Easy Tortellini Soup Chicken Broth

When the winter chill sets in, nothing beats a warm bowl of Easy Tortellini Soup With Chicken Broth. This comforting and creamy meal brings together tender cheese tortellini and a vibrant mix of vegetables in a savory broth, making it the ultimate hearty dinner for busy weeknights.

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The beauty of this dish lies in its simplicity. By using refrigerated tortellini and fresh aromatics, you can achieve a restaurant-quality soup that feels like a warm hug in a bowl. It is perfect for those evenings when you want something substantial without spending hours in the kitchen.

Ingredients

• Vegetables: 1 medium yellow onion (diced), 2 medium carrots (sliced), 2 celery stalks (sliced), 3 garlic cloves (minced), 2 cups baby spinach (roughly chopped)
• Broth & Dairy: 6 cups low-sodium chicken broth or vegetable broth, 1 cup heavy cream
• Pasta: 18 oz (500 g) refrigerated cheese tortellini
• Seasonings: 1 tsp dried Italian herbs, 1/2 tsp crushed red pepper flakes (optional), 1/2 tsp salt, 1/4 tsp ground black pepper
• Garnish: 1/4 cup grated Parmesan cheese, 2 tbsp fresh parsley (chopped)

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Instructions

1. Sauté the Aromatics

Heat a large pot over medium heat. Add a splash of olive oil, then sauté onions, carrots, and celery for 5 minutes until softened.

2. Add Garlic

Add garlic and cook for 1 minute until fragrant.

3. Prepare the Base

Pour in chicken broth and bring to a gentle boil. Stir in Italian herbs, salt, pepper, and red pepper flakes if using.

4. Cook the Tortellini

Add the cheese tortellini and simmer according to package instructions (usually 5–7 minutes), stirring occasionally.

5. Finish with Cream

Lower the heat, add heavy cream, and simmer for 3 minutes.

6. Wilt the Spinach

Stir in chopped spinach and cook until wilted, about 1–2 minutes.

7. Season and Serve

Taste and adjust seasoning as needed. Ladle into bowls and garnish with Parmesan and parsley before serving.

Zusatztipps für die Zubereitung

To ensure the best texture, monitor the tortellini closely and avoid overcooking them, as they will continue to soften in the hot broth. If you are preparing this in advance, consider keeping the pasta separate until you are ready to serve to prevent it from absorbing too much liquid.

Varianten und Anpassungen

For extra heartiness, you can add cooked shredded chicken or browned Italian sausage to the pot. If you prefer more greens, substitute kale or Swiss chard for the spinach. To make this recipe vegan, simply use plant-based cream, vegan-friendly tortellini, and vegetable broth.

Serviervorschläge

This soup is a complete meal on its own, but it pairs beautifully with a side of warm, crusty bread or a fresh garden salad. A squeeze of lemon juice just before serving can also add a bright note to the creamy broth.

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Whether it's a snowy afternoon or a rainy Tuesday, this Easy Tortellini Soup With Chicken Broth is sure to satisfy. Gather your ingredients and enjoy a bowl of pure comfort tonight!

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Recipe FAQs

→ Can I make this soup vegetarian?

Yes, simply swap the chicken broth for vegetable broth. The soup remains just as flavorful and comforting with this substitution.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The tortellini may soften slightly—reheat gently on the stove adding a splash of broth if needed.

→ Can I freeze this soup?

Freezing works best before adding the tortellini. Freeze the broth and vegetable base, then cook fresh tortellini when reheating for the best texture.

→ What can I add for more protein?

Cooked shredded chicken, browned Italian sausage, or white beans make excellent additions. Add them during step 4 so they heat through with the pasta.

→ Can I use dried tortellini instead of refrigerated?

Yes, dried tortellini works well. You may need to increase the cooking time slightly and add more broth as the pasta will absorb more liquid.