Tuscan cheese tortellini soup from Everyday Dinners: Real Life Recipes to Set Your Family Up for a Week of Success (page 86) by Jessica Merchant

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Notes about this recipe

  • kshell on November 14, 2025

    Really good, but just barely enough broth to call this a soup on day one. I don't mind leftover pasta that gets soggy but by day 2 it drank up what broth remained and became a (delicious) pasta dish, but not a soup.

  • averythingcooks on November 14, 2025

    We both liked this soup. I used gnocchi (which I always have in my freezer) in place of the tortellini + added the meat from 1 Italian sausage. In addition to the sundried tomato pesto, I chopped up oven dried garden tomatoes from the freezer & grated parmigiano right into the pot. With spinach & fresh basil for the greens, this was a filling bowl of comfort worth repeating.

  • Soulkitchenjen on October 09, 2023

    Very good and very easy. Don’t hesitate to just use two quarts of stock. It’s not all that soupy even with the extra 3 cups. A little parm on top is a nice touch.

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