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Italian Tortellini Soup Recipe
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

This is a great, winter warming recipe, hearty and full of flavours! 

Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Keyword: tortellini soup
  • 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
  1. 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.

    tortellini soup
  2. Add the cream and simmer it for a further 8 minutes, without the lid.

    tortellini soup
  3. 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.

    tortellini soup
  4. Serve it immediately with some herb garnish and grated hard cheese.

    tortellini soup