Italian Tortellini Soup Recipe: How to Make Tortellini Soup

• 4 tablespoons butter
• 1 yellow onion, halved and diced
• 1 zucchini, cut into ½-inch pieces
• 2 carrots, sliced into ¼-inch coins
• 3 garlic cloves, thinly sliced
• ½ teaspoon Italian seasoning
• 1 teaspoon fresh oregano leaves
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 6 cups vegetable broth, low sodium chicken broth, or chicken stock
• 12 ounces fresh or frozen cheese tortellini or spinach tortellini
• 5 ounces baby spinach
• 1 cup heavy cream, half and half, or whole milk
• ¼ cup fresh basil leaves, coarsely chopped
• ⅓ cup grated Parmesan cheese
• ½ teaspoon red pepper flakes, to taste (optional)
• Crusty bread, for serving

1. 1

   Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat.

2. 2

   Add the onions, zucchini, and carrots and sauté, stirring occasionally, until the onions are translucent and veggies are tender, 7–10 minutes.

3. 3

   Add the garlic and stir until fragrant, about 30 seconds.

4. 4

   Add Italian seasoning, oregano, salt, pepper, and flour. Cook, stirring frequently, until flour is lightly browned and smells nutty, 1–2 minutes.

5. 5

   Gradually whisk in broth and bring to a boil.

6. 6

   Add tortellini and cook until al dente, 4–5 minutes.

7. 7

   Reduce heat to medium-low and stir in spinach and cream until spinach is wilted, about 1 minute. Season with salt and pepper to taste.

8. 8

   Divide soup between serving bowls and sprinkle with Parmesan cheese.

9. 9

   Garnish with basil leaves and red pepper flakes, if using. Serve with crusty bread for dipping.

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