If you’re craving a comforting bowl full of rich flavors and velvety textures, this Creamy Tortellini Soup Recipe is exactly what you need to warm your heart and soul. It’s a perfect blend of tender cheese tortellini, vibrant greens, and a savory tomato-based broth that’s been elevated with a splash of cream and aromatic herbs. Whether it’s a cozy weeknight dinner or a special weekend treat, this soup comes together in just about 30 minutes to delight both your taste buds and your kitchen with ease.
Ingredients You’ll Need
The magic behind this Creamy Tortellini Soup Recipe lies in its simple but essential ingredients. Each one has a role, from building a hearty base with sautéed onions and garlic, to adding depth with herbs, and creating that truly creamy finish with parmesan and heavy cream. You don’t need anything fancy—just fresh, quality ingredients to bring everything together beautifully.
- 1 tablespoon olive oil: A classic start to sauté your aromatics and add a subtle fruity note.
- 1 tablespoon butter: Adds richness and helps to soften the onions perfectly.
- 1 onion, diced: Provides a sweet, savory foundation when cooked down.
- 2 cloves garlic, minced: The aromatic punch that awakens the whole soup.
- Pinch of crushed red pepper flakes (optional): Brings a gentle warmth without overpowering the flavors.
- ¼ cup all-purpose flour: Acts as a thickening agent for that creamy consistency.
- 3 cups vegetable broth: The flavorful liquid base that keeps the soup light yet satisfying.
- 1 (14.5 oz) can diced tomatoes: Adds juiciness and a bright acidic balance.
- 8 ounces tomato sauce: Deepens the tomato flavor for richness in every spoonful.
- ½ teaspoon dried basil: A fragrant herb that complements the tomato perfectly.
- 1 teaspoon Italian seasoning: A blend of herbs elevating the overall taste profile.
- Salt and freshly ground black pepper, to taste: Essential for bringing out all the flavors.
- 8 ounces refrigerated cheese tortellini: The star pasta, stuffed with creamy cheese for indulgence.
- ½ cup freshly grated parmesan cheese: Adds a salty, nutty richness that melts beautifully.
- 1½ cups fresh spinach leaves (packed): Introduces color, nutrients, and a tender leafy texture.
- ½ cup heavy cream or half and half: Creates the luscious creaminess that makes this soup so satisfying.
- ¼ cup fresh basil leaves, chopped: Brightens the soup right before serving with fresh herbal notes.
How to Make Creamy Tortellini Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil and butter in a large pot over medium heat. Add the diced onion and cook for about 3 to 4 minutes until softened and translucent. This creates a sweet and flavorful base that every soup needs.
Step 2: Add Garlic and Spice
Next, toss in the minced garlic and a pinch of crushed red pepper flakes if you like a little heat. Cook for just 30 seconds until the garlic becomes fragrant—watching closely so it doesn’t burn.
Step 3: Create the Roux
Sprinkle the flour over the sautéed aromatics and stir constantly for about a minute. This step is crucial because the flour thickens the broth later on, giving you that perfect creamy texture.
Step 4: Build the Broth
Slowly whisk in the vegetable broth, ensuring you dissolve any lumps from the flour. Then add in the diced tomatoes, tomato sauce, dried basil, Italian seasoning, and season with salt and pepper. Bring this mixture to a gentle simmer and let it cook for 5 to 7 minutes until it thickens slightly.
Step 5: Cook the Tortellini
Once your broth is ready, add the refrigerated cheese tortellini directly into the pot. Cook them according to the package instructions—usually 4 to 6 minutes—until tender and deliciously plump.
Step 6: Finish With Cheese, Spinach, and Cream
Stir in the freshly grated parmesan cheese, fresh spinach leaves, and heavy cream. Allow the spinach to wilt and the soup to heat through. This final step turns your soup into a rich and indulgent bowl full of bright, creamy goodness.
Step 7: Add Fresh Basil and Serve
Remove the soup from heat and fold in the chopped fresh basil leaves. This touch brings a burst of freshness and a lovely aroma right before serving.
How to Serve Creamy Tortellini Soup Recipe
Garnishes
For a beautiful presentation and added flavor, sprinkle extra grated parmesan cheese on top. A drizzle of good-quality olive oil or a few fresh basil leaves can also enhance the aroma and taste.
Side Dishes
This soup pairs wonderfully with warm crusty bread or garlic breadsticks that help soak up every last bit of the creamy broth. A crisp green salad on the side adds a refreshing contrast and rounds out the meal perfectly.
