30-Minute Frozen Cheese Tortellini Soup Recipe
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Jump to RecipeThis easy frozen cheese tortellini soup recipe makes a quick and easy one-pot meal you can make in 30 minutes! It’s hearty, flavorful, and packed with fresh chopped vegetables and tender cheese-filled tortellini pasta.
This hearty tortellini soup is great to batch cook, meal prep, or make ahead for a week of lunches or dinners. Serve with a fresh side salad and a thick slice of sourdough bread for a complete meal!
Want more easy soup ideas? Try our chicken paprikash soup, Swiss chard soup with sausage and beans, and our favorite creamy tomato soup with gnocchi!
If you have frozen cheese tortellini and want to transform it into many delicious meals, this easy tortellini soup recipe has got you covered! It’s easy, hearty, loaded with veggies, uses ingredients I already have, and fast. I made a big batch on Sunday and portioned it into mason jars to enjoy for lunch throughout the week. Just heat and eat… and your homemade meal is done!
I love that this soup is simple enough to make on a weeknight, but can be enjoyed like a meal. The tortellini are super tasty and filled with cheeses, the soup is loaded with carrots, onion, and celery, and greens to make this feel filling. This is one soup you will want to eat again & again.
Why This Tortellini Soup Works
- It’s hearty, thick, and satisfying!
- A one-pot soup that is simple to prepare.
- Loaded with flavor – you get delicious vegetables in every bite.
- A great 30-minute weeknight meal, or perfect for meal prepping lunches for the week.
- Anyone can successfully make this recipe by following our step-by-step photos and directions below.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Use any kind of frozen tortellini you like – I like four cheese varieties! You can find tortellini in both the freezer section (which is what I used) or in the refrigerated section of the deli.
For the vegetables in the soup, I like to use onions, carrots, celery, and to finish the dish with fresh greens (kale or spinach).
I love the convenience of store-bought chicken stock. I used a tasty version that I picked up from the store which makes this soup an easy weeknight meal. I added some Italian seasoning to the soup to give it flavor. And I like to drizzle olive oil over the bowl at the end.
Additions and Substitutions
I used cheese tortellini, but you can use frozen pesto tortellini, a tricolored tortellini, or another variety if you prefer.
You can also use frozen vegetables instead of fresh for a super-easy swap.
Add more protein – you can use shredded chicken, chickpeas, or ground beef which is easy to add in. Make sure it’s cooked before adding.
How To Make Tortellini Soup with White Beans
Step 1: In a large soup pot, heat the olive oil over low heat. Add the onions, carrots, celery, salt, and saute for 5 or 6 minutes until the veggies begin to soften.
Step 2: Add in the Italian seasoning and the chicken broth. Bring to a boil, then cover and let simmer for 20 minutes until the vegetables are tender.
Step 3: Add the tortellini directly into the boiling soup. Continue to cook until the tortellini are cooked through (mine took 3-4 minutes).
Step 4: Stir in the kale or spinach, and cook for an additional 2-3 minutes until the greens begin to wilt.
Step 5: Stir well to combine. Taste and adjust seasoning as needed. Serve tortellini and bean soup in a bowl, and top with a drizzle of olive oil on top, serve hot.
Recipe FAQs
Frozen cheese tortellini makes an excellent soup, and it can be cooked in the same pot, making it a great one-pot meal. Start by sauteeing vegetables, adding chicken broth, and dropping in the frozen tortellini. Follow our step-by-step photos to make this soup today!
Yes! This easy recipe adds the frozen tortellini at the end, when the soup is almost finished. Just be sure to cook it for the amount of time specified on the package – the frozen tortellini I used recommended 3-4 minutes.
Store any leftover cheese tortellini soup in an airtight container and refrigerate for up to 4 days. I like to store mine in individual servings in mason jars, with an airtight lid.
More Hearty Soup Ideas
- Bok Choy Soup with Dumplings
- Thai Wheat Noodle Soup Recipe
- Cabbage Soup with Chicken Recipe (High Protein)
- Creamy Chicken Noodle Soup with Coconut Milk Recipe
- Carrot Sweet Potato Lentil Soup Recipe
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Frozen Cheese Tortellini Soup
Equipment
- Soup Pot
Ingredients
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- 1 large sweet onion chopped
- 3 large carrots chopped
- 2 stalks celery chopped
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1 18-ounce package frozen cheese tortellini
- 2 cups fresh kale or spinach
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the onions, carrots, celery, salt, and saute for 5 or 6 minutes until the veggies begin to soften.
- Add in the Italian seasoning and the chicken broth. Bring to a boil, then cover and let simmer for 20 minutes until the vegetables are tender.
- Add the tortellini directly into the boiling soup. Continue to cook until the tortellini are cooked through (mine took 3-4 minutes).
- Stir in the kale or spinach, and cook for an additional 2-3 minutes until the greens begin to wilt.
- Stir well to combine. Taste and adjust seasoning as needed. Serve tortellini and bean soup in a bowl, and top with a drizzle of olive oil on top, serve hot.
Notes
Nutrition
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