Can you use frozen tortellini?

I have not tested this recipe with frozen tortellini, but it should work fine.

Can you make it ahead?

So, parts of the soup can be made ahead. Pasta that sits too long in the soup will eventually absorb all of the liquid. So here are my tips for making the soup ahead of time: Make the soup up until the point you would add the pasta. Instead of adding the pasta, cool the soup and store it in an airtight container. It will keep well in the refrigerator for three to four days. When you're ready to serve it, warm the soup in a pot and bring it to a boil. Add the tortellini and cook it in the soup until it's tender. Add the parsley and serve with Parmesan cheese.

How long do the leftovers keep?

The soup without the pasta will last for three to four days in the refrigerator. If you leave the pasta in the soup, the pasta will absorb all of the liquid and you'll be left with mushy pasta and no soup. The recipe I'm sharing serves four, so if you're not planning to serve all of the soup in one sitting you have a couple of options: Make all of the broth but only cook enough pasta for the number of people you are serving. Save the leftover broth in the refrigerator and, when you want to serve the leftovers, cook the rest of the tortellini then. Or, and I've done this with success, cook all of the pasta in the soup. If you have leftovers, separate the cooked pasta from the soup and store them separately. The next day, when you're ready to serve the leftovers, warm the soup, add the leftover cooked tortellini and simmer it just until it's warmed through.

How do you make creamy tortellini soup?

If you want to add a little creamy richness, stir in some heavy cream or half and half just before you serve it.

What else can you add to this soup?

You can add some cooked ground beef, sausage, or even some shredded rotisserie chicken if you want it more filling. You may need to add some extra broth if you do. I've added a few handfuls of fresh baby spinach before and it works well. Add it when you saute the vegetables. For some spice, add a pinch or two of red pepper flakes.

Tortellini Soup

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5 from 1 review

This hearty tortellini soup comes together in one pot and is full of veggies and fresh herbs.

Author: April Anderson
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stove
Cuisine: American

Ingredients

Scale

2 tablespoons olive oil
1/2 large red onion, diced
4 large garlic cloves, minced
2 medium carrots, diced
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper, optional
1 (15-oz) can diced fire-roasted tomatoes
1 (32-oz) box chicken stock
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (9-oz) package refrigerated cheese tortellini
1/4 cup chopped fresh parsley
Grated Parmesan cheese, for garnish

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Instructions

Heat the olive oil in a large pot over medium heat. Add the onions, garlic, and carrots. Cook until softened, about 8-10 minutes.
Add the Italian seasoning, crushed red pepper, diced tomatoes, chicken stock, salt and, pepper. Bring to the pot to a strong simmer for about 10 minutes.
Add the tortellini to the soup and simmer it until the tortellini is cooked through about 10 minutes. Add the fresh herbs and stir to combine. To server, ladle the soup into bowls and serve with grated Parmesan.

Notes

Please see the recommendations in the post about how to store the leftovers or if you want to make this soup ahead. The pasta does not keep well in the soup – it will absorb all of the liquid.

Nutrition information does not include the Parmesan cheese garnish.

Nutrition

Serving Size: 1/4 of recipe
Calories: 400
Sugar: 11.1g
Fat: 14.7g
Carbohydrates: 52.7g
Fiber: 4.2g
Protein: 16.3g

Find it online: https://www.girlgonegourmet.com/tortellini-soup/