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 November 30, 2020

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 pastas, like tortellini, are just the right size to fit a soup spoon. Dried tortellini is an easy pantry staple to keep on hand for whenever you want to make this recipe.
Chop up a mixture of Italian herbs, such as oregano, rosemary and thyme to sprinkle on top of 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.
Look for reduced-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.
For a pretty color contrast, try using half spinach and half plain tortellini.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 45mg; 15%
Sodium: 1180mg; 49%
Potassium: 70mg; 2%
Total Carbohydrate: 33g; 11%
Dietary Fiber 1g 6% Sugars 3g
Protein: 11g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 2%; 2%
Calcium: 10%; 10%
Iron: 6%; 6%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

If you love chicken noodle soup, you’ll love this cheesy riff on an Italian classic. Tortellini en brodo (in broth) is a simple soup consisting of broth and tortellini, which is traditionally served as a first course at Italian Christmas feasts. Betty’s version includes additional veggies, which together with the cheesy tortellini makes this recipe hearty enough to be a standalone meal. Even better, it’s still easy to make with the simplest of vegetables—carrots, onion and celery—your frozen ravioli and Progresso™ chicken broth. So next time you want to shake up your chicken noodle routine, give Tortellini Soup a try. Keep exploring Betty’s tortellini recipes and learn some handy tips for shopping for and keeping your tortellini fresh.