I made tortellini soup tonight from a recipe that I found in this group. It was hands-down amazing!
I made some modifications. Instead of vegetable broth I used Better than Bouillon roasted garlic, and made garlic broth. I also added 4 tablespoons of butter.
Once placed in a bowl, I topped with freshly grated Romano cheese. So, so delicious!! I will admit that I was hesitant about this recipe because of so few ingredients.
I will tell you the flavor is heavenly! This recipe is very inexpensive and makes a lot. I fed a family of 4 with plenty of leftovers.
COST
- Frozen tortellini, Great value brand from Walmart $2.98
- Better than Bouillon $4.99 for a jar (a lot of servings from a jar for other recipes)
- 8 oz bag of spinach from Aldi $1.45
- cream cheese from Aldi $1.55
- 2 cans of Italian style diced tomatoes from Kroger $1.00/ea.
- 4 tbsp. unsalted stick butter from Aldi $4.55 for pkg. (a lot of servings for other recipes)
Variations
This tortellini soup is incredibly versatile, making it easy to customize based on preferences or what you have on hand. For a richer flavor, try using chicken or beef broth instead of vegetable or garlic broth.
You could also add protein like cooked Italian sausage, shredded chicken, or white beans for extra heartiness. If you prefer a creamier texture, stir in a splash of heavy cream or half-and-half along with the cream cheese.
For a different vegetable profile, swap the spinach with kale or Swiss chard—just be sure to adjust cooking times since some greens take longer to wilt.
If you enjoy a bit of heat, add red pepper flakes or a dash of hot sauce. Another great twist is incorporating sun-dried tomatoes or roasted red peppers for a deeper, more complex tomato flavor.
If you’re looking to lighten the dish, omit the butter or use olive oil instead. You could also substitute the cream cheese with a lighter alternative like Greek yogurt or mascarpone for a tangy twist.
For a completely different take, try using cheese-filled ravioli or even gnocchi instead of tortellini—both will absorb the broth beautifully while adding their own unique texture.
Tips
To maximize flavor, sauté a small diced onion and a couple of minced garlic cloves in the butter before adding the broth. This builds a deeper base for the soup.
If you’re using Better Than Bouillon, dissolve it in hot water before adding it to the pot to ensure even distribution.
For a smoother consistency, blend one can of diced tomatoes before adding it to the soup, leaving the other can chunky for texture.
Timing is key with this recipe—add the tortellini toward the end of cooking to prevent it from becoming mushy. Frozen tortellini usually cooks in about 5–7 minutes, so keep an eye on it.
If using fresh tortellini, reduce the cooking time even further. To prevent the spinach from overcooking, stir it in just before serving, allowing the residual heat to wilt it perfectly.
Garnishes make a big difference! Freshly grated Romano or Parmesan cheese adds a salty, umami punch, while a sprinkle of fresh basil or parsley brightens the dish.
A drizzle of good-quality olive oil or a squeeze of lemon juice just before serving can elevate the flavors even more. For crunch, top with homemade croutons or a handful of toasted pine nuts.
How to Store
This soup stores well in the refrigerator for up to 3–4 days. Let it cool completely before transferring it to an airtight container.
If possible, store the tortellini separately from the broth to prevent it from absorbing too much liquid and becoming soggy.
When reheating, add a splash of broth or water to loosen the soup if it thickens too much.
For longer storage, freeze the soup without the tortellini and spinach, as both can become mushy upon thawing. The broth, tomatoes, and cream cheese base will freeze beautifully for up to 2–3 months.
When ready to serve, thaw overnight in the fridge, reheat on the stove, and then add freshly cooked tortellini and spinach.
If you’ve already mixed everything, the soup can still be frozen, but expect a softer texture. Reheat gently on the stovetop over low heat, stirring occasionally to prevent separation.
Avoid microwaving for long periods, as this can further break down the tortellini. For best results, freeze in individual portions for quick, easy meals later.
Conclusion
This tortellini soup is proof that simple ingredients can create something truly extraordinary. The combination of garlic broth, creamy cheese, and tender pasta makes for a comforting yet elegant dish. Its adaptability ensures it can suit any taste or dietary preference, making it a go-to recipe for busy weeknights or cozy weekends.
Whether you stick to the original recipe or experiment with variations, this soup is sure to become a favorite. It’s budget-friendly, filling, and packed with flavor—everything you could want in a homemade meal. Don’t let the short ingredient list fool you; sometimes, the simplest recipes are the most satisfying. Enjoy the process, make it your own, and savor every bite!