When the weather starts getting colder, there is nothing better than making a delicious bowl of soup. I love making all types of soups, and this tortellini soup is a real winner. Tasty parcels of spinach and cheese (or ham, if you wish) together with fresh vegetables and herbs makes this tortellini soup recipe a real winner. The best thing about this soup is that it is super simple to make and quick to prepare. You also have the option of using either vegetable or chicken stock. Personally, I use veggie stock or hot water with a vegetable stock cube. I find that when I make this tortellini soup with spinach and cheese, the vegetable stock brings the flavours of this out more. But chicken stock works just as well if you want a more meaty flavour. This hearty warmer is one that should not be missed from your autumn or winter menus.

Freezing the tortellini soup

Whenever you make a big batch of soup, it’s always nice to have leftovers. And what better way to store them than freezing them for future use? This tortellini soup can be frozen safely, but on one condition: freeze the soup before adding the tortellini! When freezing any sort of pasta, upon reheating, will turn completely mushy and inedible. Not the best way to eat! So the best way to enjoy this soup for several servings in the future, prepare everything up to the tortellini bit and leave to cool. Add to a freezer-proof container (ideally with an air-tight lid) and put in the freezer. When you want to reheat, take the soup out and leave to dethaw overnight in the fridge. Or if you’re in a rush, you can place the container in a big bowl of boiling water for 10 to 15 minutes or until the soup can be broken into pieces.

Equipment I use

What’s great about making this tortellini soup recipe that you can cook everything in one pot! A good quality knife and chopping board will also make cutting up the herbs and vegetables super simple. When it comes to the type of pot I use, it depends on how much soup I want to make. If I’m just making it for 2 people (i.e. me and the husband unit), I’ll just use my simple smaller pan. But if I’m making this for 4+ people or if I want to have leftovers the next day, I will use my medium-sized soup pan.

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