This tortellini soup recipe is packed with veggies, loaded with flavor, and will be on your table in 45 minutes or less. It’s comforting, nourishing and so easy to make.
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Nourishing Tortellini Soup
When it comes to weeknight comfort food, I want fast, filling and cozy. Enter: Tortellini Soup. Thanks to store-bought refrigerated tortellini (one of my favorite grocery shortcuts), you can have a homemade soup on the table in under 45 minutes.
But here’s the twist: While most tortellini soups lean heavy on cream or sausage, I went lighter with a veggie-packed version. We’re talking kale and Brussels sprouts simmered in a Parmesan-rich broth, finished with a squeeze of lemon and a swirl of pesto on top (you have to try my mom’s famous basil pesto recipe!). The result? A soup that’s equal parts comforting and nourishing.
It’s the one I turn to when anyone in my house is feeling run-down. The greens bring a boost of vitamins, the broth is soothing, and the tortellini makes it hearty enough to actually fill you up. Bonus points if you serve it with a big hunk of crusty bread for dunking.
- Refrigerated tortellini: My favorite grocery store shortcut! Any variety works here, from cheese to spinach or even mushroom-filled tortellini.
- Brussels sprouts: Thinly sliced so they soften fast and melt right into the broth. They add texture and a boost of Vitamin C.
- Kale: I use curly kale, stems removed, for a hearty green that holds up well in hot broth. Baby kale or spinach are delicious swaps, but they’re more delicate and will soften faster, so I recommend stirring them in right before serving.
- Parmesan cheese + rind: Freshly grated Parmesan adds salty richness, while the rind simmers with the broth to infuse a rich, savory, umami flavor. If you’ve never tossed in the rind before, trust me, it’s a soup game-changer.
- Onion and garlic: Sautéed in olive oil until softened and fragrant, they create the aromatic base every good soup needs.
- Chicken or vegetable stock: Use whichever you prefer! Veggie stock makes this tortellini soup vegetarian-friendly.
- Fresh lemon juice: Just a squeeze at the end brightens up the whole pot.
- Pesto: My favorite finishing touch. Try my homemade basil pesto for extra fresh flavor, or grab a good-quality store-bought jar if you’re short on time.
See the recipe card for full information on ingredients and quantities.
- Build the flavor base. Heat the olive oil in a large pot, then add the onion. Cook until the onion is translucent.
- Add the veggies. Stir in the shredded Brussels sprouts and garlic, and cook until softened, about 5 minutes. They’ll shrink down quite a bit, which is exactly what you want.
- Pour in the stock and toss in the Parmesan rind. Bring everything to a boil, then reduce to a gentle simmer.
- Cook the tortellini. Add the refrigerated tortellini straight into the simmering broth and cook until tender, usually about 7 minutes. Keep an eye on the package timing, since it can vary by brand.
- Turn off the heat, then stir in the kale and a squeeze of lemon juice. The kale will wilt in the residual heat.
- Taste and season, then dig in! Before serving, taste the soup and adjust with salt and pepper as needed. (If the Parmesan rind hasn’t melted completely, scoop it out before serving.) Ladle into bowls and top with freshly grated Parmesan and a drizzle of pesto.
Variations & Add-Ins
This tortellini soup recipe is really flexible. A few easy swaps can take it in totally different directions:
- Make it meaty: Stir in browned Italian sausage or shredded rotisserie chicken for extra protein.
- Bean boost: Add a can of drained white beans or chickpeas for plant-based protein.
- Switch up the tortellini: Cheese tortellini is classic, but absolutely any variety will work in this recipe.
- Creamy version: For a richer broth, stir in a splash of heavy cream or half-and-half at the very end.
Storage & Make-Ahead Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep in mind the tortellini will continue to soften as it sits. If you’re meal-prepping, cook and store the tortellini and broth separately, and combine them just before serving.
If you’re planning to freeze this soup, I recommend freezing just the broth and veggies (without the tortellini). Tortellini doesn’t hold up well to freezing; it tends to get mushy. When you’re ready to enjoy, thaw the broth, warm it on the stove, and add fresh tortellini during reheating. This way, you’ll still get tender pasta instead of mushy.
Ingredients
- 1 (5-oz.) wedge Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 oz. Brussels sprouts, trimmed and thinly sliced
- 8 cups chicken or vegetable stock
- 9 oz. refrigerated tortellini of choice
- 2 cups shredded kale leaves
- 1 tablespoon fresh lemon juice
- Homemade or store-bought pesto, for serving
Instructions
- Using a vegetable peeler or cheese grater, shred ½ cup Parmesan cheese and set it aside. Reserve the rind.
- In a large heavy-bottomed stock pot set over medium-low heat, add the olive oil and onions. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
- Add the Brussels sprouts and garlic, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the chicken stock and Parmesan cheese rind. Bring the mixture to a boil, then reduce it to a simmer. Add the tortellini and cook until the tortellini are tender, about 7 minutes.
- Turn off the heat, then immediately stir in the kale and lemon juice. Taste and season the soup with salt and pepper. (If the Parmesan rind hasn’t fully melted, discard it from the soup.)
- Divide the soup into serving bowls. Garnish with reserved Parmesan cheese and pesto.
Kelly’s Notes
- A swirl of pesto on top takes this soup over the top! Try it with my Homemade Basil Pesto for the freshest flavor.
- To store: Store leftovers in the fridge for up to 4 days.
- To freeze: Freeze the broth and veggies (without the pasta) for up to 3 months, then add fresh tortellini when reheating.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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This was outstanding!! Love that I could pack so many greens into my soup bowl and still feel full. Felt hearty and filling and tasted even better the next day.
Glad you enjoyed it, Kendall!
YUMMY! We’ll be making this again for sure. Maybe not as quick as I would have liked, by the time I diced the onion, mince the garlic, trimmed and sliced the Brussels sprouts and shredded the kale leaves. But after that, it comes together quickly. Our kale was very curly and firm and we were afraid adding it at the would now give it time to soften/wilt so we added about half way thru the tortellini cooking. Looking at the other comments, maybe we’ll try spinach next time. Definitely makes 6 meal size services. Thanks Kelly.
I’m so glad you enjoyed the recipe, Helen!
I added kidney beans and substituted spinach for kale, and this recipe was outstanding. I made a vegetarian version.
I’m so glad you enjoyed the recipe, Stefano!
I made your last night and loved it. I had a container of mixed baby kale and spinach and used it instead of all kale. I think the next time I might add some shredded carrots. Quick, delicious and repeatable. Thanks!
Love the idea of adding carrots, Mary! I’m so thrilled you enjoyed the recipe!
This was so good!
I’m thrilled you enjoyed the recipe, Jane!