Valerie Bertinelli Favorite Soup Recipe
This Valerie Bertinelli favorite soup recipe is a simple Italian-style tortellini in brodo — cheese or sausage tortellini simmered in a golden, lemon-kissed chicken broth with a hint of heat from red pepper flakes.
It comes together in about 20 minutes and tastes like something you’d order at a cozy trattoria. The trick is toasting the garlic in olive oil first, which gives the broth a warm, nutty depth you don’t get from just dumping everything in the pot.
If you love quick, comforting soups, you’ll also want to bookmark this butternut carrot ginger soup for your weeknight rotation.
Table of Contents
Why You’ll Love This Valerie Bertinelli Soup
- Ready in about 20 minutes with minimal prep and cleanup
- The toasted garlic and lemon zest give the broth a bright, restaurant-quality flavor
- Works with chicken or sausage tortellini depending on what you have on hand
- Baby spinach and Parmesan are easy add-ins that make it feel more substantial
- Elegant enough for company, simple enough for a Tuesday night
Valerie Bertinelli Favorite Soup Recipe: Tortellini in Brodo
Equipment
- Soup pot or Dutch oven
- Tongs
- Vegetable Peeler
- Ladle
- Serving bowls
Ingredients
Oil and Aromatics
- 2 tbsp olive oil Divided; use 1 tablespoon for toasting the garlic and 1 tablespoon as a finishing drizzle.
- 4 cloves garlic Peeled but left whole; toast in oil, then remove before adding broth.
- ⅛–¼ tsp crushed red pepper flakes Use the smaller amount for a mild soup.
Broth
- 1 strip lemon zest About 1 inch wide and as long as possible; avoid the bitter white pith and remove before serving.
- 6 cups chicken stock or chicken broth Use a good-quality stock for the best flavor.
Pasta
- 9 oz chicken or sausage tortellini Fresh or refrigerated tortellini works best; cheese tortellini may also be used.
Seasoning
- 1 tsp kosher salt Or more to taste; adjust after tasting the broth.
- ½ tsp freshly ground black pepper Or more to taste.
Optional Garnish
- 4 cups baby spinach Place in serving bowls before adding the hot soup so it wilts gently.
- ¼ cup grated Parmesan cheese For serving.
Instructions
- Heat 1 tablespoon olive oil in a soup pot or Dutch oven over medium heat. Add the whole garlic cloves and crushed red pepper flakes.
- Cook for about 1 minute, until the garlic is fragrant and lightly toasted. Use tongs to remove the garlic; discard it or slice it thinly for garnish.
- Add the chicken stock and lemon zest strip. Raise the heat to medium-high and bring the broth to a gentle simmer.
- Add the tortellini and simmer according to the package directions, keeping the broth at a gentle simmer rather than a rolling boil so the pasta does not burst.
- Remove the pot from the heat. If using spinach, divide it among serving bowls.
- Remove and discard the lemon zest. Taste the broth and season with kosher salt and black pepper as needed.
- Ladle the tortellini and broth into bowls. Drizzle each serving with the remaining 1 tablespoon olive oil and sprinkle with Parmesan, if using. Serve immediately.
Notes
What Ingredients Do You Need for This Tortellini in Brodo?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Oil and Aromatics | Olive oil, divided | 2 tablespoons | 1 tbsp for toasting garlic; 1 tbsp for finishing drizzle |
| Oil and Aromatics | Garlic cloves, peeled but whole | 4 cloves | Toasted to flavor the oil; removed before adding broth |
| Oil and Aromatics | Crushed red pepper flakes | 1/8 to 1/4 teaspoon | Adds gentle background heat; use less for mild |
| Broth | Lemon zest strip | About 1-inch wide and as long as possible | Infuses the broth with bright citrus flavor; removed before serving |
| Broth | Chicken stock or chicken broth | 6 cups | The base of the soup; use a good-quality stock for best flavor |
| Pasta | Chicken or sausage tortellini | 9 oz | Fresh or refrigerated tortellini works best |
| Seasoning | Kosher salt | 1 teaspoon, or more to taste | Season to your preference after tasting |
| Seasoning | Freshly ground black pepper | 1/2 teaspoon, or more to taste | Freshly ground gives the best flavor |
| Garnish (optional) | Baby spinach | 4 cups | Placed in bowls before ladling; wilts gently in the hot broth |
| Garnish (optional) | Grated Parmesan cheese | 1/4 cup | Adds savory richness; sprinkle over each bowl |
The quality of your chicken stock matters more than almost anything else here. Since the broth is the star of tortellini in brodo, a rich, well-seasoned stock will make the whole bowl taste better.
The lemon zest strip is what makes this recipe distinctly Valerie Bertinelli’s. It doesn’t make the soup taste lemony — it just lifts every other flavor in the bowl.
How to Make Valerie Bertinelli’s Favorite Soup Step by Step
- Drizzle 1 tablespoon of olive oil into the bottom of a soup pot or Dutch oven over medium heat. Stir in the whole garlic cloves and crushed red pepper flakes.
