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Easy Tortellini Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 4 servings

Equipment

  • Large Heavy-Bottomed Pot or Dutch Oven
  • Wooden Spoon
  • Measuring cups and spoons
  • Chef's Knife
  • Cutting board
  • Ladle

Ingredients
  

  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion diced (about 1 cup/150g)
  • 3 cloves Garlic minced
  • 2 medium Carrots diced (about 1 cup/120g)
  • 2 stalks Celery diced (about 1/2 cup/60g)
  • 1 pound Ground Turkey or Beef 450g, lean preferred
  • 6 cups Chicken Broth 1.4L, or vegetable broth for lighter option
  • 1 can Diced Tomatoes 14.5 oz/410g, undrained
  • 1 teaspoon Dried Italian Seasoning
  • 1/2 teaspoon Dried Basil
  • 1/4 teaspoon Red Pepper Flakes optional, adjust to taste
  • 1 package Fresh or Frozen Cheese Tortellini 9 oz/255g package
  • 2 cups Fresh Spinach 60g, roughly chopped
  • 1/2 cup Coconut Milk or Greek Yogurt 120ml, for creaminess - or heavy cream if preferred
  • 1/2 cup Fresh Parmesan Cheese 50g, grated, plus extra for serving
  • 2 tablespoons Fresh Basil chopped, or 1 tbsp dried
  • 1 tablespoon Fresh Parsley chopped
  • Salt and Black Pepper to taste

Instructions
 

  • Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent.
  • Add minced garlic, diced carrots, and celery to the pot. Cook for 2-3 minutes, stirring frequently, until vegetables begin to soften and garlic becomes fragrant.
  • Add ground turkey or beef to the pot, breaking it up with a wooden spoon. Cook for 5-6 minutes until meat is browned and cooked through. Season with salt and pepper.
  • Pour in chicken broth, diced tomatoes with their juice, Italian seasoning, dried basil, and red pepper flakes. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 8-10 minutes.
  • Add tortellini to the simmering soup and cook according to package directions (typically 3-4 minutes for fresh, 5-7 minutes for frozen). Stir occasionally to prevent sticking.
  • Stir in chopped spinach and cook for 1-2 minutes until wilted. Remove pot from heat.
  • Slowly stir in coconut milk or Greek yogurt, grated Parmesan cheese, fresh basil, and parsley. Taste and adjust seasoning with salt and pepper as needed.
  • Ladle soup into bowls and serve immediately with additional Parmesan cheese and fresh herbs on the side.

Notes

INGREDIENT SUBSTITUTIONS:
Ground turkey can be replaced with ground beef, Italian sausage (remove casings), or omitted entirely for vegetarian version. Coconut milk provides richness without dairy - Greek yogurt adds protein and tang. Vegetable broth works perfectly for lighter flavor profile.
TIMING TIPS:
Fresh tortellini cooks in 3-4 minutes, frozen needs 5-7 minutes. Don't overcook or pasta becomes mushy. Add tortellini only when ready to serve for best texture.
STORAGE:
Refrigerate leftovers up to 3 days. Reheat gently on stovetop, adding extra broth if needed as pasta absorbs liquid. Freeze up to 2 months, but texture may change slightly.
TROUBLESHOOTING:
If soup becomes too thick, add more broth gradually. If coconut milk curdles, remove from heat and whisk vigorously. For richer flavor, use half chicken and half beef broth.

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