Oct 31, 2024 This one-pot, stovetop creamy soup is bursting with cheesy tortellini and is ultra delicious. You’ll be sneaking spoonfuls out of the pan, I promise!
It stores well in the fridge or freezer, making it ideal for batch cooking and meal prepping. My kids are obsessed with this comfort food soup thanks to its creamy and delicious textures and flavors. The combination of tortellini and broth creates a filling meal that keeps you satisfied without feeling heavy.
With similar creamy, Italian flavors, you’ll also love my Tuscan Chicken, Asiago Tortelloni Alfredo and Tuscan Chicken Pasta recipes.
Tools
You pretty much just need a large soup pot and something to stir with. SUCH a win on busy weeknights!
Olive oil Fresh garlic and yellow onion: Make up a rich and delicious base for the recipe. Tomato paste: This concentrated tomato adds richness and a slight tang. Chicken or vegetable broth: Choose veggie or chicken stock . I like to use a low-sodium chicken broth and adjust the seasoning myself. Crushed red pepper flakes: Adds a gentle, warming spice to the soup. Adjust the amount depending on how much heat you prefer. Fresh tortellini: Choose chicken or cheese-filled tortellini from the refrigerated section of the grocery store. Heavy cream: Provides a luscious creaminess that enriches the broth. Swap with half-and-half or coconut milk for a dairy-free version for a lighter alternative. Baby spinach leaves: Fresh spinach leaves are incredible in this soup. Parmesan cheese: Finely grated parmesan melts into the soup, adding a salty, umami flavor that perfectly complements the creamy broth and cheese tortellini. Feel free to top each bowl with a little extra for added flavor. Kosher salt and black pepper: Season in layers and taste as you go!
Cream alternatives: For a dairy-free option, substitute heavy cream with coconut milk. Use half-and-half or whole milk instead of heavy cream if you want a lighter soup. Leafy greens: Substitute baby spinach with kale or Swiss chard for a heartier green. Be sure to chop them into smaller pieces and allow for extra cooking time to soften. Cheese variations: Try using other hard cheeses like pecorino Romano or Grana Padano in place of parmesan for a unique flavor twist. For a dairy-free version, look for vegan parmesan or nutritional yeast for a cheesy flavor without the dairy. Flavor and spice adjustments: Increase or decrease the amount of crushed red pepper flakes based on your preferred spice level. Try smoked paprika or Italian seasoning, fresh basil, or oregano. Add-ins: Add more veggies like diced carrots, celery, zucchini, crushed tomatoes, or bell peppers. Add these during the sauté stage. Include cooked shredded chicken, turkey, or Italian sausage for added protein. Stir them in during the last few minutes of cooking to heat through.
If you prefer to use a slow cooker, I’ve also got a great Crockpot Tortellini Soup recipe. Just whizzing through this post? Don’t miss these common queries:
Sauté the onions
Heat the olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onions soften and become translucent, which should take about 5-6 minutes.
Add garlic and tomato paste
Next, stir in the minced garlic and cook for about a minute until fragrant. Add the tomato paste and bouillon concentrate, letting them to cook down and deepen in color for another 2 minutes. This helps build a robust, flavorful base for the soup.
Add broth
Slowly pour in a small amount of the broth, stirring to dissolve the tomato paste and prevent any clumping. Once smooth, add the remaining broth. Season with freshly ground black pepper and crushed red pepper flakes, then bring the soup to a gentle simmer.
Cook the tortellini
Add the tortellini to the simmering soup. Cover the pot and cook for about 7-9 minutes or until the tortellini are tender and fully cooked.
Finish the soup
To complete the soup, stir in the heavy cream and baby spinach. Cook for 2-3 minutes more until the spinach wilts into the broth. Turn off the heat and mix in the finely grated parmesan cheese. But here’s the trick: toast both your bouillon and tomato paste before adding liquids! Why It Works:
Boosts Umami and Depth: Toasting caramelizes the bouillon and tomato paste, intensifying savory, umami-rich notes and adding complexity to the soup’s base. Enhances Aroma: When bouillon and tomato paste meet hot oil, they release aromatic, oil-soluble compounds, boosting the soup’s richness and depth. Ensures Even Blending: Toasting softens both the bouillon and tomato paste, making them easier to incorporate smoothly, with no clumps.
Dissolving bouillon directly in water and skipping the tomato paste toast is fine, but this quick technique delivers a richer, more layered flavor. Once you try it, you won’t go back!
Common Mistakes When Making Tortellini Soup
Fair warning: there are a couple of trip-ups that can keep you from the perfect dish. Try avoiding these for best results:
- Overcooking the tortellini: Overcooking tortellini can turn it mushy and make it fall apart. Always refer to the package instructions and check a minute or two before the recommended cooking time.
- Skipping the sauté step: Neglecting to sauté the onions and garlic can result in a lack of depth in flavor. This crucial step caramelizes the onions and releases the aroma of the garlic.
- Inadequate seasoning: Not seasoning the soup at different stages can lead to a bland dish. Make sure to season while cooking, adjusting with salt, pepper, and spices as needed.
- Adding fresh ingredients too soon: Adding delicate ingredients like spinach too early can cause it to wilt excessively or lose their fresh flavor. Stir in these ingredients toward the end of the cooking process to maintain that vibrant color and taste. When you’re ready to serve, simply reheat the hearty soup on the stove or in the microwave. Freeze leftovers in an airtight container for up to 3 months for longer storage and have a bowl of warm soup ready in minutes whenever the mood strikes. Try my Dutch oven loaf or go for garlic bread. This crunchy kale Caesar salad is incredible for texture, or you could try my beet and citrus salad for something less leafy. A simple green salad with italian dressing would round out the meal as well.
Fresh ingredients: Whenever possible, use fresh herbs and vegetables. They not only enhance flavor but also add nutritional value to your soup. Batch cooking: Consider making a larger batch of the soup and freezing portions for quick, convenient meals on busy days. Just remember to add the tortellini fresh when reheating. Balance flavors: Always taste your soup before serving, and adjust seasoning as needed. A splash of lemon juice can brighten the flavors and elevate the dish. Sautéing for flavor: The Maillard reaction occurs when you sauté onions and garlic, creating complex flavors through browning. This reaction adds depth and richness to your soup, making it more satisfying. Creaminess and emulsification: Adding cream at the end of cooking allows for better emulsification, resulting in a smoother, creamier texture. This is because the fat in the cream binds with the water in the broth, creating a luxurious mouthfeel.
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