Simple Tortellini Soup
This simple tortellini soup combines tender cheese-filled tortellini, a rich tomato-herb broth, hearty vegetables, and fresh spinach into one deeply satisfying pot of comfort food that comes together in about 30 minutes with just one pot.
Equipment
- Large Dutch oven or heavy-bottomed soup pot (at least 5-quart / 4.7-liter capacity)
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring spoons and measuring cups
- Can opener
- Ladle
- Box grater or microplane - For freshly grating Parmesan
Ingredients
- 2 tablespoons olive oil - 30 ml
- 1 medium yellow onion - about 1 cup or 150g, diced
- 2 medium carrots - about 1 cup or 130g, peeled and diced
- 2 stalks celery - about ½ cup or 60g, diced
- 4 cloves garlic - minced
- 2 tablespoons tomato paste - 30g
- 1 can diced tomatoes - 14.5 oz or 410g, undrained
- 6 cups chicken broth - 1.4 liters; or vegetable broth
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes - optional
- salt and black pepper - to taste
- 1 package refrigerated cheese tortellini - 9 oz or 255g
- 2 cups fresh baby spinach - 60g
For Serving
- ½ cup freshly grated Parmesan cheese - 50g, for serving
- fresh basil or parsley - for garnish, optional
- crusty bread or garlic toast - for serving, optional
Instructions
- Dice the onion, carrots, and celery into small, even pieces. Mince the garlic. Open the can of tomatoes and have broth, tomato paste, and seasonings ready.
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook for 7-8 minutes until onion is translucent and carrots soften. Add garlic and cook for 1 minute, stirring constantly.
- Push vegetables to the sides and add tomato paste to the center. Cook for 1-2 minutes until it darkens to a brick-red color, then stir it into the vegetables.
- Add diced tomatoes with their juices, chicken broth, Italian seasoning, dried basil, and red pepper flakes. Season with salt and pepper. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
- Increase heat to a moderate simmer and add the refrigerated tortellini. Cook according to package directions, typically 5-7 minutes, until tender and floating.
- Remove from heat and stir in fresh baby spinach until wilted, about 1 minute. Taste and adjust seasoning.
- Ladle into bowls and top with freshly grated Parmesan cheese. Garnish with fresh basil or parsley if desired. Serve with crusty bread for dipping.
Notes
- Don't skip toasting the tomato paste: Cooking it down before adding liquid builds a much deeper flavor base. It takes just 2 minutes and makes a significant difference.
- Use refrigerated tortellini, not dried: Refrigerated tortellini has a softer texture and cooks faster, which means it won't fall apart in the soup. Dried tortellini can take much longer and may become mushy.
- Add the spinach off the heat: Spinach wilts almost instantly in hot soup. Removing the pot from the heat prevents it from overcooking and turning a dull, dark green.
- Cook the tortellini in the soup: Cooking the tortellini directly in the broth allows it to absorb the flavors of the soup, making it taste more integrated.
- Season in layers: Season lightly at each stage — when sautéing vegetables, when adding broth, and at the very end. Layered seasoning creates a more well-rounded flavor.
- Don't boil vigorously: A rolling boil can cause the tortellini to split open. A steady, moderate simmer is ideal.
- Grate Parmesan fresh: Pre-shredded Parmesan contains anti-caking agents that prevent melting. A fresh wedge grated right before serving melts beautifully and tastes far superior.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The soup will thicken as tortellini absorbs broth. Add a splash of broth when reheating.
- Freezing tip: Freeze the soup before adding tortellini and spinach for up to 3 months. When ready to serve, thaw, reheat, then add fresh tortellini and spinach.