Diethood » Recipes » Soups » Creamy Tortellini Soup
Jump to RecipeRate This Recipe
Katerina 4.57 from 82 votes
This post may contain affiliate links. Please read our disclosure policy.
This Creamy Tortellini Soup consists of layers upon layers of cozy flavor! It’s an easy vegetarian soup recipe loaded with cheese tortellini and tender veggies cooked in a flavorful, creamy broth.
This Creamy Tortellini Soup is so simple yet so delicious. It combines cheesy tortellini and fresh spinach in a creamy broth, made with just the right amount of roux and a splash of milk. It’s easy to make in just 30 minutes using only one pot, and it results in a perfect, comforting meal.
Why We Love This Tortellini Soup
- Quick and Easy: Ready in 30 minutes, it’s your go-to for a speedy, hearty meal.
- Creamy Comfort: Cheesy tortellini and creamy, velvety broth offer a soul-soothing experience.
- Vegetarian: Packed with veggies and protein, it’s a vegetarian dish that delights and nourishes.
- Versatile: Easily adaptable, make it your own with personalized tweaks to ingredients or seasonings.
Ingredients You’ll Need
You might already be aware, but I’m a vegetable lover in a house full of pasta fiends. This creamy veggie soup filled with tortellini is our meeting ground!
- Butter: For sauteing your veggies. Use salted or unsalted butter, just remember to adjust the amount of salt.
- Vegetables: You’ll need a yellow onion, fresh garlic, carrots, and baby spinach.
- Seasonings: I seasoned the soup with Italian seasoning, salt, and freshly cracked black pepper.
- Flour: All-purpose flour forms the base for a quick and easy roux to thicken the soup.
- Vegetable Broth: Use low-sodium vegetable broth if you’re making vegetarian soup. Otherwise, chicken broth will also work.
- Tortellini: Get one package of frozen tortellini. I make this recipe with cheese tortellini, but you can use your favorite variety.
- Cream: You can use full cream, milk (I use 2%), or half-and-half, depending on what you prefer.
How to Make Creamy Tortellini Soup
Get out a big pot – just one, because I’m all about that one-pot dinner life – and let’s make this quick soup!
- Sauté: First, sauté onion, garlic, and carrots with Italian seasoning, salt, and pepper.Once the veggies are fragrant and tender, whisk in the flour to make the roux.
- Make the Broth: Gradually pour in the broth, whisking until smooth. The base for your soup should be clump-free so that the end result is oh-so-creamy! Once combined, bring the pot to a boil.
- Add Tortellini and Spinach: While the soup boils, stir in the frozen tortellini and fresh spinach leaves. Simmer for a few minutes more to get the tortellini heated through.
- Add Cream: Pour in your choice of cream, then stir continuously as the soup returns to a boil. Let the cream cook and thicken for a few minutes, then take the pot off the heat. Season the soup to taste with salt and pepper, then serve!
Recipe Tips And Variations
- Lower the heat before adding the cream, and stir continuously as you pour it in. This technique helps prevent the soup from curdling.
- For dairy free version, use olive oil or coconut oil in place of butter. Swap out the milk or cream with your choice of dairy-free alternative, like oat, coconut, or rice milk.
- To lower the carbs, omit the carrots and use this low carb pasta.
- Add cooked, shredded chicken to make creamy chicken tortellini soup, or check out my Instant Pot Creamy Chicken Tortellini Soup. You can also stir in cooked Italian sausage for a heartier soup.
- Swap spinach for kale and add mushrooms, too.
What To Serve With Soup
Whoever coined the term “soup for the soul,” I’m pretty sure they were talking about creamy tortellini soup. I serve up bowls of this soup with a thick slice of my Garlic and Cheddar Drop Biscuits. Also, before slurping up the soup, I almost always serve a big chef salad, then top the soup with add-ons like crumbled bacon, freshly grated parmesan cheese, croutons, or shredded cheddar. If all that doesn’t work, serve it bistro-style with a side of Lemon Kale Caesar Salad and paired with Pinwheel Sandwiches.
How to Store and Reheat Leftover Soup
- Store any leftover soup in an airtight container in the fridge for up to 3 to 4 days.
- Reheat portions in the microwave or in a saucepan on the stove until the soup and tortellini are warmed through again.
- To freeze: While it’s technically safe to freeze this soup, I usually don’t recommend it. Cream soups are tricky to freeze, as the texture and flavor tend to change for the worse once the soup is thawed.
More Creamy Soups
- Roasted Creamy Mushroom Soup
- Cream of Zucchini Soup
- Creamy Crack Chicken Soup
- Slow Cooker Creamy Cauliflower Soup
- Creamy Lobster Bisque
Creamy Tortellini Soup
Katerina | Diethood
This Creamy Tortellini Soup is a quick, easy, and deliciously creamy soup packed with cheesy tortellini and fresh spinach.
4.57 from 82 votes
Rate this Recipe!
Servings : 6 Servings
Print Recipe Pin Recipe Save
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Resting Time 5 minutes mins
Total Time 40 minutes mins
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, thinly sliced
- 1 tablespoon Italian Seasoning
- 1 teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ cup all-purpose flour
- 6 cups vegetable broth
- 12 ounces frozen tortellini
- 1 cup heavy cream, You can also use milk OR half-and-half.
- 5 ounces fresh baby spinach
Instructions
Melt butter in a Dutch oven or soup pot set over medium heat.
Add onions, garlic, carrots, Italian seasoning, salt, and pepper, and cook over medium-low heat for 6 minutes or until the vegetables are tender. Whisk in the flour; whisk until crumbly.
Slowly add the broth and continue to vigorously whisk until everything is well combined and there are no clumps.
Bring the soup to a boil and add in the frozen tortellini. Continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until tortellini is tender and heated through.
Whisk in the cream or milk and add in the spinach; bring back to a steady boil and cook for 2 to 3 minutes or until smooth and thickened.
Remove from heat and let it rest for 5 minutes. Taste for salt and pepper, and adjust accordingly.
Serve.
Video
Notes
- Cream: I like to use heavy cream for a creamier, silkier texture, but this soup also works with milk or half & half. Also, stir continuously when adding the cream so it doesn’t curdle.
- Dairy-Free: To make this soup dairy-free, use coconut oil instead of butter, and you can also use nut milk to replace the cream.
- Frozen Cheese Tortelliniis my favorite frozen pasta for this particular soup, hence the name “tortellini soup”, but you can use whatever pasta you have on hand.
- Spinach: Baby spinach is my go-to leafy green for soups, but you can also use kale, watercress, collard greens, etc.
- Add Protein: Stir in some cooked, shredded chicken or cooked Italian pork sausage.
Nutrition
Calories: 498 kcal | Carbohydrates: 45 g | Protein: 16 g | Fat: 30 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.2 g | Cholesterol: 96 mg | Sodium: 1012 mg | Potassium: 487 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 7099 IU | Vitamin C: 9 mg | Calcium: 168 mg | Iron: 3 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Soup
Cuisine: Italian
Keyword: easy soup recipe, spinach tortellini soup, vegetarian soup recipes
Did you make this recipe?Leave a Rating!
Categories:
- Dinner Recipes
- Lunch
- One Pot Meals
- Side Dishes
- Soups
- Vegetarian
