The Creamy Tortellini Soup Recipe is an absolute joy to whip up when you crave something rich, comforting, and packed with fresh flavors. This soup blends tender cheese tortellini with a luscious, velvety broth bursting with vegetables and herbs, delivering warmth in every spoonful. Whether it’s a chilly evening or a casual lunch, this recipe feels like a cozy hug in a bowl — effortless to make but deeply satisfying and impressive enough to share with friends and family.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Creamy Tortellini Soup Recipe. Each item adds a unique spark to the final dish, from the aromatic garlic to the fresh spinach that introduces a lovely green pop and healthy crunch. The balance of veggies, herbs, and creamy elements creates the soul of this soup.
- Olive oil: Use a good quality extra virgin olive oil for a smooth base flavor and a subtle fruity note.
- Onion: Finely chopped to dissolve into the broth, adding sweetness and depth.
- Garlic: Minced, to infuse the soup with its unmistakable savory aroma.
- Carrots: Peeled and sliced for a natural sweetness and wholesome texture.
- Celery: Adds a mild earthy crunch and balances out the flavors.
- Dried Italian seasoning: A blend of herbs that brings classic Italian flair to the broth.
- Red pepper flakes (optional): A little kick of heat that livens up the soup without overpowering it.
- Chicken broth: The flavorful liquid base that ties everything together.
- Can of diced tomatoes: With juices included, for a vibrant color and subtle tang.
- Refrigerated cheese tortellini: The star ingredient, offering gooey, cheesy bites in every spoonful.
- Heavy cream: Adds that essential creamy richness for indulgence.
- Fresh spinach: Coarsely chopped to add freshness, color, and a slight earthiness.
- Salt and pepper: To season perfectly and enhance all flavors.
- Parmesan cheese: Freshly grated for garnish, boosting the soup’s savory profile.
- Fresh basil: Chopped and sprinkled on top to finish with an aromatic, herbaceous touch.
How to Make Creamy Tortellini Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the finely chopped onion and let it cook gently for about 3 to 4 minutes until it’s translucent and soft. This step creates a flavorful foundation by releasing the onion’s natural sweetness, which will blend beautifully with the other ingredients.
Step 2: Add Garlic for Depth
Toss in the minced garlic and cook for just one minute until fragrant. Garlic brings a warm, inviting aroma that sets the stage for the rest of the soup, so don’t rush this step or let it burn.
Step 3: Incorporate Carrots and Celery
Stir in the carrots and celery, cooking for around 5 minutes until they start to soften but still retain some bite. These vegetables add a gentle sweetness and crunch that balances the creamy texture later on.
Step 4: Season and Add Liquids
Mix in the dried Italian seasoning and optional red pepper flakes for that classic Italian essence and a touch of heat. Pour in the chicken broth and the undrained diced tomatoes, making sure to scrape up any bits from the pot’s bottom to keep flavor in every drop.
Step 5: Simmer to Meld Flavors
Bring the mixture to a gentle boil, then reduce the heat to a simmer for 10 minutes. This is where the magic happens as the flavors blend and deepen, giving the soup a rich, harmonious taste that’s full-bodied and comforting.
Step 6: Cook the Tortellini
Add the refrigerated cheese tortellini straight into the pot. Let them cook according to the package instructions — usually about 5 to 7 minutes — until they are perfectly tender and irresistibly cheesy in every bite.
Step 7: Stir in Cream and Spinach
Slowly pour in the heavy cream, stirring gently to combine it with the broth. Add the chopped fresh spinach and let it wilt in the warm soup over about 3 minutes, brightening the dish with fresh color and a burst of green goodness.
Step 8: Final Seasoning
Season your soup with salt and pepper to taste. This final adjustment ensures all elements shine through harmoniously, creating a perfectly balanced bowl of creamy delight.
Step 9: Serve and Garnish
Ladle the soup hot into bowls and top generously with freshly grated Parmesan cheese and chopped fresh basil. These garnishes add a lovely savory kick and fragrant herbal notes that elevate the Creamy Tortellini Soup Recipe to new heights.
How to Serve Creamy Tortellini Soup Recipe
Garnishes
Garnishing is where you can personalize this soup. Parmesan cheese lends an umami-rich finish that melts delightfully into the hot broth, while fresh basil pieces bring a refreshing herbal brightness. Consider adding a pinch of crushed red pepper if you want extra warmth.
