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Nothing beats the coziness of an easy tortellini soup simmered in rich chicken broth This is a recipe I make whenever I want something quick hearty and a little bit special without a lot of work Cheese tortellini bob in a hot tomatoey broth and silky greens round it out turning it into a dinner that feels both homey and fresh
The first time I made this soup it was a chilly evening and everyone was tired Hungry faces brightened when I dished this up and it immediately became my fallback dinner for busy nights
Ingredients
- Olive oil: gives richness and helps cook the aromatics Choose a fresh bottle for the best flavor
- Small onion diced: builds the essential flavor base Firm bright onions are best
- Garlic minced: adds aroma and depth Use fresh cloves if possible for better taste
- Chicken broth: forms the main soup body Look for a good quality low sodium variety to control saltiness
- Canned diced tomatoes with juices: supply acidity and some sweetness Try to pick tomatoes with no extra sugar or seasoning
- Italian seasoning: brings that classic herbal backbone Use a fresh blend for max flavor or make your own with dried basil oregano thyme and rosemary
- Red pepper flakes optional: for a gentle kick Use only if you enjoy a little heat
- Refrigerated cheese tortellini: main protein and texture source Choose a brand with high cheese content and no off flavors in the pasta
- Fresh spinach roughly chopped: wilts beautifully into the broth Check for crisp dark leaves
- Salt and black pepper: for seasoning Always taste before final seasoning
- For garnish Grated Parmesan: for saltiness and richness
- Chopped basil: for a pop of freshness Freshly grate the cheese and pluck bright green basil leaves if possible
Step by Step Instructions
- Prep the Aromatics:
- Dice the onion into small pieces and mince the garlic Set both aside for quick cooking later Smaller pieces help them melt into the soup without standing out too much
- Sauté the Aromatics:
- Warm olive oil over medium heat in a large pot Once the oil is shimmering add onion Cook about three to four minutes stirring often so it softens evenly and does not brown too quickly Add the garlic and stir for just thirty seconds until it smells fragrant This layering is key for a mellow and complex flavor
- Build the Broth:
- Pour in the chicken broth and the entire can of diced tomatoes with their juices Sprinkle in Italian seasoning and optional red pepper flakes Now bring the mixture up to a gentle boil Watch for bubbling at the edges which means everything is combining well
- Cook the Tortellini:
- Drop in the cheese tortellini Carefully stir so they do not stick together Let them simmer according to package directions usually around five to seven minutes You want them plump and just tender not overcooked
- Finish with Spinach:
- Lower the heat to keep the soup just barely simmering Add chopped fresh spinach Stir and cook until the leaves are wilted and vibrant about one to two minutes This keeps the green color and delicate texture
- Season and Serve:
- Taste the soup and adjust salt and black pepper as needed Ladle the hot soup into bowls Top with grated Parmesan and a sprinkling of fresh basil if you like Serve it right away for peak coziness and flavor
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My favorite bite in this soup is always that first spoonful with a cheesy tortellini and a ribbon of wilted spinach I often make an extra big pot because my family always asks for second bowls especially when we are all gathered at the table together
Storage Tips
This soup keeps well in the fridge covered for up to three days I recommend storing the soup and the tortellini separately if you anticipate leftovers to keep them from becoming too soft Reheat gently on the stovetop and add broth if it seems too thick
Ingredient Substitutions
You can easily swap in frozen cheese tortellini or even try a different filled pasta such as ravioli If you want more protein add cooked shredded chicken or drained white beans Fresh kale works nicely in place of spinach as well
Serving Suggestions
A side of garlic bread or a simple Italian salad rounds out the meal beautifully For extra nourishment stir in cooked cannellini beans or serve with a sprinkle of red pepper flakes on top for those who like a little extra heat
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Cultural Context
This soup is inspired by Italian kitchen traditions balancing pasta vegetables and good broth for a wholesome meal While not strictly traditional it builds on the beloved basics of Italian comfort cooking turning simple storebought tortellini into a dinner to remember
Recipe FAQs
- → Can I add protein to this soup?
Yes, try stirring in cooked shredded chicken or white beans for extra heartiness and protein.
- → What kind of tortellini should I use?
Refrigerated cheese tortellini works best, but frozen or fresh can also be used—simply adjust cooking time as needed.
- → How do I store leftovers?
Keep the soup covered in the refrigerator for up to 3 days. Add a little extra broth when reheating if it thickens.
- → Is this dish spicy?
It has a mild kick if you add red pepper flakes, but they are optional and can be adjusted to taste.
- → Can I make it vegetarian?
Yes, use vegetable broth instead of chicken broth for a meat-free version.
- → What goes well as a garnish?
Fresh grated Parmesan and chopped basil add extra flavor and a fresh finishing touch.