If you’ve ever dreamed of a bowlful of pure comfort that feels like a warm hug on a chilly day, then you’re going to adore this Creamy Tortellini Soup Recipe. It’s a luscious blend of tender cheese tortellini swimming in a rich, creamy tomato broth with just the right hint of herbs and a touch of fresh spinach for brightness. Every spoonful delivers layers of flavor and texture, making it an instant classic for weeknight dinners or cozy weekend lunches. Once you try this soup, it’s bound to become your go-to when you want something both simple and spectacular.
Ingredients You’ll Need
This recipe uses straightforward, pantry-friendly ingredients that come together beautifully to create a complex, indulgent soup. Each component adds its unique magic — from the hearty tortellini and fresh greens to the blend of spices and creamy finish.
- Olive oil: Provides a silky base for sautéing and enriches the soup’s flavor with a fruity hint.
- Butter: Adds creaminess and depth right from the start when cooked with the onions.
- Onion, diced: A fundamental aromatic that brings natural sweetness and texture.
- Garlic, minced: Packs in a punch of savory aroma to awaken the broth.
- Crushed red pepper flakes (optional): Introduces a subtle kick if you like a little heat.
- All-purpose flour: Thickens the soup gently to a silky, satisfying consistency.
- Vegetable broth: Creates the flavorful liquid base that carries all the ingredients.
- Diced tomatoes (canned): Bring an acidic brightness and hearty tomato flavor.
- Tomato sauce: Adds smooth tomato richness that blends perfectly with the broth.
- Dried basil: Offers a fragrant herbal note to elevate the tomato base.
- Italian seasoning: A blend of herbs that infuses the soup with classic Italian flavors.
- Salt and freshly ground black pepper: Essential seasonings that balance and highlight everything else.
- Refrigerated cheese tortellini: The star of the dish—pillowy pasta pockets stuffed with creamy cheese.
- Freshly grated parmesan cheese: Adds a salty, nutty richness and melts beautifully into the broth.
- Fresh spinach leaves (packed): Contribute vibrant color and a tender green freshness.
- Heavy cream or half and half: Creates that irresistibly smooth, creamy texture throughout the soup.
- Fresh basil leaves, chopped: Sprinkled in at the end for an herbaceous, aromatic finish.
How to Make Creamy Tortellini Soup Recipe
Step 1: Sauté the aromatics
Begin by heating olive oil and butter in a large pot over medium heat. Add diced onion and sauté for about 3 to 4 minutes until it softens and releases its natural sweetness. This gentle cooking sets the flavor foundation for the soup.
Step 2: Add garlic and red pepper flakes
Next, toss in the minced garlic along with a pinch of crushed red pepper flakes if you want a hint of heat. Cook everything for 30 seconds until the garlic becomes fragrant—this quick step is crucial to unlocking the soup’s savory depth.
Step 3: Create the roux
Sprinkle the flour over the aromatic mixture and stir constantly for 1 minute. This step thickens the soup later and keeps the texture silky without any grit.
Step 4: Build the broth base
Slowly whisk in the vegetable broth until the mixture is smooth, then add the diced tomatoes, tomato sauce, dried basil, Italian seasoning, salt, and pepper. Bring this to a gentle simmer, allowing all the herbs and tomatoes to meld beautifully over 5 to 7 minutes. The broth will start to thicken slightly, becoming a rich canvas for the tortellini.
Step 5: Cook the tortellini
Add the refrigerated cheese tortellini and cook according to package instructions, usually about 4 to 6 minutes, until they’re tender and perfectly al dente. This step ensures the tortellini absorbs some of the delicious broth while staying soft but not mushy.
Step 6: Stir in cheese, spinach, and cream
Once your pasta is almost done, stir in freshly grated parmesan, fresh spinach leaves, and heavy cream or half and half. Let the spinach wilt gently and the parmesan melt to thicken and enrich the soup even more. This finish is what makes the soup luxuriously creamy and irresistibly smooth.
Step 7: Finish with fresh basil
Remove the pot from heat and fold in chopped fresh basil. This last touch of fragrant herbs elevates the flavor and adds a burst of freshness that contrasts beautifully with the creamy broth.
How to Serve Creamy Tortellini Soup Recipe
Garnishes
To really make your bowl shine, sprinkle extra grated parmesan on top right before serving. A drizzle of good olive oil and a few torn basil leaves can add even more aromatic delight. For a subtle crunch, toasted pine nuts or croutons also work wonders.
Side Dishes
This soup is a satisfying meal on its own, but if you want to round it out, try crusty garlic bread, a simple green salad with a tangy vinaigrette, or even roasted vegetables. These sides complement the creamy texture and bring a bit more variety to the table.
