Creamy Tortellini Soup Recipe

If you’re craving a bowl of comfort that’s both hearty and heartwarming, this Creamy Tortellini Soup Recipe is exactly what you need. Imagine tender cheese-filled tortellini swimming in a rich, velvety broth dotted with vibrant veggies like carrots, celery, and spinach, all kissed by the subtle spice of Italian seasoning. It’s a perfect blend of creamy textures and fresh flavors that feels like a warm hug in a bowl. This soup is not only easy to prepare but also incredibly satisfying, making it an ideal choice for cozy dinners or anytime you want something truly delicious and nourishing.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity with a handful of everyday ingredients that work together to create layers of flavor and texture. Each one plays an important role, whether it’s adding depth, creaminess, or freshness.

• 1 tablespoon olive oil: The perfect base to gently sauté your aromatics, lending a smooth richness from the start.
• 1 medium onion, finely chopped: Adds subtle sweetness and depth to the soup’s broth.
• 2 cloves garlic, minced: A fragrant punch that enhances the overall flavor with a bit of warmth.
• 2 carrots, peeled and sliced: Bring natural sweetness and a lovely pop of color.
• 2 celery stalks, sliced: Add a satisfying crunch and fresh earthiness.
• 1 teaspoon dried Italian seasoning: A blend of herbs that infuses the soup with classic Italian flair.
• 1/4 teaspoon red pepper flakes (optional): For a gentle kick, adjustable to your spice preference.
• 4 cups chicken broth: The flavorful liquid base that ties everything together.
• 1 can (14 oz) diced tomatoes, undrained: Introduce a bright acidity that balances the richness.
• 1 package (9 oz) refrigerated cheese tortellini: The star of the dish, bringing cheese-filled indulgence in every bite.
• 1 cup heavy cream: The secret to that creamy, luxurious texture that makes this soup unforgettable.
• 2 cups fresh spinach, coarsely chopped: Infuse color, nutrients, and a fresh leafy texture.
• Salt and pepper, to taste: To elevate and perfect the flavor with simple seasoning.
• Parmesan cheese, grated, for serving: Adds a nutty, salty finish that melts beautifully on top.
• Fresh basil, chopped, for garnish: A fresh herbaceous note that brightens the final presentation.

How to Make Creamy Tortellini Soup Recipe

Step 1: Sauté Aromatics Until Translucent

Begin by heating the olive oil in a large pot over medium heat. Toss in the finely chopped onion and cook for about three to four minutes until it becomes soft and translucent. This step builds such a wonderful savory foundation for the soup. Then, add the minced garlic and let it cook just until you smell that irresistible fragrant aroma—about one minute. The aromatics will set the stage for all the delicious flavors coming next.

Step 2: Soften the Vegetables

Next, stir in the sliced carrots and celery. These veggies don’t just add nutrition—they give the soup an irresistible texture and subtle sweetness. Sauté them together for around five minutes, gently softening without losing their integrity. You’ll start noticing the kitchen filling with warmth and promise of a wholesome soup coming together.

Step 3: Add Seasoning and Broth

Sprinkle in the dried Italian seasoning and optional red pepper flakes for that gentle tickle of spice, then pour in the chicken broth along with the undrained diced tomatoes. This combination breathes life into your base, blending savory, herby, and slightly tangy elements. Bring everything to a boil, then lower the heat to let it simmer for 10 minutes so all those flavors marry into a comforting broth.

Step 4: Cook the Tortellini

Now, the magic moment—add the refrigerated cheese tortellini right into the simmering soup. Follow the package instructions for cooking time, generally about five to seven minutes. You’ll know they’re done when the tortellini are tender and ready to give you that cheesy, pillowy deliciousness with each spoonful.

Step 5: Stir in Cream and Spinach for Creamy Goodness

Once the tortellini is perfectly cooked, pour in the heavy cream and add the chopped spinach. As the spinach gently wilts in the warmth, it introduces a bright green, fresh balance to the richness of the cream. Stir everything together and let it cook for about three more minutes. Then season with salt and pepper to taste, giving the soup its final perfect touch.

Step 6: Serve and Enjoy

Dish out this dreamy soup steaming hot. Don’t forget to sprinkle grated Parmesan cheese and fresh basil on top for that last layer of flavor and color that makes your bowl utterly inviting.

