This tortellini soup recipe will become your go-to when you need a hug in a bowl.
After a long day, there are so many things I could do to unwind. Slipping off the shoes in favor of slippers, changing outfits into something soft and snuggly, and digging into a bowl of this tortellini soup.
This knockout soup is a throwback to family dinners growing up, filled with good vibes and love. (It’s also filled with yummy veggies, herbs, and perfectly cooked tortellini, by the way). And you know how those big family dinners were nice and easygoing? Well, so is this recipe. Want cheese, meat, or even veggie-filled tortellini? Go for it! Feeling spicy? Add some red pepper flakes.
If you end up adding a lot of ingredients, you may want to enjoy this soup as a main course, which brings me to my next point: it can be anything you want it to be, including a side dish or a meal all on its own. No matter how you plan on enjoying it, though, this tortellini soup will make regular appearances at your dinner table.
The tale of tortellini
Tortellini hails from the Emilia‑Romagna region in Italy, specifically near Bologna. It’s a region known for prioritizing high-quality ingredients, even in something as humble as a bowl of soup.
Combining a comforting pasta shape with a simple broth is a classic preparation for a soul‑satisfying dish. Today, these soup recipes have evolved to include local vegetables and herbs. This recipe blends those old traditions with some spinach and a garnish of basil pesto to keep it feeling modern.
How do I store leftovers?
Let the soup cool to room temperature and then transfer it into airtight containers. Store in the fridge for up to 4 days. It also freezes really well; just portion it into some freezer-safe containers and keep it for up to 3 months. Thaw it overnight in the fridge and gently reheat it on the stove so the pasta doesn’t get soggy.
Serving suggestions
Serve this bowl of tortellini soup with a piece of crusty bread, and you’re all set for a rustic, comforting meal. When you’re ready to experiment with other flavors for soup season, there is plenty on FFF to get you sorted. Try this Spinach Tortellini Soup that has a kick of Parmesan for a cheesy twist. I also love this Italian Vegetable Soup for getting your veggies in. Finally, this Tomato Basil Soup is simple, satisfying, and super nostalgic.
Ingredients
- 6 ounces tortellini of your choice
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion diced
- 1/2 carrot, diced
- 1 tablespoon fresh thyme leaves
- pinch salt and black pepper
- 2 garlic cloves, minced
- 1/2 cup canned tomatoes
- 2 cups vegetable stock
- 1 cup fresh spinach leaves
- basil pesto for garnish
Instructions
- Cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Drain and set aside.
- Heat the olive oil in a large pot over medium heat and add the onions, carrots, and thyme leaves. Season with salt and pepper and cook for around 5 minutes, until the vegetables begin to soften.
- Add the minced garlic, canned tomatoes, and vegetable broth to the pot and simmer for 30 minutes, until the liquid is reduced, and all vegetables are tender.
- Add spinach leaves and cook until just wilted, about 5 minutes.
- Serve each bowl garnished with a dollop of basil pesto.
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