Side Dishes
This soup pairs amazingly with crisp garlic bread or a simple green salad tossed with a tangy vinaigrette. The crunchy textures complement the creamy soup beautifully, making your meal both hearty and well-rounded.
Creative Ways to Present
Serve the soup in rustic bowls topped with a drizzle of good olive oil and a sprinkle of cracked black pepper for a restaurant-quality touch. For elegant entertaining, use mini soup crocks and garnish each with microgreens or a basil leaf for a pop of color and sophistication.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before transferring to airtight containers. Store them in the refrigerator for up to 3 days. The tortellini may absorb some broth, so you might want to add a splash of broth when reheating to refresh the soup’s consistency.
Freezing
This Creamy Tortellini Soup Recipe can be frozen, but it’s best to freeze before adding the cream and spinach for optimal texture upon thawing. Pour the soup base into freezer-safe containers and freeze for up to 3 months. Add cream and spinach fresh when you’re ready to reheat.
Reheating
Reheat gently on the stove over medium-low heat, stirring often to prevent burning. If the soup seems too thick, add a little water or broth to loosen it up. Add fresh spinach and cream after reheating to keep that bright flavor and creamy texture intact.
FAQs
Can I use frozen tortellini for this soup?
Absolutely! Frozen tortellini works well and simply requires a slightly longer cooking time. Just add the tortellini carefully to avoid sticking and adjust cooking time according to the package directions.
Is there a vegetarian version of this soup?
Yes! Swap chicken broth for vegetable broth, and make sure your tortellini is cheese-filled without meat. This keeps the soup rich and satisfying while making it vegetarian-friendly.
Can I substitute heavy cream with something lighter?
You might try half-and-half or a mixture of milk and cream cheese for a lighter version, but keep in mind the soup will be less rich and creamy. Coconut milk is another alternative for a dairy-free twist.
What other greens can I use instead of spinach?
Kale, swiss chard, or even arugula can be great alternatives. Just chop them coarsely and add them towards the end to wilt gently, bringing their unique flavors and textures to your Creamy Tortellini Soup Recipe.
Can I make this soup in a slow cooker?
Yes! Start by sautéing the aromatics on the stove, then combine all ingredients except cream and spinach in the slow cooker. Cook on low for 4-6 hours. Add cream and spinach in the last 15 minutes before serving.
Final Thoughts
This Creamy Tortellini Soup Recipe is truly one of those comforting dishes you can turn to again and again. It strikes the perfect balance between simple ingredients and gorgeous flavor, with a creamy texture that feels indulgent without fuss. I promise, once you try it, it will become a cherished favorite in your recipe collection — perfect for any day you want warmth and happiness in a bowl.
Print
Creamy Tortellini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A comforting and creamy tortellini soup loaded with tender cheese tortellini, fresh vegetables, and a rich tomato and cream base. This easy-to-make soup combines the flavors of Italian seasoning, sautéed aromatics, and spinach for a hearty and delicious meal perfect for any season.
Ingredients
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 & Garnishes
- Salt and pepper, to taste
- Parmesan cheese, grated, for serving
- Fresh basil, chopped, for garnish
Instructions
- Heat the base: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent, creating a flavorful foundation for the soup.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, enhancing the aroma and depth of flavor.
- Cook vegetables: Add sliced carrots and celery to the pot, cooking for around 5 minutes until they begin to soften, which adds texture and sweetness.
- Season and add liquids: Mix in dried Italian seasoning and optional red pepper flakes, then pour in the chicken broth and undrained diced tomatoes to build a hearty broth base.
- Simmer flavors: Bring the mixture to a boil, reduce heat, and let it simmer for 10 minutes to meld the flavors together.
- Cook tortellini: Add refrigerated cheese tortellini and cook according to package instructions, usually 5-7 minutes, until tender and cooked through.
- Add cream and spinach: Stir in heavy cream and chopped spinach, cooking an additional 3 minutes until the spinach wilts, giving the soup its creamy texture and freshness.
- Season to taste: Adjust salt and pepper according to your preference to balance the flavors perfectly.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil for an extra layer of flavor and color. Serve hot.
Notes
- You can substitute chicken broth with vegetable broth to make the soup vegetarian-friendly, though it won’t be fully vegetarian due to the cheese tortellini unless using vegetarian tortellini.
- For a spicy kick, increase the amount of red pepper flakes or add a dash of hot sauce.
- Fresh spinach can be replaced with kale or swiss chard for different leafy greens.
- This soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
- To reduce calories, use half-and-half in place of heavy cream or a dairy-free cream alternative.
