Tortellini Soup


What a simple, hearty and delicious soup this turned out to be. We love tortellini but I have never made soup with it before now. Usually I turn it into an Alfredo dish, but not this time! This recipe makes enough for an entire family!






In a large stock pot, melt the butter and

add the onion, celery, carrots and garlic.

Cook for 10 minutes over a medium

heat, with a lid, stirring occasionally.



Add the chicken broth and water.

Bring to a boil over medium heat.

Turn to a simmer and cook for

15 minutes with the lid on.



Add the herbs and tortellini then

cook according to the package

directions for the tortellini.

My tortellini said to boil for

four minutes. Sprinkle Parmesan

cheese on top and serve.


Tortellini Soup



  • 3 Tbsp butter
  • 1 clove garlic, finely chopped
  • 2 medium celery stalks, rinsed and diced
  • 1 medium carrot, peeled and diced
  • 1 small onion, peeled and diced
  • 12 cups chicken broth
  • 18 – 24 oz cheese or meat tortellini
  • 1 Tbsp dried parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp ground nutmeg
  • 1/4 cup parmesan cheese


  1. In a large pot, melt butter over medium heat.
  2. Add onions, garlic, carrots and celery. Cook on medium heat with a lid for 10 minutes stirring occasionally.
  3. Sir in the chicken broth. With a lid, bring to a boil over medium heat. Reduce to a simmer and continue cooking with a lid for 15 minutes, stirring occasionally.
  4. Add tortellini and the rest of the ingredients, except for the parmesan cheese. Cook for what ever time the tortellini package says to cook it. Mine said four minutes.
  5. Ladle into bowls and top with parmesan cheese.






Categories: Soup


  1. This recipe sounds really good Diane, but I have a question. Why two different types of chicken broth? I only ask because I usually substitute vegetable broth when a recipe calls for chicken broth. I need to figure out how to prepare this.

    • Thanks Miss Hammie! You can use what ever you want. I always keep a 32 oz and 4 cans of broth in my cellar. It’s just what I happened to have on hand. Vegetable broth will be just as delicious.

  2. This is one of my go-to cold weather recipes. Mine is just slightly different: Instead of nutmeg, I use thyme. Instead of celery and onion (which my wife doesn’t care for), I use celery salt and onion powder. The only other thing I do is add a pound of cubed up chicken with 4 cheese tortellini. I serve it with cheese toast (because I’m too lazy to make grilled cheese sandwiches).

Leave a Reply