Creamy Tortellini Soup

Creamy Tortellini Soup is a rich, satisfying dish that combines cheesy tortellini, tender vegetables, and a luscious, creamy broth. It’s the kind of comforting bowl I crave when the weather cools down or when I want something indulgent yet easy to pull together in under an hour.

Why I’ll Love This Recipe

I love how cozy and flavorful this soup is without needing a lot of time or effort. The tortellini makes it feel like a hearty meal, and the creamy broth is so soothing. It’s perfect for busy weeknights, meal prep, or even a simple weekend dinner when I want something warm and satisfying. Plus, it all comes together in one pot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated or frozen cheese tortellini

• Olive oil

• Onion, chopped

• Garlic, minced

• Carrots, sliced

• Celery, sliced

• Spinach or kale

• Chicken or vegetable broth

• Heavy cream

• Tomato paste or diced tomatoes (optional, for a touch of acidity)

• Italian seasoning

• Salt

• Black pepper

• Red pepper flakes (optional, for a bit of heat)

• Fresh parsley or basil (for garnish)

Directions

1. I start by heating olive oil in a large pot over medium heat.

2. I sauté the onions, carrots, and celery until they begin to soften, about 5–6 minutes.

3. I add the garlic and cook for another minute, just until fragrant.

4. I stir in the tomato paste or tomatoes (if using), followed by the broth and Italian seasoning.

5. I bring the soup to a simmer and let it cook for about 10 minutes so the vegetables become tender.

6. I add the tortellini and cook according to package instructions—usually about 5–7 minutes—until they float and are tender.

7. I reduce the heat and stir in the heavy cream and spinach, letting it wilt gently in the hot soup.

8. I season with salt, pepper, and a pinch of red pepper flakes if I want a little kick.

9. I ladle the soup into bowls and top with fresh herbs before serving.

Servings and Timing

This recipe serves 4–6 and takes about 40 minutes total—10 minutes for prep and 30 minutes to cook.

Variations

• I sometimes add cooked Italian sausage or shredded rotisserie chicken to make it even heartier.

• For a lighter version, I use half-and-half or even evaporated milk instead of heavy cream.

• I’ve swapped spinach with kale or Swiss chard when I want a different green.

• If I want it extra cheesy, I stir in a handful of grated Parmesan before serving.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days. Because tortellini can absorb liquid, I usually add a splash of broth or cream when reheating. I warm it on the stovetop over medium heat or in the microwave in short intervals. I don’t recommend freezing this soup as the cream can separate and the tortellini may turn mushy.

FAQs

Can I use dried tortellini instead of fresh or frozen?

Yes, I can. I just adjust the cooking time according to the package—dried tortellini usually takes longer to cook.

How can I make this soup vegetarian?

I use vegetable broth and ensure the tortellini is cheese-filled without meat. It’s just as creamy and flavorful.

Is it possible to make this soup dairy-free?

Yes, I can substitute the cream with unsweetened coconut milk or a plant-based cream alternative. The result is slightly different but still delicious.

Can I make it ahead of time?

Yes, though I prefer to cook the tortellini separately and add it when reheating so it doesn’t get too soft sitting in the soup.

How do I thicken the soup if it’s too thin?

I stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) or let it simmer a bit longer uncovered to reduce the liquid.

Conclusion

Creamy Tortellini Soup is the ultimate comfort food—rich, creamy, and packed with cheesy pasta and wholesome vegetables. It’s easy enough for a weeknight but tasty enough to serve to guests. Once I make it, it always earns a permanent spot in my soup rotation.