Don’t overcook the pasta! There is nothing worse than mushy tortellini, so make sure you take a bite here and there throughout the simmering process so that you can pull it off the heat as soon as it is al dente.

Al dente means that your pasta should still have a bit of a bite to it. Ask any Italian (or any pasta lover, really) and they will tell you that al dente is the only way to cook your pasta. Most pasta directions will include cook times for firmer (or al dente) or more tender pasta. Always err on the side of al dente. You can always cook it longer, but you can’t go back once it’s overcooked.

Read your tortellini cooking instructions. Some tortellini cooks in 4 minutes, others take 7-8 minutes. Read the directions on your package and take into account that since you’re gently simmering the ravioli with other ingredients (instead of just boiling it in water) you’ll need to add a couple minutes of cook time. Again, tasting the tortellini is your best bet here!

If you prefer a super creamy tortellini soup, add a bit more cream! A little extra cream can go a long way to making an ultra-smooth soup and this recipe lends itself well to an extra splash of heavy cream!