Tortellini Soup is perfect for busy nights! Made with vegetables, cheesy tortellini and topped with fresh parmesan! Ready and on the table in 30 minutes!
If you love soup as much as I do, then this tortellini soup is one I think you should add to your must-make soon list. Packed with flavor, tender vegetables, and cheese-filled tortellini.
It is perfect for rainy days when you just want something comforting, yet light enough that it doesn’t weigh you down after you eat it. We’ve had a few days like that lately and even though it isn’t technically “soup season” around here, I’ve consumed enough of this soup to make anyone believe that it is! Just think how much more I’ll make it when the air does turn chillier! Ha!
Thankfully, it couldn’t be much easier to make!
You begin by melting a little butter in a Dutch oven and then add your garlic, onion, celery and carrots to the butter to cook until they have softened. Once your vegetables have softened, pour in your chicken stock and water, bring to a boil, reduce the heat and stir in your tortellini to cook. You’ll cover your Dutch oven and let the soup simmer away until the tortellini has cooked through and is tender. For this, you’ll just reference your package instructions for your tortellini to determine about how long this should take. With refrigerator tortellini, it takes about 9 minutes. With dry tortellini, it takes about double that amount of time.
Once your tortellini is tender, your tortellini soup is ready for serving! Stir in your fresh parsley and parmesan cheese, if you are using, and serve.
Here’s my Tortellini Soup Recipe. I hope you love it as much as we do!
Tortellini Soup Recipe
Ingredients
- 3 tablespoons butter
- 2 cloves garlic, minced
- 2 medium celery, chopped
- 1 medium carrot, sliced
- 1/2 medium onion, chopped
- 8 cups chicken stock or broth, or broth
- 2 cups water
- 2 (9-ounce) each package dried tortellini, or 1 (20-ounce) package refrigerated tortellini
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- freshly grated parmesan, optional
Instructions
- Melt butter in Dutch oven over medium-low heat. Add the garlic, celery, carrot and onion to the butter and cook until the vegetables have softened, about 5 minutes, stirring occasionally.
- Pour in the chicken broth and water and stir to combine. Bring to a boil, reduce the heat and stir in the tortellini. Cover and simmer until the tortellini are tender, following the package directions.
- Stir in the pepper and salt. Cover and simmer 10 minutes. Top each serving with cheese, if using, and parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Do you think it will be ok if I use beef tortellini? I couldn’t find cheese.
I haven’t made this with beef tortellini, Linda.
The soup is awesome. I added a handful of fresh baby spinach and my husband ate three bowls. I am making it again tonight. Thank you for all the great recipes
I’m so happy you and your husband enjoyed it, Sally! I love this soup too, so I’m glad it’s going to be a supper you enjoy again! Thanks!
Made this and tossed in some shredded chicken from a chicken I had roasted the night before. This was wonderful and with the addition of chicken, it is a meal by itself. I will definitely be making it again and playing around with different veggies, meats, pastas, etc…Thanks for sharing.
Can this be made in a crockpot? For how long?
Hi Lori,
I’ve not made it in the slow cooker yet, but great idea! You’ll just want to wait to add your tortellini at the end and cook until done. Enjoy! Thanks!
This sounds amazing, I can’t wait to try it! Will this save well in the fridge/freezer, or will the tortellini get too mushy?
Hi Lisa,
It’s so delicious and I hope you try it soon! Leftovers are great in the fridge for a few days and while I’ve not frozen the soup yet, it should freeze well. Thanks!
This looks so delicious. Hope I will find tortellini in our local supermarket
Thanks so much, Luna! I hope you enjoy it as much as my family does!
Hi Virginia!
Thanks for the sweet compliment!
For nutritional information on my recipes, I personally use the recipe portion of My Fitness Pal (there are other similar applications online) so that I can customize with ingredients and portion sizes, etc.
I hope this helps you. Thank you so much, Virginia! xo
The only thing thats missing from your beautiful & yummy recipes is a nutrition info. It would really be helpful. Thanks
Hi Virginia,
I hope you are well. I just wanted to let you know that many of my recipes are now updated to include the nutritional information. I hope you find it useful! xo
What kind of tortellini do you use in your recipe?
Hi Mike,
I use a refrigerated three cheese tortellini. I hope you enjoy this! Thanks! xo
I make a similar soup and we love it. I add a can of diced tomatoes and a couple of handfuls of baby spinach. Years ago there was a restaurant in our town that served it, and it was my husband’s favorite. The proprietor refused to give me the recipe, so I recreated it and my husband declared my version was much better. I’ve made it many times since then. Thanks for reminding me about it! It’s going on my must-make-soon list.
I bet your soup is amazing, Denise! I hope you and your husband enjoy this soup as much as my family do!
Thanks so much for sharing this with me! xo