Today, I want to present you with a recipe that is simply perfect for a chilly day. This dish is extraordinarily simple to make yet incredibly flavorful and satisfying.

Inspired by a classic Italian recipe, I've added a personal twist that I'm confident you'll love.

Let's discover what makes this recipe so special!

Instructions:

• ‍Sauté the vegetables: In a pot, sauté the leek in butter over medium heat for 1-2 minutes until fragrant.

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• Add the diced carrot, celery, parsnip, bell pepper, and zucchini. Cook for another 1-2 minutes, stirring occasionally.‍
• Build the base: Stir in the tomato paste and mix well. Pour in the beef stock and bring to a gentle boil.
• Let it simmer for 20 minutes to develop the flavors.‍
• Blend and strain: Strain the soup, reserving the liquid.

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• Blend the vegetables into a smooth purée, then pass it through a fine sieve for a silky texture. Return the puréed vegetables and stock to the pot.‍
• Season the soup: Add dried thyme, basil, oregano, and optional chili flakes.

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• Bring the soup back to a gentle boil.‍
• Finish with tortellini and greens: Add the frozen peas, fresh spinach, and tortellini to the pot.

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• Cook the tortellini according to the package instructions, ensuring everything is heated through.‍
• Serve: Ladle the soup into bowls, garnish with grated Parmesan, a drizzle of olive oil, and optional pepperoncino or spicy oil.

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• Serve immediately.

Why This Recipe Works

And there you have it. A delicious homie soup for a cold winter day. If you ask me, the best tortellini soup recipe is all about balance. And this one here is just that.

The smooth, creamy base contrasts beautifully with the tortellini and tender vegetables.

This dish takes inspiration from the traditional tortellini in brodo, a classic Italian soup featuring tortellini in a clear broth.

However, I've added extra vegetables, fresh spinach, and herbs to enhance both the flavor and the nutritional value, making this one of the best creamy tortellini soup recipes you'll try.

The choice of tortellini filling—whether cheese, mushroom, or meat—allows for customization, while the spices bring depth to the broth. So, if you'd like to make this simple tortellini soup vegetarian, just swap the beef stock for a vegetarian alternative.

And last but not least, you should know that this dish is not just hearty and flavorful but also nutritious. The vegetables provide fiber and vitamins, while the tortellini and Parmesan add protein and calcium. Thus, it is safe to say it is a healthy tortellini soup option. Yet, if you want to know the exact tortellini soup calories, they are listed below.

Frequently Asked Questions

Here are answers to some common questions about this easy tortellini soup recipe:

Q: Can you cook tortellini in soup?

A: Yes, you can cook tortellini directly in the soup. The broth adds flavor to the pasta, making it even more delicious.

Q: Can I use ravioli instead of tortellini in soup?

A: Absolutely! Ravioli is a great alternative, though its larger size may slightly alter the cooking time.

Q: Can you freeze tortellini soup?

A: Yes, but for the best results, freeze the soup base without the tortellini. Add freshly cooked tortellini when reheating to avoid soggy pasta.

Q: How to store tortellini soup?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of stock if needed.

Q: Is tortellini soup healthy?

A: Yes, especially when packed with vegetables like spinach and made with a light broth. For a healthier option, opt for whole-grain tortellini or a vegetarian broth.

Conclusion

I hope you'll give this cozy and satisfying dish a try. The combination of creamy vegetables, tender tortellini, and aromatic herbs makes this a standout recipe that's perfect for any day.

If you try it, be sure to tag us—we'd love to see your creations!

For the full step-by-step guide, check out our video on YouTube. Don't forget to like, subscribe, and share!

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