Best One Pot Tortellini Soup Recipes

One-Pot Creamy Tomato Tortellini Soup Recipe - (4.2/5) image

Provided by á-46334

Number Of Ingredients 17

1 medium onion diced or 1 cup
3 garlic cloves, minced
1 teaspoon olive oil
1 spring of fresh rosemary chopped or 1/2 teaspoon dried
24 ounce can diced tomatoes
15 ounce can tomato sauce
1/2 teaspoon dried oregano
4 large fresh basil leaves or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken stock
1/2 cup heavy cream
20 ounces three-cheese tortellini
1/2 cup shredded parmesan cheese + extra for garnish
salt and pepper, to taste (optional)
fresh basil, to garnish
shredded parmesan cheese, to garnish

Steps:

Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent. 2.Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes. 3.Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through. 4.Serve and garnish with fresh basil and shredded parmesan cheese.

One Pot Tortellini Soup image

Provided by Sharon Whitley

Time 20m

Number Of Ingredients 11

2 tsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 1/2 tsp dried italian seasoning
1/8 tsp crushed red pepper
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 can(s) 32 oz. low- sodium vegetable or chicken broth
1 can(s) 14.5 oz, low-sodium diced tomatoes in juice
1 pkg refrigerated cheese tortellini
2 c fresh baby spinach

Steps:

1. Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onions, garlic, Italian seasoning, pepper flakes, salt and pepper; sauté for 4 minutes, or until the onions are tender.
2. Stir in the broth and tomatoes. Bring mixture to a boil; add tortellini. Reduce heat and gently boil stirring occasionally, for about 7 minutes, or until the tortellini are cooked. Stir in the spinach; cook for 30 seconds or until wilted.
3. Remove from heat and serve immediately.

One-Pot Tortellini Soup Recipe - (4.3/5) image

Provided by LynneC

Number Of Ingredients 11

2 teaspoons olive oil
1 medium (110 grams) onion, chopped
Celery (otional)
3 garlic cloves, minced
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 (32-ounce or 940 grams) carton low-sodium vegetable or chicken broth
1 (14.5-ounce or 410 grams) can low-sodium diced tomatoes in juice
1 (9-ounce or 485 grams) package refrigerated cheese tortellini
2 cups (3 ounces or 60 grams) baby spinach

Steps:

Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onions, celery, garlic, Italian seasoning, salt and pepper; sauté for 4 minutes, or until the onions are tender. Stir in the broth and tomatoes. Bring mixture to a boil; add tortellini. Reduce heat and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked. Stir in the spinach; cook for 30 seconds or until wilted.

One Pot Lemon Chicken Tortellini Soup Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 23

12 oz. boneless, skinless chicken thighs*
1 tablespoon olive oil
2 tablespoons butter (may sub olive oil or combo)
1 small onion, chopped
8 oz. sliced mushrooms
1 cup carrots, sliced
4 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon dried parsley
2 teaspoons chicken bouillon
Dash - 1/4 teaspoon red pepper flakes
2 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
9 cups chicken stock**
1 15.25 oz. can sweet corn, rinsed and drained
12 oz. fresh cheese tortellini - UNCOOKED***
4 cups fresh spinach, loosely packed
2 tablespoons lemon juice plus more to taste
freshly grated Parmesan cheese (optional garnish)
lemon zest (optional)

Steps:

1.Heat 1 tablespoon olive oil in a large Dutch oven/soup pot oven over medium high heat. 2.Add chicken and sear on each side, about 2 minutes per side. Remove chicken. 3.Add 2 tablespoons butter/oil to the now empty pot and heat over medium high heat. Add onions and mushrooms and cook, stirring occasionally for 6 minutes. Add carrots and cook until tender - about 4 minutes. Add the garlic and thyme and cook 30 seconds. 4.Add remaining spices, corn, chicken stock and chicken back to the pan. 5.Bring to a boil; cover and reduce to a gentle simmer. Simmer 10 minutes, remove chicken and let rest 2 minutes then shred. 6.Meanwhile, bring soup back to a boil. Add tortellini and boil 1-2 minutes or until tender. 7.Remove from heat and stir in spinach, lemon juice and chicken. 8.Taste and add additional lemon, salt, pepper to taste. Remove bay leaves. 9.Garnish with freshly grated Parmesan cheese and lemon zest (optional)