Ready in 30 minutes, this cozy Cheese Tortellini Soup is bursting with flavor and fresh veggies. It's the perfect soup to make on chilly, busy weeknights when you're looking for a warm, comforting bowl that's loaded with nutrition, savory flavor, and cheesy goodness. And it's all made in one pot!
When it starts to get dark early and the chilly air sets in, you know it's officially soup season. What better way to keep warm (other than by totally rocking your sweatpants and snuggling under your fav blanket) than by enjoying a cozy bowl of delicious homemade soup?
Just like Creamy Chicken Enchilada Soup, Cheese Tortellini Soup is the perfect easy soup recipe to help you beat the winter blues. Its deliciously seasoned, cozy tomato broth is filled with herbs and hearty nutritious veggies, including fresh garlic, carrots and kale.
But the stars of the bowl are the fresh, creamy tortellini. Not only do they taste amazing with the tangy and robust garden flavors in this simple soup, they also cook in a flash. There's also something really fun about eating those pillowy soft, cheese-filled pasta treasures--especially when they're swimming in a savory broth.
Once you try this easy soup recipe, inspired by Italian Tortellini Pasta Salad, I guarantee it will become one of your favorite go-tos--especially on chilly, busy nights when you're wearing your sweats, craving pasta and cheese, and looking for warm, cozy comfort.
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👪Why you'll love it
| Easy to prep ahead- Want to cut down on prep time? Make this soup in the morning, or even the night before, up to the step just before you add the tortellini. When ready to enjoy it, simply heat the broth with the carrots and herbs, then add the tortellini, kale and green onions; cook and enjoy. Ready in 30 minutes- While you can prep ahead, this cheesy tortellini soup recipe comes together in just 30 minutes on the stove. As far as hearty, delicious soups go, that's pretty fast! Nourishing- Kale is rich in Vitamins C and E and is one of those great dark green leafy veggies that's a good source of calcium. Combined with the vitamins from the carrots, green onions, and tomato paste, as well as the protein from the tortellini, this soup is packed full of nutrition. |
🥘Ingredients
- olive oil- this is used to sauté the carrots, garlic, & seasonings; it also adds a touch of richness and healthy fat to the broth
- carrots- for extra veggie power and for a little sweetness
- fresh garlic- makes the soup savory and gives it an Italian flare; choose fresh over powder for best taste
- salt, pepper, Italian seasoning, red pepper flakes- herbs and seasonings for the broth
- chicken or vegetable broth- choose a low sodium option; either broth works well in this soup
- tomato paste with basil- using paste helps to thicken the broth. I like paste accented with basil for a sweeter taste; if you can't find this, use regular tomato paste and add 1 t. dried basil in with the seasonings
- fresh cheese tortellini- fresh is the absolute best for this soup due to its soft texture and creamy taste; it also cooks faster; I like Rana or Buitoni
- kale- you can buy this prewashed and already cut in a bag, or buy one bunch and prepare
- green onions- for a subtle onion flavor and extra greens in the soup
- freshly grated Parmesan cheese- I strongly urge you to use freshly grated for the best taste; if you don't want to grate it yourself, buy refrigerated freshly grated Parmesan either in a bag or cannister
See recipe card for quantities.
🔪Instructions
- Step 1: Cook carrots in olive oil over medium heat; add garlic and seasonings.
- Step 2: Add broth and tomato paste; stir to blend. Bring to a boil and then reduce to a simmer.
- Step 3: Add tortellini; cook on low for 5 minutes only.
- Step 4: Add chopped kale and green onions; cook on low for 2 minutes. Serve immediately and top with Parmesan cheese.
Hint: Timing is important with making this easy soup recipe. Don't allow the tortellini or kale to simmer for too long before serving. If overcooked, the tortellini will get too soft and may fall apart; the kale will get too wilted.
