Creamy Homemade Tortellini Soup

I am ushering in Fall with this delicious homemade creamy Tortellini soup recipe.

Having a pot of simmering soup on the cooktop appeals to my homemaking heart!

Tortellini soup is a timeless favorite in our home, especially when there is a whisper of Fall in the air.

This recipe is quite hearty and can be customized by adding your favorite protein and favorite tortellini.

I began making this soup many years ago when my family was all at home, it seemed like a good compromise between a pasta dinner and soup!

Plus I was able to sneak some vegetables in without anyone under the age of 10 noticing.

This recipe uses many of the vegetables still growing in my garden and most likely yours too.

Basic vegetables such as red and yellow peppers, jalapeno's, basil, tomatoes and onions provide a wonderful stock base for this rich, colorful and tasty Tortellini Soup.

About 20 years ago I fell madly in love with the jalapeno pepper, and I always grow them in my vegetable garden.

The gorgeous jalapeno pepper adds just the right amount of zing to most any main dish.

I am also a big fan of  Pacific Organic Vegetable Broth. It is a rich broth with robust flavor.

My favorite tortellini and ravioli is Giovanni Rana.

Good food without adding unnecessary fillers and preservatives.

Enjoy and thank you for stopping by too!

Yield

4-6 servings

Author

Jemma Olson

Prep time

20 Min

Cook time

40 Min

Total time

1 Hour

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Creamy Tortellini Soup

My favorite weekend soup made in just 60 minutes. It's so savory and nutritious. Filled with tender tortellini, rich broth and topped with bacon and mozzarella.

Ingredients

Creamy Tortellini Soup

• 1/2 pound bacon chopped
• 1 tablespoon olive oil
• 1 Tablespoon oregano
• 1 medium onion chopped 
• 1 yellow pepper chopped
• 1 red pepper chopped
• 1 bunch of green onions chopped
• 4 cloves of garlic diced
• 1 jalapeno pepper seeded and diced
• 3/4 cup chopped parsley
• 4 cups of vegetable or chicken broth
• 2 can diced tomatoes
• 1/2 cup water
• 1 bunch baby spinach
• 1/2 cup heavy cream
• 1 family size package refrigerated Prosciutto and Cheese Tortellini
• Basil leaves
• Mozzarella
• Salt and Pepper to taste 

Instructions

1. Place chopped bacon in a large stock pot or Dutch oven over medium heat. Cook bacon until crisp about  5-7 minutes. Remove bacon from pot and drain on paper towel. Reserve 3 tablespoons of bacon and add 1 tablespoon of Olive Oil.
2. Stir in onions, yellow and red pepper, parsley, garlic and jalapeno pepper. Sauté vegetables for about 5-7 minutes stirring frequently.
3. Add Vegetable broth, tomatoes and oregano bring to a boil and simmer for 30-40 minutes over low heat.
4. Stir in tortellini; cover and cook over medium heat for 7-8 minutes.
5. Stir in baby spinach until wilted about 5 minutes. Stir in heavy cream until heated through. Approximately a couple of minutes.
6. Serve immediately and garnish with bacon, mozzarella and a basil leaf.

Nutrition Facts

Calories

681.80

Fat (grams)

39.08

Sat. Fat (grams)

16.23

Carbs (grams)

49.24

Fiber (grams)

13.67

Net carbs

35.56

Sugar (grams)

10.19

Protein (grams)

36.26

Sodium (milligrams)

1788.09

Cholesterol (grams)

110.06

Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).