> Tortellini Soup

Tortellini Soup

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There’s something undeniably comforting about a warm bowl of soup, especially when it’s brimming with hearty ingredients and bursting with flavors. If you’re in the mood for a soul-soothing dish that will satisfy your cravings, look no further than my Tortellini Soup recipe using store bought tortellini. This easy Tortellini Soup is made in under 30 minutes but still has depth in flavor, texture and can be easily adjusted! You can add meat, more veggies, a handful of greens and if you’re making it for kids, leave out the chili flakes! Combining tender cheese-filled tortellini with a medley of vegetables and herbs, this soup is a celebration of comforting flavors that will warm you from the inside out no matter the season. Plus, this is a meal the entire family can enjoy! I’d serve it with a nice toasty buttery piece of garlic bread for dipping! Hope you enjoy it!

Prep in Advance by:
Additional Ingredients you can Add:
  • Spinach or chopped kale for a pinch of greens
  • Ground chicken or beef for a non-veg, added protein variation
  • A handful of frozen mixed vegetables is also quick and easy!
What you’ll need:

The full list of ingredients and tools are listed in the recipe but here are a few favorite brand-specific items that are personal faves!

More favorite soup recipes:

Instant Pot Lasagna Soup

Instant Pot Black Bean Soup

Coconut Curry and Sweet Potato Lentil Soup

Fiery Pinto Bean Soup

Creamy Cauliflower Soup

Hope you enjoy this recipe and don’t forget to tag me on @thechutneylife if you make it! Happy Eating!

Tortellini Soup

Tortellini Soup

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SERVES: 4 people
PREP TIME: 15 mins
COOK TIME: 10 mins
The Chutney Life

Ingredients


  • 2 tbsp olive oil

  • 1 white or yellow onion, finely diced

  • 4 cloves garlic, grated

  • 2 tbsp tomato paste

  • 1 tsp red chili flakes

  • 1 tsp oregano

  • 15 cherry tomatoes, halved

  • 1 medium zucchini, sliced

  • 5 cups broth

  • 8.8 oz four-cheese tortellini (I love Bertagni brand from Whole Foods)

  • ½ cup parmesan cheese, grated

  • ½ cup heavy cream

  • ¼ tsp dried thyme

  • 1¼ tsp salt

Directions

  1. Slice the zucchini in half lengthwise, then cut each spear in ½ lengthwise again and slice thin.
  2. In a large dutch oven heat the olive oil over medium heat. Once the oil is hot, add the onions and let them hem cook until golden at the edges (about 4-5 minutes). Reduce the heat slightly and add the garlic, tomato paste and chili flakes. Let the tomato paste cook, while stirring, for about 3-4 minutes.
  3. Next, add the cherry tomatoes and zucchini, salt, and oregano and cook for 3-4 minutes.
  4. Increase the heat and add the broth. Bring it to a boil. Once the broth is boiling, add the tortellini and cook for 2-3 minutes (or according to the package directions). Once the tortellini is cooked, stir in the thyme, heavy cream, and parmesan.
  5. Simmer on low for about 2 minutes. Serve hot with an additional garnish of parmesan and parsley.
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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This was so good! I skipped the chili flakes (and left out the tomatoes coz we DIDN’T have any) and my kids said it was the best dinner ever! We had no leftovers. it was so easy to make too!

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