Tortellini Soup Recipe

Tortellini soup is the ultimate comfort food, combining tender, cheese-stuffed pasta with a flavorful broth, fresh vegetables, and optional protein like sausage or chicken. It’s versatile, hearty, and easy to whip up, making it a perfect weeknight dinner or a meal-prep favorite. Whether you prefer a creamy base or a tomato-infused broth, this recipe offers a satisfying bowl every time.

Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 lb Italian sausage (or chicken breast, cubed)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, diced
• 6 cups chicken or vegetable broth
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (14 oz) tomato sauce
• 1 tsp Italian seasoning
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 package (10–12 oz) fresh or frozen cheese tortellini
• 2 cups fresh spinach or kale, roughly chopped
• ½ cup heavy cream (optional, for creamy variation)

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese
• Crusty bread or garlic bread for serving

Step-by-Step Instructions

Step 1: Prepare Ingredients

• Dice the onion, carrots, and celery. Mince the garlic and roughly chop the spinach or kale. If using fresh tortellini, keep it refrigerated until ready to cook.

Step 2: Cook the Sausage (or Protein)

• In a large soup pot or Dutch oven, heat olive oil over medium heat.
• Add the sausage (or chicken) and cook until browned and fully cooked, breaking it up into small pieces with a wooden spoon. Transfer the cooked meat to a plate and set aside.

Step 3: Sauté the Vegetables

• In the same pot, add the diced onion, carrots, and celery. Cook for 4–5 minutes until the vegetables begin to soften.
• Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 4: Build the Broth

• Pour in the chicken broth, diced tomatoes (with their juice), and tomato sauce. Stir to combine.
• Add the Italian seasoning, dried basil, and a pinch of salt and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10–15 minutes.

Step 5: Add Tortellini and Greens

• Stir in the tortellini and cook according to package instructions, typically 5–7 minutes for fresh tortellini or 8–10 minutes for frozen.
• Add the spinach or kale during the last 2–3 minutes of cooking, allowing it to wilt.

Step 6: Optional Creamy Finish

• For a creamy tortellini soup, stir in the heavy cream at the end and heat through without boiling.

Step 7: Serve and Garnish

• Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese. Serve hot with crusty bread or garlic bread on the side.

Serving and Storage Tips

Serving Suggestions:

• Pair with a simple side salad or roasted vegetables for a balanced meal.
• Drizzle with a little olive oil or balsamic glaze for added richness.

Storage Tips:

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini may absorb liquid over time, so add extra broth when reheating.
• Freezing: Freeze the broth with vegetables and sausage before adding the tortellini. Add fresh tortellini when reheating to avoid mushy pasta.

Helpful Notes

1. Tortellini Options: Cheese tortellini is classic, but you can use meat-filled or spinach tortellini for variety.
2. Vegetarian Version: Skip the sausage and use vegetable broth for a meat-free option. Add white beans or chickpeas for protein.
3. Extra Veggies: Feel free to add zucchini, bell peppers, or peas for more vegetables.
4. Gluten-Free Variation: Use gluten-free tortellini or substitute with gluten-free gnocchi.

Tips from Well-Known Chefs

• Chef Giada De Laurentiis: “For an authentic Italian touch, finish your soup with a drizzle of good-quality olive oil and a sprinkle of freshly grated Parmesan.”
• Chef Ina Garten: “Homemade chicken stock makes all the difference in soups. If you have time, use it for a richer, deeper flavor.”
• Chef Lidia Bastianich: “Don’t overcook the tortellini! Keep it al dente to maintain its texture in the soup.”

Frequently Asked Questions (FAQs)

1. Can I use dried tortellini?
Yes! Dried tortellini works, but it will take longer to cook (10–12 minutes) and may require extra broth.

2. Can I substitute cream?
For a lighter version, use whole milk, half-and-half, or unsweetened almond milk. Coconut milk can add a unique flavor twist.

3. Can I use ground beef instead of sausage?
Yes, ground beef or turkey works well. Season it with Italian herbs to mimic the flavor of sausage.

4. How do I make this spicy?
Add a pinch of red pepper flakes or use spicy Italian sausage for extra heat.

5. Can I make this soup ahead of time?
Yes! Prepare the soup without the tortellini, then add and cook the pasta when reheating to keep it fresh and firm.

6. What’s the best way to reheat this soup?
Reheat gently on the stovetop over medium heat, stirring occasionally. Add more broth or cream if needed.

7. Can I add wine to the broth?
Yes, a splash of white wine or dry red wine adds depth to the soup. Add it after sautéing the vegetables and let it reduce slightly.

8. How do I make it dairy-free?
Skip the cream and use dairy-free tortellini or pasta. Replace Parmesan with nutritional yeast or leave it out.

9. Can I use fresh herbs?
Absolutely! Fresh basil, parsley, or thyme added at the end will brighten the flavors.

10. How do I thicken the soup?
For a thicker broth, mix 1 tablespoon of cornstarch with water and stir it into the soup during the simmering process.