Comforting Homemade Tortellini Soup: A Hearty and Flavorful Delight

This soup is best served hot, garnished with Parmesan cheese and fresh herbs.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the tortellini.
You can also freeze the soup (without the tortellini) for up to 3 months. Thaw and add fresh tortellini when reheating.
Variants:

Vegetarian Version: Skip the chicken broth and use vegetable broth for a fully vegetarian soup.
Add Meat: For a meatier version, add cooked ground sausage or shredded rotisserie chicken to the soup.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to spice things up.
Creamy Soup: Stir in a bit of heavy cream or half-and-half for a creamy variation.
FAQ:
Q: Can I use store-bought tortellini instead of homemade?
A: Yes, store-bought tortellini works perfectly in this recipe. Simply add it to the soup during the last few minutes of cooking.

Q: How do I store the homemade tortellini?
A: If you make extra tortellini, you can freeze them before cooking. Lay them out on a baking sheet to freeze individually, then transfer them to a freezer bag for long-term storage.

Q: Can I make the soup ahead of time?
A: Yes, you can make the soup ahead of time and refrigerate it for up to 3 days. Add the tortellini just before serving to keep it from becoming mushy.