Recipes › Soup › Authentic Tortellini Soup Recipe

Authentic Tortellini Soup Recipe

Recipe by Pedro M. A. Neves

This classic Italian tortellini soup combines tender, cheese-filled tortellini with a savory broth enriched with vegetables and fresh herbs. A comforting yet elegant dish, it represents the essence of Northern Italian home cooking, perfect for a warming main course that comes together in under an hour.

Ingredients

• 400g fresh cheese tortellini (store-bought or homemade)
• 1.5 liters (6 cups) beef or vegetable broth
• 200g carrots, peeled and diced
• 150g celery, diced
• 1 medium onion (150g), diced
• 100g fresh spinach, roughly chopped
• 60ml (1/4 cup) extra virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 500ml (2 cups) crushed tomatoes
• 60g grated Parmigiano-Reggiano cheese
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• 30g prosciutto, finely diced (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and sauté for 4-5 minutes until the vegetables begin to soften and the onion becomes translucent.

2. Add minced garlic and tomato paste to the pot. Stir continuously for 1-2 minutes until fragrant and the tomato paste is well combined with the oil.

3. Pour in the broth and crushed tomatoes. Add dried oregano and bring the mixture to a gentle boil, then reduce heat and simmer for 8-10 minutes to develop the flavors.

4. Add the tortellini to the simmering broth and stir gently to prevent sticking. Cook for 3-4 minutes until the tortellini float to the surface and are tender.

5. Stir in the fresh spinach and cook for 1-2 minutes until wilted. Taste and adjust seasoning with salt and pepper as needed.

6. Ladle the soup into serving bowls and top each portion with grated Parmigiano-Reggiano, a small handful of fresh basil, and a sprinkle of diced prosciutto if desired.

Substitutions

• Vegetable broth for beef broth to make the soup vegetarian or vegan (use vegan tortellini)
• Fresh peas or diced zucchini for spinach for a lighter variation
• Marinara sauce mixed with broth in place of tomato paste and crushed tomatoes for deeper flavor

Tips

• Do not overcook the tortellini—add it near the end of cooking, as fresh tortellini only needs 3-4 minutes in the hot broth
• For a heartier version, add 100g diced pancetta at the beginning and render the fat before sautéing the vegetables
• Prepare the soup base up to 24 hours ahead and add tortellini and spinach just before serving for best texture

Tortellini soup is a beloved comfort dish across Northern Italy, particularly in Emilia-Romagna, where tortellini originated in Bologna. This rustic preparation showcases how simple quality ingredients—fresh pasta, good broth, and seasonal vegetables—come together in authentic Italian home cooking.

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