is to make, I think you’ll love it as much as I do.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, thinly sliced
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 package (9 oz) refrigerated cheese tortellini
- 3 cups fresh baby spinach
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
- Fresh basil or parsley, chopped, for garnish
How to Make It
To start, heat the olive oil in a large soup pot over medium heat. Add the onion and carrots and cook them slowly until the onion is soft and fragrant, about five minutes. Stir in the garlic and let it cook for about 30 seconds, just until you smell that wonderful aroma filling the kitchen. At this point, sprinkle in the Italian seasoning and, if you want a little heat, a pinch of red pepper flakes.
Next, pour in the chicken or vegetable broth and give everything a good stir. Bring the mixture to a gentle boil, then reduce it to a simmer for about 10 minutes so the vegetables can soften and the flavors have time to meld together. Once the broth is rich and fragrant, stir in the cheese tortellini. Let them cook directly in the broth according to the package directions, usually around five to seven minutes, until the tortellini are tender and start floating to the top.
In the last minute of cooking, add the fresh spinach. It will wilt almost instantly, adding both color and freshness to the soup. Taste the broth and adjust with salt and pepper to your liking. When it’s ready, ladle the soup into bowls and top each serving with freshly grated Parmesan cheese, a sprinkle of chopped basil or parsley, and maybe a touch more red pepper flakes for spice if you like it bold.
Variations to Try
- Creamy Tortellini Soup: Stir in 1/2 cup of heavy cream or half-and-half at the end for a rich, velvety broth.
- Protein Boost: Brown Italian sausage or diced chicken before adding the vegetables for a heartier version.
- Veggie-Packed: Keep it vegetarian with vegetable broth and add extra vegetables like zucchini, mushrooms, or peas.
- Gluten-Free: Use gluten-free tortellini or another small pasta shape if needed.
Serving Suggestions
This soup pairs beautifully with garlic bread, buttery rolls, or a side salad for a complete meal. If you want to recreate that cozy Italian trattoria vibe, serve it with a glass of wine and a simple Caprese salad on the side. It’s comfort food made elegant.
What kind of tortellini works best?
Refrigerated cheese tortellini is ideal, but you can also use spinach tortellini or even meat-filled versions for variety.
How do I keep the tortellini from getting soggy?
If you’re making the soup ahead of time, cook the tortellini separately and add it just before serving. This way, it won’t overcook or absorb too much broth.