Ah, Hearty Tortellini Soup—comforting, cheesy, and packed with vegetables and protein. Perfect for a cozy dinner! Here’s a full, step-by-step recipe:
Hearty Tortellini Soup
Ingredients (Serves 4–6)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz / 400 g) diced tomatoes
- 1 package (9–12 oz / 250–340 g) refrigerated or frozen cheese tortellini
- 2 cups fresh spinach or kale, roughly chopped
- 1 cup cooked shredded chicken (optional)
- Grated Parmesan cheese, for serving
- Fresh basil or parsley, for garnish
Instructions
- Sauté vegetables
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery. Cook 5–7 minutes until vegetables start to soften.
- Add seasonings & broth
- Stir in Italian seasoning, salt, and pepper.
- Pour in broth and diced tomatoes (with their juices).
- Bring to a simmer.
- Cook the tortellini
- Once soup is simmering, add tortellini.
- Cook according to package instructions (usually 3–5 minutes for fresh or refrigerated tortellini, slightly longer for frozen).
- Add greens & protein
- Stir in spinach or kale and cooked chicken (if using).
- Simmer 2–3 minutes until greens are wilted and chicken is heated through.
- Serve
- Ladle soup into bowls.
- Top with grated Parmesan and fresh basil or parsley.
Tips for Best Results
- Vegetables: Feel free to add zucchini, peas, or mushrooms for extra heartiness.
- Tortellini: Fresh or frozen works; avoid overcooking to prevent them from falling apart.
- Make-ahead: You can prepare the broth and veggies in advance, then add tortellini just before serving.
- Creamy twist: Stir in ½ cup heavy cream at the end for a richer soup.
If you want, I can also give a “ultra-hearty tortellini soup” version with sausage, sun-dried tomatoes, and a touch of cream that’s almost like a full meal in a bowl.
Do you want me to do that version?
