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Tortellini Soup

Prep 15 min
Total 60 min
Servings 10

The Italian nickname for this filled pasta is “ombelico,” which refers to their belly-button-ish shape. Including these noodles for easy tortellini soup not only increases its “fun factor” considerably, but also makes for a hearty, warming pasta-and-soup combo that’s a cut above the ordinary. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 15, 2019

Make with

Progresso Broth

Ingredients

tablespoons butter

garlic cloves, finely chopped

medium celery stalks, chopped (1 cup)

medium carrot, chopped (1/2 cup)

small onion, chopped (1/4 cup)

cartons (32 oz each) Progresso™ chicken broth (8 cups)

cups water

packages (9 oz each) dried cheese-filled tortellini

tablespoons chopped fresh parsley

1/2

teaspoon pepper

teaspoon freshly grated whole nutmeg

Freshly grated Parmesan cheese

Steps

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1

Melt butter in 6-quart Dutch oven over medium-low heat. Cover and cook garlic, celery, carrot and onion in butter 10 minutes, stirring occasionally.
2

Stir in broth and water. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
3

Stir in parsley, pepper and nutmeg. Cover and simmer 10 minutes. Top each serving with cheese.

Expert Tips

Small stuffed pasta, like tortellini, is just the right size to fit into a soup spoon. Dried tortellini is an easy pantry staple, but you could sub in frozen or fresh tortellini from the refrigerated food department or a pasta shop (fresh cooks up faster). Cheese, spinach, or meat-stuffed—your choice.
Look for low-sodium broth, so you can control the level of seasoning in the soup. A flavorful beef or veggie broth can be used instead of chicken.
Chop up a mixture of Italian herbs, such as oregano, rosemary and thyme, to stir into the soup before serving.
Spoon this into a short thermos to take along for an office lunch. Don’t forget a small container of grated Parmesan to sprinkle on top, along with some crisp bread sticks and a cluster of red grapes.
For a pretty color contrast, try using half spinach and half plain tortellini.