🥣Substitutions
- Leafy greens - instead of kale, you can use fresh spinach or Swiss chard
- Fresh pasta - use fresh mini ravioli instead of tortellini
- Vegetarian - omit the parmesan (which typically contains animal rennet) and use vegetable broth; choose a cheese tortellini that's labeled vegetarian (made with cheese using non-animal enzymes); alternatively you could use vegetarian options such as spinach or butternut squash filled tortellini--check Whole Foods or Trader Joe's for more options
📖Variations
- Extra chunky - add a can of diced tomatoes when adding the broth and tomato paste; you may choose to also use the juice from the can (if choosing this option, reduce the broth by 1 cup)
- With sausage - add 1 lb. of ground mini Italian sausage; cook this first in the pot; drain; then proceed with the carrots (you can omit the olive oil)
- Creamy - add 1 cup of half and half or heavy cream to the soup and bring to a slow simmer before adding the tortellini; you will want reduce the broth by 1 cup when choosing this option
For another hearty veggie soup, see Cream of Roasted Asparagus Soup.
🍽Equipment
- cutting board and chef's knife
- garlic press
- 6 quart Dutch oven or 6 quart pot with lid
- measuring cups and measuring spoons
- stirring spoon
- can opener
- cheese grater
- ladle
🍶Storage
Store soup in an airtight container and keep refrigerated; enjoy within 3 days.
You can also freeze the soup for up to 3 months in individual freezer bags or freezer safe containers. Simply thaw overnight in the fridge.
See Top tip below for storage.*
💭Top tip
Tortellini is a pasta and therefore loves to absorb moisture. It's important to not overcook it in the soup as previously mentioned. But it's also important not to have it sit for too long in the broth.
If you plan on making the soup ahead of time, make it up to the part where you're going to add the tortellini, then just add the tortellini when heating and ready to enjoy.
*The same rule applies to leftovers. Remove the tortellini from the soup and keep it refrigerated (or frozen) in a separate container. That way, it doesn't continue to absorb broth while being stored.
🗨️FAQ
Follow the advice in the Top tip above. Only add tortellini to the soup a few minutes before ready to enjoy.
You can add it when this recipe recommends, but you will have to bring the broth to a boil before simmering. I know it creates an extra pot, but I actually recommend cooking frozen tortellini to al dente in a separate pot, drain, then add it to the soup. The broth doesn't get watered down this way.
A good slice of crusty bread and a side salad, such as English Cucumber Salad or Mediterranean Bean Salad are all you need with Cheese Tortellini Soup for a complete meal!
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Cheese Tortellini Soup:
📋Recipe with step-by-step instructions
Cheese Tortellini Soup
Equipment
- cutting board
- chef's knife or santoku knife
- garlic press
- 6 quart Dutch oven or 6 quart pot with lid
- measuring cups and measuring spoons
- stirring spoon
- can opener
- cheese grater
- ladle
Ingredients
- 1 tablespoon olive oil
- 1 cup fresh carrots chopped into small pieces
- 2 cloves fresh garlic minced
- ½ teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes use ½ teaspoon for less spice
- 4 cups low sodium chicken or vegetable broth
- 1 can (6 oz.) tomato paste with basil you can use plain tomato paste and add 1 teaspoon dried basil
- 9-12 oz. fresh cheese tortellini
- 3 cups fresh kale chopped
- 1 cup green onions chopped
- 1 cup freshly grated Parmesan cheese
Instructions
- In a Dutch oven or large pot, sauté carrots in olive oil over medium heat until partially soft; about 5-7 minutes; stir frequently.
- Add garlic and seasonings; cook over medium heat for 3 minutes; stir frequently to avoid over browning.
- Add broth; stir in tomato paste to blend. Cover and bring pot to a boil; reduce heat to lowest setting and simmer for 10 minutes; stir occasionally.
- Add tortellini to the pot; simmer for an additional 5 minutes.
- Add kale and green onions; simmer for an additional 2 minutes.
- Ladle immediately into serving bowls and sprinkle ¼ cup Parmesan cheese on top of each serving.
Barbara says
We love tomato soup and grilled cheese. Putting them together with the extra ingredients sounds like something we would enjoy.
Kitchen Ready Betty says
I hope you try this easy soup recipe. It doesn't take long to make, and the flavor is so good!