Tortellini Soup is an easy, flavorful soup that is very comforting. This tomato based soup uses store bought tortellini. It is ready from start to finish in under an hour. The soup is made with onions, garlic and seasonings. Fresh baby spinach is added at the end to complete it. It would be a good project for a rainy day.
There is nothing better on a cold night than a pot of hearty soup simmering on the stove top. Tortellini Soup is a complete meal in a bowl that the whole family will enjoy. It tastes even better the next day so you could make it ahead to serve on busy weeknights.
If you like tomato base pasta soups check out Mediterranean Vegetable Soup, Lasagna Soup, Spaghetti Meatball Soup, Tomato Ramen Soup, and Pasta e Fagioli. If you are looking for a healthier tomato soup made with fire-roasted tomatoes, check out Fire Roasted Tomato Vegetable Soup. They are all simple soup recipes.
If you are a fan of tortellini you might also like Tortellini Salad and Mushroom Asparagus Tortellini.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose high quality canned tomatoes. San Marzano tomatoes are a great choice for their sweet flavor and low acidity. Read What’s So Special About San Marzano Tomatoes?
- Use high quality extra virgin olive oil for a richer flavor.
- Pancetta adds a unique depth to the soup. If you prefer a lighter version, consider turkey bacon or even leave it out for a vegetarian option.
SPECIAL EQUIPMENT NEEDED:
- Large Soup Pot or Large Dutch Oven:A large pot or Dutch oven is needed for cooking the soup. It should be large enough to hold all the ingredients comfortably, with space for stirring.
- Cutting Board and Sharp Knife: Needed for chopping ingredients like onions, garlic, pancetta, and spinach.
- Measuring Cups and Spoons:These are important for measuring your ingredients accurately.
- Wooden Spoon or Heatproof Spatula:A wooden spoon or heat proof spatula is useful for stirring the ingredients as they cook, ensuring even cooking and preventing sticking or burning.
SUBSTITUTIONS:
- You can substitute the olive oil with any neutral-flavored oil like vegetable oil or canola oil.
- If you are out of fresh garlic cloves, garlic powder can work in a pinch. Use ¼ teaspoon garlic powder to replace each garlic clove.
- Chicken broth can be replaced with vegetable broth for a vegetarian soup. Beef broth could also work, offering a deeper flavor.
- Tomato sauce or tomato puree can be used for a smoother texture than the crushed tomatoes.
- Italian seasoning is a convenient alternative that includes both dried basil and oregano. You could also use fresh basil and fresh oregano. If you are using the fresh herbs increase the quantity to a tablespoon.
- Fresh kale or Swiss chard are good substitutes for the baby spinach. They will need to be cooked a bit longer. The fresh spinach can also be substituted with defrosted frozen spinach.
- Hard cheeses like Pecorino Romano , Asiago or Grana Padano can be used in place of the parmesan cheese.
- For a vegetarian version, omit the pancetta. You could add mushrooms for a meaty texture. You could also use bacon, turkey bacon, or savory sausage for a similar flavor if you cannot find pancetta at the grocery store.
HOW TO STORE TORTELLINI SOUP:
- Tortellini soup should keep well in the refrigerator for about 3-4 days. Allow the soup to cool to room temperature before storing it. Use airtight containers to store the cooled soup. Glass containers are great for storing soup as they do not absorb flavors and they are easy to clean.
- Tortellini soup can be frozen for up to 2-3 months. Let the soup cool completely before freezing it. Portion the soup into freezer safe bags or containers. Leave some space at the top as liquids expand when frozen.
- Thaw overnight in the refrigerator.
HOW TO REHEAT TORTELLINI SOUP:
- Reheat the soup on the stovetop in a pot over medium low heat, stirring occasionally. If the soup has thickened, you can add a little water or broth to adjust the consistency.
- Reheat the tortellini soup in the microwave in a microwave safe bowl. Cover it with a microwave safe lid or plastic wrap, leaving a small vent. Stir occasionally for even heating.
- Reheat only the portion of the you plan to eat. Repeated reheating can degrade the quality of the soup and overcook the tortellini.
Heat the olive oil in a large stock pot. Add the pancetta, garlic and onion and saute on low heat for 10 minutes, stirring often. Do not brown.
Add the chicken stock, tomatoes, basil, oregano, and pepper. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer the soup for 20 minutes.
Add the tortellini and simmer 10 minutes, or until tender.
Add the baby spinach and stir until just wilted.
Tortellini Soup
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Ingredients
- 2 tablespoons olive oil
- 2 ounces pancetta, finely chopped (Italian bacon)
- 3 minced garlic cloves
- 1 medium onion, finely chopped
- 9 cups chicken broth
- 1 -28 ounce can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- fresh ground black pepper to taste
- 1 pound bag cheese-filled tortellini
- 8 ounces fresh baby spinach, stems removed
- 1 cup parmesan cheese
Instructions
Heat the olive oil in a large stock pot. Add the pancetta, garlic and onion and saute on low heat for 10 minutes, stirring often. Do not brown.
Add the chicken stock, tomatoes, basil, oregano, and pepper.
Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer the soup for 20 minutes.
Add the tortellini and simmer 10 minutes, or until tender. The tortellini cooking time will depend on whether you use fresh or frozen tortellini. Follow the package directions for the accurate cooking time.
Add the baby spinach and stir until it is just wilted.
Serve the warm bowl of soup topped with parmesan cheese and red pepper flakes. You could also garnish the soup with some chopped fresh parsley.
