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To make this delicious Tortellini Soup, you will need:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 (28-ounce) can diced tomatoes, undrained
  • 6 cups chicken or vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 1 (9-ounce) package refrigerated or frozen cheese tortellini
  • 2 cups fresh spinach, roughly chopped
  • 1/4 cup grated Parmesan cheese, for serving
  • Fresh basil or parsley, chopped, for garnish

Kitchen Equipment

You’ll need the following equipment to prepare this recipe:

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife


  1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  2. Build the Soup Base: Add the diced tomatoes (with their juice), chicken or vegetable broth, dried basil, dried oregano, dried thyme, red pepper flakes (if using), salt, and pepper. Stir to combine.
  3. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, until the vegetables are tender and the flavors have melded together.
  4. Cook the Tortellini: Add the tortellini to the pot and cook according to package instructions, usually about 5-7 minutes, until the tortellini are tender and cooked through.
  5. Finish the Soup: Stir in the chopped spinach and let it wilt in the hot broth for about 1-2 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
  6. Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese and fresh basil or parsley. Serve hot with crusty bread or a simple salad on the side.

Tips and Tricks

  • Tortellini Options: Use any type of tortellini you prefer, such as meat-filled, spinach, or mushroom. Fresh or frozen tortellini both work well.
  • Broth Choice: For a richer flavor, use homemade chicken or vegetable broth. Low-sodium store-bought broth is also a good option if you want to control the salt content.
  • Vegetable Additions: Feel free to add other vegetables like zucchini, bell peppers, or green beans to boost the nutritional value.
  • Make It Creamy: For a creamier version, stir in 1/2 cup of heavy cream or a splash of half-and-half just before serving.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup in a pot over medium heat, stirring occasionally, until heated through. If the soup thickens too much, add a splash of broth or water to reach the desired consistency.


This Tortellini Soup pairs wonderfully with:

  • A fresh green salad with Italian dressing
  • Garlic bread or a crusty baguette
  • A glass of light red wine like Pinot Noir or a crisp white wine like Pinot Grigio


Q: Can I freeze this soup? A: Yes, you can freeze Tortellini Soup. However, it’s best to freeze the soup without the tortellini, as they can become mushy upon reheating. Add fresh or frozen tortellini when reheating.

Q: Can I use dried tortellini instead of fresh or frozen? A: Yes, dried tortellini can be used, but you may need to adjust the cooking time according to the package instructions.

Q: Can I make this soup vegetarian or vegan? A: Absolutely! Use vegetable broth and cheese-filled or vegan tortellini. For a vegan version, ensure all ingredients, including the tortellini and Parmesan cheese, are plant-based.

Q: How can I add protein to this soup? A: Add cooked, shredded chicken or cooked Italian sausage for extra protein. You can also stir in a can of drained and rinsed cannellini beans.

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