Pro Tips
For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded. Salt will likely not need to be added if you do this.
2-3 cups of Spinach can be used instead of kale, stir it in once the tortellini is cooked and let it wilt, about 30 seconds. If you use frozen spinach, let it thaw and pat it dry prior to adding it.
I use RANA refrigerated cheese-filled tortellini for this recipe. I also use Texas Pete hot sauce for this recipe, Frank’s Hot Sauce is great too!
This recipe is in The Cozy Cookbook on page 51!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for 3+ months. Note that the tortellini will continue to absorb broth during storage. You may choose to boil tortellini separately and add it directly to serving bowls.
This soup does freeze well but I recommend boiling tortellini separately so that it doesn’t absorb too much broth or get overly soft.
Be sure to try my chicken tortellini soup recipe next!
Tools For This Recipe
Minced potato roll
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