ortellini soup is a comforting, hearty dish that’s perfect for chilly days. This easy-to-make, flavorful soup combines delicate homemade tortellini with a savory broth, tender vegetables, and aromatic herbs. The best part is, you can make the tortellini from scratch or use store-bought if you’re short on time. Either way, it’s sure to be a hit with family and friends.
This recipe makes a warm, satisfying meal that can be served as an appetizer or a main course. Whether you’re a beginner in the kitchen or an experienced home cook, you’ll enjoy every step of making this delicious soup.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes (optional, for added richness)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach or kale (optional)
- Freshly grated Parmesan cheese for garnish (optional)
For the Homemade Tortellini (makes about 30-35 pieces):
- 1 cup all-purpose flour, plus extra for dusting
- 1 large egg
- 1 tablespoon olive oil
- Pinch of salt
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh parsley (optional)
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Instructions
1. Make the Tortellini Dough:
- In a large bowl, combine the flour and a pinch of salt. Make a well in the center.
- Crack the egg into the well, add olive oil, and mix with a fork until the dough starts to come together.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes.
2. Prepare the Filling:
- In a small bowl, combine ricotta, Parmesan, nutmeg, and parsley (if using). Season with a pinch of salt and pepper.
- Stir until smooth and well mixed. Set aside.
3. Roll Out the Dough:
- After the dough has rested, divide it into 4 pieces. Working with one piece at a time, roll the dough as thinly as possible using a rolling pin or pasta machine.
- Cut the dough into 2-inch squares (you can also use a round cutter if you prefer).
4. Form the Tortellini:
- Place a small teaspoon of the ricotta filling in the center of each dough square.
- Fold the dough over the filling to form a triangle. Pinch the edges tightly to seal.
- Bring the two corners of the triangle together around your finger to form the traditional tortellini shape. Press to seal. Repeat with the remaining dough and filling.
5. Cook the Tortellini:
- Bring a large pot of salted water to a boil. Add the homemade tortellini in batches and cook for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
6. Make the Soup:
- In a large soup pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Add the diced carrots and celery, and cook for another 3-4 minutes.
- Pour in the chicken or vegetable broth, and stir in the Italian seasoning, thyme, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the vegetables are tender.
- Add the fresh spinach or kale (if using) and cook for another 2-3 minutes.
7. Combine and Serve:
- Gently add the cooked tortellini to the soup and simmer for an additional 2-3 minutes, allowing the flavors to meld.
- Taste and adjust the seasoning if needed.
- Serve the soup in bowls, topped with freshly grated Parmesan cheese and a drizzle of olive oil, if desired.
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Tips:
- If you’re short on time, you can use store-bought cheese tortellini instead of making your own. Simply add it to the soup during the last few minutes of cooking.
- To make the soup even heartier, consider adding a can of white beans or cannellini beans, or some cooked sausage.
- You can freeze the uncooked tortellini for later use. Just arrange them in a single layer on a baking sheet, freeze, and transfer to a freezer bag for up to 3 months.
Enjoy your homemade tortellini soup with a slice of crusty bread and a side salad for a complete meal!
