On chilly nights, nothing hits the spot quite like a bowl of Creamy Tortellini Soup. I remember making it for the first time when friends came over on a rainy evening—it was rich, cozy, and comforting, yet quick to prepare. With tender cheese-filled tortellini, fresh vegetables, and a creamy broth, this soup feels indulgent but comes together in under 40 minutes. It’s perfect for family dinners, potlucks, or meal prepping for the week. Serve it with crusty bread for the ultimate comfort meal.
Ingredients
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 can (14 oz) diced tomatoes
4 cups vegetable or chicken broth
1 tsp dried basil
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper, to taste
1 package (9 oz) refrigerated cheese tortellini
2 cups fresh spinach or kale
1 cup heavy cream (or half-and-half)
1/2 cup grated Parmesan cheese
Optional: fresh parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened. Stir in diced tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Add tortellini and cook according to package instructions, usually 5–7 minutes. Stir in spinach, heavy cream, and Parmesan. Simmer 2 minutes until spinach wilts and soup thickens slightly. Serve hot, garnished with parsley and extra Parmesan.
Substitutions
Use sausage-filled tortellini instead of cheese for a heartier soup. Replace heavy cream with coconut milk for a dairy-free twist. For a lighter version, use evaporated milk instead of cream. Add zucchini, mushrooms, or bell peppers for extra veggies.
Equipment
Large soup pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle for serving
Storage
Refrigerator: Store leftovers in airtight containers for up to 3 days.
Freezer: Not ideal, as tortellini can become mushy when reheated.
Reheating: Warm gently on the stove; add broth or cream if soup thickens too much.
Top Tips
Cook tortellini just until al dente so it doesn’t overcook in broth. Add spinach at the end to keep it vibrant. Use freshly grated Parmesan for maximum flavor. Make the base ahead of time and add tortellini right before serving to keep it fresh.
FAQs
Can I make this in a slow cooker? Yes, add everything except tortellini, cream, and spinach. Cook on low 6 hours, then add the last three ingredients before serving.
Can I use frozen tortellini? Absolutely, just adjust cooking time by a few extra minutes.
Is this soup vegetarian? Yes, if you use vegetable broth and cheese tortellini.
Can I double the recipe? Yes, it’s great for feeding a crowd or meal prepping.