Creamy Vegetarian Tortellini Soup Recipe
If there’s one dish that feels like a cozy hug in a bowl, it’s Creamy Vegetarian Tortellini Soup. Imagine tender cheese-filled tortellini bobbing in a velvety broth, loaded with bright veggies, fresh spinach, and finished with a swirl of cream and a sprinkle of basil. Whether you’re craving something comforting on a chilly evening or looking for a crowd-pleasing weeknight dinner, this soup is bursting with flavor, color, and all the homey Italian-American vibes you could want.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—each ingredient plays a starring role in building the soup’s creamy texture, robust flavor, and beautiful color. Gather these pantry staples and fresh favorites, and you’re halfway to a show-stopping Creamy Vegetarian Tortellini Soup that’s as easy as it is delicious.
- Olive Oil: The foundation for sautéing your veggies, adding a rich, fruity base note.
- Onion: Provides sweetness and depth as it softens and melds with the other vegetables.
- Carrots: Adds a gentle sweetness and a pop of orange color that brightens up every spoonful.
- Celery: Lends a subtle earthiness and crunch that’s classic in any good soup base.
- Garlic: Brings aromatic warmth and a savory kick that makes the broth unforgettable.
- Dried Italian Seasoning: Delivers that instantly recognizable herby Italian flavor.
- Red Pepper Flakes (Optional): For a gentle heat—add more or less to suit your spice preference.
- Salt: Essential for bringing all the flavors together—taste as you go!
- Black Pepper: Adds a gentle bite and balances the creaminess of the soup.
- Vegetable Broth: Forms the savory, satisfying base of the soup—use a high-quality broth for best results.
- Diced Tomatoes: Brings tangy sweetness and a beautiful red hue to the broth.
- Refrigerated Cheese Tortellini: The star of the show—pillow-soft, cheesy, and ultra-satisfying.
- Fresh Spinach: Wilts into the soup for a burst of verdant color and nutrients.
- Heavy Cream: Gives that luscious, dreamy texture that makes the soup so comforting.
- Grated Parmesan Cheese: Adds a nutty, salty depth that finishes the soup perfectly.
- Fresh Basil: A sprinkle of bright, fragrant basil for the final, fresh touch.
How to Make Creamy Vegetarian Tortellini Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in your diced onion, carrots, and celery, and cook for about 5 to 6 minutes. You’re looking for the veggies to soften and start smelling sweet and inviting—this step lays the groundwork for a flavorful base.
Step 2: Add Garlic and Seasonings
Next, stir in the minced garlic, dried Italian seasoning, red pepper flakes (if you like a hint of heat), salt, and black pepper. Let everything cook for another minute, just until the garlic is fragrant. This brief sizzle releases all those delicious oils and elevates the aroma of your Creamy Vegetarian Tortellini Soup.
Step 3: Build the Broth
Pour in the vegetable broth and add the canned diced tomatoes. Give everything a good stir, crank the heat to bring it to a boil, then lower it to a gentle simmer. Let the flavors meld together for about 10 minutes—this is where the magic happens, and your kitchen will start to smell incredible.
Step 4: Cook the Tortellini
Add the refrigerated cheese tortellini directly into the bubbling soup. Cook them according to the package directions, usually about 5 to 7 minutes, until they’re tender but not falling apart. The tortellini soak up all that savory goodness and become little pockets of joy in every bite.
Step 5: Wilt the Spinach
Toss in the fresh spinach and stir gently until it’s wilted and vibrant green. This only takes a minute or two, but it adds gorgeous color and a healthy boost to your Creamy Vegetarian Tortellini Soup.
Step 6: Stir in the Cream and Parmesan
Lower the heat and pour in the heavy cream, followed by the grated Parmesan. Stir slowly and watch the broth transform into a silky, creamy soup. The Parmesan melts in, adding depth and richness, while the cream delivers that signature luxurious texture.
Step 7: Finish with Fresh Basil
Right before serving, sprinkle the soup with the chopped fresh basil. This last touch adds a burst of freshness and makes your Creamy Vegetarian Tortellini Soup look as beautiful as it tastes. Ladle into bowls and serve hot!
How to Serve Creamy Vegetarian Tortellini Soup
Garnishes
Top each bowl with extra grated Parmesan, a swirl of cream, or a few more snips of fresh basil. For a bit of crunch, try a handful of homemade croutons or toasted pine nuts. These little details make every bowl of Creamy Vegetarian Tortellini Soup feel extra special.
