This cheesy tortellini soup is only 20 minutes from start to finish and your family is going to love it!
Whenever I’m trying to survive through a busy week, I turn to quick soups like this one. They’re packed with vegetables, customizable (hello, using up leftovers), freeze well, and they’re cheap to make. It’s like a one-two-three punch of deliciousness.
Like, I’m not even sure ‘deliciousness’ is a word, but it totally can be when you’re talking about making this easy, flavorful and low-cost soup.
Earlier this week in the Meal Plan Buddies email, I talked about meal planning during weird weeks.
You know the weeks I mean: when the ish is hitting the fan and you’re busy, trying to hang on to your sanity, yet you’re not always sure how your evenings will be so how the heck can you plan for the cooking?
If you’ve ever had a week like that, then I feel ya sister. That’s when knowing how to pivot, understanding your kitchen strengths, and being kind to your future self will come into play big time.
It’s also where dishes like this 20-minute cheese tortellini and vegetable soup make an appearance on our dining room table.
Just 20 minutes and it’s so easy that it kinda feels like cheating.
As in, “I’ve just called Dominos for dinner and now I’m going to lie here and stare at the wall til they arrive’ kind of cheating.
It’s full of flavor, bursting with vegetables, comforting to make and kids love it.
It also freezes awesome, although the tortellini have a tendency to taste a little soggy if they’ve been cooked prior to freezing and thawing. So if you want to make this ahead of time, I ‘d recommend planning ahead on the soup part, and then storing the soup in the freezer alongside a separate baggie full of tortellini. Then you can add them in during the reheat.
I also made a video for this cheesy tortellini soup! It’s slightly choppy, since I’m still honing my little video skills, but you can see how simple the soup actually is. Especially for one with so many vegetables packed inside!
It’s slightly choppy, since I’m still honing my little video skills, but you can see how simple the soup actually is. Especially for one with so many vegetables packed inside!
And, before you say it- in the video, I added crumbled brown sausage. This is totally up to you in this recipe; you can leave out the sausage and swap vegetable stock to make this a vegetarian soup. You could even use vegan pasta and hold the cheese to make these even more of a plant-based soup! So when you see me popping the crumbled sausage into the soup but don’t see
So when you see me popping the crumbled sausage into the soup but don’t see that part in the recipe, have no fear: it’s simply an addition we like to do around here because I <3 sausage, but it’s not needed for this delicious soup.
In any case, it’s an easy, flavorful, family-approved soup. It takes 20 minutes from start to finish and most of that is waiting for the carrots and onions to soften.
I mean, come on. When you’re looking for an easy dinner, you can’t do much better than a cheesy tortellini soup.
- 2 tablespoons butter
- 1 large yellow onion diced
- 2 large carrots diced (about 1 cup)
- 2-3 stalks celery diced (about 1 cup)
- ⅛ teaspoon chili flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4-5 cloves garlic minced
- 1 cup corn kernels
- 2 handfuls fresh spinach
- 3 cups chicken broth or stock
- 2 cup cheese tortellini
In a large pot, heat butter over medium heat until shimmering. Add the onion, carrots and celery and cook, stirring occasionally, until the onions and carrots have softened, about 2-3 minutes.
Add the garlic and stir to combine, cooking until the garlic has whitened and become fragrant about 1-3 minutes.
Add the corn and the spinach and stir to wilt the spinach, about 3-5 minutes.
Once the spinach has wilted, pour in the chicken broth.
Bring to a boil and then reduce the heat to low. Simmer for 5 minutes, then remove from heat.
Add the tortellini and cook, stirring occasionally, until heated through, about 3-5 minutes.
Serve hot, garnished with grated parmesan cheese.