Tortellini soup is usually sold as a fast dinner, then ruined by letting the pasta swell in the pot. Timing is the recipe.
We build a tomato broth with vegetables first, then add cheese tortellini only at the end. The soup stays clear enough to feel balanced, with the pasta tender instead of bloated.
Set servings and units first. You can change them anytime.
Warm the olive oil in a large Dutch oven over medium heat. Add the onion, carrot, celery, and salt, and cook until softened, 7 to 8 minutes.
Stir in the garlic and tomato paste. Cook 2 minutes, until the tomato paste darkens slightly.
Add the crushed tomatoes and vegetable stock. Simmer 12 minutes so the broth settles.
Add the tortellini and cook according to the package time, usually 3 to 5 minutes for fresh tortellini.
Stir in the spinach and cook just until wilted, about 1 minute.
Taste for salt and pepper. Ladle into bowls and finish with Parmigiano Reggiano.
You made Tortellini Soup. Time to eat.
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If you are making the soup ahead, stop before adding the tortellini. Reheat the broth first, then cook the pasta in the hot soup just before serving.
Six Italian regions. Nothing reformulated. Imported direct.
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