Tortellini Soup
Published Oct. 26, 2023
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons extra-virgin olive oil
- 1medium yellow onion, chopped (1½ cups)
- 1large carrot, diced (1 cup)
- 2celery ribs, diced (1 cup)
- 4large garlic cloves, minced (2 tablespoons)
- 2teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
- 1teaspoon dried oregano
- ⅛teaspoon crushed red pepper, plus more to taste
- Kosher salt (such as Diamond Crystal) and black pepper
- 2tablespoons tomato paste
- 1(14-ounce) can diced tomatoes
- 4cups (1 quart) vegetable broth
- 1(8- to 9-ounce) package refrigerated or frozen cheese tortellini
- ¼cup heavy cream
- 4cups baby spinach (about 3 ounces)
- 1teaspoon red wine vinegar or balsamic vinegar
- Chopped fresh basil or parsley, for serving
- Grated Parmesan, for serving
Nutritional analysis per serving (6 servings)
255 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 8 grams protein; 887 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender-crisp, 8 to 10 minutes. Add the garlic, rosemary, oregano, crushed red pepper, 1 teaspoon salt (or 1½ teaspoons if you’re using low-sodium broth) and ½ teaspoon black pepper; cook until the garlic is fragrant, 1 minute.
- Step 2
Add the tomato paste and cook, stirring often, until it begins to form brown bits on the bottom of the pot, 2 to 3 minutes. Add the diced tomatoes (and their juices) and broth, scraping up the bits on the bottom of the pan, and bring to a boil over medium-high heat. Lower the heat and simmer, partially covered, until the vegetables are tender, 10 to 15 minutes.
- Step 3
Add the tortellini, return to a simmer, and cook until pasta is tender, 2 to 3 minutes. (If using frozen, it might take an extra minute.) Add the heavy cream and spinach and cook for 1 minute, stirring often until the spinach is wilted. Off the heat, add the vinegar. Season with more salt and pepper, if needed.
- Step 4
Serve hot, topped with basil, Parmesan, and more black or crushed red pepper, if desired. Soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip). The tortellini will continue to absorb liquid as the soup sits, so you may need to add a splash of broth when reheating.
- To freeze soup, cool to room temperature in the pot, then transfer to airtight containers. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or broth to thin if necessary.
Private Notes
Comments
I find that cooking the tortellini in the soup absorbs more of the broth than I prefer,, especially if I am not serving it right away or have leftovers, so I cook the tortellini separately. My family loves this soup and it is adaptable to whatever veg you want to add to it.
I make a very similar recipe but in less than half the time. Just use your favorite brand of jarred or leftover homemade pasta sauce, preferably a sauce with chunkier bits of tomato. One part sauce, two parts vegetable broth and seasoning to taste. I add spinach and white beans along with the tortellini. If you have leftover grilled Italian sausage to slice up and throw in, that’s great too. Grated pecorino Romano sprinkled on top. I serve it with warm bread and maybe a light salad.
Frequently make recipe much like this. Usually make double or triple recipe and freeze 2-4 meals worth. Have found 1) tortellini in the soup does not freeze well and 2) warming up frozen soup results in tortellini being overcooked. So generally split soup up (frozen v. non-frozen) and don't add the tortellini to the frozen portions. Instead add tortellini to the frozen portions only when those portions are used. And I do cook the tortellini separately before adding to the soup.
I’ve been looking for meatless dinner suggestions, and this was perfect..so easy to prepare, and loaded with flavor..definitely going into my rotation..thanks NYT Cooking for including it..
This was easy to make and delicious. I shopped from my pantry, so my version used kale and chicken stock in place of spinach and vegetable stock.
Solid meal! I used a 28oz can of diced tomatoes and a a quart of chicken broth to help submerge my add-ons: a large zucchini, extra carrots and celery, and a can of navy beans for protein. I took the advice of others and prepared the tortellini separately to float on top right before serving. I omitted the heavy cream--because we didn't have any--and I didn't miss it. Filling and healthy!