Creative Ways to Present
Serve this Creamy Tortellini Soup Recipe in rustic bowls to bring cozy vibes to the table. For a fun twist, ladle it into hollowed-out mini bread bowls or even ramekins, turning every serving into a charming, shareable experience. Adding a sprinkle of edible flowers or microgreens can make it extra special for dinner guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but the tortellini may absorb some broth, so it’s best enjoyed within this time frame.
Freezing
Freezing creamy soups with pasta can be tricky, as the texture of the tortellini might change and become slightly mushy. If you want to freeze, consider leaving the tortellini out and adding freshly cooked pasta when reheating. Store the soup base in freezer-safe containers for up to 2 months.
Reheating
Reheat gently over medium-low heat on the stove to prevent curdling of the cream. Stir frequently until warmed through. If the soup thickens too much, loosen it up with a little vegetable broth or water to restore the perfect creamy consistency.
FAQs
Can I use frozen tortellini in this soup?
Absolutely! Frozen tortellini works just as well as refrigerated. Just be sure to adjust the cooking time accordingly, usually a minute or two longer, to make sure they cook through properly.
Is there a dairy-free version of this Creamy Tortellini Soup Recipe?
Yes, you can substitute the heavy cream with coconut milk or a cashew cream alternative, and use dairy-free cheese options or omit the parmesan. This will still keep the soup creamy and flavorful, just with a different twist.
Can I make this soup vegan?
To make the soup vegan, use a plant-based tortellini or substitute with ravioli made without cheese, swap out the butter for olive oil, and replace the cream with a dairy-free alternative. Also, skip the parmesan or use a vegan cheese topping.
What can I add to make this soup heartier?
Feel free to add cooked sausage, diced chicken, or beans to bulk up the soup. Roasted vegetables like zucchini or mushrooms also make excellent additions that complement the creamy texture.
How spicy is this soup?
The soup has a gentle warmth from the optional crushed red pepper flakes, but it’s very mild by default. You can easily adjust the heat by adding more flakes or serving with hot sauce on the side for those who like an extra kick.
Final Thoughts
This Creamy Tortellini Soup Recipe is truly a little taste of comfort heaven—rich, flavorful, and filled with fresh ingredients that come together effortlessly. Whether you’re cooking for family, friends, or just treating yourself, it’s a dish that warms both the belly and the heart. I can’t wait for you to try it and make it your own favorite comfort food!
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 flavorful dish featuring tender cheese tortellini simmered in a rich tomato and vegetable broth, enhanced with fresh spinach, parmesan cheese, and cream. Perfect for a cozy meal, it combines Italian herbs and spices to create a heartwarming bowl of deliciousness ready in just 30 minutes.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes (optional)
Thickening and Broth
- ¼ cup all-purpose flour
- 3 cups vegetable broth
Tomato & Seasonings
- 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 Onions: In a large pot, heat olive oil and butter over medium heat. Add diced onion and sauté for 3–4 minutes until softened and translucent.
- Add Garlic and Spices: Add minced garlic and a pinch of crushed red pepper flakes to the pot. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Add Flour: Stir in the all-purpose flour and cook for 1 minute, stirring constantly to create a roux that will help thicken the soup.
- Add Broth and Tomatoes: Slowly whisk in the vegetable broth to prevent lumps until smooth. Then add the diced tomatoes, tomato sauce, dried basil, Italian seasoning, salt, and freshly ground black pepper to taste.
- Simmer Soup: Bring the mixture to a simmer and cook for 5–7 minutes, stirring occasionally, until the soup thickens slightly.
- Cook Tortellini: Add the refrigerated cheese tortellini to the soup and cook according to package directions, typically 4–6 minutes, until tender.
- Add Cheese and Spinach: Stir in the freshly grated parmesan cheese, fresh spinach leaves, and heavy cream. Continue cooking until the spinach wilts and the soup is heated through.
- Finish with Fresh Basil: Remove the pot from heat and stir in the chopped fresh basil leaves for a burst of fresh flavor.
- Serve: Ladle the soup into bowls and serve hot, garnished with extra parmesan cheese if desired.
Notes
- For a spicier soup, increase the amount of crushed red pepper flakes or add a dash of hot sauce.
- You can substitute heavy cream with half and half or whole milk for a lighter soup, but cream adds a richer texture.
- Fresh spinach can be replaced with kale or swiss chard as desired.
- For a gluten-free version, use gluten-free flour and gluten-free tortellini.
- If you want a meatier soup, add cooked Italian sausage or chicken before adding the broth.
