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Italian Tortellini Soup Recipe

Recipe by Pedro M. A. Neves

This classic Italian tortellini soup combines tender cheese-filled pasta pockets in a light, aromatic broth enriched with fresh vegetables and herbs. A comforting, authentic dish that brings the warmth of Italian home cooking to your table, ready in under an hour. Perfect as a first course or light main dish.

Ingredients

• 500 g fresh cheese tortellini (about 1 lb)
• 2 liters beef or chicken broth (8 cups)
• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 2 carrots, cut into small dice
• 2 celery stalks, cut into small dice
• 3 cloves garlic, minced
• 200 g fresh spinach, chopped (7 oz)
• 1 can (400 g) diced tomatoes
• 1 teaspoon dried Italian herbs
• 50 g Parmigiano-Reggiano cheese, grated (2 oz)
• Salt and black pepper to taste
• Fresh basil for garnish
• Red pepper flakes (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery (the soffritto base). Sauté for 5 minutes until vegetables begin to soften and become fragrant.

2. Add minced garlic to the pot and cook for 1 minute, stirring constantly until fragrant.

3. Pour in the broth and bring to a gentle boil over medium-high heat.

4. Add the canned diced tomatoes with their juice and dried Italian herbs. Stir well to combine and return to a simmer.

5. Carefully add the fresh tortellini to the simmering broth. Stir gently to prevent sticking and cook according to package directions (usually 3-4 minutes for fresh pasta).

6. Add the chopped fresh spinach to the pot and stir until wilted, about 2 minutes.

7. Taste the soup and season with salt, black pepper, and red pepper flakes if desired. Adjust seasoning as needed.

8. Ladle the soup into bowls and serve immediately. Top each bowl with grated Parmigiano-Reggiano cheese and fresh basil.

Substitutions

• Use vegetable broth instead of beef or chicken broth for a vegetarian version
• Substitute frozen spinach (thawed and squeezed dry) for fresh spinach if preferred
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more assertive cheese flavor
• Use gluten-free tortellini for a gluten-free adaptation of this recipe

Tips

• Keep the broth at a gentle simmer rather than a rolling boil to prevent the tortellini from bursting open and releasing their filling
• For extra depth, make your own broth by simmering chicken or beef bones with vegetables for 2-3 hours before preparing the soup
• Add the tortellini just before serving if you prefer a firmer pasta texture; if you like it softer, add them earlier
• This soup is best served immediately after cooking while the tortellini are tender and the broth is hot

Tortellini soup is a cherished dish in the Emilia-Romagna region of Italy, particularly around Bologna and Modena, where tortellini originated in the Middle Ages. The soup traditionally showcases the region's commitment to both handmade fresh pasta and simple, quality ingredients combined in harmonious balance.

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