Tortellini Soup Recipe

Name: Tony's Pizza and Restaurants Tortellini Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups chicken or vegetable broth; 1 cup water; 1 tbs olive oil; 1 each small yellow onion, finely diced; 1 each carrot, peeled and diced small; 1 each celery stalk, diced; 2 cloves garlic, minced; 1 tsp dried Italian seasoning or dried basil/oregano mix; 1 each bay leaf; 12 oz fresh or frozen cheese tortellini; 4 cups baby spinach, packed; 1 cup fresh basil leaves, thinly sliced (chiffonade); 1 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp lemon juice (optional, for brightness); 1 tbs grated Parmesan cheese (optional, for serving)

Inspired by Tony's Pizza and Restaurant

Time30m

Serves4

Tortellini, spinach, basil, salt and pepper.

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Ingredients

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Soup base

6 cups Chicken or vegetable broth

1 cup water

1 tbs olive oil

1 each small yellow onion, finely diced

1 each carrot, peeled and diced small

1 each celery stalk, diced

2 cloves Garlic, minced

1 tsp dried Italian seasoning or dried basil/oregano mix

1 each bay leaf

Tortellini & greens

12 oz fresh or frozen cheese tortellini

4 cups baby spinach, packed

1 cup fresh basil leaves, thinly sliced (chiffonade)

Finish & seasoning

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tsp lemon juice (optional, for brightness)

1 tbs grated Parmesan cheese (optional, for serving)

Method

Soup base

Sweat the vegetables

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion, carrot and celery. Cook, stirring occasionally, until the onion is translucent and vegetables are softened, about 5–7 minutes.

Add garlic and seasonings

Add the minced garlic and 1 teaspoon dried Italian seasoning; cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Simmer the broth

Pour in 6 cups broth and 1 cup water. Add the bay leaf. Increase heat to bring the liquid to a gentle boil, then reduce heat to maintain a simmer. Taste and add about 1/2 teaspoon salt now; you will adjust later. Simmer 8–10 minutes to meld flavors.

Tortellini & greens

Cook tortellini

Once the broth is simmering, add the tortellini to the pot. If using frozen tortellini, do not thaw; add directly. Stir to prevent sticking. Cook according to package instructions, usually 3–5 minutes for fresh or 6–8 minutes for frozen, until tortellini are tender and cooked through.

Add spinach and basil

When tortellini are nearly done, add the packed spinach and the sliced fresh basil to the pot. Stir and cook 1–2 minutes until the spinach wilts and reduces in volume.

Finish & seasoning

Remove the bay leaf. Taste the soup and season with the remaining salt (about 1/2 teaspoon more if needed) and 1 teaspoon freshly ground black pepper, adjusting to taste. If you want a little brightness, stir in 1 teaspoon lemon juice.

Ladle soup into bowls and serve immediately with grated Parmesan cheese on the side. If desired, garnish with extra torn basil or a drizzle of olive oil.