- Cook for about 1 minute, or until the garlic is very fragrant and starting to toast and brown a little. Use tongs to remove the garlic. You can discard the garlic or slice it thinly to use as garnish.
- Add the chicken stock or broth and the strip of lemon zest to the pan and raise the heat to medium-high, bringing it to a simmer. Stir in the tortellini and simmer according to the package instructions. Pro Tip: Adjust the heat if necessary to keep it at a gentle boil or simmer rather than a full rolling boil, which can cause the tortellini to burst open.
- Remove the pan from the heat. If you’re using baby spinach, place a handful in the bottom of each serving bowl.
- Remove the lemon zest, then divide the soup between the serving bowls. Garnish with a drizzle of the remaining 1 tablespoon of olive oil and, if using, the grated Parmesan cheese.
Tips, Variations, and Troubleshooting for This Valerie Bertinelli Soup
Pro Tips for Success
Don’t rush the garlic. That 60-second toast in olive oil is where the flavor foundation gets built. Pull it out before it burns — golden and fragrant is the goal, not dark brown.
Use a vegetable peeler to get a wide, long strip of lemon zest. The more surface area you have, the more flavor it releases into the broth. Just avoid the white pith underneath, which can taste bitter.
If you’re adding spinach, put it directly in the serving bowls rather than stirring it into the pot. This keeps it bright and fresh rather than overcooked and muddy-looking.
Taste the broth before serving. Different stocks have very different salt levels. Start with 1 teaspoon of kosher salt as directed and adjust from there once the tortellini is cooked.
The finishing drizzle of olive oil is not optional in spirit — it adds a silky richness that ties the whole bowl together. Use the best olive oil you have.
Troubleshooting Common Problems
Problem: The tortellini burst open during cooking.
Solution: Lower the heat. A rolling boil is too aggressive for filled pasta. Keep it at a gentle simmer and check the package instructions — most refrigerated tortellini only need 3 to 5 minutes.
Problem: The broth tastes flat or thin.
Solution: Make sure you toasted the garlic long enough to release its oils and let the lemon zest steep in the broth for the full simmer time. A pinch more salt can also bring everything into focus.
Problem: The soup is too spicy.
Solution: Start with just 1/8 teaspoon of crushed red pepper flakes next time. The recipe gives a range for exactly this reason — it’s easy to add heat but impossible to take it away.
How to Store and Reheat Valerie Bertinelli’s Favorite Soup
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | Up to 3 days | Store in an airtight container; the tortellini will absorb broth as it sits |
| Freezer | Not recommended | Cooked tortellini becomes mushy after freezing and thawing |
To reheat, warm the soup gently in a saucepan over medium-low heat, adding a splash of chicken broth to loosen it up if the tortellini has absorbed the liquid.
Avoid microwaving on high — low and slow keeps the tortellini from getting rubbery. If you have leftover soup with extra broth, it makes a comforting base for a quick lunch the next day with a slice of crusty bread on the side.
Frequently Asked Questions
Can I use a different type of tortellini?
Yes. The recipe calls for chicken or sausage tortellini, and either works well. Cheese tortellini is also a natural fit if that’s what you have on hand. Just follow the package instructions for simmering time, since it can vary by brand and filling.
What is tortellini in brodo?
Tortellini in brodo is a classic Italian dish of stuffed pasta served in a simple, clear broth. It’s a staple in Emilia-Romagna and is often served as a first course during holiday meals. Valerie Bertinelli’s version adds toasted garlic, lemon zest, and red pepper flakes to give the broth more personality.
Can I make this soup ahead of time?
You can make the flavored broth ahead and refrigerate it for up to 3 days. For best results, cook the tortellini fresh right before serving so it doesn’t absorb all the broth and turn soft. Add the spinach and garnishes at the very end.
Is the baby spinach required?
No, the recipe lists baby spinach as optional but notes it’s tasty. It adds color, a mild earthy flavor, and a bit of nutrition without changing the character of the soup. If you skip it, the soup is still delicious with just the tortellini and broth.
Can I use homemade chicken stock instead of store-bought broth?
Homemade chicken stock will give you the richest, most flavorful result. Store-bought broth works well too — just taste before adding the full teaspoon of kosher salt, since commercial broths vary widely in sodium content.
Give This Recipe a Try
This Valerie Bertinelli favorite soup recipe is one of those weeknight wins that looks and tastes like you put in way more effort than you actually did.
Once you make it, drop a comment and let us know how it turned out. Did you go with chicken or sausage tortellini? Add the spinach? We’d love to hear.
Save it to Pinterest so you can find it again on a night when you need something warm and satisfying fast. And if you’re in a soup mood, our butternut carrot ginger soup is another easy, flavor-forward option worth bookmarking.
Valerie Bertinelli’s favorite soup recipe — bright broth, pillowy tortellini, a hint of lemon and spice. Ready in 20 minutes. Save this one for busy nights when you want something that actually tastes like you tried.
