On a cold night, this 30 Minute Healthy Tortellini Soup recipe will be your best friend! Packed with fresh veggies and pasta, it’s warming, flavorful, and easy to make. So if you’re craving cosy, nourishing meals right now, you’ll love this tortellini soup. It cooks up in just over 30 minutes, so it’s easy to make on a weeknight. The pillowy, cheesy tortellini makes it filling and fun to eat, i.e. kid-friendly ;).
At home, soup meals are on rotation but I recently realised I hadn’t shared a broth-based soup with you yet. Last year I spotted a Creamy Tortellini Soup by Half Baked Harvest and I had been wanting to make it since. So… I decided to combine the two and bring you my version of Tieghan’s tortellini soup recipe.
Since I thought of this soup as an everyday weeknight meal, I wanted to make a lighter version of it. I love vegetables but also love carbs so… To make it lighter I’ve removed the dairy ingredients from the soup, except for the tortellini filling. Some cheese is always good, you know me :).
As a result, a DELICIOUS EASY NUTRITIOUS SOUP that, on a cold night, it’s guaranteed to hit the spot.
30 Minute Healthy Tortellini Soup Recipe Ingredients
This recipe is very versatile, you can play with the spices and the vegetables depending on what you like, have in the pantry or have found at the vegetable grocers. As a basis though, you can start with the following ingredients:
- Tortellini: the key filling ingredient of this soup. I prefer to use fresh to dried and as a filling I think cheese tortellini (like a 3 cheese variety or spinach & ricotta) or meat tortellini go very well in this recipe. If you’re vegan you can also go for a vegan-friendly filling.
- Vegetables – Onion, garlic, carrots, and chard: they add savoury depth of flavour and texture, besides packing the soup with tons of nutrients.
- Herbs – Thyme, basil, oregano: I go for dried herbs here as I find they bring more aroma and we all have them in the pantry as well :P. If you have fresh herbs, go for them, just bear in mind that you’ll need more fresh herbs than dried herbs to get the same flavour power (dried herbs concentrate the flavours more).
- Tomato paste: I love its sweet and tangy flavour with the tortellini, even more if they are cheesy. Who doesn’t like tomato sauce tortellini?
- White wine: it adds depth of flavour too. Go for a dry variety, like Pinot Grigio or Sauvignon Blanc for best overall taste.
- Broth: what builds this soup. I use homemade chicken broth, cause it brings flavour but it’s mild at the same time, allowing for the other ingredients to pop as well. You can also use vegetable broth, which would be ideal to make it vegan.
- And salt and pepper: to make all the flavors pop!
- Olive oil: necessary to sautée the vegetables and herbs first and bring all their flavours out.
Tips for Making the Best Tortellini Soup
This dish is a hard one to screw up, but I’m here with a few tips and tricks to make sure your dinner is as successful as possible.
- One of the most important things to remember is to add your tortellini just a few minutes before serving, as you don’t want it getting overcooked and falling apart. Fresh tortellini take just a few minutes to cook through, so for that perfect al dente toothsome texture, it’s best to add it a few minutes before serving.
- Add the chard leaves at the same time as the tortellini. Chard wilts very quickly, it just needs a few minutes in the hot broth to soften enough to be easily consumed without taking on a soggy texture.
How to Store Tortellini Soup
If you’re planning to enjoy this soup leftover, be sure to first remove the tortellini from the broth before refrigerating. That way the tortellini won’t soak up all the broth and fall apart. Then just add them back in before serving: first heat the broth with all the veggies and once it’s hot add the tortellini to warm them up for about 30 seconds. Again, we don’t want them to get overcooked and fall apart.
More Favorite Soup Recipes
If you make this 30 Minute Healthy Tortellini Soup recipe, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
30 Minute Healthy Tortellini Soup
- 1/2 onion - chopped
- 2 cloves garlic - minced or grated
- 3 carrots - medium-sized, peeled and chopped
- 100 g chard - stalk and leaves separated and chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tbsp dried basil
- 1 tbsp tomato paste
- 60 ml dry white wine - such as Pinot Grigio or Sauvignon Blanc
- 1,5 L chicken broth - or vegetable broth, at room temperature
- 250 g cheese tortellini - or spinch & ricotta or meat
- Black Pepper
- Extra virgin olive oil
- Coat the bottom of a pot with olive oil and heat it over medium heat.
- When the oil shimmers, add the onion and cook 5 minutes, until translucent (I use these 5 minutes to prep the rest of the ingredients).
- Add the carrots, chard stalk, garlic, thyme, basil, oregano and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.
- Stir in the tomato paste and the wine. Cook for a couple of minutes until the alcohol has evaporated. Add the broth and simmer over medium heat for 20 minutes. The carrots should be tender but not soft.
- About 10 minutes before serving, stir in the chard leaves and the tortellini. Cook until the tortellini are al dente. Serve and enjoy!
- If you’re planning to enjoy this soup leftover, be sure to first remove the tortellini from the broth before refrigerating. That way the tortellini won’t soak up all the broth and fall apart. Then just add them back in before serving: first heat the broth with all the veggies and once it’s hot add the tortellini to warm them up for about 30 seconds. Again, we don’t want them to get overcooked and fall apart.