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Holiday Tortellini Soup Recipe
Holiday Tortellini Soup Recipe photo by Taste of Home

Holiday Tortellini Soup Recipe

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Hearty and full of flavor, this Italian-style soup freezes well if you want to make it ahead or have leftovers to save for another day.—Michelle Goggins, Cedarburg, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 8 servings


  • 2 tablespoons olive oil
  • 2 ounces pancetta or bacon, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (49-1/2 ounces) chicken broth
  • 2 teaspoons Italian seasoning
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 can (28 ounces) crushed tomatoes in puree
  • 8 ounces fresh spinach, rinsed and chopped
  • Salt and pepper to taste
  • 1 cup freshly shredded Parmesan cheese

Nutritional Facts

1 cup equals 245 calories, 11 g fat (4 g saturated fat), 28 mg cholesterol, 1,221 mg sodium, 26 g carbohydrate, 4 g fiber, 12 g protein.


  1. Heat the oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
  2. Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with Parmesan cheese. Yield: 8 servings (2-1/2 quarts).
Originally published as Holiday Tortellini Soup in Taste of Home December/January 2009, p74

Nutritional Facts

1 cup equals 245 calories, 11 g fat (4 g saturated fat), 28 mg cholesterol, 1,221 mg sodium, 26 g carbohydrate, 4 g fiber, 12 g protein.

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Reviewed Dec. 8, 2013

"This is one of the best soup recipes I've ever made! This will become a regular for our dinners. The things I did differently was use broccoli instead of spinach and I topped it with an italian cheese blend of Mozzarella, Parmesean, Asiago, and Romano instead of just Parmesean. It was delicious!"

Reviewed Nov. 12, 2013

"Made this soup today and truly loved it."

Reviewed Oct. 29, 2012

"Easily the best soup I have every had. We make this ALL the time. I like to add a bit more tortellini though."

Reviewed Oct. 13, 2012

"my husband is not a soup guy. but this which he calls pizza soup, he has requested it twice in the last two weeks and the first day I made it had three helpings. I added some mushroom and a little bit cauliflower chopped small to it, as well as some sundried tomato seasoning. its GREAT"

Reviewed Apr. 13, 2012

"This is the soup that launched me into the world of soup making and I can't believe that I never wrote a review of it!! I've been making it steadily for about 1 year and the family absolutely loves Tortellini Soup night when it comes along about once a month. Excellent flavors and a nice comfort food broth. I can't say enough about this amazing soup. If you buy fresh tortellini like I do -- DO NOT cook it ahead. Throw it in at the end of the cooking process and after just a minute or two, it's all ready to devour. I can't tell you if it's better the next day because it never lasts that long."

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