If you’re craving something heartwarming and deeply satisfying, look no further than this Creamy Tortellini Soup. It’s comfort food at its very best: pillowy cheese tortellini swimming in a velvety, herby broth, studded with vibrant greens, and finished with a luxurious touch of cream. This soup comes together in just 30 minutes, making it the perfect cozy meal for any busy weeknight, a chilly weekend, or whenever you need a delicious pick-me-up. Whether you serve it for family dinner or impress guests with its rustic charm, this easy one-pot wonder never fails to win hearts (and appetites).
Ingredients You’ll Need
What I absolutely love about this recipe is that it leans on simple, pantry-friendly ingredients — but each one brings something unique to the party. From fragrant herbs to sweet onions and rich cheese tortellini, every element enhances the color, flavor, or texture of this Creamy Tortellini Soup.
- Olive oil: Adds a subtle richness and helps soften the onion for the aromatic base.
- Yellow onion (diced): Sweated in olive oil, it lends a gentle sweetness and depth to the soup.
- Garlic (minced): Brings a lovely aromatic heat that infuses the entire broth with savory flavor.
- Dried thyme: Earthy and slightly minty, thyme creates a warm, inviting background note.
- Dried basil: Adds an herby freshness that brightens the tomato-laced broth.
- Crushed red pepper flakes (optional): For a gentle kick and subtle complexity—use more or less to taste.
- Chicken or vegetable broth: The foundation of flavor; use your favorite for a customized taste.
- Diced tomatoes with juice: Their tangy sweetness is essential for a lively broth and beautiful color.
- Refrigerated cheese tortellini: The heart of the dish! Their creamy, cheesy filling is pure comfort.
- Fresh spinach: Stirred in at the end, spinach offers a burst of color and nutrients.
- Heavy cream: The not-so-secret ingredient for an irresistibly silky, rich broth.
- Salt and black pepper: Balances and enhances all the other flavors—taste and adjust as you go!
- Grated Parmesan cheese: A finishing flourish that adds nutty, salty depth—don’t skip it.
How to Make Creamy Tortellini Soup
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it becomes soft and translucent. This gentle sautéing builds the savory base for your Creamy Tortellini Soup and coaxes out the onion’s natural sweetness, setting the stage for all the fantastic flavors to come.
Step 2: Layer in the Flavor
Stir in the minced garlic, dried thyme, dried basil, and (if you like a little heat) the crushed red pepper flakes. Cook for about 1 minute, just until the garlic smells irresistible and the spices are fragrant. Be careful not to let the garlic brown — you’re aiming for aromatic, not burnt! This quick step infuses your oil and onion with warm, herby complexity.
Step 3: Build the Broth
Pour in the chicken or vegetable broth, along with the diced tomatoes and all their juices. Give everything a good stir and bring it to a gentle simmer. This step melds the flavors together and creates the perfect base for the next star ingredient: tortellini!
Step 4: Add the Tortellini
Once the soup is simmering, tip in your cheese tortellini. Cook according to the package directions, usually 4 to 6 minutes, stirring occasionally, until the tortellini float and are perfectly tender. They’ll soak up just enough of the flavorful broth without becoming mushy.
Step 5: Wilt in the Spinach
Right after the tortellini are done, add the fresh spinach. It only takes about 1 to 2 minutes for the spinach to wilt once it hits the hot broth, adding gorgeous green color and extra nutrition to your Creamy Tortellini Soup.
Step 6: Finish with Cream and Seasonings
Lower the heat and pour in the heavy cream, stirring gently to create that dreamy, velvety texture everyone loves. Let the soup simmer for another 2 to 3 minutes, just to warm the cream through. Taste, then season with salt and black pepper to perfection.
Step 7: Serve and Enjoy
Ladle your piping hot Creamy Tortellini Soup into bowls and sprinkle generously with grated Parmesan cheese. It’s ready to enjoy right away—don’t forget some good, crusty bread for dipping!
