Tortellini soup is a warm, creamy, and satisfying Italian dish that’s perfect for any day, especially when you’re craving comfort food. It features tender, cheese-filled tortellini, hearty ground meat, and a mix of vegetables, all simmered in a rich, flavorful broth. A bit of cream and parmesan add a velvety texture, making it extra cozy and delicious.
What You’ll Find On This Page
This soup is perfect on its own, but you can pair it with bread, a fresh salad, or grilled vegetables for a complete meal. The best part? It’s easy to customize! You can swap the meat, try a different type of tortellini, or add extra veggies to suit your taste. Plus, it stores well in the fridge, making it a great make-ahead meal for busy days.
So today, I’m sharing my version of this delicious Tortellini Soup. Whether you want something warm and cozy or a bowl of Italian comfort food, this soup is a must-try!
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Ingredients and Substitutions Overview
The ingredients for this tortellini soup are simple Italian pantry staples, fresh produce, and aromatics. You can easily find everything at most grocery stores. Let’s take a closer look below.
Main Ingredients
- Tortellini Pasta: I’ve used refrigerated three-cheese tortellini, which cooks faster than the dry variety. You can use either one, just follow the package instructions for the best results. Tortellini comes in different fillings like cheese, spinach, or meat, so feel free to choose your favorite.
- Ground Meat: Classic tortellini soup often uses Italian sausage, but I’ve gone with ground chicken since my family loves it. It adds a savory flavor and boosts the protein. You can also use ground beef, turkey, or any meat you prefer.
- Veggies: Carrots and celery add freshness and nutrition, while spinach gives the soup extra color and nutrients. You can mix and match different vegetables or greens based on your preference.
- Diced Tomatoes: I’ve used canned diced tomatoes to add tanginess and volume. Crushed or fresh diced tomatoes work too. If using fresh, they’ll take a little longer to break down and release their juices.
- All-Purpose Flour: This helps thicken the soup. When sautéed with the aromatics, it forms a roux that binds the liquids, giving the soup a smooth, creamy texture.
- Unsalted Butter: Cooking the aromatics in butter with a bit of olive oil adds a rich, buttery flavor. I recommend unsalted butter so you can adjust the salt level to your liking.
Other Ingredients
- Heavy Cream: Adds a smooth, creamy texture to the soup. For a lighter option, you can use half-and-half for a slightly less rich result.
- Parmesan Cheese: Brings a savory, nutty depth that makes the soup extra comforting.
- Chicken Broth: Creates a flavorful base that enhances the soup. Like unsalted butter, I recommend using low-sodium broth so you can control the salt level.
- Seasonings: A blend of Italian seasoning, crushed fennel seeds, black pepper, chili flakes, and salt adds the right balance of heat and flavor.
- Herbs: Fresh parsley adds a pop of color and a refreshing taste when serving. If you prefer, you can swap it with cilantro for a different flavor twist.
How to Make Tortellini Soup at Home?
Let’s make classic and comforting Tortellini Soup together! I’ll walk you through cooking the ground meat, sautéing the veggies, and simmering the tortellini in a flavorful broth for a satisfying meal. You’ll also find step-by-step photos and a detailed video to guide you along the way. Let’s get started!
Discover More Comforting Soup Recipes:
- Chicken Soup
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- Cream of Chicken Soup
- Chicken Gnocchi Soup
- Chicken and Rice Soup
- Chicken Noodle Soup
- Hot and Sour Soup
- Minestrone Soup
- Potato Soup
- Tomato Soup
- Cream of Mushroom Soup
- Pasta e Fagioli Soup
- Pumpkin Soup
Tortellini Soup
Ingredients
- 2 cups Refrigerated Tortellini
- 1 lb Ground Meat, Italian sausage, chicken, or your meat choice
- 2 tbsp Unsalted Butter
- 2 tbsp Olive Oil
- 1 Carrot, chopped
- 2 ribs Celery, diced
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 3 tbsp All-Purpose Flour
- 14.5 oz Diced Tomatoes, canned
- 3 cups Chicken Broth, low sodium
- ½ cup Heavy Cream
- 1 tsp Chili Flakes
- 1 tsp Fennel Seeds, crushed
- ½ tsp Black Pepper Powder
- ½ tsp Italian Seasoning
- 2 cups Spinach Leaves, lightly packed
- ½ cup Parmesan Cheese
- Salt, to taste
- Parsley, to garnish, while serving
Instructions
Making Tortellini Soup
- Preheat a wide pan over medium heat and add the butter and olive oil. Let the butter melt, keeping an eye on it to prevent burning, as that can affect the flavor. Once melted, add your choice of ground meat—Italian sausage, chicken, beef, or any other option.
- Break the meat apart and stir-cook until it’s fully cooked. If using ground chicken, it will turn white; if using Italian sausage, beef, or other red meats, it will turn brown as it cooks.
- Add the onion, garlic, celery, carrots, and seasonings—chili flakes, black pepper, Italian seasoning, crushed fennel seeds, and salt. Stir well and cook until the veggies soften and release their aroma. This step helps bring out their natural flavors while balancing the soup.
- Once the veggies are tender, sprinkle in the all-purpose flour and mix everything well. The mixture may feel slightly sticky at first—just keep stirring to prevent it from sticking to the pan. The flour helps thicken the soup, creating a smooth, velvety texture.
- Pour in the diced tomatoes along with their juices and give everything a good stir. This adds a rich, tangy depth to the soup and helps deglaze the pan, intensifying the flavor. If using fresh tomatoes, allow extra time for them to break down and release their juices.
- Add the chicken broth and mix well. Let the soup simmer for 15–20 minutes, allowing the flavors to meld and deepen.
- Stir in the refrigerated tortellini and let it cook until tender, following the package instructions. If you're using dry tortellini, just give it a little extra time and follow the package directions for the best texture.
- Once the tortellini is cooked, turn off the heat and add the heavy cream, Parmesan cheese, and spinach. Turning off the heat helps prevent the cream from curdling and allows the spinach to wilt gently without overcooking, keeping its fresh color and flavor.
- Give everything a good stir until the cheese and cream blend smoothly into the soup, and the spinach is perfectly wilted. Your warm, comforting Tortellini Soup is now ready to serve and enjoy!
Serving
- Enjoy this creamy Tortellini Soup on its own or pair it with crusty bread, roasted veggies, or your favorite sides. Need more ideas? Check out the Serving Suggestions section for more delicious pairings!
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Recipe Video
Chef's Notes and Tips
- Use Fresh Ingredients: High-quality ingredients like fresh produce, tortellini, and spices make a big difference in flavor. I’ve used refrigerated tortellini, which cooks quickly in 3 to 5 minutes and has a softer, fresher taste. If you’re using dried tortellini, it takes 10 to 15 minutes to cook. Both work well, so use whatever you have on hand—just be sure to check the package instructions for the best results.
- Brown the Meat Properly: Always brown the ground meat well to develop rich flavor and texture. If you're using ground chicken like I did, cook it until it’s no longer pink and turns white. Proper browning enhances the depth of flavor in the soup.
- Cook the Veggies in the Right Order: Add firm vegetables like carrots and celery at the beginning since they take longer to soften. If added too late, they may stay crunchy. Delicate greens like spinach should be added at the very end, as they wilt quickly. Cooking them too early can make them mushy and dull in color.
- Cook the Tortellini Just Until Tender: Tortellini continue to absorb broth as they sit, so it's best to cook them until just tender. Overcooking can make them too soft and mushy. Follow the package instructions and aim for a firm but tender texture to prevent them from falling apart.
- Don’t Overcrowd the Pot with Tortellini: Tortellini expands as it cooks, so make sure there’s enough space in the pot for even cooking. If needed, cook it separately and add it just before serving.
- Adjust the Consistency to Your Liking: If you prefer a thicker soup, let it simmer uncovered for a few extra minutes to reduce the broth. For a lighter consistency, add an extra splash of broth or water.
- Customize Your Soup: This recipe is already packed with protein, veggies, and flavor, but you can tweak it to suit your taste. Add extra vegetables or swap in your favorite greens, like kale, for added nutrition. This way, you can make the soup exactly how you like it!
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Tortellini soup is a hearty meal on its own, packed with pasta, veggies, and protein. But if you’d like to add a side, here are some great options to balance its richness:
- Bread: A warm, crusty loaf or garlic bread is a family favorite. It’s perfect for dipping and adds a satisfying crunch.
- Roasted Vegetables: Serve the soup with roasted carrots, Brussels sprouts, asparagus, zucchini, or cauliflower for a fresh and nutritious meal.
- Sautéed Greens: Lightly sautéed kale, spinach, or Swiss chard with garlic makes a healthy side that enhances the flavors in the soup.
- Salad: A light salad with a tangy vinaigrette, like mixed greens, Caprese or Caesar salad, helps cut through the richness of the soup.
- Grilled Cheese Sandwich: A grilled cheese sandwich makes a classic, comforting pairing. The crispy, cheesy bite goes perfectly with this warm, creamy soup.
- Grilled, Roasted, or Baked Proteins: If you want extra protein, serve the soup with roasted or baked chicken—whether whole or in parts like breasts, thighs, or drumsticks.
- Cornbread: For a slightly sweet and hearty side, cornbread is a great choice, especially if you love a mix of savory and slightly sweet flavors.
Storage Suggestions
I recommend serving this Tortellini Soup warm, right after it’s made, to enjoy its best flavors and texture. But if you need to store it, you can keep it in an airtight container in the refrigerator for 3 to 4 days.
For the best results, I suggest storing the tortellini separately from the soup. This prevents the pasta from soaking up too much liquid and becoming too soft or mushy over time. Simply cook the tortellini separately, store it in a separate container, and mix it into the soup when reheating.
When you're ready to serve, warm the soup on the stovetop or in the microwave, then add the tortellini and enjoy a fresh, comforting meal.
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