Olive Garden Tortellini Soup
This Olive Garden Tortellini Soup brings the restaurant’s signature creamy, comforting soup right to your home. Packed with tender cheese tortellini, fresh spinach, hearty vegetables, and a rich, velvety broth, this soup is the ultimate comfort food. It’s easy to make, customizable, and perfect for a cozy family dinner or an elegant starter. The balance of flavors and textures in this soup makes it a standout dish that will satisfy even the pickiest eaters. Enjoy the comforting warmth and richness of this soup any time you need a delicious, filling meal.
Equipment
- Large Pot or Dutch Oven (1) – for simmering the soup
- Wooden Spoon (1) – For stirring the vegetables and soup.
- Knife (1) – For chopping the vegetables.
- Cutting Board (1) – For preparing the vegetables.
- Ladle (1) – For serving the soup.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups chicken broth or vegetable broth for a vegetarian option
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 5 cups fresh spinach chopped
- 1 package 9–12 oz. cheese tortellini (fresh or frozen)
- 1 cup heavy cream or milk for a lighter option
- 1/2 cup grated Parmesan cheese optional, for garnish
Instructions
Sauté the Vegetables:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften and the onion is translucent. Stir occasionally to prevent burning.
Add Garlic and Broth:
- Add the minced garlic and cook for another 1-2 minutes until fragrant. Pour in the chicken broth, and stir in Italian seasoning, salt, and pepper. Bring the soup to a simmer over medium heat.
Add Spinach and Tortellini:
- Stir in the chopped spinach and cook until wilted, about 2 minutes. Then, add the tortellini to the pot. If using frozen tortellini, cook for 7-10 minutes, or until they float to the top and are tender. If using fresh tortellini, it may only take 3-5 minutes.
Finish with Cream:
- Once the tortellini is cooked, reduce the heat to low. Slowly pour in the heavy cream, stirring gently to incorporate. Let the soup simmer for 2-3 minutes until everything is well combined and heated through.
Serve:
- Ladle the soup into bowls. Garnish with a sprinkle of grated Parmesan cheese and serve immediately. You can also drizzle a little olive oil or top with fresh basil if desired.
Notes
- Vegetarian Version: Use vegetable broth and a plant-based cream alternative for a vegan version. You can also substitute vegan tortellini or any other preferred pasta.
- Low-Sodium: For a lower-sodium version, use low-sodium broth and adjust the salt according to taste.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove and add a splash of milk or broth to return the soup to its creamy consistency.
- Freezing: While the cream and tortellini don’t always freeze well, you can freeze the soup before adding the cream. Simply thaw and add the cream and tortellini when ready to serve.
- Optional Add-ins: Feel free to add protein like cooked chicken, sausage, or beans for a heartier soup. You can also toss in other veggies like mushrooms or zucchini for extra flavor.