Quick and Easy Tortellini Soup

Quick and Easy Tortellini Soup

I’ve been sitting on this recipe for 2 weeks, but since the weather in Chicago has been disgustingly hot, (like humid and mid 90s,) it just didn’t feel right to share a cozy soup recipe with you. BUT- the end is in sight, I have been stalking my weather app daily, and fall-like weather is in sight so here we are.

This is actually an old recipe from 5 years ago, and I’ve made it so many times between now and then, I was sick of the old photos and wanted a little refresher. The recipe is so versatile and easy to tweak with what you have around your kitchen, making it a perfect fast weeknight meal. Both my kids ate this happily- though next time I may chop the greens a little thinner or even puree the soup a bit because Hugo did try to pick them all out- no shame in my sneaky vegetable game!

Quick and Easy Tortellini Soup

Speaking of the greens, you can use anything you have on hand- spinach, kale, chard, etc. I love adding navy beans for some protein, and a splash of heavy cream for an extra bit of richness. I serve this with grated parmesan and a slice of crusty bread will be perfect. Here is your easy dinner for the week- you’re welcome!!! :)

Quick and Easy Tortellini Soup

Quick and Easy Tortellini Soup

Yield: 3 -4 servings


  • 1 tbsp. olive oil
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • ½ tsp. dried oregano
  • 1 15 oz. can diced tomatoes, with juices
  • 4 cups low-sodium vegetable broth, or chicken broth
  • 3/4 cup drained and rinsed navy beans, optional
  • 9 oz. tortellini, any variety (fresh or frozen)
  • 3 cups fresh baby spinach, kale or chard also work
  • Salt and pepper
  • splash of heavy cream
  • Grated Parmesan, for serving


  1. In a large pot, heat the olive oil over medium-high heat. Add the onions to the pan and cook until slightly soft, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.
  2. Add in the oregano, tomatoes, broth and beans to the pot. Bring the mixture to a boil.
  3. Add the tortellini and cook according to the package directions. About a minute before the tortellini is done, add the spinach or kale. Remove from the heat. Stir in the cream. Add salt and pepper as desired. Serve with some fresh grated parmesan.


If you use kale, cut the leaves from the tough ribbing in the center- otherwise it will still be crunchy when the soup is cooked. Recipe slightly adapted from: Annie's Eats via Tasty Kitchen

Nutrition Information:
Yield: 3 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. I make soup every week because I take it to work for lunch with either a salad or sandwich. It’s amazing how easy it is to make soup and there’s a lot of room for creativity. Sometimes I freeze some of the leftovers if I get tired of it. Those big yogurt containers are great for this – they hold two small servings. Just don’t reheat the soup in that container.

    ps Giada has a good tomato soup recipe with carrots, beans, and rosemary in it. I just use the immersion blender instead of the blender to puree it. Way less mess and the “stick” breaks down to go in the dishwasher. Add a salad or a grilled cheese sandwich – yummy!

  2. Yay! I love this kind of posts from you…I’ve always said you should post more savory recipes on here, since everything that comes out from your kitchen – no matter if baked goods or else – looks and tastes amazing! Can’t wait for other inspirational quick and easy dinners :)

    xo, Elisa

  3. I love pasta in soups-and tortellini? Brilliant! This looks so good and I love how easy it is. I think it might even be “filling enough” for my husband to let us have it for dinner :)

  4. I’m not quite in soup mode yet, but it won’t be long! I love the simplicity of the recipe plus tortellini is one of my favorites so this needs to happen in my kitchen :)

  5. This soup was tasty and easy, just like you said, Audra! Thank you for the great recipe! I wanted to use my whole bunch of kale, so I chopped the stems and cooked them with the onions (adding the leaves later). I subbed in dark red kidney beans since I didn’t have white beans and added a handful of curly parsley.

    1. I’m so glad you liked it! Your adjustments sound great- I’m glad to know of a way to make all the kale work out! :)

  6. My husband and I masses this tonight for dinner. It was fantastic!! We used Tri colored tortellini. Thank you for this recipe! Fanatic!! Defiantly a keeper!!

  7. Came across this recipe when I googled how to make this soup. Its on the stove as I type!

  8. I’m going to make this tomorrow. I think I’m going to fry some Italian ground sausage and add it to it to make it more heartier for the boys. Thanks for the recipe!

  9. Just made this today , absolutely yummy ! Very very easy to make ! Definitely will be making this more often !

  10. Best Soup I ever tasted that I could make in less than 30 minutes! It was good and filling and healthy. Shared some with our neighbor and his remarks were, “You sure can cook!” :) This one I will make again and again. Thanks for a healthy, meatless soup that tastes so good!

  11. This sounds amazing! Is there a way to convert it to a crock pot soup? Any suggestions would be great!

Leave a Reply

Your email address will not be published. Required fields are marked *