Creative Ways to Present
Serve the soup in rustic bowls with a sprinkle of chili flakes and a twist of black pepper for those who love a bit of spice. For entertaining, ladle the soup into mini bread bowls to create an impressive, cozy presentation that guests will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and refrigerate. It will keep fresh for up to 3 days, making it a convenient option for busy weeknights or quick lunches.
Freezing
While you can freeze this Creamy Tortellini Soup Recipe, keep in mind that the cream and spinach may change texture slightly. Store in a freezer-safe container for up to 2 months, and it’s best to add the cream and spinach fresh when reheating if possible.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup has thickened too much in the fridge, add a splash of vegetable broth or cream to loosen the texture.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini works just as well; just adjust the cooking time slightly according to package instructions to ensure they cook through perfectly.
Is it possible to make this soup vegan?
Yes, by substituting dairy ingredients with plant-based alternatives such as vegan cream and cheese, and using a vegetable broth, you can create a delicious vegan-friendly version of this Creamy Tortellini Soup Recipe.
Can I use other greens besides spinach?
Definitely! Kale, Swiss chard, or even arugula can be great substitutes to add your own twist while maintaining that wonderful leafy texture and color.
How spicy is the soup with red pepper flakes?
The pinch of crushed red pepper flakes adds just a mild warmth without overwhelming the flavors. You can always omit or increase the amount to suit your heat preference.
What’s the best cheese to use in the tortellini?
Cheese tortellini usually come filled with ricotta and parmesan, which work beautifully here. If you want a different flavor profile, spinach and cheese or mushroom-filled tortellini are great alternatives to try.
Final Thoughts
This Creamy Tortellini Soup Recipe is truly a heartwarming dish that combines ease with elegance in every spoonful. It’s a perfect way to bring a bit of comfort and joy into your kitchen any day of the week. I can’t wait for you to try it out and make it one of your own favorites!
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
- Diet: Vegetarian
Description
This creamy tortellini soup is a comforting and hearty Italian-inspired dish perfect for a quick weeknight meal. Packed with tender cheese tortellini, fresh spinach, and a rich tomato-based broth enhanced with parmesan and cream, it delivers a perfect blend of flavors and textures in just 30 minutes.
Ingredients
Sauce Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes (optional)
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 8 ounces tomato sauce
- ½ teaspoon dried basil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Main Ingredients
- 8 ounces refrigerated cheese tortellini
- ½ cup freshly grated parmesan cheese
- 1½ cups fresh spinach leaves (packed)
- ½ cup heavy cream or half and half
- ¼ cup fresh basil leaves, chopped
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and butter over medium heat. Add diced onion and sauté for 3–4 minutes until softened, providing a flavorful base for the soup.
- Add Garlic and Spices: Add minced garlic and a pinch of crushed red pepper flakes. Cook for 30 seconds until fragrant to enhance the soup’s aroma and slight heat if using the pepper flakes.
- Create Roux: Stir in flour and cook for 1 minute, stirring constantly, to remove the raw flour taste and thicken the soup later.
- Add Liquids and Seasonings: Slowly whisk in vegetable broth until smooth. Add diced tomatoes, tomato sauce, dried basil, Italian seasoning, salt, and pepper to combine all the flavors.
- Simmer: Bring the soup to a simmer and cook for 5–7 minutes, stirring occasionally, allowing the soup to thicken slightly and develop flavor.
- Cook Tortellini: Add the refrigerated cheese tortellini to the pot and cook according to package directions, typically 4–6 minutes, until tender.
- Finish with Cheese, Spinach, and Cream: Stir in freshly grated parmesan cheese, fresh spinach leaves, and heavy cream or half and half. Cook until the spinach wilts and the soup is heated through for a rich and creamy finish.
- Add Fresh Basil: Remove the soup from heat and stir in fresh chopped basil to infuse bright herbaceous flavor just before serving.
- Serve: Serve the soup hot, garnished with extra parmesan cheese if desired for an added savory touch.
Notes
- Use refrigerated tortellini for best texture and shorter cooking time.
- The crushed red pepper flakes are optional; omit for a milder soup.
- You can substitute heavy cream with half and half for a lighter version.
- Fresh spinach can be replaced with kale or Swiss chard if preferred.
- This soup keeps well for up to 3 days refrigerated; reheat gently on the stove.
- Add extra parmesan on top when serving for additional richness.
