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Creamy Tortellini Soup

A comforting, quick, and forgiving soup made with cheese-filled tortellini, fresh vegetables, and heavy cream, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Italian
Servings 4 servings
Calories 450 kcal

Ingredients
  

Main Ingredients

  • 1 package cheese-filled tortellini (8–9 oz) Fresh refrigerated tortellini preferred; dry or frozen works too.
  • 4 cups vegetable broth Use low-sodium if you plan to salt later.
  • 1 cup heavy cream For a lighter finish, swap for half-and-half.
  • 1 cup diced carrots Pre-diced carrots can be used for speed.
  • 1 cup diced celery An essential aromatic; don't skip.
  • 1 cup diced tomatoes Canned is convenient; use fresh in summer.
  • 1 cup spinach Baby spinach wilts quickly; kale is a good alternative.
  • 1 medium onion, chopped Yellow or sweet onion works best.
  • 2 cloves garlic, minced Adjust more or less based on preference.
  • 1 teaspoon Italian seasoning Store-bought or a combination of oregano, basil, and thyme.
  • to taste Salt and pepper Start small; adjust as needed.
  • as needed tablespoons Olive oil for sautéing Use a neutral-tasting olive oil.

Instructions
 

Preparation

  • Warm a heavy-bottomed pot over medium heat and add a couple tablespoons of olive oil.
  • Add chopped onion and cook, stirring, until softened and translucent, about 4–5 minutes.
  • Stir in garlic and cook for 30 seconds until fragrant.
  • Add diced carrots and celery and cook for 5–7 minutes until slightly softened.
  • Pour in vegetable broth and diced tomatoes; stir in Italian seasoning.
  • Bring to a gentle boil, then reduce to a simmer.

Cooking

  • Stir in the tortellini and cook according to package instructions, usually 6–8 minutes for fresh.
  • Reduce the heat to low and gently stir in heavy cream and spinach, heating through without boiling.
  • Season with salt and pepper to taste.

Serving

  • Ladle into bowls and garnish as desired with extra Parmesan, a drizzle of olive oil, or toasted breadcrumbs.

Notes

Keep a splash of reserved broth to loosen up the soup when serving leftovers. Can be made dairy-free using coconut milk.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 58gProtein: 15gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 7g
Keyword Comfort Food, Creamy soup, Quick Dinner, Tortellini Soup, Vegetarian
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