Tortellini Soup Recipe
Make Tortellini Soup Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup base & broth
Aromatics & vegetables
Protein & pasta
Finishing & garnish
Method
Soup base & broth
- 1
Combine broth and seasonings
In a large Dutch oven or pot, pour in 8 cups chicken broth and 1 cup water. Whisk in 2 tablespoons tomato paste until dissolved. Add the canned diced tomatoes (with juices), 1 teaspoon Italian seasoning and 1 bay leaf. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Set pot over medium heat and bring to a gentle simmer while you prepare the other components.
Aromatics & vegetables
- 2
Sauté aromatics and vegetables
Heat 2 tablespoons olive oil in a skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the diced carrots and celery and cook another 5 minutes until slightly softened. Stir in the minced garlic and cook 30–45 seconds until fragrant. Transfer the vegetable mixture to the simmering broth.
- 3
Add spinach
Once the vegetable mixture is in the broth and the liquid is simmering, add the chopped fresh spinach in two batches, stirring each batch until wilted before adding the next. Allow the spinach to soften into the broth, about 2 minutes.
Protein & pasta
- 4
Cook the sausage
In the same skillet used for the vegetables (wipe out if necessary), add the Italian sausage (casings removed) over medium-high heat. Break it into small pieces with a wooden spoon and cook until browned and no longer pink, about 6–8 minutes. Drain any excess fat and add the cooked sausage to the simmering broth.
- 5
Simmer with tortellini
Bring the broth with vegetables and sausage back to a simmer. Add the 9 oz cheese tortellini and simmer according to package instructions (usually 3–6 minutes for fresh/refrigerated tortellini), stirring occasionally so they don't stick. Cook until tortellini are tender and cooked through.
Finishing & garnish
- 6
Finish the soup
Reduce heat to low. Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese until combined and slightly thickened, about 1–2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. If you like a bit of heat, stir in 1/4 teaspoon red pepper flakes.
- 7
Serve
Remove and discard the bay leaf. Ladle soup into bowls and garnish each bowl with a sprinkle of additional Parmesan and 2 teaspoons sliced fresh basil (from the 2 tablespoons). Serve hot.