Creamy Tortellini Soup Recipe - Flavorful, Easy Homemade Soup! (2024)

FAQs

What is tortellini soup made of? ›

Cook for 4-5 hours, then add the tortellini the last 30 minutes. Add spinach, parmesan cheese, and cream a few minutes before serving. Storage Instructions: Keep tortellini soup covered in the refrigerator for 3-4 days.

The origin of tortellini is disputed; both Bologna and Modena, cities in Italy's Emilia-Romagna region, claim to be its birthplace.

It's a stuffed pasta made with flour and eggs and filled with a thick, creamy cheese. Some add veggies and meats to the mix, while I stick to the basics – but read on to learn how to make tortellini with all sorts of fun fillings!

To a separate mixing bowl or cup, add half and half and all-purpose flour. Whisk together well. This will help thicken up the soup. Add this mixture to the pot along with chicken broth.

There is little worse than mushy, over-cooked pasta in soup. To ensure you get it just right, make sure the soup is nearly cooked before adding the pasta. Smaller pasta shapes soak up broth readily so ensure you serve the soup as soon as it's cooked.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

Yes! You can freeze the leftovers without the tortellini and heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding cooked tortellini and heavy cream when serving.

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

In Italy, meat tortellini are traditionally served in broth, but they are enjoyed with other toppings, too: cheese sauce, cream sauce, pesto or tomato sauce. There are also cheese versions of tortellini. Tortellini are also eaten for dessert!

What is a nickname for tortellini? ›

The many alternative names of tortellini — ranging from “navel” to “love knot” — reflect the folk tales and mythologies surrounding this unassuming pasta.

Typical from the Emilia Romagna region, tortellini is the world most famous filled pasta. Tortellino comes etymologically from tortello, a diminutive of torta, which means pie in italian. Tortellini are called so because they are filled just like little pies.

Semolina: Coarse Durum Wheat Flour

One of the most popular flours for making pasta is semolina flour, which is a coarsely ground flour made from a particularly hard variety of wheat called durum. In fact, the word durum means hard (as in the word "durable"), in reference to the amount of force it takes to grind it.

Simple Tortellini Soup

Chicken broth and canned diced tomatoes create a flavorful base for the cheese-filled ring pasta to swim in. Add white kidney beans for a punch of protein. Sliced zucchini adds texture and flavor. Sprinkle grated Parm cheese on top of the steaming soup and serve.

A larger version of tortellini is called tortelloni, the size of a walnut. The name roughly translates to small tortelli, a term formerly used in Italian to designate all stuffed pasta, which is a diminutive form of torte, savory stuffed pies.

Tortellini are made with 00 flour, eggs, and a bit of water, rolled very thin, cut into squares, filled, and carefully folded to create a pointed ring. They are traditionally filled with ground pork and chicken breast mixed with finely chopped Prosciutto, Parmigiano Reggiano, and nutmeg.

Tortellini is a ring shaped stuffed pasta that is typically filled with meat, cheese or vegetables. Tortelloni is a larger version of Tortellini. It is a traditional pasta in the Bologna region of Italy and is often served in broth.

Hailing originally from the Italian region of Emilia, tortellini are also traditionally stuffed with ricotta cheese. But history has shown a willingness for Italian cooks to go well beyond cheese, with various meats like prosciutto, mortadella, and pork loin finding a home inside of the ring-shaped pasta.

Tortellini is a good source of essential minerals such as iron, magnesium, and zinc. These minerals play a vital role in various bodily functions, including oxygen transport, muscle function, and immune system support.