How to Serve Creamy Tortellini Soup
Garnishes
The right garnish brings your Creamy Tortellini Soup from everyday to extraordinary! Freshly grated Parmesan is a must, but a sprinkle of cracked black pepper and a few torn basil leaves or tiny thyme sprigs make it pop. For a little flair, try a drizzle of good olive oil or even some toasted pine nuts for crunch.
Side Dishes
This soup is a meal on its own, but it plays beautifully with others. Serve it with a crusty baguette or warm ciabatta for dipping. Want something green? Pair with a simple arugula salad tossed with lemon and olive oil. Feeling indulgent? Go all out with garlic knots or even a grilled cheese sandwich for the coziest combo ever.
Creative Ways to Present
For a dinner party or family gathering, ladle the soup into rustic stoneware cups or wide bowls, topped with generous shavings of Parmesan. For lunchboxes or meal prep, portion into individual jars—just add a sprinkle of cheese before sealing. You can also serve Creamy Tortellini Soup as a starter in espresso cups for a charming appetizer course.
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Tortellini Soup cool completely before placing it in airtight containers. Store in the refrigerator for up to three days. The tortellini will soak up some broth as it sits, so don’t be surprised if it thickens a bit—in some households, that’s the best part!
Freezing
While the soup itself is freezer-friendly, it’s best to freeze before adding the tortellini and spinach for optimal texture. Cool the base, transfer to containers, and freeze for up to three months. When ready to serve, thaw, reheat, and then add fresh tortellini and spinach for the final simmer. Heavy cream usually freezes well in this context, but stir well upon reheating.
Reheating
Warm your leftover Creamy Tortellini Soup gently on the stove over medium-low heat, stirring often. Add a splash of broth or water if you want a thinner consistency. Microwaving also works in a pinch—just reheat in short bursts to avoid overcooking the tortellini and stir well before serving.
FAQs
Can I make Creamy Tortellini Soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth, and double check that your cheese tortellini is rennet-free if you’re adhering to a strict vegetarian diet. The soup is naturally packed with flavor and richness even without the meat.
What type of tortellini works best for this soup?
Refrigerated cheese tortellini is quick, soft, and super creamy when cooked in the broth. However, you can use frozen tortellini—just add a few extra minutes to the cooking time. Meat or spinach tortellini also work for a fun twist!
Could I add protein for a heartier meal?
Definitely. Stir in cooked Italian sausage, shredded rotisserie chicken, or white beans if you want to add more punch to your Creamy Tortellini Soup. Simply add your proteins with the broth or alongside the tortellini for easy integration.
How do I prevent the tortellini from getting mushy?
To keep the tortellini perfectly tender, only cook it for the recommended time on the package—usually 4 to 6 minutes. Avoid letting the soup boil rapidly once the tortellini is in. If prepping ahead, cook the tortellini separately and add just before serving.
What can I substitute for heavy cream?
You can swap in half-and-half or even full-fat coconut milk for a lighter but still rich broth. For a creamy effect without dairy, try stirring in a little cashew cream at the end, though the soup’s character will become slightly different.
Final Thoughts
If you’re seeking a cozy, fuss-free meal guaranteed to bring joy to the table, this Creamy Tortellini Soup is sure to hit the spot. It’s easy, family-friendly, and every spoonful feels like a hug from the inside out. Gather your loved ones, simmer up a batch, and let the comforting magic begin!
Print
Creamy Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This Creamy Tortellini Soup is a comforting and satisfying dish perfect for cozy evenings. Filled with cheese tortellini, fresh spinach, and a creamy broth, this soup is a delicious meal in a bowl.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach
- 3/4 cup heavy cream
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened. Stir in garlic, thyme, basil, and red pepper flakes.
- Add broth and tomatoes: Pour in the broth and diced tomatoes with juice. Bring to a simmer.
- Cook tortellini: Add the tortellini and cook until tender.
- Finish soup: Stir in spinach until wilted. Reduce heat, add cream, and simmer. Season with salt and pepper.
- Serve: Serve hot, topped with Parmesan cheese.
Notes
- For a heartier version, add cooked Italian sausage or shredded rotisserie chicken.
- You can use frozen tortellini, but adjust cooking time.
- Substitute kale or Swiss chard for spinach if desired.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg
