Tortellini Soup

Cozy and warming, ready in one pot.

Why You'll Love This Recipe

• 30-minute one-pot dinner.
• Brothy, comforting, vegetable-loaded.
• Kid-friendly with hidden greens.
• Stretches a package of tortellini into 6 servings.
• Better the next day (eat tortellini same-day for best texture).

Ingredient Notes

• Refrigerated tortellini is fresher; frozen works (add 2 min to cook time).
• Parmesan rind adds depth — start saving them.
• Use good broth; it's the dominant flavor.

Ingredient Substitutions

• Italian sausage or shredded chicken for protein.
• Kale or Swiss chard in place of spinach (add earlier, cook longer).
• Vegetable broth for vegetarian.

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Ladle

Prep Tips

• Mince garlic and dice onion before lighting the burner.
• Don't overcook tortellini — it gets mushy fast.

Instructions

1. 1

   Gather and prep: 1 tortellini, 1 cup chicken broth, 5 oz baby spinach, 1 medium tomato, diced, 3 cloves garlic, minced, 1 medium onion, diced, 1 tbsp olive oil, 1 cup parmesan cheese. mince the garlic, dice the onion, and grate the parmesan before you start cooking.

2. 2

   Sauté onion and garlic.

3. 3

   Add broth and tomato, simmer.

4. 4

   Add tortellini, cook 5 min, stir in spinach. Simmer uncovered 5 more minutes to thicken if needed; taste and adjust salt and acid before serving.

Artsi Pro Tips

• Save parmesan rinds in the freezer — they're umami bombs for soups.
• Add tortellini at the end so it doesn't bloat.
• Spinach goes in last; it wilts in seconds.

Common Mistakes

• Adding tortellini too early so it bloats.
• Skimping on salt and pepper.
• Cooking spinach until it disappears.

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