Tortellini Soup Recipe – Hangry Hanna

Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m excited to share my favorite creamy tortellini soup recipe with you! It’s perfect for chilly nights and takes less than 30 minutes to make. It has fresh veggies, herbs, and cheese tortellini in a tasty vegetable broth.

For meat lovers, add Italian sausage for extra flavor. But if you’re vegetarian, use vegan tortellini or add cannellini beans instead.

This soup is great for an easy dinner that impresses everyone. It’s perfect for family meals or when you have friends over. So, grab your apron and let’s make this comforting soup together!

Table of Contents

5 Reasons You’ll Love This Recipe

I’m excited to share why this tortellini soup is a must-try for your next meal. It’s quick and easy, perfect for busy weeknights. Here are five reasons you’ll love it:

Speedy preparation: This soup takes about 30 minutes to make. It’s great for hectic evenings when you’re short on time.
Packed with flavor: It has onions, carrots, and fennel. These veggies make the soup taste amazing.
Cheesy goodness: Adding cheesy pasta like tortellini makes every spoonful rich and satisfying.
Versatile recipe: You can change it up with different veggies or make it vegetarian. It’s easy to customize.
Ultimate comfort food: It’s perfect for cold nights or when you want a cozy dinner. It’s warm and filling.

This recipe lets me try new ingredients while keeping it delicious. The veggies add nutrition, and the cheesy pasta makes it indulgent. It’s a comforting meal I always want to eat.

Exact Ingredients List (+ Possible Substitutes)

This tortellini soup recipe is super versatile! Let’s look at the main ingredients and some substitutes you can use.

Fresh tortellini is the main ingredient. If you can’t find it, frozen is a good choice. For a vegetarian option, pick cheese-filled or vegan tortellini. You can skip the Italian sausage for a meatless soup.

Vegetable broth is the base of the soup. I add diced tomatoes for a bit of acidity and sweetness. Kale adds crunch, but spinach is a good swap if you don’t like kale.

Onion, garlic, and carrots for aromatics
Fennel and thyme for herbal notes
Balsamic vinegar for depth
Red pepper flakes for a spicy kick

To make it dairy-free, use coconut cream or cashew cream instead of regular cream. Adding white beans can boost the protein. Remember, cooking is all about making it your own, so don’t be afraid to try new things!

Instructions

I start by heating olive oil in a big pot. Then, I sauté onions, carrots, and fennel until they’re soft and smell great. This makes a tasty base for the soup.

Next, I add minced garlic, spices, and tomato paste to the pot. I mix it all up and cook for a minute. Then, I pour in some white wine to clean the pot.

After adding flour and stirring, I slowly pour in broth. This makes the soup smooth. I let it simmer for 15 minutes to mix the flavors.

While the soup cooks, I cook tortellini in another pot. I drain and set them aside when they’re done.

To finish, I add cream and simmer it. Then, I add the cooked tortellini and fresh spinach or kale. I let it cook until the pasta is tender and the greens are soft.

Tips, Tricks & Storing

I love making this tortellini soup ahead of time. It’s a great make-ahead soup that saves me time on busy weeknights. To prep in advance, I cook the soup base without adding the tortellini. This way, I can store it in the fridge for 2-3 days or freeze it for up to 3 months.

When it comes to freezing instructions, I pour the cooled soup into airtight containers, leaving some space for expansion. I label them with the date and contents for easy tracking. When I’m ready to enjoy the soup, I thaw it overnight in the fridge.

For reheating tips, I warm the soup on the stovetop over medium heat. Once it’s hot, I add the tortellini and cook until tender. If the soup seems too thick, I stir in a bit of extra broth or water to reach the desired consistency.

To keep tortellini fresh, store it separately if you expect leftovers
This recipe adapts well to slow cooker preparation
Consume within 2-3 days for best flavor and texture

Remember, tortellini absorbs liquid over time, so you might need to add extra broth when reheating. With these simple tips, you’ll always have a delicious meal ready to go!

Recipe Variations & Serving Suggestions

This tortellini soup recipe is super versatile! For a vegetarian version, just leave out the sausage and use vegetable broth. You can also add veggies like celery, zucchini, or broccoli for more flavor and nutrition. If you want more protein, add cooked chicken or extra sausage.

For side dishes, I like to serve it with crusty bread or warm garlic bread. It’s great for dipping into the tasty broth. Or, if you’re watching calories, a simple green salad with vinaigrette is a good choice.

Want a full meal? Serve it as a starter before the main course. It pairs well with pasta dishes or grilled meats. My favorite way to enjoy it is with a Caesar salad or Italian chopped salad. It makes for a complete and satisfying dinner.