Tortellini Soup Recipe

When you need a meal that’s as comforting as a warm embrace, this Tortellini Soup always comes through. It’s loaded with cheese-filled tortellini, tender veggies, and a savory broth—making every spoonful taste like something special straight from Nonna’s kitchen.

Why You’ll Love This Recipe

  • Ultimate Comfort: Every bite of tender tortellini swimming in a savory, tomato-rich broth will soothe your soul (and your appetite) after a busy day.
  • One-Pot Simplicity: Everything—veggies, beef, tortellini, and flavorful broth—cooks together in a single pot for easy clean-up and maximum flavor.
  • Family-Friendly Crowd Pleaser: Even picky eaters dive into seconds thanks to the cheesy pasta and hearty, familiar ingredients.
  • Perfect for Make-Ahead Meals: You can prep this Tortellini Soup in advance or freeze portions, so cozy, delicious dinners are always ready when you are.

Ingredients You’ll Need

Let me tell you—each ingredient here isn’t just for show! These staples come together for classic comfort and gorgeous color. And don’t worry, nothing fancy or hard to find—just honest, everyday ingredients that make this Tortellini Soup shine.

  • Olive oil: Adds depth of flavor and helps brown the meat and sauté the veggies.
  • Lean ground beef: Brings hearty protein, and its rich juices flavor the base of the soup beautifully.
  • Yellow onion: A classic aromatic that melts into the broth and sweetens as it cooks.
  • Celery: Adds freshness and a subtle earthy bite to the soup.
  • Carrots: Give a lovely sweetness and vibrant orange color.
  • Minced garlic: For that irresistible, mouthwatering aroma and depth.
  • Low-sodium chicken broth: The heart of your soup—a savory, gentle canvas for every other flavor.
  • Petite diced tomatoes: These add bright acidity and little pops of tomato in every bite.
  • Tomato sauce: Thickens the broth and gives it a rich, velvety texture.
  • Italian seasoning: A blend of dried herbs that instantly infuses the soup with cozy, Italian vibes.
  • Salt and freshly ground black pepper: Essential seasonings to balance and enhance all the flavors.
  • Cheese tortellini: The star! Soft pillows of pasta stuffed with cheesy goodness in every spoonful.
  • Spinach: Wilts perfectly into the soup, offering both nutrition and pretty green color.
  • Fresh parsley: Adds a burst of clean, fresh flavor at the end—don’t skip it if you can help it!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Tortellini Soup is endlessly adaptable—make it your own! Whether you’re using what’s in the fridge, tailoring to allergies, or simply craving a twist, feel free to experiment. Here are some of my favorite variations to try.

  • Chicken Swap: Use ground chicken or turkey instead of beef for a lighter but equally satisfying bowl.
  • Vegetarian Version: Omit the beef entirely and add extra veggies or a can of drained white beans for plant-based heartiness.
  • Creamy Upgrade: Stir in a generous splash of cream or half-and-half right before serving for a luscious, silky finish.
  • Tortellini Variety: Try meat or spinach tortellini for a different stuffing and flavor profile.
  • Extra Veggies: Zucchini, bell peppers, or mushrooms can be tossed in for even more color and nutrition.

How to Make Tortellini Soup

Step 1: Brown the Beef

Begin by heating olive oil in a large pot over medium-high heat. Crumble in your ground beef in big chunks so it sears and browns nicely on the bottom—this takes about 3 minutes. That flavorful fond is the secret to great soup!

Step 2: Break Up and Drain

Turn the beef, breaking it up into small pieces, and cook until it loses its pink color. Once done, transfer the beef to a paper towel-lined plate. Leave behind about 1 1/2 tablespoons of fat in the pot for flavor—add a splash more olive oil if needed or drain excess.

Step 3: Sauté the Veggies

Add the chopped onions, diced carrots, and celery to your pot. Sauté, stirring often, until they’re just starting to soften and the kitchen smells like pure, savory heaven (about 7 minutes). Add the garlic and cook for just one minute more—don’t let it burn!

Step 4: Pour in Liquids and Simmer

Pour in the chicken broth, diced tomatoes, and tomato sauce. Return the browned beef to the pot. Crowd in the Italian seasoning, salt, and lots of freshly ground black pepper. Bring to a low simmer, then reduce heat and cover, letting those flavors meld for about 15 minutes. The soup will start looking and smelling irresistible.

Step 5: Cook the Tortellini

Add the cheese tortellini directly to the simmering pot. Gently stir and cook according to the package directions—usually 4 to 7 minutes—just until tender. Be careful not to overcook or the tortellini may soften too much. (See my note about leftovers below!)

Step 6: Finish with Greens & Serve

Turn off the heat and stir in your roughly chopped spinach and a shower of fresh parsley. The greens will wilt in seconds, adding both flavor and color. Now, get your bowls ready because Tortellini Soup is best enjoyed warm!

