Rustic Italian Tortellini Soup

Rustic Italian Tortellini Soup Recipe

Creamy cheese tortellini simmers in a flavorful broth with tender veggies and beans in this Rustic Tortellini Soup.  Easy to make, and nourishing, it’s perfect for a weeknight meal. 

Tortellini Soup is one of my favorite soups to make.   It’s so simple to make and I like to fill it with lots of veggies like carrots, celery, onions, fresh spinach and we often add beans for extra fiber and protein. 

If you want to add meat, you can use crumbled Italian Sausage, add meatballs or you can add diced or shredded chicken to the soup.  I’ve found my family loves it without – so we stick with a tomato-based Tortellini soup with lots of veggies and we normally add cannellini beans. 

It’s delicious served with rustic bread and shaved or grated parmesan cheese.  The best part is that it’s incredibly budget-friendly and perfect for a meatless Monday.

Pick up Celentano Frozen Tortellini on sale for buy one get one free at Safeway to make this hearty rustic tortellini soup for dinner this week. 

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 carrots, peeled and chopped
  • 1 yellow onion, chopped
  • 3 celery ribs, chopped
  • 2 cloves garlic, minced
  • 3-4 sprigs fresh thyme, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper
  • 1 tablespoon vegetarian or chicken bouillon (I used Better Than Bouillon)
  • 1 bay leaf
  • 14 oz can of diced tomatoes
  • 14 oz can of cannellini beans
  • 32 oz of broth – vegetable or chicken
  • 1.5 cups water, or more if you like more broth
  • 1 19 oz package frozen cheese tortellini
  • 2 cups spinach, chopped
  • parmesan cheese for garnish and serving

How to Make Rustic Tortellini Soup

Heat the olive oil in a large stockpot or Dutch oven over medium heat.  Add the carrots, onion, and celery to the pot and cook until softened for about 6-7 minutes, stirring often.  Add the minced garlic to the pot and cook until fragrant.  Season with fresh thyme, salt, pepper, dried oregano and dried basil. 

Add the canned beans, tomatoes, and broth to the pot and bring to a boil.  Reduce the heat to medium-low and allow the veggies to simmer for 20 minutes until tender.  

Add the tortellini and chopped spinach and cook for 2-3 minutes until the spinach is wilted and tortellini is cooked through.  Remove from the heat and top with freshly grated parmesan cheese. 

tortellini_soup_recipe

Tortellini Soup

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Course: Soup
Cuisine: Italian
Keyword: tortellini soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories:
Author: Eva Fry

Ingredients

  • 4 carrots peeled and chopped
  • 1 yellow onion chopped
  • 3 celery ribs chopped
  • 2 cloves garlic minced
  • 3-4 sprigs fresh thyme minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 tablespoon vegetarian or chicken bouillon I used Better Than Bouillon
  • 1 bay leaf
  • 14 oz can of diced tomatoes
  • 32 oz of broth - vegetable or chicken
  • 1.5 cups water or more if you like more broth
  • 1 19 oz package frozen cheese tortellini
  • 2 cups spinach chopped
  • parmesan cheese for garnish and serving

Instructions

  • Heat the olive oil in a large stockpot or Dutch oven over medium heat.  Add the carrots, onion, and celery to the pot and cook until softened for about 6-7 minutes, stirring often.
  • Add the minced garlic to the pot and cook until fragrant.  Season with fresh thyme, salt, pepper, dried oregano and dried basil.
  • Add the canned beans, tomatoes, and broth to the pot and bring to a boil.  Reduce the heat to medium-low and allow the veggies to simmer for 20 minutes until tender.
  • Add the tortellini and chopped spinach and cook for 2-3 minutes until the spinach is wilted and tortellini is cooked through.  Remove from the heat and top with freshly grated parmesan cheese.

tortellini soup

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