Cheese Tortellini soup is like a warm hug in a bowl that anyone can whip up without breaking a sweat. Picture this: tender cheesy pasta pockets swimming in a light tomato broth so flavorful, it feels like a cozy embrace on a chilly day. The best part? It won't hurt your wallet.
This easy spinach tortellini soup is all about simple ingredients—think plump cheesy tortellini, hearty veggies, and a broth that's basically liquid gold. It's the kind of dish that makes you feel like a kitchen superhero, even if your cooking skills are just getting started. Plus, it's so filling that your stomach will thank you with the comfort food feel it brings.
So, if you're looking for an affordable, foolproof recipe that feels like home, cheese tortellini soup is your new kitchen BFF. If you crave more recipes like this, explore options like these Creamy Tortellini Soup with Spinach and Kielbasa, Instant Pot Potato Soup, Italian Bean Soup, and Instant Pot Vegetables Soup.
Now, let me show you the ingredient list, step by step cooking process, and tips to make the best tomato tortellini soup at home.
To whip up a delicious pot of cheese tortellini soup, grab these simple ingredients:
1. Fresh Cheese Tortellini: These tasty pasta pockets can be store-bought or homemade, bringing a satisfying chewiness to your soup.
2. Carrot: This orange veggie not only adds a hint of sweetness but also makes your soup look pretty with its vibrant color.
3. Onion and Garlic: These flavor boosters add a tasty kick and make your kitchen smell amazing while your soup cooks.
4. Diced Tomatoes: Fresh or canned, these tomatoes add a nice mix of chunkiness and rich flavor to your soup.
5. Spinach: Packed with good stuff, spinach brings a healthy touch and a bit of earthy taste and color to your bowl.
6. Seasoning (Thyme, Oregano, Basil Leaves): A mix of herbs (thyme, oregano, and basil leaves) adds extra flavor without making things complicated.
7. Broth (Low-Sodium Chicken Broth): The liquid base of your soup, low-sodium chicken broth ties everything together, giving your tortellini soup a savory and comforting taste.
8. Olive oil. To sauté the aromatic base and add a rich and savory flavor to the soup.
How to Make Cheese Tortellini Soup
With these simple steps, you're on your way to a delicious homemade tortellini soup recipe!
Step 1: Prep Your Veggies
- Peel and chop the carrot into bite-sized pieces.
- Dice the onion and finely chop the garlic.
- If using fresh spinach, wash, chop, or keep the leaves as whole.
Step 2: Sauté Aromatics and Carrots
- In a pot, heat some oil over medium heat.
- Add the diced onion and carrots, sauté for 4 minutes or until slightly softened.
Step 3: Add Garlic and Tomatoes
- Add the garlic and stir for 2 minutes.
- Add diced tomatoes, stir well, and simmer for 1 minute.
Step 4: Pour in Broth and Seasoning
- Pour in the low-sodium chicken broth and seasonings.
- Bring the mixture to a gentle boil, then cover the pot.
- Lower the heat to medium-low, simmer, still covered for 20 minutes or until carrots are tender.
Step 5: Introduce Tortellini
- Gently add the fresh cheese tortellini to the pot. Let it cook according to the package instructions or until they float to the surface.
Step 6: Add Spinach
- Toss in the chopped spinach and let it wilt into the soup.
Variations and Substitutions
Feel free to play around with these ideas to make your cheese tortellini soup just the way you like it!
1. Vegan Tortellini Soup:
Switch: If you're into vegan eats, go for plant-based tortellini and veggie broth instead of chicken broth for your tortellini soup.
2. Kale Instead of Spinach:
Try: If spinach isn't your thing, give chopped kale a shot. It adds a different taste and a hearty feel to your soup.
3. Creamy Tortellini Soup:
Mix It Up: Turn your tortellini soup creamy by adding heavy cream, half 'n' half, milk, or cashew cream. You might need more diced tomatoes and a bit of tomato paste to balance the creamy goodness.
4. Italian Seasoning Swap:
Change It Up: Instead of thyme, oregano, and basil leaves, use Italian seasoning. It's a mix of herbs and spices that gives your soup an Italian twist. Start with a little and add more if you want.
