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I love Italian food, I could eat pasta every single day. Some of my favourite Italian recipes are vegetarian “by default” like pasta puttanesca and pizza margarita. The key is always the quality of the ingredients – but they are the simplest and easiest dishes. And of course any pasta and risotto dish can be easily turned into a meat free version of itself. Not to mention the Italian desserts! Gimme all the mascarpone!
How to Make Italian Tortellini Soup
This is such an easy, hearty, perfect winter warmer soup – without meat! I enjoyed it so much, thinking, how on Earth have I not cooked this before?? It’s absolutely brilliant and very healthy for the spinach is thrown is at the very end and because of the beans and the peas. All you have to do is throw everything into the casserole dish and really little chopping involved too. Preparing the soup takes about 50-55 minutes from scratch and of course you can leave it on a hob for 20 minutes when the most of the cooking is being done. I used spinach-ricotta fresh tortellini – but you are free to use whatever is your preferred one. If you want to throw in a few thin slices of chorizo and parmesan that could work well too – but then it’s not vegetarian.
What to Serve Tortellini Soup with?
- garlic bread
- fresh crusty bread or rolls
- Italian focaccia
- breadsticks or homemade croutons
- bruschetta
- courgette fries
- pesto pinwheels
- olive tapenade with crostini
Can You Make Tortellini Soup in Crock Pot?
Yes!
Here’s How to Make this in a crock pot or slow cooker (my recipe below is prepared on the hob)
- Sautéing the onion and garlic in a pan first, to build a deep flavour base for the soup
- Place everything into the slow cooker after this minus the pasta
- Cook for 3 hours on medium
- 30 minutes before serving, add in the tortellini, the cream, and spinach, season and stir
- Serve immediately
How Long is Tortellini Soup Good in the Fridge?
- Store leftovers of tortellini soup for 2-3 days in the fridge
- Let the soup cool to room temperature before refrigerating
- The pasta will soak up the soup, so when you are reheating leftovers, you will need to top up with stock or alternatively scoop out the tortellini and store them separately
Enjoy.
Italian Tortellini Soup Recipe
Ingredients
- 1 medium yellow onion finely chopped
- 3 large garlic cloves minced
- 400 gram canned bortolotti beans drained
- 400 gram fresh or canned petit pois
- 350 gram passata
- 1 large beef tomato chopped
- 280 ml double cream
- 50 g hard cheese (parmigiano or vegan hard cheese) grated
- 250 g tortellini
- 2 handfuls fresh or frozen spinach
- 1 litre vegetable stock
- 1 handful fresh basil chopped or in whole leaves
- 1 handful fresh parsley chopped or in whole leaves
- 1 tsp dry basil
- salt and pepper to taste
- 2 tbsp olive oil
Instructions
- This is fairly straight forward recipe.In a large casserole pan heat the olive oil, add the onions and fry them for 3-4 minutes on medium heat. Add the beans, the petit pois, cheese, herbs, spices, chopped tomato, passata and stock. Bring it to boil, cover with lid and cook it for about 20-30 minutes.
- Add the cream and simmer it for a further 8 minutes, without the lid.
- Last step: stir in the spinach and tip in the tortellini (I used spinach and ricotta tortellini), cover with lid and cook for 2 more minutes – the tortellini literally need just 2 minutes cooking! Otherwise they break into pieces.
- Serve it immediately with some herb garnish and grated hard cheese.
Italian Tortellini Soup Recipe
Ingredients
- 1 medium yellow onion finely chopped
- 3 large garlic cloves minced
- 400 gram canned bortolotti beans drained
- 400 gram fresh or canned petit pois
- 350 gram passata
- 1 large beef tomato chopped
- 280 ml double cream
- 50 g hard cheese (parmigiano or vegan hard cheese) grated
- 250 g tortellini
- 2 handfuls fresh or frozen spinach
- 1 litre vegetable stock
- 1 handful fresh basil chopped or in whole leaves
- 1 handful fresh parsley chopped or in whole leaves
- 1 tsp dry basil
- salt and pepper to taste
- 2 tbsp olive oil
Instructions
- This is fairly straight forward recipe.In a large casserole pan heat the olive oil, add the onions and fry them for 3-4 minutes on medium heat. Add the beans, the petit pois, cheese, herbs, spices, chopped tomato, passata and stock. Bring it to boil, cover with lid and cook it for about 20-30 minutes.
- Add the cream and simmer it for a further 8 minutes, without the lid.
- Last step: stir in the spinach and tip in the tortellini (I used spinach and ricotta tortellini), cover with lid and cook for 2 more minutes - the tortellini literally need just 2 minutes cooking! Otherwise they break into pieces.
- Serve it immediately with some herb garnish and grated hard cheese.
13 comments
OK now this sounds absolutely delicious – I’m really suffering with the cold this year and there is nothing quite like a warming soup to warm you from the outside in.
I received one of these hampers too – talk about Christmas come early! I’m trying very hard to save the Prosecco for New Year’s Eve but I’m not sure it’s going to last that long.
I received one of these hampers too – talk about Christmas come early. I’m trying very hard to save the Prosecco for New Year’s Eve, but I’m not sure it will last that long, haha.
Italian food is one of my favourites too so this looks like a great selection of items. This looks so tasty x
I love italian food, what an amazing hamper, I do love making homemade soup and am going to have to this one x
Oh my this looks and sounds so delicious! A real winter warmer and really filling too!
Oh my goodness, this looks and sounds delicious
I love the fruit in syrup! It all sounds lovely, but those fruit are to die for!
This sounds delicious, I love Italian food too x
The hamper of Italian food looks amazing and the soup looks so delicious.
The soup sounds and looks delicious, I will have to attempt to make it x
Who doesn’t want a hamper of delicious Italian food, lucky! Looks and sounds lush 🙂
Give me everything Italian. This looks yummy!