How to Serve Creamy Tortellini Soup Recipe

Garnishes

A simple sprinkle of freshly grated Parmesan cheese melts slightly on the warm soup, adding a nutty, slightly salty burst. Then a handful of chopped fresh basil brings a fragrant brightness that truly sets this soup apart. You can also add a drizzle of good olive oil or a pinch of red pepper flakes for some flair.

Side Dishes

Pair this filling soup with warm, crusty bread or garlic breadsticks to soak up the creamy broth. A light arugula salad with lemon vinaigrette can also provide a crisp, refreshing contrast that complements the rich tortellini.

Creative Ways to Present

For a cozy dinner party, serve the soup in rustic bowls with a sprinkle of Parmesan and basil right before guests arrive. Or ladle it into hollowed-out bread bowls for a fun and edible presentation that doubles the enjoyment. Garnish each serving with a sprig of fresh basil to impress visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the fridge for up to three days. The flavors actually develop deeper overnight, so leftovers can be just as satisfying as the day it was made. Just give it a good stir before reheating.

Freezing

While freezing creamy soups can be tricky, you can freeze this soup without the cream or spinach first. Once thawed, gently reheat and stir in fresh cream and spinach for that perfect fresh-tasting finish.

Reheating

Reheat your soup gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. Add a splash of broth or water if it’s become too thick after cooling. This will revive the soup’s creamy texture and keep those tender tortellini intact.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Just keep in mind frozen tortellini might take a minute or two longer to cook. Add it straight from the freezer into the soup and adjust cooking time as needed.

Is there a vegetarian version of this soup?

Yes! Swap chicken broth for vegetable broth and make sure your tortellini is filled with cheese or veggies. It’s just as delicious and hearty without the meat.

Can I substitute heavy cream with something lighter?

You can use half-and-half or whole milk for a lighter option, but expect a slightly less creamy texture. Adding a bit of cornstarch slurry can help thicken it up.

How spicy is the soup with red pepper flakes?

The red pepper flakes add just a gentle warmth, not intense heat. Feel free to omit or adjust the amount to suit your taste.

Can I make this soup in a slow cooker?

Yes, you can! Sauté the aromatics separately, then add all ingredients except the cream and spinach to the slow cooker. Cook on low for about 4 hours, then stir in the cream and spinach near the end to preserve freshness.

Final Thoughts

This Creamy Tortellini Soup Recipe is more than just a meal—it’s a heartfelt experience that brings together comforting textures and bright, delicious flavors. It’s the perfect dish to prepare when you want to feel cozy and cared for, or to impress friends with something homemade yet effortless. Trust me, once you make this soup, it will quickly become a beloved staple in your recipe rotation. So grab your pot and get ready for a truly delightful bowl of goodness that feels like home in every spoonful.

Creamy Tortellini Soup Recipe

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3.9 from 37 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This creamy tortellini soup is a comforting and hearty dish perfect for any day. It features tender cheese tortellini simmered with vegetables in a flavorful broth enriched with heavy cream and fresh spinach, topped with Parmesan cheese and fresh basil for added richness and aroma.

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Ingredients

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Soup Base

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes, undrained

Main Ingredients

• 1 package (9 oz) refrigerated cheese tortellini
• 1 cup heavy cream
• 2 cups fresh spinach, coarsely chopped

Seasoning and Garnish

• Salt and pepper, to taste
• Parmesan cheese, grated, for serving
• Fresh basil, chopped, for garnish

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Instructions

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.
2. Add Garlic: Add minced garlic to the pot and cook for another 1 minute until fragrant.
3. Cook Vegetables: Stir in sliced carrots and celery, cooking for around 5 minutes until they start to soften.
4. Add Seasonings and Liquids: Mix in the dried Italian seasoning and red pepper flakes, then pour in the chicken broth and the undrained diced tomatoes.
5. Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow flavors to meld.
6. Cook Tortellini: Add the tortellini to the pot, cooking according to package instructions, usually about 5-7 minutes, until tender.
7. Add Cream and Spinach: Stir in the heavy cream and chopped spinach, continuing to cook until the spinach is wilted, approximately 3 minutes.
8. Season to Taste: Season the soup with salt and pepper, adjusting as needed.
9. Serve: Serve hot, garnished with grated Parmesan cheese and fresh basil.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Feel free to add more vegetables like zucchini or mushrooms for extra nutrition.
• If you prefer a spicier soup, increase the amount of red pepper flakes.
• Leftover soup can be stored in the refrigerator for up to 3 days.
• The soup can be reheated gently on the stovetop or in the microwave.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American