This easy tortellini soup is hearty, filling and full of flavour. A quick weeknight meal.
Tortellini soup may be the only acceptable use for store-bought tortellini.
I confess that I used to buy a package of stuffed pasta almost weekly. I’d switch it up between ravioli and tortellini, spinach filled or just cheese. I believed my family thought this was interesting. I believed they appreciated my limited efforts. I believed this was a reasonable solution to those crazy weeknights when I couldn’t be bothered to think of something better to make.
But then, over time, the leftovers never seemed to disappear. The kids didn’t finish what was on their plates. My husband would come home late and make himself something else to eat. Everyone refused the leftovers for lunch. I was in a rut.
Me a food rut? How did that happen?
So I said “No More!” No more packaged tortellini tossed with a bland jar of pasta sauce. No. We can do better than this. Dinner should be interesting and creative. Not boring and not left behind. I stopped buying stuffed pasta. Just like that. No more.
Then I discovered this!
Tortellini Soup is a quick, fuss-free meal
A few things you should know:
- Use a flavourful canned diced tomato – in this case, I used “Crack Black Pepper and Roasted Garlic” diced tomatoes plus a large can of no salt added diced tomatoes. No need for onions or garlic. It’s all in the tomatoes! Use your favourite flavoured or diced tomato variety.
- While the liquid cooks and comes to a boil with the veggies, cook the tortellini in a separate pot. Talk about multi-tasking. This also keeps the soup from getting too thick from the pasta starch.
Your game plan:
Cook the pasta in a separate pot
In a soup pot dump everything else in, bring to a boil. Then just turn it off the heat. The kale will wilt during the quick boil. When the pasta is done, just stir into the soup.
PIN RECIPE FOR LATER
Easy Tortellin and Bean Soup
- 1 teaspoon of olive oil
- 4 ribs celery thinly sliced
- 14 oz can of flavoured diced tomatoes – Cracked Black Pepper and Roasted Garlic
- 28 oz can of no salt added diced tomatoes
- 1 19 oz can of navy beans or other white beans rinsed and drained
- 1 litre box of vegetable both or 4 cups of water
- 2 cups water
- 5 cups sliced kale or other greens – escarole or spinach
- 1 350g package of cheese tortellini
- parmesan cheese as desired optional
- Cook tortellini according to package directions.
- Meanwhile, in a large pot over medium heat, sauté celery in olive oil until just slightly tender about 5 minutes. Add tomatoes, broth, beans,water and greens (unless using spinach – if using spinach add at the very end with the pasta, and then just stir until it wilts). Increase heat to high and bring to a boil. Remove from heat.
- Drain pasta and stir into soup. Serve.
Nutrition per serving
Hi, I’m Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!