Pro Tips for Making Tortellini Soup

  • Tortellini Timing: Only add tortellini right before serving—if you’re planning leftovers, cook them in a separate pot to keep them from over-softening in the broth.
  • Browning Matters: Let the beef develop a deep golden crust at the start for extra dimension and richness in your soup.
  • Broth Boost: If you prefer a slightly thicker, more flavorful broth, simmer the soup uncovered for an extra 5 minutes before adding the tortellini.
  • Vegetable Chop: Dice your veggies small and even for a perfectly textured bite in every spoonful of Tortellini Soup.

How to Serve Tortellini Soup

Tortellini Soup Recipe - Recipe Image

Garnishes

This Tortellini Soup just begs for a sprinkle of freshly grated Parmesan cheese on top. A smattering of chopped fresh parsley or basil brightens each serving, and if you like a little kick, a dusting of crushed red pepper flakes works wonders!

Side Dishes

Nothing beats dunking a hunk of crusty Italian bread or garlic knots into that rich tomato broth. Serve this soup with a crisp Caesar salad or roasted veggies for a full meal that feels both wholesome and satisfying.

Creative Ways to Present

Ladle Tortellini Soup into oversized mugs for cozy couch dinners, or serve in shallow bowls with a swirl of pesto for an eye-catching finish. For a party, try mini cups as shooters—your guests will love tiny, cheesy bites in sippable soup!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely before refrigerating. For the best texture, store the cooked tortellini and soup broth separately in airtight containers; combine them only when reheating. Everything keeps nicely for up to 3 days in the fridge.

Freezing

If you want to freeze your Tortellini Soup, hold off on adding the tortellini and spinach—they tend to get mushy after thawing. Freeze just the broth, meat, and veggies portion, then add freshly cooked tortellini and greens when you’re ready to reheat for the best results.

Reheating

Reheat the soup gently on the stovetop or in the microwave, adding the tortellini at the end for just a few minutes to warm through. If stored separately, simply combine as it heats, and toss in a handful of fresh spinach and parsley right before serving for the freshest flavor.

FAQs

  1. Can I make this Tortellini Soup vegetarian?

    Absolutely! Just skip the ground beef and use vegetable broth instead of chicken broth. You can boost the soup’s heartiness with extra vegetables or your favorite beans—cannellini beans are always a winner here.

  2. Will frozen tortellini work in this recipe?

    Definitely! You can use fresh or frozen tortellini—just add a minute or two to the cooking time if using frozen, and cook them directly in the simmering soup or separately if you’re planning for leftovers.

  3. How do I keep the tortellini from getting mushy?

    If you anticipate leftovers, cook the tortellini in a separate pot and toss them with a little olive oil. Add them to each bowl as you serve, which keeps the pasta perfectly al dente!

  4. Can I make this soup in advance?

    Yes! You can make the broth with beef and veggies a day or two ahead. Store the tortellini separately, then combine everything when you’re ready to serve—the flavors deepen and it’s the ultimate meal-prep win.

Final Thoughts

If you need a dinner that warms your heart as much as your belly, give this Tortellini Soup a try. It’s truly the ultimate in cozy, flavorful comfort, and I promise friends and family will be asking for second helpings!

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Tortellini Soup Recipe

Tortellini Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 124 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Stovetop
  • Method: Stovetop

Description

A hearty and flavorful Tortellini Soup recipe that combines tender cheese tortellini with a savory broth, ground beef, and a variety of vegetables. This comforting soup is perfect for a cozy dinner on a chilly evening.


Ingredients

Units Scale

For the Soup:

  • 1 Tbsp olive oil
  • 1 lb. lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 Tbsp minced garlic
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 1 (14.5 oz) can petite diced tomatoes
  • 3 (8 oz) cans tomato sauce
  • 1 Tbsp Italian seasoning
  • Salt and freshly ground black pepper
  • 1 (9 oz) pkg. cheese tortellini
  • 2 cups (2 oz) spinach, roughly chopped
  • 3 Tbsp minced fresh parsley

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Crumble in beef in chunks and let cook until browned on bottom, about 3 minutes.
  2. Turn and break up beef and continue to cook until no longer pink. Transfer beef to a paper towel lined plate while leaving 1 1/2 Tbsp fat in pot (or add 1 1/2 Tbsp olive oil and drain off fat).
  3. Add onions, carrots, and celery to pot. Saute until starting to soften, about 7 minutes.
  4. Add garlic and saute 1 minute longer.
  5. Pour in chicken broth, tomatoes, tomato sauce, cooked beef, and season with Italian seasoning and salt and pepper to taste.
  6. Bring to a simmer, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until veggies are nearly soft, about 15 minutes.
  7. Add tortellini and let simmer according to time listed on package (usually about 4 – 7 minutes).
  8. Stir in spinach and parsley. Serve warm.

Notes

  • If you plan on having leftover soup I highly recommend cooking the tortellini separately:
  • Reduce broth to 4 1/4 cups in soup, then cook tortellini in a pot of boiling water separately from soup.
  • Toss tortellini with olive oil after draining.
  • Store separate from soup in fridge.
  • Add to servings separately near end of reheating.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 8g
  • Sodium: 780mg
  • Fat: 17g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

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