Tortellini soup, known in Northern Italy as Tortellini en Brodo (in broth), is a traditional first course served during Italian holiday meals, especially Christmas.

You can make this delicious simple soup any time of year. Tortellini can be quite filling. This tortellini soup makes a hearty meal on its own served with some delicious crusty Italian bread.

We used fresh tortellini bought at the supermarket. There are many varieties of fresh tortellini available. We chose a five-cheese blend.

For added protein and flavor we included some shrimp in this recipe. We used wild caught shrimp that were frozen and deveined. All we had to do was thaw them and remove the skin and tails. Adding 5-6 shrimp per person should do the trick. The shrimp help flavor the broth and give the soup a little something special.

Shrimp are low in calories and carb free. They are rich in nutrients such as selenium, vitamin B12, iron, phosphorus, niacin, zinc, magnesium, and iodine. Shrimp are also a good source of omega-6 and omega-3 fatty acids. No wonder they are one of the world’s favorite shellfish.

Although shrimp are relatively high in cholesterol, it’s the good cholesterol. Studies have shown that shrimp can help increase HDL levels (the good cholesterol) and decrease triglycerides, both of which are important factors in reducing the risk of heart disease.

Try tortellini soup at your next family get-together. You can have this meal on the table in less than an hour. It’s sure to please.

tortellini soup with shrimp

Tortellini en Brodo - Tortellini Soup

Tortellini cooked in chicken broth with vegetables is an Italian staple.
Prep Time 10 minutes
Cook Time 40 minutes
Course Soup
Cuisine Italian, Mediterranean
Servings 4


  • 1 shallot (finely diced)
  • 1 carrot (chopped)
  • 2 stalks celery (chopped)
  • 2 cloves garlic (sliced thin)
  • 1 inch red chili pepper (diced)
  • 1 cup water
  • 1/4 cup white wine (optional)
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 sprig fresh thyme
  • 1 twist lemon peel (about 2 inches)
  • 1 pinch ground nutmeg
  • 8 cups chicken broth
  • 20 large shrimp (5 per person) (raw, peeled and deveined)
  • 20 oz fresh cheese tortellini
  • parmesan or romano cheese (for garnish)


  • Put shallot, carrot, celery, garlic, and chili pepper into a soup pot. Cover with water and wine. Add salt, pepper, thyme, lemon peel, and nutmeg. Cover with lid and boil until vegetables are soft.
  • Add chicken broth, cover, and bring to a boil.
  • Add shrimp and continue to boil for 1 minute.
  • Add tortellini and continue to boil for 3-4 minutes depending on package instructions.
  • Remove lemon peel and thyme.
  • Serve sprinkled with parmesan cheese.


This soup is meant to be a starter course. Factor anywhere from 3-6 shrimp per person, depending on their size.
For the twist of lemon peel, we used a pairing knife and cut about a 2-inch piece of the lemon skin, careful not to get any of the white part.
We used fresh tortellini in a 5-cheese blend.
Keyword chicken broth, soup, tortellini

soup vegetables

soup vegetables getting soft

cooking chicken broth

tortellini soup with shrimp