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.
Easy Tortellini Soup
- Quick Glance
- Quick Glance
- 10 M
- 15 M
- Serves 2
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.
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.
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.