5. Tortellini with other Fillings:
Variations: Instead of cheese tortellini, try options like ricotta and spinach, mushroom, chicken and mozzarella, Italian sausage, and more.
6. For a Spicier Broth:
Adds: A pinch of red chili pepper flakes.
Use small-sized tortellini in the soup as they work better in this dish.
Tips for Making Tortellini Soup with Spinach
Remember, cooking should be fun, so don't be afraid to experiment and make this tortellini soup uniquely yours!
1. Fresh is Best: If you can, use fresh tortellini for extra flavor and a chewy bite.
2. Easy Veggie Prep: Chop veggies like carrots and onions into small pieces so they cook up quickly and blend well in the soup.
3. Take Your Time: Let the onions and carrots get cozy in the pot before adding other ingredients. It makes the soup tastier!
4. Watch the Heat: Keep the stove at medium-low heat to simmer your soup gently. It helps all the flavors mix and the tastes blend.
5. Don't Forget Seasoning: Sprinkle your favorite herbs or try Italian seasoning for a tasty twist. Start with a little, taste, and add more if needed. Do the same with salt and black pepper.
To store leftover tortellini soup properly, follow these simple steps:
- Cool it down: Allow the soup to cool to room temperature before storing. This helps prevent bacterial growth.
For additional food safety guidance, please visit this website.
- Divide into portions: If you have a large batch, divide the soup into smaller, individual portions. This makes it easier to reheat only what you need later.
- Use airtight containers: Transfer the cooled soup into airtight containers. This helps retain freshness and prevents the absorption of odors from the fridge.
- Label and date: Clearly label the containers with the date of preparation. This makes it easier to track freshness and ensures you consume it within a safe timeframe.
- Refrigerate promptly: Place the airtight containers in the refrigerator as soon as possible. Store the soup in the coldest part of the fridge, typically on the shelves rather than in the door. Your soup can last 3-4 days in the fridge.
- Freeze for longer storage: If you don't plan to consume the leftover tortellini soup within a few days, consider freezing it, up to 3 months. Use freezer-safe containers or resealable freezer bags. Again, label with the date.
How to Reheat
To reheat leftover tortellini soup, you can choose between the stovetop or the microwave, depending on your preference and time constraints. Here are instructions for both methods:
- Transfer to a saucepan: Pour the desired amount of tortellini soup into a saucepan.
- Heat over medium heat: Warm the soup gradually over medium heat, stirring occasionally to ensure even heating.
- Cover if needed: If the soup is thick or you want to retain more moisture, you can cover the saucepan with a lid. This helps prevent excessive evaporation.
- Check temperature: Use a food thermometer to ensure that the soup reaches a safe internal temperature of 165°F (74°C).
- Serve and enjoy: Once heated thoroughly, ladle the soup into bowls and serve.
- Use microwave-safe container: Transfer the desired amount of tortellini soup into a microwave-safe bowl or container.
- Cover with a microwave-safe lid or microwave-safe plate: Covering the soup helps trap steam and aids in even heating.
- Microwave on medium heat: Heat the soup on medium power, stirring every minute to promote uniform warming. This prevents hot spots and ensures the soup heats evenly.
- Check temperature: Use a food thermometer to verify that the soup has reached a safe internal temperature of 165°F (74°C).
- Let it stand: Allow the soup to stand for a minute or two after microwaving. This helps distribute the heat throughout and ensures the soup is uniformly hot.
- Serve and enjoy: Spoon the reheated soup into bowls and serve promptly.
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
Cheese Tortellini Soup
- 1½ teaspoons mixed dried thyme, oregano, and basil leaves, (add more to taste) or use 1 teaspoon of Italian seasoning
- salt and black pepper , (to taste)
- Heat oil in a pot over medium heat. Sauté diced onion and carrots for 4 minutes until slightly softened.
- Add garlic, stir for 1-2 minutes. Add diced tomatoes, stir, and simmer for 1 minute.
- Pour in broth and seasonings. Bring to a gentle boil, cover, lower heat to medium-low, simmer covered for 20 minutes or until carrots are tender.
- Add fresh cheese tortellini, cook until they float to the surface. Taste and adjust the seasoning with salt, black pepper, or more herbs and spices.
- Toss in the spinach and let it wilt into the soup. Turn off the heat and serve.