An easy tortellini soup recipe that’s nourishing, uses only one-pot, and can be made in less than 30 minutes! Oh yeah, and it’s delicious. You’ll want to make this recipe over and over again! Read below for all the details!
If a Nancy Meyer’s movie was a recipe, I’m pretty sure it would be this easy tortellini soup recipe. It’s comforting, nourishing, and uses classic healthy ingredients like tomato, spinach, pesto, parmesan, and tortellini of course!
This easy tortellini soup is full of rich creamy, pesto-y, and tomato-y flavors all topped with parmesan. It can certainly be a meal on its own, but serving it with a slice of sourdough bread that’s slathered in butter is always a good idea.
This easy tortellini soup recipe is the ideal soup recipe, and it’s perfect for any season. It also makes for either a great weeknight meal or when you’re in a pinch for a quick and healthy dinner recipe.
Another thing to love about this recipe is you can always have these items on hand so this is a recipe you can have for backup for when you aren’t suer what to cook for dinner. All of the ingredients (even the onion, spinach, parmesan, and pesto) can be stored in the freezer! This means you can have everything on-hand when you need a quick and convenient.
From my table to yours, I hope you love this easy tortellini soup as much as I do!
Ingredients for Easy Tortellini Soup
- Olive oil
- Salt and pepper
- 1 small yellow onion
- Vegetable or bone broth (I’ve tried using chicken and the flavor was not as good)
- 1 can of diced tomatoes
- Tortellini of your choice (I like to use tortellini from Costco!)
- Pesto (Costco pesto is the best!)
- Spinach
- Parmesan cheese
- Optional: A slice or two of sourdough bread, slathered in butter of course!
Easy Tortellini Soup Recipe
- 3 tablespoon olive oil
- 1 tablespoon each of salt and pepper
- 1 small yellow onion
- 64 ounces of vegetable or bone broth (recipe calls initially for 32 ounces; you may need to add more to thin soup based on preference)
- 1 can diced tomatoes
- 4 cups tortellini
- 1/4 cup pesto
- 1 cup lightly packed spinach
- Garnish with parmesan cheese (I do not recommend and here’s why)
- Totally optional, but why not? Serve with side of sourdough bread slathered in butter.
Steps for how to make Easy Tortellini Soup
Step 1: Dice yellow onion.
Step 2: Place dutch oven on stove top and turn temperature to medium. Drizzle olive oil (about 3 tablespoons) in dutch oven and add diced yellow onion. Stir and put lid back on.
Step 3: Once you hear onions beginning to cook and you can smell them (about 4-5 minutes), remove lid and stir onions. If your onions look dry, add a little more olive oil. Cook onions until soft.
Step 4: Pour 32 ounces of broth and 1 can of diced tomatoes to dutch oven. Next, a generous amount of salt and pepper (about 1 tablespoon of each).
Step 5: Place lid back on dutch oven, turn temperature up to high, and bring to a boil.
Step 6: Once you have brought broth, onions, and tomatoes to a boil, turn temperature down to medium and add 4 cups of tortellini. Leave lid off and cook for 5-7 minutes, stirring occasionally, until tortellini has just softened.
Step 7: Once tortellini has cooked, turn temperature to low and stir in 1/4 cup of pesto, one tablespoon at a time. Next, turn stove off and stir in 1 cup of lightly packed spinach.
Step 8: Dish up, garnish with parmesan cheese, and enjoy! Serve with a slice of sourdough bread, if you’d like!
Here’s a video of me cooking it
Variations
- Any tortellini can be used for this!
- Swap out kale for spinach
- Leave out the parmesan
- Add shredded chicken or sliced chicken sausage
Easy Tortellini Soup
This easy tortellini soup is full of rich creamy, pesto-y, and tomato-y flavors all topped with parmesan. It can certainly be a meal on its own, but serving it with a slice of sourdough bread that's slathered in butter is always a good idea. Also, it uses only one pot and takes less than 30 minutes to make!
Ingredients
- 3 tablespoon olive oil
- 1 tablespoon each of salt and pepper
- 1 small yellow onion
- 64 ounces of vegetable or bone broth (recipe calls initially for 32 ounces; you may need to add more to thin soup based on preference)
- 1 can diced tomatoes
- 4 cups tortellin
- 1/4 cup pesto
- 1 cup lightly packed spinach
- Garnish with parmesan cheese (I do not recommend and here's why)
- Totally optional, but why not? Serve with side of sourdough bread slathered in butter.
Instructions
- Dice yellow onion.
- Place dutch oven on stove top and turn temperature to medium. Drizzle olive oil (about 3 tablespoons) in dutch oven and add diced yellow onion. Stir and put lid back on.
- Once you hear onions beginning to cook and you can smell them (about 4-5 minutes), remove lid and stir onions. If your onions look dry, add a little more olive oil. Cook onions until soft.
- Pour 32 ounces of broth and 1 can of diced tomatoes to dutch oven. Next, a generous amount of salt and pepper (about 1 tablespoon of each).
- Place lid back on dutch oven, turn temperature up to high, and bring to a boil.
- Once you have brought broth, onions, and tomatoes to a boil, turn temperature down to medium and add 4 cups of tortellini. Leave lid off and cook for 5-7 minutes, stirring occasionally, until tortellini has just softened.
- Once tortellini has cooked, turn temperature to low and stir in 1/4 cup of pesto, one tablespoon at a time. Next, turn stove off and stir in 1 cup of lightly packed spinach.
- Dish up, garnish with parmesan cheese, and enjoy! Serve with a slice of sourdough bread, if you'd like!
Frequently Asked Questions
Can I add parmesan cheese to my pot of soup instead of using it as garnishing?
I do not recommend it. Once I decided to add it to the pot of soup, and all of the parmesan sank and stuck to the bottom of my pot. I then proceeded to scrub it off for the next 1,000 years.
Can I use frozen spinach?
I’ve never used store bought frozen spinach. I’ve only every used fresh as well as spinach I bought at the farmer’s market and froze myself. Both work wonderfully in this tortellini recipe.
Is there a way to keep all of these items on hand so I can make this recipe when I’m in a pinch?
Definitely! You can freeze tortellini, spinach, pesto, parmesan, and even chopped onion! All of the other ingredients can be stored in your pantry.
My tortellini soup has thickened so much that it’s not much of a soup any more?
This can happy if you end of with leftovers, and this sits in the fridge overnight. To fix this, simply add more broth in the dutch oven as you heat it back up.
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