Comforting Creamy Tortellini Soup (Printable)
Rich and velvety soup with cheese tortellini, vegetables, and creamy broth—perfect for cozy autumn evenings.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 4 cups baby spinach, roughly chopped
→ Soup Base
07 - 5 cups vegetable broth or chicken broth
08 - 1 (14.5-ounce) can diced tomatoes, undrained
09 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
10 - ½ teaspoon crushed red pepper flakes
11 - Salt and freshly ground black pepper, to taste
→ Pasta & Dairy
12 - 10 ounces refrigerated cheese tortellini
13 - 1 cup heavy cream
14 - ½ cup grated Parmesan cheese
→ Garnish
15 - Fresh basil or parsley, chopped
# Directions:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and diced celery. Sauté for 5–6 minutes until vegetables begin to soften and become fragrant.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning. The garlic should become aromatic but not browned.
03 - Pour in vegetable broth and diced tomatoes with their juices. Add Italian herbs, red pepper flakes, salt, and black pepper. Bring mixture to a gentle boil, stirring occasionally to combine flavors.
04 - Reduce heat to a steady simmer. Add cheese tortellini and cook according to package directions, typically 4–7 minutes, stirring occasionally to prevent sticking. Pasta should be tender but firm to the bite.
05 - Pour in heavy cream and sprinkle grated Parmesan cheese over the soup. Simmer for 2–3 minutes, stirring continuously until cheese melts and broth becomes velvety and well combined.
06 - Add chopped spinach and cook for 1–2 minutes until just wilted but still vibrant. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle hot soup into individual bowls. Top with freshly chopped basil or parsley if desired. Serve immediately while steaming hot, accompanied by crusty bread for dipping.
# Expert Tips:
01 -
- The tortellini act like tiny flavor sponges soaking up that rich tomato cream broth
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Resist the urge to overcook the tortellini or they will start falling apart in the soup
- The soup thickens considerably as it sits so you may want to add extra broth when reheating leftovers
03 -
- Finish with a drizzle of really good olive oil right before serving for extra richness
- Let guests add their own red pepper flakes so everyone controls the heat level