Quick & Filling Tortellini Soup
When it’s still chilly outside and Winter refuses to let go, a simple pot of soup can feel like a reset. This tortellini soup uses most pantry staples and comes together in about 20 minutes. It’s warm, filling, and easy to customize, and has been adapted from Sarah K’s blog The Pajama Chef.
YIELD: 4 servings
PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes
Ingredients:
– 2 cloves minced garlic
– 1 tablespoon butter or olive oil
– 4 cups chicken or vegetable broth
– 9-12 oz frozen or fresh cheese tortellini
– 1 can diced tomatoes
– 1 cup frozen spinach (optional)
– Salt and pepper to taste
– Parmesan for serving
Instructions:
1. In a medium pot over medium heat, melt butter or olive oil. Add minced garlic and cook for about 30 seconds.
2. Pour in broth and diced tomatoes. Bring to a gentle boil.
3. Add tortellini and cook according to package directions (about 5-6 minutes or until tortellini is tender and not frozen anymore)
4. Stir in spinach and simmer for 2-3 minutes, or until visibly wilted.
5. Season with salt and pepper.
6. Serve warm with grated Parmesan on top.
Adjustments/Substitutions:
Add cooked I talian sausage or rotisserie chicken for extra protein.
Stir in a splash of heavy cream or plain half and half for a richer broth.
Use stewed tomatoes for a slightly sweeter, softer texture.
Add red pepper flakes for heat!