Hearty Italian Tortellini Soup: A Comfort Classic Made Easy

Warm, satisfying, and incredibly flavorful, this tortellini soup brings together the best of Italian cuisine in one delicious bowl.

Whether you’re looking for a quick weeknight dinner or a comforting meal on a cold day, this soup delivers rich flavors with minimal effort.

The combination of cheese-filled tortellini, savory broth, and fresh vegetables creates a well-balanced meal that’s sure to become a family favorite.

• Difficulty: Easy
• Prep time: 15 minutes
• Cooking time: 25 minutes
• Total time: 40 minutes
• Serves: 6 people

Health Benefits of Tortellini Soup

This tortellini soup isn’t just delicious—it’s nutritionally balanced too. The protein-rich cheese tortellini provides essential amino acids, while the variety of vegetables delivers vitamins A and C, potassium, and dietary fiber.

The tomatoes contain lycopene, a powerful antioxidant linked to heart health and cancer prevention. Using low-sodium broth and adding fresh herbs like basil allows you to control salt levels while maximizing flavor.

When made with lean chicken sausage instead of pork, this soup becomes even more heart-friendly while still delivering satisfying taste.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound Italian sausage, casings removed (optional)
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken or vegetable broth
• 1 package (9 oz) refrigerated cheese tortellini
• 5 oz fresh spinach leaves
• ¼ cup chopped fresh basil
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Preparation:

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Add garlic and cook for 30 seconds more until fragrant.
2. Brown the Sausage: If using, add Italian sausage to the pot and break it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
3. Add Seasonings and Liquids: Stir in Italian seasoning and red pepper flakes. Add diced tomatoes with their juice and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Cook the Tortellini: Add tortellini to the simmering soup and cook according to package directions, usually 3-5 minutes until they float and are tender.
5. Finish with Greens: Stir in spinach and cook just until wilted, about 1 minute. Remove from heat and stir in fresh basil.
6. Serve: Ladle soup into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread on the side.

Additional Tips:

• For a vegetarian version, skip the sausage and use vegetable broth instead of chicken broth.
• The soup can be made ahead and refrigerated for up to 3 days. Store the tortellini separately to prevent them from becoming soggy.
• For a creamier version, add ½ cup of heavy cream at the end with the spinach.
• Freezes well without the tortellini—just add fresh pasta when reheating.
• Leftover soup thickens in the refrigerator, so add a splash of broth when reheating.