Mexican Tortellini Soup

The temperatures are dipping and we are reaching for all our soup recipes! There is something so cozy about a bowl of soup on a chilly day, like a hug in a bowl! The flavors of this soup are bold and spicy – the spiciness of the poblanos, the tartness of the tomatillos, it all works! We added our own twist to it by adding cheese tortellini; the pasta soaks up the yummy broth and mixes with the cheese to give you THE perfect bite! 

The key to this recipe is two fold: roasting the poblanos, tomatillos and onion to really bring out the caramel notes in the veggies. And second, boiling the pasta in the broth itself lets the flavors seep in to the ooey gooey tortellini! Pair it with a salad (or grilled cheese, we’re not judging!) for the perfect cold weather dinner! 

Tips & Tricks

  • After roasting the poblanos, cover them with plastic wrap in a bowl, the resulting condensation will help peel the skin of the poblanos WAY easier
  • If you want to freeze the soup, make the broth/veggie mixture and freeze in individual portions; when you are ready, defrost on the stove and boil fresh tortellini in the broth
  • In a pinch you can use frozen cilantro cubes but its best to use fresh to bring out the flavors in the soup

Recipe Information

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: 4-6 servings


  • 2 poblano peppers
  • 4 tomatillos quartered
  • 1 onion quartered
  • 4 cloves garlic 
  • 3 jalapeños 
  • 1/4 cup cilantro chopped 
  • 4 cups vegetable broth
  • Garlic Powder 
  • Paprika 
  • Salt to taste 
  • 1/2 red onion finely chopped 
  • 1 cup mixed veggies of choice 
  • 1 pack cheese tortellini


  1. On a sheet pan spread out poblano peppers, tomatillos and onion and roast at  350F for 15 min 
  2. Cover the veggies and let cool – this will allow you to peel the skin off the poblano 
  3. Blend roasted veggies, cilantro, garlic and jalapeños till smooth and set aside 
  4. In a pan sauté red onions with garlic powder, paprika and salt till soft ~5 min 
  5. Add in frozen mixed veggies and cook till soft ~10 min 
  6. Add poblano tomatillo mixture and vegetable broth and bring to boil 
  7. Boil in medium for 15 min 
  8. Add tortellini to soup and continue to simmer until pasta is fully cooked ~5-10 min (depending on brand and type)