Tortellini soup is the kind of dish that feels like a warm hug in a bowl. Packed with cheesy pasta, tender veggies, and a rich, creamy broth, this recipe delivers big comfort with surprisingly little effort.
Whether you need a quick weeknight dinner or something cozy to curl up with on a chilly evening, this one-pot wonder checks all the boxes. Let’s make your new go-to soup.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy: ready in under 40 minutes
- One pot = less cleanup
- Rich, creamy broth with cheese-filled pasta
- Customizable with protein, greens, or spice
- Freezes and reheats beautifully
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken or vegetable broth
- 9 oz cheese tortellini (fresh or frozen)
- 1 cup heavy cream
- 5 oz fresh spinach, roughly chopped
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in broth, add Italian seasoning, salt, and pepper. Simmer for 10 minutes to build flavor.
- Add tortellini and cook per package instructions (usually 3–5 minutes).
- Reduce heat to low. Stir in heavy cream and Parmesan. Mix until cheese melts and soup thickens slightly.
- Add spinach and cook until wilted, about 2 minutes.
- Taste and adjust seasoning. Serve hot, garnished with extra Parmesan or fresh parsley if desired.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Nutrition Facts (per serving, estimated)
Calories: 450
Fat: 26g
Carbohydrates: 38g
Protein: 15g
Fiber: 3g
Sugar: 4g
Sodium: 850mg
Tips & Variations
- Don’t overcook the tortellini — al dente is best
- Stir in cream at the end to prevent curdling
- Add shredded rotisserie chicken for protein
- Try kale or arugula instead of spinach
- Blend ½ cup of soup if you prefer a thicker consistency
- Spice it up with red pepper flakes or a splash of hot sauce
FAQs
Can I use frozen tortellini?
Yes! Just add 1–2 minutes to the cook time.
Is this soup freezer-friendly?
Definitely. Let it cool fully before freezing. Reheat gently and add broth if it thickens too much.
Can I make it vegetarian?
Yes — use vegetable broth and vegetarian tortellini. Add beans or more veggies for heartiness.
How do I make it thicker?
Whisk 1 tablespoon of cornstarch with 2 tablespoons cold broth and stir it in. Or blend a portion of the soup and return it to the pot.
What else can I add?
Try sun-dried tomatoes, mushrooms, sausage, or even a swirl of pesto before serving.
Tortellini Soup: Creamy, Cozy, and Ready in 30 Minutes
Equipment
- – Large soup pot or Dutch oven
- – Wooden spoon
- Measuring cups & spoons
- Ladle
Ingredients
- – 2 tbsp olive oil
- – 1 medium yellow onion chopped
- – 2 garlic cloves minced
- – 2 carrots diced
- – 2 celery stalks diced
- – 6 cups chicken or vegetable broth
- – 9 oz cheese tortellini
- – 1 cup heavy cream
- – 5 oz fresh spinach
- – ¼ cup grated Parmesan cheese
- – 1 tsp Italian seasoning
- – Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium. Add onion, carrots, and celery. Cook 5–7 minutes.
- Add garlic and cook for 1 more minute.
- Stir in broth, seasoning, salt, and pepper. Simmer 10 minutes.
- Add tortellini and cook per package instructions (3–5 minutes).
- Reduce heat. Stir in cream and Parmesan until melted.
- Add spinach and cook 2 more minutes until wilted.
- Taste, adjust seasoning, and serve hot with more Parmesan.
Notes
– Add rotisserie chicken or sausage for extra protein
– Reheats well with a splash of broth or cream
Conclusion
Tortellini soup is pure comfort in a bowl — creamy, cheesy, and full of flavor. Whether you’re making it for family dinner, a cozy night in, or meal prep for the week, it’s an easy, flexible recipe that never disappoints.