This 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.
2tablespoonsextra virgin olive oilplus extra for drizzling
1large sweet onionchopped
3large carrotschopped
2stalkscelerychopped
1teaspoonsalt
1teaspoonItalian seasoning
6cupschicken broth
118-ounce package frozen cheese tortellini
2cupsfresh kaleor 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
Additions and SubstitutionsI 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.