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Easy + Comforting Tortellini Soup

Savor cheese tortellini and vegetables in a light chicken broth. Ready in under 30 minutes, this tortellini soup is a simple weeknight dinner that warms you up in body and soul.
Servings 6 people
Cook Time 25 mins


  • 1 carrot minced
  • 1 celery stalk minced
  • 1/2 yellow onion minced
  • 1 parsnip minced
  • 1 garlic clove minced
  • 2 tablespoons extra virgin olive oil
  • 6 cups chicken broth
  • 1 cup spinach shredded
  • 1 pound dried tortellini
  • 1 parmesan cheese rind
  • 1/2 lemon juiced
  • 1 teaspoon dried sage
  • Salt and black pepper to taste


  • Heat a large pot over medium-high heat.
  • Add the olive oil and saute the minced carrot, celery, onion, parsnip, and garlic until soft.
  • Add the chicken broth and the parmesan cheese rind. Bring to a boil.
  • Add the tortellini. Cook for 5 to 8 minutes, stirring occasionally.
  • Reduce heat. Stir in the shredded spinach, dried sage, and lemon juice. Season with salt and pepper to taste.
  • Cook 2-3 minutes more, until the spinach is wilted and the tortellini are al dente.
  • Scoop out what remains of the Parmesan cheese rind and discard.
  • Ladle the soup into bowls and serve.
Author: alicia@localfoodrocks.com
Calories: 230kcal
Course: Soup
Cuisine: Italian


Sodium: 1146mg | Calcium: 75mg | Vitamin C: 28mg | Vitamin A: 2256IU | Sugar: 21g | Fiber: 2g | Potassium: 425mg | Cholesterol: 51mg | Calories: 230kcal | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 7g | Protein: 5g | Carbohydrates: 39g | Iron: 2mg