The 15-Minute Soup I Make All Winter Long

It warms me right up.

My youngest daughter’s favorite foods are soup and pasta, so what better way to eat them both than in one warm and comforting bowl? Cheesy, chewy tortellini float in a rich tomato-y broth, with an optional handful of baby spinach thrown in to make sure everyone’s getting their veggies. It’s an easy meal I’ll be coming back to often this winter. 

There’s hardly any prep required to make this soup (virtually none if you use frozen or jarred minced garlic instead of chopping your own). It consists of just a handful of pantry staples simmered in a pot until the pasta is tender. 

You’ll employ a couple of simple tricks to ensure that the flavors and textures of this soup are at their best, even with such a limited ingredient list. First, sauté the garlic and Italian herbs in the olive oil to allow their flavors to develop. Next, add the tomatoes and broth and let the soup come up to a boil. Finally, cook the pasta right in the soup, then wilt in the baby spinach. That’s it! 

Choosing Tortellini for This Recipe

Any variety of store-bought tortellini will work well. I usually buy the cheese or spinach tortellini from the refrigerated section at Trader Joe’s. They come in 10-ounce packages, just enough to make 3 to 4 servings of soup. You can absolutely scale up the recipe and use a bigger package of pasta if you like. 

Frozen or dried tortellini are great too. For frozen ones, you won’t need to make any adjustments to the recipe—just follow the cooking time on the package as you would for refrigerated pasta. If using dried tortellini, you’ll want to add an extra cup of broth or water to the soup, as they absorb a lot more liquid than fresh pasta. 

How To Make My 15-Minute Tortellini Soup

For 3 to 4 servings, you’ll need:

• 1 tablespoon olive oil
• 2 garlic cloves, chopped (or 2 teaspoons of jarred or frozen minced garlic)
• 1/2 teaspoon Italian seasoning or dried oregano
• 4 cups low-sodium chicken or vegetable broth
• 1 (14.5-ounce) can petite diced tomatoes and their liquid
• 1 (10-ounce) package refrigerated tortellini
• 2 packed cups baby spinach, optional
• Salt and freshly ground black pepper, to taste
• For serving (optional): grated Parmesan, red pepper flakes, fresh chopped parsley or basil

In a medium (2 to 4-quart) soup pot or Dutch oven, heat the olive oil and garlic over medium heat. When the garlic begins to bubble around the edges, add the Italian seasoning and sauté for another 30 seconds or so, until aromatic.

Stir in the broth and tomatoes and let the soup come up to a boil. (Covering the pot will speed up this step—just take a peek every couple of minutes.) Add the tortellini to the boiling soup and cook according to package instructions, usually 5 to 7 minutes, until tender. During the last minute of cooking the tortellini, stir in the fresh spinach (if using) and let cook just until wilted.

Taste the soup and add salt and pepper to taste, if needed. Ladle into bowls and serve hot, with toppings at the table. Store any leftovers in the refrigerator for up to 3 days. The tortellini will absorb some of the broth during storage, so you’ll want to add a splash of broth when reheating.

Customize This Recipe

This simple soup is yours to customize. For a heartier, meatier soup, throw in a handful of diced pancetta or some Italian sausage as you’re sautéing the garlic, letting it cook through before adding the rest of the ingredients. To keep it vegetarian and add a little more protein, stir in a can of cannellini or kidney beans. If you prefer sturdier greens than baby spinach, sub in some chopped Swiss chard, kale, or escarole. 

Serving with toppings at the table is a great way to add a little freshness or a kick of spice. Anybody who likes some extra heat can add red pepper flakes or more cracked black pepper, and sprinkles of grated Parmesan and chopped parsley freshen up the flavors. I also find that when my kids get to garnish their food, they’re more excited about the meal they’re about to dig into, so it’s a win for everybody.