Homemade Tortellini Soup
This comforting tortellini soup combines tender cheese tortellini with fresh vegetables in a savory chicken broth. Ready in just 15 minutes, it's the perfect weeknight meal that requires minimal prep and delivers maximum flavor. Simply toss everything in one pot and let it simmer to perfection.
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Servings: 4
Calories: 285kcal
Equipment
Ingredients
- 6 cups chicken broth
- 1 14 ounce package frozen cheese tortellini
- 3 scallions minced
- 1 large carrot peeled and shredded
- 2 cups snow peas
- 1 cup fresh spinach chopped
- 1 teaspoon fresh ginger
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, bring chicken broth to a rolling boil over medium-high heat.
- Add frozen tortellini to the boiling broth and stir gently.
- Reduce heat to medium and simmer for 8 minutes, until tortellini is mostly cooked through.
- Add shredded carrot, snow peas, chopped spinach, minced scallions, and fresh ginger to the pot.
- Continue simmering for 2-3 more minutes until tortellini is completely cooked and vegetables are tender.
- Season with salt and pepper to taste.
- Serve immediately while hot.
Notes
Fresh tortellini can be substituted for frozen, but reduce cooking time to 3-4 minutes before adding vegetables.
For a heartier soup, add cooked chicken breast or rotisserie chicken during the last 2 minutes of cooking.
Vegetable broth can replace chicken broth for a vegetarian version.
Store leftovers in the refrigerator for up to 3 days in an airtight container.
The soup can be frozen for up to 3 months, though the pasta texture may soften slightly upon reheating.
Add a splash of lemon juice before serving for extra brightness.
Baby spinach works best as it wilts quickly and doesn't require chopping.
Nutrition
Serving: 350ml | Calories: 285kcal | Carbohydrates: 42g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 1240mg | Potassium: 485mg | Fiber: 4g | Sugar: 8g