There is nothing like soup on a cold, rainy day but for me, this is one I can have regardless of the weather, all year round. My easy tortellini soup gives you the same sense of comfort and nostalgia you would get from chicken soup and is just as flavorful.
Why make this Easy Tortellini Soup?
With less than 10 ingredients, you will never hesitate to make this, even as a last minute meal. This simple recipe can be made ahead of time to have throughout the week or to freeze and enjoy later.
This can also be easily adapted, depending on ingredients you have in your fridge. Check out my recipe for alternative suggestions.
What can you pair with this soup?
I love complimenting soup with a slice of bread to dunk into the broth, and homemade focaccia bread works perfectly. Check out my Focaccia Alla Genovese post to get inspired!
Shopping list for Easy Tortellini Soup
- 2 tbsp Olive Oil (Used Filippo Berio)
- 5 medium Carrots
- 5-7 medium Celery Stalks (including celery leaves)
- 1 small Vidalia Onion
- 1 tsp Sea Salt (more to taste, if needed)
- 1/2 tsp Cracked Pepper (more to taste, if needed)
- 5 tbsp Bouillon (Used Better than Bouillon Premium Roasted Chicken Base)
- 1 20 oz package Cheese Tortellini (Used Buitoni fresh pasta)
Best substitute for homemade broth
While homemade broth might be the “best” we do not all have time to do this, especially when making a last minute meal. The best way to get that homemade broth flavor is to use Better Than Bouillon base. It gives so much more flavor than any other broth or bouillon products and so easy to use.
I have to give credit to my mom here, as she told me about this product first. She is a great cook and will absolutely be getting many shout outs on this blog!
Easy Tortellini Soup
Equipment
- Cutting Board
- Peeler
- Slicing Knife
- 12 qt. pot (stock pot for soup)
- Spoon
- Ladle
- Bowls
- Tupperware container
Ingredients
- 2 tbsp Olive Oil
- 5 medium Carrots
- 5-7 medium Celery Stalks including celery leaves
- 1 small Vidalia Onion
- 1 tsp Sea Salt more to taste, if needed
- 1/2 tsp Cracked Pepper more to taste, if needed
- 5 tbsp Bouillon Used Better than Bouillon Premium Roasted Chicken Base
- 1 20 oz package Cheese Tortellini Used Buitoni fresh pasta
Instructions
- Wash and Dry Carrots and Celery
- Peel and Medium Dice Onion and Carrots; Medium Dice Celery
- Add 2 Tbsp of Olive Oil to pot on Medium Heat
- Add Onion, Carrots, Celery, Salt and Pepper to Pot and sauté for about 10 minutes, until vegetables begin to soften
- Fill Pot with water three quarters of the way full and add Better than Bouillon; Bring to a boil stirring occasionally, then reduce to simmer for at least 10 minutes
- Add Tortellini to pot. You know they are cooked once they rise to the top of the pot and should only take a couple minutes.
- Ladle soup into a bowl and serve
Notes
- Try fennel – this can be sautéed at the same time with carrots, celery and onions
- Try spinach – this should be added at the end with the tortellini, as it cooks quickly
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