Tortellini Soup Recipes: A Comforting Dish with a Rich History

Tortellini soup is a warm, cozy meal that is ideal for any day, whether it is cold outside or you simply want something comforting. Tortellini, a small, ring-shaped pasta filled with cheese or meat, is used to make this soup. The combination of tender tortellini and flavorful broth makes it a family favorite, and it’s surprisingly simple to prepare.

But, before we get into some delicious recipes, let’s take a look at the history of tortellini.

History and Origins of Tortellini Soup

Tortellini is an Italian pasta that originated in the Emilia-Romagna region, which includes cities such as Bologna and Modena. Tortellini is a well-known dish from this region.

There are numerous legends surrounding the origin of tortellini. According to one popular story, Tortellini was inspired by the goddess Venus. According to legend, a cook in Bologna peeked into her room and was so taken with her beauty that he made tortellini shaped like her navel.

Tortellini Soup was most likely invented by skilled Italian cooks in the Middle Ages who wanted to use up leftover meat by stuffing it into pasta dough. Over time, this simple dish became popular in Italy and around the world.

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Tortellini Soup Recipes: A Comforting Dish with a Rich History

Recipe by RecipeWikkiCourse: SoupsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

1,140

kcal

This tortellini soup recipe has always been one of my favorites, but I gained a new appreciation for it this week. Over the last few days, a big, blustery snowstorm has turned Chicago into a winter wonderland. When Jack and I come inside from a chilly walk or shoveling snow, a hot bowl of tortellini soup is the perfect way to warm up.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, chopped

• 1 fennel bulb, diced

• ½ teaspoon sea salt, plus more to taste

• Freshly ground black pepper

• 2 teaspoons balsamic vinegar

• 2 garlic cloves, minced

• 1 (28-ounce) can diced tomatoes

• 3½ cups vegetable broth

• 1 tablespoon fresh thyme leaves

• ¼ to ½ teaspoon red pepper flakes

• 9 to 12 ounces cheese tortellini, or vegan tortellini

• 5 cups torn kale

• Kale Pesto

• ½ cup chopped fresh parsley or basil

Directions

• Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
• Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
• Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
• Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
• Serve in bowls with scoops of kale pesto and fresh parsley for garnish.

Notes

• Fresh Tortellini: If possible, use fresh tortellini rather than frozen. It cooks faster and often has a better texture.
• Low-Sodium Broth: If you’re watching your salt intake, opt for low-sodium broth and adjust seasoning as needed.