Description
This Easy Tortellini Soup with Chicken Broth is a comforting and hearty Italian-inspired soup featuring tender cheese tortellini, fresh vegetables, and flavorful broth. Perfect for a quick weeknight meal, it’s loaded with nutrient-rich ingredients and garnished with fresh parsley and Parmesan cheese for an extra burst of flavor.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
Main Ingredients
- 9 oz cheese tortellini (fresh or frozen)
- 2 cups fresh spinach or kale, chopped
Garnish
- 1/4 cup fresh parsley, chopped (optional)
- Grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, sliced carrots, and sliced celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and undrained diced tomatoes. Stir in the dried Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- Simmer to Develop Flavors: Reduce heat to low and let the soup simmer gently for 10-15 minutes to meld the flavors together.
- Cook Tortellini: Add the cheese tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes, until tender.
- Add Greens: Stir in the chopped fresh spinach or kale and cook for about 2 minutes until wilted. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese. Serve hot and enjoy!
Notes
- Fresh tortellini is preferred for best texture, but frozen works well too.
- For a vegetarian version, substitute vegetable broth and omit the Parmesan cheese or use a vegetarian-friendly cheese.
- Feel free to add cooked shredded chicken for extra protein.
- To make the soup spicier, add a pinch of red pepper flakes with the Italian seasoning.
- Leftovers keep well in the refrigerator for 3-4 days and reheat easily on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
