This restaurant-worthy Creamy Tortellini Soup comes together in just 25 minutes, making it perfect for busy weeknights. Each bowl delivers tender cheese-filled pasta swimming in a rich, velvety broth that’s both comforting and satisfying.
At 472 calories per serving, this hearty soup packs 16g of protein and creates a complete meal that your whole family will request again and again. The combination of fresh tortellini and savory cream base brings Italian-inspired flavors straight to your dinner table.
Ingredients Needed
- Base Fats: 1 Tbsp olive oil and 1 Tbsp butter for rich flavor foundation
- Aromatics: 1 diced onion, 2 minced garlic cloves, and red pepper flakes for depth
- Thickener: 1/4 cup all-purpose flour to create perfect consistency
- Liquids: 3 cups vegetable broth, diced tomatoes (14.5 oz), and 8 oz tomato sauce
- Seasonings: Italian seasoning, dried basil, salt, and fresh pepper to taste
- Star Ingredients: 8 oz refrigerated cheese tortellini and 1/2 cup parmesan
- Finishing Touches: 1.5 cups fresh spinach, 1/2 cup cream, 1/4 cup fresh basil
Cooking Instructions
- Base Preparation: Heat oil and butter in large saucepan over medium heat, sauté onions for 5 minutes until translucent
- Flavor Building: Add garlic, then incorporate flour and cook for one minute to remove raw taste
- Create the Soup Base: Pour in broth, tomatoes, sauce, and seasonings. Adjust flavors to your preference
- Cook Pasta: Bring to gentle boil, add tortellini and cook until tender
- Final Touches: Remove from heat, stir in spinach, parmesan, cream, and fresh basil until well combined
- Serve: Ladle into bowls while warm and enjoy the comforting goodness
Cooking Techniques
This cozy soup comes together through a simple roux-based method that creates a wonderfully silky texture. When you’re cooking the onions, let them get slightly soft and translucent – this builds a lovely flavor base.
The flour coating step is like magic – it thickens the broth beautifully without making it heavy. Keep the heat at medium to prevent the garlic from burning, and stir gently when adding the tortellini to keep them intact.
Easy Substitutions
This recipe is super flexible! Don’t have fresh spinach? Baby kale or arugula work great too. The cheese tortellini can be swapped for any filled pasta you like – try mushroom or meat versions. If you’re watching calories, use milk instead of cream, though the soup won’t be quite as rich.
Short on fresh basil? Use a bit more dried basil, or try fresh parsley for that pop of green. And while vegetable broth keeps this meat-free, chicken broth adds wonderful flavor if that suits your taste better.
Storage Tips
Store this yummy soup in an airtight container in the fridge for up to 3 days. The pasta might soak up some liquid as it sits, so when reheating, add a splash of broth to bring back the perfect consistency.
Heat gently on the stovetop or in short bursts in the microwave, stirring now and then. While you can freeze this soup, the tortellini might get a bit soft when thawed – so if you’re planning to freeze, maybe skip adding the pasta until you’re ready to serve.
Serving Suggestions
A bowl of this creamy tortellini soup loves good company! Pair it with a crusty baguette for dunking, or whip up some quick garlic bread. A simple green salad with light vinaigrette makes the meal feel complete.
For extra yum, put out some extra grated parmesan, red pepper flakes, and fresh basil so everyone can add their own toppings. This soup is filling enough to be a meal on its own, but light enough to work as a starter for a special dinner.
Creamy Tortellini Soup
Equipment
- Large saucepan
Ingredients
Base Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 whole onion diced
- 2 cloves garlic minced
- 1 pinch crushed red pepper flakes to taste
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 14.5 ounce diced tomatoes canned
- 8 ounces tomato sauce
- 1/2 teaspoon dried basil
- 1 teaspoon Italian Seasoning
- 8 ounces cheese tortellini refrigerated
- 1/2 cup parmesan cheese freshly grated
- 1 1/2 cups fresh spinach leaves packed
- 1/2 cup heavy cream or half and half
- 1/4 cup fresh basil leaves chopped
Instructions
- Add oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, 5 minutes.
- Add the garlic. Stir in the flour and cook for another minute.
- Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste broth and adjust seasonings if needed.
- Bring mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until tortellini are tender.
- Remove from heat and stir in spinach, parmesan cheese, and cream. Add chopped basil. Serve warm.
