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Creamy Tortellini Soup

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A rich and comforting soup featuring cheese-filled tortellini, tender vegetables, and a creamy, flavorful broth. Perfect for cozy nights or quick weeknight dinners.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Ingredients

  • 10 oz refrigerated or frozen cheese tortellini
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tbsp tomato paste or 1 can (14.5 oz) diced tomatoes (optional)
  • 1 tsp Italian seasoning
  • 2 cups fresh spinach or kale
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp fresh parsley or basil, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion, carrots, and celery for 5–6 minutes until softened.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in tomato paste or diced tomatoes (if using), broth, and Italian seasoning.
  5. Bring to a simmer and cook for 10 minutes until vegetables are tender.
  6. Add tortellini and cook according to package instructions, 5–7 minutes until tender.
  7. Reduce heat, stir in heavy cream and spinach, letting the greens wilt.
  8. Season with salt, black pepper, and red pepper flakes if desired.
  9. Ladle into bowls, garnish with fresh parsley or basil, and serve warm.

Notes

  • Add cooked Italian sausage or shredded chicken for extra protein.
  • For a lighter version, use half-and-half or evaporated milk.
  • Swap spinach with kale or Swiss chard for variety.
  • Stir in Parmesan for an extra cheesy finish.
  • Cook tortellini separately if making ahead to prevent sogginess.
  • Not recommended for freezing due to cream separation and pasta texture.

Nutrition