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–+ servings
a bowl of tortellini soup topped with cheese and herbs.
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5 from 6 votes

Tortellini Soup

This hearty tortellini soup is total comfort food in a bowl. A rich and flavourful tomato broth is loaded with cheesy tortellini, chunky veggies and spinach for an easy, one pot meal in under 25 minutes. It is comforting, cosy and so delicious!
Prep Time5 minutes
Cook Time20 minutes
0 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 265kcal
Author: Andrea Geddes

Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion diced
  • 3-4 cloves garlic crushed
  • 2 carrots medium, diced
  • 2 stalks celery diced
  • 1 tablespoon dried Italian herbs or dried oregano
  • ½ teaspoon paprika
  • 2 tablespoons tomato paste
  • 1-2 bay leaf
  • 400 grams canned crushed tomatoes 1 x 400 gram can of chopped or crushed tomatoes
  • 6 cups vegetable stock plus a little more, if needed
  • 400 grams canned cannellini beans drained. Or use black beans, chickpeas or kidney beans
  • 1 zucchini medium, diced
  • 2-3 cups cheese tortellini or your preferred flavour of tortellini or ravioli
  • 2 cups baby spinach leaves
  • 1-2 tablespoons lemon juice to taste
  • salt and pepper to season

To serve

  • fresh parsley or swap for basil
  • fresh, shaved parmesan cheese or a vegetarian cheese alternative.
Metric - US Customary

Instructions

  • Heat the oil in a large soup pot over medium heat. Add the onion, garlic, carrots, celery, Italian herbs and paprika, sauteing for 4-5 minutes, until the vegetables soften slightly.
  • Add the tomato paste and cook, stirring, for a further 1-2 minutes.
  • Increase the heat to high. Add the bay leaf, canned tomatoes and stock and bring to the boil. Cover and reduce the heat, simmering the soup for 10 minutes.
  • Add the cannellini beans, zucchini, and tortellini and continue to simmer for 5 minutes, or until the tortellini is cooked through. (Frozen tortellini will take a few extra minutes).
  • Remove from the heat and add the spinach and lemon juice. Stir until the spinach has wilted.

To serve

  • Divide the soup into bowls and top with the freshly shaved parmesan and a little fresh parsley or basil.

Notes

  1. Customise the vegetables to suit what you have available.
  2. For an even speedier dinner, the vegetables can be prepared ahead of time and stored in the fridge in an airtight container for 4-5 days, until required.
  3. Fresh, dried or frozen tortellini can be used for this recipe. Cooking times may vary depending on the type and flavour that you choose. Cook until the pasta is al dente; tender, but still with some bite. It will continue to soften as it sits.
  4. The pasta will cause the soup to thicken. So add a little more stock at the end, if required.
  5. Don’t over-simmer the soup. The vegetables and pasta will become mushy if the soup is overcooked.
  6. If using frozen vegetables, there is no need to thaw them first. Add them straight to the pot as normal.
  7. For creamy tortellini soup, remove the finished soup from the heat and stir through a splash of thickened cream.
  8. Serve it with some savoury muffins, cheesy garlic bread or toasted sandwiches. The ultimate winter comfort food!
  9. Storage; Store any leftover soup in an airtight container in the fridge, where it will keep for around 3-4 days. The pasta will continue to absorb liquid and soften as it sits, so you may need to add more stock when reheating. If making it ahead of time to reheat later, you can cook the soup but leave the tortellini out until you are ready to eat it.
  10. Reheating; Place the soup into a large saucepan or pot and heat over medium heat, stirring occasionally, until simmering and steaming hot all the way through.
  11. Freezing; Tortellini soup can be frozen for up to 3 months. To freeze, allow the soup to cool completely and place it into a freezer-safe, airtight container (or portion into single-serve containers). The tortellini will continue to soften in the freezer, so you have the option of leaving it out until reheating, if suitable for your needs. Thaw in the fridge overnight and reheat on the stove or in the microwave until steaming hot all the way through.
  12. Please note that the nutrition information is based on the soup being divided into 6 bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the soup.
  13. This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.
 

Nutrition

Calories: 265kcal | Carbohydrates: 39g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 1263mg | Potassium: 739mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5191IU | Vitamin C: 26mg | Calcium: 156mg | Iron: 4mg