Hey y’all! If you’re on the hunt for a soul-soothing, creamy tortellini soup that’s perfect for chilly nights, lazy weekends, or impressing family and friends, you’ve hit the jackpot. Loaded with cheese-filled tortellini, fresh veggies, and a luscious creamy broth, this soup is pure comfort in a bowl. It’s quick to make, incredibly flavorful, and sure to become your new go-to dinner. Let’s get cooking!
Why You’ll Love This Creamy Tortellini Soup
- Ready in just 30 minutes—perfect for busy weeknights.
- Rich, velvety texture with cheesy, satisfying bites in every spoonful.
- Loaded with wholesome vegetables for a balanced meal.
- Simple, everyday ingredients you probably already have.
- Easily adaptable for vegetarians or meat lovers alike.
Creamy Tortellini Soup Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 cups low-sodium chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (9-ounce) package refrigerated cheese tortellini
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish
How to Make Creamy Tortellini Soup – Step-by-Step Directions
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, and sauté for about 3 minutes until translucent. Stir in the garlic, carrots, and celery, and cook for another 5 minutes until the vegetables begin to soften.
2. Build the Soup Base
Sprinkle in the dried basil, oregano, and red pepper flakes (if using). Pour in the broth and diced tomatoes (with their juices), stirring well. Bring to a boil, then reduce heat and simmer for 10 minutes to let flavors meld.
3. Cook the Tortellini
Add the tortellini to the simmering soup and cook following package instructions, typically 4-5 minutes, until they float and are just tender.
4. Add Creaminess and Greens
Stir in the fresh spinach and let it wilt, about 2 minutes. Lower the heat, then slowly add the heavy cream and Parmesan cheese, stirring until the cheese melts and the soup becomes creamy. Season with salt and black pepper to taste.
5. Serve and Enjoy!
Ladle your creamy tortellini soup into bowls. Top with extra Parmesan and fresh basil or parsley. Serve hot and enjoy!
Notes for the Best Creamy Tortellini Soup
- For a lighter version, you can substitute half-and-half or whole milk for the heavy cream, but the soup will be less rich.
- If your soup thickens upon standing, add a splash of broth to thin it out when reheating. For more on soup storage and reheating, check out this guide on freezing soup.
- Store-bought fresh tortellini works best, but you can also use frozen—just add a couple of extra minutes to the cook time. Find quality tortellini brands here.
Creamy Tortellini Soup Variations
- Sausage Spinach Tortellini Soup: Add 8 ounces cooked Italian sausage for a meaty twist.
- Vegetarian Creamy Tortellini Soup: Use vegetable broth and skip the Parmesan (or use a vegetarian version).
- Tomato Basil Tortellini Soup: Add 2 extra tablespoons tomato paste with the broth for a deeper tomato flavor and stir in more fresh basil.
Required Equipment for Creamy Tortellini Soup
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Ladle
Creamy Tortellini Soup Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding extra broth if needed. Freezing is possible, but the pasta may soften; for best results, freeze without the tortellini and add fresh when reheating (see these freezing tips).
Suggested Pairings & Serving Recommendations
- Serve with a crusty baguette or garlic bread to soak up the creamy broth.
- Pair with a crisp green salad tossed in Italian vinaigrette for freshness.
- Enjoy alongside a glass of Pinot Grigio or sparkling water with lemon.
Pro Tips for the Best Creamy Tortellini Soup
- Don’t overcook the tortellini—add it just before serving for the best texture.
- Grate Parmesan fresh for maximum melt and flavor. Learn about cheese grating techniques here.
- For extra depth, add a splash of dry white wine after sautéing the veggies and cook for 1-2 minutes before adding the broth.
Creamy Tortellini Soup FAQ
- Can I use frozen tortellini? Absolutely! Just increase the cooking time by 2-3 minutes.
- How do I make this dairy-free? Substitute the cream for a plant-based alternative and use nutritional yeast instead of Parmesan.
- Can I add protein? Yes, cooked chicken, sausage, or even shrimp make delicious additions!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 4 cups chicken broth
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and sliced carrots, and sauté for 4-5 minutes until softened.
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2Stir in minced garlic and Italian seasoning, and cook for 1 minute until fragrant.
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3Pour in chicken broth and bring to a gentle boil. Add cheese tortellini and cook according to package instructions, usually 5-7 minutes.
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4Reduce heat to low. Stir in heavy cream and fresh spinach. Simmer for 2-3 minutes until spinach is wilted and soup is creamy.
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5Season with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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