This Tortellini Soup with Spinach and Sausage is such a comforting and quick weeknight dinner. Now that school and afterschool activities are back in session, I need a way to make quick dinners ...

This easy Tortellini soup is guaranteed to be a hit, whether you're making it for a quick dinner or meal-prepping for the week. We love this delicious recipe from Tastes Better From Scratch.

It's a hearty soup filled with vegetables like carrots and spinach. It's kid friendly and full of flavor. This is a perfect cold weather soup to warm you up from the inside out.

You can use any tortellini you wish, but when storing your leftovers, you might want to store the pasta separately from the soup, so the tortellini does not become too mushy in the fridge. Find ...

When Marghella, Carinelli and Fioretti make tortellini, they keep the pasta scraps to toss into soup. These “rags” are also good with tomato sauce, pesto or just butter and freshly grated ...

Emma uses a genius trick to make the soup creamy with just 1/2 cup of cream: puréed white beans. I had never heard of doing such a thing and thought it was a brilliant move.

Add the chicken stock, Parmesan rind (if using), and a generous pinch of salt and pepper, and bring to a boil. Reduce the heat to a simmer and cook for about 15 to 20 minutes. Add the tortellini and ...

Bring to a boil. Add chicken, kale, tortellini, remaining 1/4 cup oil, and remaining 1 1/2 teaspoons salt. Simmer until tortellini are al dente, about 5 minutes. Ladle soup into bowls.

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion, carrot and celery, and cook until the onion is translucent, 5 to 7 minutes. Add the chicken stock.