Side Dishes
Pair your soup with a crusty hunk of artisan bread or warm garlic knots to soak up every last drop. A simple mixed green salad with a zesty vinaigrette is a perfect counterpoint to the creamy richness, keeping your meal balanced and satisfying.
Creative Ways to Present
Ladle the soup into wide, shallow bowls and top with a pretty basil leaf or a drizzle of chili oil for a restaurant-worthy look. For gatherings, serve your Creamy Vegetarian Tortellini Soup in small mugs or cups as a cozy appetizer, or use a bread bowl for a fun, edible twist.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Vegetarian Tortellini Soup keeps beautifully in the fridge for up to 3 days. Let the soup cool to room temperature before transferring to an airtight container. The flavors deepen overnight, making the next day’s bowl even more delicious.
Freezing
If you want to freeze the soup, leave out the tortellini and cream until you’re ready to reheat and serve. The tortellini can become mushy and the cream may separate when frozen. Instead, freeze just the veggie and broth base in airtight containers for up to 2 months. When you’re ready, simply thaw, heat, then add fresh tortellini and cream before serving.
Reheating
To reheat, warm the soup gently on the stovetop over low to medium heat, stirring occasionally to keep the cream from scorching. If the soup has thickened, add a splash of broth or milk to loosen it up. Microwaving works in a pinch, but stovetop reheating helps preserve the soup’s creamy consistency.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Just add the frozen tortellini directly to the simmering soup and cook a few minutes longer, until they’re fully tender. It’s a great pantry shortcut for making Creamy Vegetarian Tortellini Soup anytime.
How can I make this soup lighter?
For a lighter version, substitute half-and-half or even whole milk for the heavy cream. You’ll still get that lovely creamy texture, but with fewer calories and a slightly less rich finish.
Can I add extra vegetables?
Definitely! Sliced zucchini, mushrooms, or even bell peppers work beautifully in this soup. Just sauté them along with the other veggies at the start to let their flavors blend in.
Is this soup gluten-free?
As written, the soup uses regular cheese tortellini, which typically contains wheat. For a gluten-free option, look for gluten-free tortellini in specialty stores or swap in gluten-free pasta shapes and cook as directed.
Can I make Creamy Vegetarian Tortellini Soup vegan?
You can! Use plant-based tortellini, swap the heavy cream for coconut cream or unsweetened cashew cream, and choose a vegan Parmesan-style cheese. The soup will still be creamy, comforting, and packed with flavor.
Final Thoughts
There’s something truly magical about a pot of Creamy Vegetarian Tortellini Soup bubbling away on the stove—it’s comfort food at its finest. If you haven’t made it yet, I hope you’ll give it a try soon and discover just how easy and delicious homemade soup can be. Happy cooking!
Print
Creamy Vegetarian Tortellini Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This creamy vegetarian tortellini soup is a comforting and flavorful Italian-American dish perfect for a cozy meal. It features tender cheese tortellini, fresh spinach, and a rich tomato and cream broth seasoned with Italian herbs and a touch of spice.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups fresh spinach
- 2 tablespoons fresh basil, chopped
Liquids and Broth
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 cup heavy cream
Dry and Seasonings
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese
- 1 package (9 ounces) refrigerated cheese tortellini
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-6 minutes until the vegetables are softened and fragrant.
- Add Seasonings: Stir in minced garlic, dried Italian seasoning, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute more to release the flavors.
- Simmer Broth and Tomatoes: Pour in the vegetable broth and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to develop flavor.
- Cook Tortellini: Add the cheese tortellini to the pot and cook according to the package instructions, usually 5-7 minutes, until the tortellini are tender and cooked through.
- Add Spinach: Stir in the fresh spinach and cook until it wilts, which should take about 1-2 minutes.
- Finish with Cream and Cheese: Lower the heat to low and add the heavy cream and grated Parmesan cheese. Stir continuously until the soup becomes creamy, smooth, and heated through, ensuring the cheese is melted fully.
- Garnish and Serve: Sprinkle chopped fresh basil over the soup before serving it hot for a fresh, aromatic finish.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add zucchini or mushrooms for extra vegetable variety and nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days and are best reheated gently on the stovetop to maintain texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 70 mg
