Tortellini Soup Recipe

Prep Vegetables

Dice the onion, carrots and celery into small, even pieces so they cook uniformly. Mince the garlic and set aside.

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering (about 1–2 minutes).

Add the diced onion, carrots and celery to the pot. Sauté, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6–8 minutes.

Add the minced garlic, tomato paste, dried Italian seasoning and crushed red pepper flakes. Cook, stirring, for 1–2 minutes to bloom the flavors and lightly caramelize the tomato paste.

Pour in the broth and water, scraping any browned bits from the bottom of the pot. Add the bay leaf, salt and black pepper. Bring the liquid to a gentle simmer over medium-high heat.

Reduce heat to maintain a gentle simmer and cook uncovered for 10 minutes to allow the flavors to meld and the vegetables to finish softening.

After the base has simmered 10 minutes, taste the broth and adjust seasoning with more salt or pepper if needed.

Add the uncooked tortellini to the simmering soup. Stir gently to separate and prevent sticking. Cook according to package directions, usually 3–6 minutes for fresh/refrigerated tortellini (check for tender pasta and cooked filling).

If using frozen peas, add them about 2 minutes before the tortellini finishes cooking so they heat through but stay bright.

When the tortellini are nearly done, stir in the chopped spinach in batches so it wilts evenly. Cook 1–2 minutes until spinach is wilted and tender.

If using cooked protein (chicken or sausage), add it now to warm through for 2–3 minutes.

Turn off the heat and stir in the grated Parmesan and chopped parsley. The cheese will melt into the broth, slightly thickening and enriching it.

Remove and discard the bay leaf. Taste and adjust seasoning. If desired, stir in the fresh lemon juice to brighten the flavors.

Ladle the soup into bowls, garnish with extra grated Parmesan and more parsley if desired, and serve hot.