A warm and comforting creamy tortellini soup loaded with cheese tortellini, fresh vegetables, and a rich, flavorful broth. I love making this for cozy nights in or when I need a satisfying and quick weeknight dinner that’s both hearty and wholesome.
Why You’ll Love This Recipe
I keep coming back to this creamy tortellini soup because it’s a one-pot wonder that’s rich, creamy, and full of texture. The cheese tortellini makes it filling enough to be a main meal, while the combination of fresh spinach, carrots, and celery adds a nice balance of freshness. Whether I’m craving something warm on a chilly night or just want something that comes together quickly without compromising flavor, this soup is always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
4 cups vegetable broth
1 (14.5 oz) can diced tomatoes
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1 (9 oz) package refrigerated cheese tortellini
2 cups fresh spinach
1/2 cup heavy cream
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)
Directions
I start by heating the olive oil in a large pot over medium heat. Then I add the diced onion, sliced carrots, and celery, cooking everything for about 5–6 minutes until softened.
Next, I add the minced garlic and sauté it for another minute until it becomes fragrant.
I stir in the diced tomatoes, vegetable broth, basil, oregano, and red pepper flakes. Once it starts boiling, I reduce the heat and let it simmer for 10 minutes to deepen the flavors.
After that, I add the tortellini and cook it according to the package directions—usually about 5–7 minutes.
I stir in the fresh spinach and let it wilt, which only takes a minute or two.
Then I reduce the heat to low and pour in the heavy cream, stirring everything together until it’s heated through (but I make sure it doesn’t boil).
I season with salt and pepper to taste, and serve it hot with a sprinkle of grated Parmesan on top if I have some on hand.
Servings and timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
When I want to mix things up, I sometimes use meat-filled or mushroom tortellini instead of cheese. For a lighter version, I swap out the heavy cream for half-and-half. If I’m looking to boost the protein, I toss in some cooked sausage or shredded chicken. It’s a flexible recipe that I can tailor to whatever I’m in the mood for.
Storage/Reheating
Leftovers keep really well in the fridge for up to 3 days. I store them in an airtight container. When I’m ready to reheat, I warm the soup gently over low heat on the stove or in the microwave, making sure it doesn’t boil so the cream stays smooth. If it thickens too much, I just stir in a splash of broth or water to loosen it up.
FAQs
How do I keep the tortellini from getting mushy in leftovers?
I try not to overcook the tortellini in the first place and store the soup as soon as it cools. If I’m making it ahead of time, I sometimes cook the tortellini separately and add it in just before serving.
Can I make this soup dairy-free?
Yes, I can substitute the heavy cream with a plant-based alternative like coconut cream or unsweetened almond milk. Just know that it may slightly change the flavor and texture.
What other vegetables can I add?
I’ve added zucchini, peas, or even chopped kale when I wanted to use up what I had in the fridge. Most vegetables work well in this soup.
Can I freeze creamy tortellini soup?
Because it has dairy and pasta, I don’t recommend freezing the whole soup—it can separate and get mushy. But I can freeze the broth and veggies separately and add cooked tortellini and cream when reheating.
What can I serve with this soup?
I usually pair it with crusty bread, garlic toast, or a simple green salad. It’s great on its own, but a side can make it a complete meal.
Conclusion
This creamy tortellini soup is one of my favorite go-to comfort meals. It’s hearty, quick, and easy to customize. I love how it comes together in under 40 minutes and delivers cozy, satisfying flavor every time. Whether I’m cooking for myself or sharing with family, it never disappoints.
A warm and comforting creamy tortellini soup loaded with cheese tortellini, fresh vegetables, and a rich, flavorful broth. Perfect for cozy nights or quick weeknight dinners.
Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
4 cups vegetable broth
1 (14.5 oz) can diced tomatoes
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1 (9 oz) package refrigerated cheese tortellini
2 cups fresh spinach
1/2 cup heavy cream
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
Add garlic and cook for another minute until fragrant.
Stir in diced tomatoes, vegetable broth, basil, oregano, and red pepper flakes. Bring to a boil.
Reduce heat and simmer for 10 minutes to let the flavors develop.
Add tortellini and cook according to package directions, usually 5–7 minutes.
Stir in spinach and let it wilt for 1–2 minutes.
Reduce heat to low and add heavy cream. Stir well and heat through, without boiling.
Season with salt and pepper to taste. Serve hot with grated Parmesan if desired.
Notes
You can substitute with meat or mushroom tortellini for variation.
Use half-and-half instead of heavy cream for a lighter version.
Leftovers can be stored in the fridge for up to 3 days.
Add cooked sausage or shredded chicken for extra protein.
