Ready in about 30 minutes, there’s nothing like a bowl of this warm and hearty Tortellini Soup after a busy day!
Packed with all the best ingredients, this Tortellini Soup is an easy and delicious meal that you can throw together in no time at all! Ground turkey, fresh chopped veggies, and tender tortellini make this soup hearty enough to serve as dinner any night of the week.
THE PERFECT BUSY NIGHT SOUP
You can have a fresh and flavorful dinner at the end of your busiest, most exhausting days. This Tortellini Soup recipe has saved my family and me from many nights of greasy take-out food. The best part is my whole family loves this tasty soup.
OTHER RECIPES TO SERVE WITH TORTELLINI SOUP
- Easy Wedge Salad – Make this Tortellini Soup a full meal with a side salad!
- Easy Peasy Pizza Dough Breadsticks – What’s soup and salad without a couple breadsticks?
Ground Turkey: I like to use lean ground turkey browned in olive oil.
Veggies: This soup is packed with yellow onions, garlic, baby spinach, zucchini and a can of diced tomatoes.
Pasta: You’ll need a 9-ounce package of tortellini pasta for this delicious homemade soup.
Broth: The base of this broth is chicken stock seasoned with oregano, salt and pepper.
HOW TO MAKE TORTELLINI SOUP
STEP ONE: Start by heating a tablespoon of olive oil in a soup pot over medium heat. Once the oil has heated, add the ground turkey and break it up as it cooks. Season the turkey with salt and pepper, remove it to a plate and set it aside once it has cooked all the way through.
STEP TWO: Add the chopped yellow onion to the empty soup pot and cook it for 2-4 minutes. Continue by adding the minced garlic and cooking it for another minute before adding the cooked turkey back to the pot. Next, add the 4 cups of baby spinach, a can of diced tomatoes, and the sliced zucchini.
STEP THREE: Once all the veggies have been added to the soup pot, season them with oregano and pour in 4 cups of chicken stock. Season the soup with salt and pepper to taste and allow it to simmer for 20 minutes.
STEP FOUR: Once the soup has simmered, add the tortellini and allow it to cook for 5 minutes or until the tortellini are tender. Serve immediately and enjoy!
TIPS FOR SUCCESS
- If you don’t want to use turkey, sweet or hot Italian sausage is a great alternative!
- I usually use cheese tortellini for this soup, but you could also swap in mushroom, chicken, or spinach tortellini and they’ll all taste delicious.
- Don’t add the tortellini to the soup until just before you’re ready to serve it. They don’t need very long to cook and will become soggy if added too soon.
CAN YOU STORE LEFTOVER TORTELLINI SOUP
If you’ve fully cooked the tortellini in this soup, you may not love its consistency once the soup is stored and reheated. In the fridge, the tortellini will continue to swell and may become mushy. If you are making this soup in advance to have in the fridge or to freeze, consider keeping the tortellini out of the recipe until you reheat the soup. Another option is to undercook the tortellini, so the pasta doesn’t absorb as much excess broth.
HOW TO FREEZE SOUP
The best way to freeze soup is first to allow it to cool. Placing hot food in your freezer disrupts the overall temperature and can defrost already frozen food. Next, portion out your soup so you can control how many servings you are reheating later. Make sure to leave room in whatever airtight container you use for the soup to expand. For the best results, keep veggies al dente and separate pasta and grains.
OTHER SAVORY SOUP RECIPES
- One Pot White Chicken Lasagna Soup
- Roasted Garlic & Cauliflower Soup
- Instant Pot Chicken Tortilla Soup
- Weight Watchers Cabbage Soup
- Leftover Ham Soup with Lentils
- Stuffed Pepper Soup
*This post was originally posted on 09/28/2015.
- 1 tablespoon olive oil
- 1.25 pounds ground turkey
- 1 teaspoon salt plus more to taste
- 1 teaspoon pepper plus more to taste
- 1 yellow onion peeled and chopped
- 3 cloves garlic minced
- 4 cups baby spinach
- 28 ounces canned diced tomatoes
- 2 zucchini cut in half length-wise and sliced
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 9 ounces tortellini pasta
- Heat the olive oil in a heavy bottom large pot over medium heat.
- Add the ground turkey and season with 1 teaspoon each salt and pepper. Cook until browned and cooked through, breaking up the meat as it cooks. Transfer the turkey to a plate or bowl and set aside.
- Add the onion to the same pot and cook for 2 to 4 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
- Add the ground turkey back to the pot along with the spinach, diced tomatoes (with juices), and zucchini. Season with oregano and pour in the chicken stock.
- Bring the soup to a simmer and cook for 20 minutes. Check the seasoning and add salt and pepper to taste.
- Add the tortellini and cook for another 5 minutes or until the pasta is tender.
- Portion the soup into bowls before serving warm.