Tortellini soup is the ultimate comfort food in a bowl — rich, creamy, and ready in just 30 minutes. This version features cheese-stuffed tortellini, vibrant vegetables, a savory broth, and a swirl of heavy cream for the perfect cozy finish. Whether you’re cooking for a weeknight dinner or warming up on a cold evening, this creamy tortellini soup checks every box: fast, filling, and flavorful.
Table of Contents
Why You’ll Love This Recipe
- Comforting and creamy with cheesy tortellini
- Ready in about 30 minutes
- Customizable with your favorite veggies or proteins
- Freezer-friendly and meal prep approved
- Kid-friendly and a crowd-pleaser
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth (or vegetable broth)
- 9 oz cheese tortellini (fresh or frozen)
- 1 cup heavy cream
- 5 oz fresh spinach, roughly chopped
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Optional: red pepper flakes, parsley for garnish
Instructions
- Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook 1 more minute. - Add Broth & Seasoning
Pour in the broth. Add Italian seasoning, salt, and pepper. Bring to a simmer and let cook for 10 minutes to deepen the flavor. - Cook the Tortellini
Add tortellini and cook according to package directions (usually 3–5 minutes for fresh, longer if frozen). Stir occasionally to prevent sticking. - Make It Creamy
Lower the heat and stir in the heavy cream and Parmesan. Add spinach and cook until wilted, about 2 minutes. Taste and adjust seasoning. - Serve
Ladle soup into bowls and garnish with extra Parmesan, red pepper flakes, or chopped parsley if desired. Serve hot with crusty bread.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
Nutrition Facts (Per Serving – Estimate)
- Calories: ~450
- Protein: 16g
- Carbs: 38g
- Fat: 25g
- Fiber: 3g
- Sodium: ~780mg
Tips & Variations
- Add protein: Stir in cooked chicken, turkey, or Italian sausage
- Make it vegetarian: Use veggie broth and vegetarian tortellini
- Add flavor: Stir in pesto, lemon juice, or sun-dried tomatoes
- Thickening tip: Add 2 oz cream cheese or a cornstarch slurry
- Greens swap: Use kale or Swiss chard instead of spinach
FAQs
Can I freeze tortellini soup?
Yes. Let it cool fully, then freeze in airtight containers for up to 2 months. Reheat gently on the stove with a splash of broth or water.
What vegetables work well in this soup?
In addition to carrots and celery, try zucchini, mushrooms, or roasted red peppers.
Can I use meat tortellini instead of cheese?
Absolutely! Meat tortellini or even spinach-stuffed versions work great.
How do I make it spicier?
Add a pinch of red pepper flakes while simmering or stir in a spoonful of Calabrian chili paste before serving.
Creamy Tortellini Soup
Equipment
- – Large soup pot or Dutch oven
- – Wooden spoon
- Ladle
Ingredients
- – 2 tbsp olive oil
- – 1 medium yellow onion chopped
- – 2 cloves garlic minced
- – 2 carrots diced
- – 2 celery stalks diced
- – 6 cups chicken or vegetable broth
- – 9 oz cheese tortellini
- – 1 cup heavy cream
- – 5 oz fresh spinach
- – ¼ cup Parmesan cheese grated
- – 1 tsp Italian seasoning
- – Salt and pepper to taste
- – Optional: red pepper flakes fresh parsley
Instructions
- Heat oil in a large pot over medium heat. Sauté onion, carrots, and celery until soft.
- Add garlic and cook for 1 minute. Pour in broth and seasonings. Simmer 10 minutes.
- Add tortellini and cook until tender.
- Lower heat. Stir in cream, Parmesan, and spinach. Cook until spinach wilts.
- Taste and adjust seasoning. Serve hot with toppings of choice.
Notes
Conclusion
This creamy tortellini soup delivers everything you need in one comforting bowl: tender pasta, a velvety broth, and soul-warming flavor. It’s easy enough for busy nights, yet special enough to serve to guests. Make it once, and it’ll earn a permanent spot in your winter meal rotation.