Easy Tortellini Soup

Easy tortellini soup is a quick and simple weeknight recipe made with store-bought tortellini, spinach, peas, and chicken broth. Super simple and perfect for the entire family.

Two bowls filled with tortellini, peas, and spinach.

This easy tortellini soup is a cozy dinner for two. Inspired by the classic Italian dish, tortellini en brodo, it transforms store-bought cheese tortellini, spinach, peas, and chicken broth into something worth getting excited about. Don’t forget plenty of Parmesan dumped on at the end. And just 15 minutes later, it’s on the table, making it pretty much the fastest comfort food we’ve ever tossed together.–Angie Zoobkoff

Easy Tortellini Soup Recipe

  • Quick Glance
  • 10 M
  • 15 M
  • Serves 2


  • 4 cups low-sodium canned chicken broth or homemade chicken stock (946 ml)
  • 8 ounces fresh cheese tortellini (227 g)
  • 1/2 cup frozen peas (65 g)
  • 1 cup coarsely chopped baby spinach (about 1 ounce or 28 g)
  • Coarse salt and freshly ground black pepper
  • Finely grated Parmigiano-Reggiano, for serving
  • Lemon wedges, for serving


  • 1. In a medium pot over high heat, bring the broth to a boil. Add tortellini and cook for 2 minutes less than the package instructs.
  • 2. Stir the peas and spinach into the broth and cook until warmed through, about 2 minutes. Season with salt and pepper. Serve with Parmigiano-Reggiano and lemon wedges.
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Recipe Testers Reviews

Many years ago, I encountered a very basic recipe for tortellini en brodo and was intrigued by its simplicity. It soon became a favorite quick go-to meal. After a long lapse, I’ve recently rediscovered the soup and have been making it again. This recipe arrived right on time for a quick meal during the busy winter holidays. Except for an occasional parsley garnish, I typically don’t add any vegetables to the soup (beyond any that happen to be in the pasta filling), but eating extra vegetables is always a good thing. The peas and baby spinach in this cook very quickly and finish up along with the pasta so require no extra time and very little effort. This was warm and comforting and substantial enough that a salad rounded out the meal. (I used the remainder of the little bag of baby spinach, along with some baby arugula I had in the refrigerator.)

I was eager to try this easy tortellini soup recipe as I have a recipe for a tomato-based tortellini soup that was one of my late mother's favorites. This soup did not become my new favorite, but it nonetheless made for a quick and appetizing dinner and will definitely earn a spot among my "keepers." The total prep time was about 10 minutes, something I'm always happy to hear on a work day when the world is freezing and I just want something hot and filling.

Easy tortellini soup with peas and spinach? Yes, please! This simple soup (similar to a classic Italian tortellini en brodo) is basically warm chicken stock studded with cheese tortellini. That said, the quality of both the stock and tortellini both have to be top shelf; more specifically, homemade chicken stock is a must and so is the best fresh tortellini you can find. The bright green additions of chopped baby spinach and frozen peas add a freshness to the soup, grated cheese on top adds a touch of umami flavor and a touch of creamy texture, and the squeeze of lemon juice lends a bright finish. Elegant enough for company, but easy enough for any night of the week, I highly recommend this simple Italian soup! As for the recipe itself, if you're going to make it, I recommend doubling it; as written, it would serve 2 very generously, but why not have a big pot of soup ready that will be wonderful reheated the next day for lunch. Or if doubled, it would serve 4 to 6 well, depending on your bowl size and which course you were serving it for. This would be lovely in the spring with asparagus tips added in as well or anytime of year with wilted kale or any of your favorite greens subbed in for spinach.

This is a win-win-win recipe. It scores for taste and ease of preparation and cost. For under $10, you can have enough delicious soup for 3 to 4 people, especially if you serve a salad alongside. We had enough for dinner for the 2 of us one evening as well as a generous bowl of soup that we shared for lunch the next day. I loved that the tortellini cooked in the broth. We finished making the soup in under 10 minutes. I bought fabulous, fresh tortellini at a place that sells it in bulk. They get it from a wonderful local pasta shop. There were no package instructions as to how long to cook them. I just let them simmer at a decent rate until they were a bit al dente. For me, that was 5 minutes. I then added the peas and the spinach. By the time the vegetables were warm, the tortellini were done. We sprinkled grated Parm on top of the soup, which is always a plus. We weren't sure about the lemon wedges but leaving that up to each individual’s taste is the way to go. This is a great recipe to have in one’s repertoire so that a fresh bowl of soup is just a few minutes away. If it’s cold and damp, if you’re not feeling great, pull this one out. I am actually going to buy more tortellini and freeze them so that if I need this in my bowl, I can pull it out of my bag of tricks.

What a fab recipe this is—so easy to pull together even on a weeknight and makes for a filling, flavorful meal in less than 30 minutes using ingredients that you may already have on hand. It's easy to customize, too, by changing up the vegetables or the type of pasta. I doubled the baby spinach and didn't chop it as the leaves were fairly small. This made 2 hearty servings or perhaps enough for 4 kids.

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