Easy Tortellini Soup With Chicken Broth

I remember staring at a half empty fridge on a rainy Tuesday wondering how to feed four hungry people without a grocery run. This tortellini soup came together from the depths of my pantry and a few lonely carrots in the crisper drawer. The kitchen filled with a warm herbal aroma that immediately settled my nerves after a long day. It felt like a small miracle when everyone actually asked for seconds. Now it is my go to remedy for whenever the weather turns gray and the house feels a bit too quiet.

One evening I accidentally used a spicy Italian blend instead of the mild herbs and the result was a delightful surprise. My youngest usually avoids heat but the creaminess of the broth perfectly balanced out the unexpected kick. We sat around the kitchen island dipping crusty bread into the bowls and laughed about the accidental spice upgrade. It proved that this base is incredibly forgiving to whatever you have on hand. Even with a few tweaks the soup remains a consistent crowd pleaser every single time.

Ingredients

• Yellow onion: These provide the essential sweetness and base flavor that every good soup needs.
• Carrots: Slicing them thin ensures they soften perfectly in tandem with the quick cooking pasta.
• Celery stalks: I like to include the leafy tops for an extra punch of earthy flavor.
• Garlic cloves: Freshly minced garlic creates a much deeper aroma than the pre jarred variety.
• Baby spinach: Roughly chopping the leaves prevents them from becoming overwhelming in a single spoonful.
• Chicken broth: Using a low sodium version lets you control the saltiness exactly to your liking.
• Heavy cream: This is the secret to transforming a simple broth into a luxurious velvet texture.
• Cheese tortellini: Refrigerated pasta cooks much faster and has a fresher bite than the dried bags.
• Dried Italian herbs: A simple blend of oregano and basil brings that classic Mediterranean profile to life.
• Crushed red pepper flakes: Just a tiny pinch adds a subtle warmth that wakes up the palate.
• Salt and black pepper: These basic seasonings are vital for drawing out the richness of the cheese.
• Parmesan cheese: Grating it fresh allows it to melt seamlessly into the hot liquid.
• Fresh parsley: A final sprinkle adds a bright pop of color and a clean finish.

Instructions

Softening the base:

Watch the onions turn translucent and smell the carrots beginning to sweeten in the olive oil.

Infusing the aromatics:

Stir in the garlic briefly until the kitchen smells like your favorite local bistro.

Building the broth:

Listen for the gentle sizzle as you pour in the liquid and stir in the dried herbs.

Cooking the pasta:

Drop the tortellini gently into the bubbling pot and watch them float to the surface like little clouds. Simmer them for 5 to 7 minutes until they are perfectly tender.

Adding the silk:

Pour the heavy cream in a slow stream and watch the broth turn a beautiful pale gold.

Wilting the greens:

Stir the spinach just until it turns vibrant green and starts to relax into the soup.

Final seasoning:

Take a small sip from your spoon to decide if it needs one last pinch of salt.

Serving the meal:

Ladle the steaming soup into deep bowls and top with a generous dusting of cheese.

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Last winter I made a giant batch for a neighbor who was under the weather and she still mentions it. Bringing a warm pot over through the snow made the dish feel like a bridge between our homes. It is incredible how a simple combination of broth and pasta can express so much care. Every time I see a package of tortellini in the store I think of that snowy afternoon walk.

Ways to Change the Texture

If you prefer a thicker consistency you can mash a few of the cooked carrots directly into the broth. This creates a more rustic feel that clings beautifully to the pasta.

How to Handle Leftover Pasta

Cooking the tortellini separately is a great trick if you plan on having leftovers for the next day. This prevents the pasta from getting mushy while sitting in the cream broth overnight.

Serving Ideas for a Full Meal

While this soup is plenty filling on its own I love serving it with a side of garlic bread. The crunch of the toast against the soft pasta is a texture match made in heaven.

• Try adding a squeeze of fresh lemon juice at the end for a bright zing.
• Crispy pancetta bits sprinkled on top add a salty crunch that is hard to resist.
• Store any leftovers in an airtight container but be ready to add a splash more broth when reheating.

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I hope this soup brings as much warmth and comfort to your kitchen as it does to mine. It is the kind of recipe that makes any day feel a little bit more like home.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, simply substitute vegetable broth for chicken broth. The tortellini and cream provide plenty of richness without meat.

→ How do I prevent tortellini from becoming mushy?

Cook tortellini separately or add them near the end. Simmer just until tender, about 5-7 minutes according to package directions.

→ Can I freeze this soup?

Freeze without the tortellini and cream. Add fresh tortellini and cream when reheating to maintain texture.

→ What can I add for more protein?

Cooked shredded chicken, Italian sausage, or white beans make excellent protein additions while maintaining the comforting flavors.

→ How long will leftovers keep?

Store in the refrigerator for up to 3 days. The tortellini will continue absorbing liquid, so you may need to add extra broth when reheating.