There’s something truly magical about a bowl of soup that feels like a warm hug from the inside out. This Creamy Tortellini Soup is exactly that—a cozy, comforting dish that’s as simple to make as it is delicious to eat. It’s the kind of meal that turns an ordinary weeknight into something a little bit special.
Imagine plump, cheese-filled tortellini swimming in a velvety tomato broth, with little pops of spinach and the fresh, fragrant kiss of basil. It’s rich without being heavy, and satisfying in a way that just makes you feel good. Honestly, it’s a little taste of comfort in a bowl.
Why This Soup Beats a Restaurant Any Night
You could go out for Italian, but why would you? This soup comes together in about 30 minutes, right on your stovetop. The aroma that fills your kitchen is half the reward, a savory promise of the meal to come.
It’s also incredibly versatile. It’s a fantastic vegetarian main, but it’s hearty enough to please even the most dedicated carnivores. And the best part, perhaps, is that it feels indulgent while being surprisingly balanced. It’s creamy comfort, made smart.
Ingredients Needed for the Recipe
Gathering these simple ingredients is the first step toward a fantastic meal. You’ll notice most are pantry staples, with a few fresh stars to make it shine.
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- A pinch of crushed red pepper flakes, to taste
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 8 ounces tomato sauce
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 8 ounces refrigerated cheese tortellini
- 1 1/2 cups (packed) fresh spinach leaves
- 1/2 cup heavy cream or half and half
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup fresh basil leaves, chopped
What’s the Best Pot for the Job?
You’ll want a good, heavy-bottomed pot for this soup. A Dutch oven is absolutely perfect, as it distributes heat evenly and prevents any scorching. But a large saucepan or soup pot will work just fine, too—just make sure it has plenty of room for all those lovely ingredients to mingle.
How to make Creamy Tortellini Soup?
Sauté the Aromatics
Begin by melting the olive oil and butter together in your large pot over medium heat. Add the diced onion and let it cook, stirring it now and then, until it turns soft and translucent—about 5 minutes. This simple step builds a wonderful, savory-sweet foundation for the entire soup.
Now, stir in the minced garlic and that pinch of red pepper flakes. The smell is incredible, right? Cook for just another minute until fragrant, then sprinkle the flour over everything. This is our secret for a slightly thickened, luxuriously silky broth.
Build the Broth
It’s time for the liquid goodness. Pour in the vegetable broth, the diced tomatoes with their juices, and the tomato sauce. Add the Italian seasoning, dried basil, and a good pinch of salt and pepper. Now, give it a taste. This is your moment to be the chef—adjust the seasonings until it’s just right for you.
Cook the Tortellini
Bring the soup up to a gentle boil. Once it’s bubbling happily, add the entire package of refrigerated cheese tortellini. They’ll only need a few minutes to cook through and become tender. Don’t walk away for too long; you want them perfectly al dente, not mushy.
The Finishing Touches
This is where the magic really happens. Take the pot completely off the heat. Stir in the fresh spinach—it will wilt perfectly in the residual heat—followed by the grated parmesan cheese and the cream. Stirring off the heat prevents the cream from curdling, giving you that smooth, dreamy texture we’re after.
Serve and Enjoy
Ladle the soup into bowls and top it generously with the chopped fresh basil. The basil adds a bright, fresh contrast that cuts through the richness beautifully. Serve it immediately, maybe with a slice of crusty bread for dipping, and enjoy the comfort.
Can I Make This Soup in a Crockpot?
Absolutely, you can. For a slow-cooked version, simply sauté the onion first, then add it to your crockpot with everything except the tortellini, spinach, cream, and parmesan. Cook on low for 4-5 hours.
About 30 minutes before you’re ready to eat, stir in the tortellini. Then, in the last few minutes, add the spinach, cream, and cheese. It’s a fantastic hands-off method for a busy day.
Tips
For the very best flavor, seek out refrigerated tortellini in the dairy aisle. They have a superior texture and cook much faster than the dried versions you find on the shelf. They truly make this soup feel special.
Be bold with your add-ins! This soup is a wonderful canvas. Try adding cooked Italian sausage, shredded chicken, or even a handful of chopped kale or zucchini when you sauté the onions. Make it your own.
When you add the cream and cheese, make sure the soup is off the boil. A rolling boil can cause the dairy to separate, giving the soup a grainy texture. A gentle heat is all you need to bring it all together seamlessly.
How Can I Make This Soup My Own?
The possibilities are nearly endless. For a heartier, meat-lover’s version, brown some Italian sausage with the onions at the very start. The rendered fat will add incredible depth.
Want to pack in more veggies? Celery, carrots, or mushrooms would be wonderful additions. You could even swap the spinach for chopped kale, just add it a minute earlier to allow time for it to soften. This recipe is wonderfully forgiving.
Storing and Reheating Your Masterpiece
Leftovers will keep covered in the refrigerator for 3 to 4 days. The tortellini will continue to absorb the broth, so you may want to add a splash of water or broth when reheating it gently on the stovetop.
If you’d like to freeze it, do so before adding the tortellini, cream, and spinach. The dairy and pasta don’t freeze well. Just thaw, reheat the base, and then add those final ingredients fresh for a perfect bowl every time.
Creamy Tortellini Soup Recipe
Description
This creamy Tortellini Soup features tender cheese tortellini in a rich, velvety broth made with diced tomatoes, fresh spinach, aromatic herbs, and a touch of cream. Ready in under 30 minutes, it’s a comforting vegetarian soup that’s both easy to make and deeply satisfying—perfect for busy weeknights or cozy weekends!
ingredients
Instructions
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Add olive oil and butter to a large saucepan or Dutch oven over medium heat. Once melted, add the diced onion and cook, stirring occasionally, for about 5 minutes until softened.
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Add minced garlic, stir for 30 seconds, then sprinkle in the flour. Cook, stirring constantly, for 1 minute to form a roux.
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Pour in the vegetable broth, diced tomatoes (with juices), tomato sauce, dried basil, Italian seasoning, salt, pepper, and red pepper flakes. Stir well and bring to a gentle simmer. Taste and adjust seasonings as needed.
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Add the refrigerated cheese tortellini and cook for 4–6 minutes, or until tender (follow package directions).
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Remove the pot from heat. Stir in the fresh spinach, grated Parmesan cheese, and heavy cream until the spinach wilts and the cheese melts.
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Garnish with chopped fresh basil. Serve warm with crusty breadsticks or garlic bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 8g40%
- Trans Fat 0.2g
- Cholesterol 45mg15%
- Sodium 980mg41%
- Potassium 620mg18%
- Total Carbohydrate 34g12%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 12g24%
- Calcium 180 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it ahead: Prepare the soup base (through step 3) up to 2 days in advance. Add tortellini, spinach, cheese, and cream just before serving.
- Freezing tip: Freeze the broth base (without dairy, tortellini, or spinach) for up to 3 months. Thaw, reheat, then finish with fresh ingredients.
- Add protein: Stir in cooked Italian sausage, grilled chicken, or white beans for a heartier meal.
- Gluten-free? Use gluten-free tortellini and a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) instead of flour to thicken.
