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

FAQs

How can I make my soup more creamy? ›

The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

STORING AND FREEZING TORTELLINI SOUP

This soup will keep in the refrigerator for about five days and reheats well. The tortellini do tend to become pretty soft, but everything tastes so good that I don't mind. If this bothers you, cook and store your tortellini separately and add it to each individual bowl.

We use cheese ravioli in this soup recipe to keep it vegetarian, but you can also use a meat-filled ravioli. Or, swap the ravioli entirely and use fresh cheese- or meat-filled tortellini instead. Tortellini are more delicate than ravioli, so be sure to stir gently to avoid breaking them apart.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Water, Tomato Puree (water, tomato paste), Cheese Tortellini (durum flour, water, ricotta cheese [whey, milk, vinegar, and carrageenan (stabilizer)], bread crumbs [wheat flour, sugar, soybean oil, yeast], grated parmesan cheese [pasteurized part-skim milk, cheese cultures, salt, enzymes, and powdered cellulose ( ...

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.

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.

You can store unopened or opened bags of Barilla Collezione filled tortellini for up to two weeks in a cool, dry location, such as a cupboard or pantry.

Can I leave soup unrefrigerated overnight? ›

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.

A very rooted tradition throughout Italy is to eat "tortellini in broth" (pic middle) during Christmas, but it is also one of the most spread comfort foods in Italy as it is perfect if you do not feel well and need something warm and comforting! Another great way to taste tortellini is together with ragù like the ...

1. Don't boil it! Toss refrigerated tortellini with a lot of sauce (the ratio should be 1 part ravioli to 2 parts sauce), then throw everything into a baking dish.

Tortellini Filling Options: Tortellini can be filled with anything from plain ricotta cheese to cooked sausage. There are no rules here! If you're experimenting with making tortellini without a recipe, start with 2 cups (20 ounces) ricotta as your base and add other cheese, cooked meats, herbs, or seasonings to taste.

Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

Pantry hot sauces, like Tabasco and Cholula, generally have vinegar as an ingredient, so they introduce both acidity and heat. They are best when added to creamy canned soups and chowders such as broccoli cheddar, clam chowder, and corn chowder.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.