Tortellini Soup is a delicious, hearty soup recipe that's simple to whip up and perfect for busy weeknights.
It's packed with veggies, a savory broth, and rich cheese tortellini. We've also snuck in some fresh spinach for a little boost of protein.
Why This Tortellini Soup Recipe Works
EASE AND COMFORT – It's the ideal comfort food for busy weekdays. This soup comes together in less than 30 minutes.
VERSATILITY – This soup is easily adaptable; you can add in your favorite veggies or proteins to suit your taste.
TEXTURE – The combination of tender pasta, vegetables, and melted cheese offers a delightful variety of textures.
Please check the recipe card below for a detailed, printable ingredient list.
OLIVE OIL – A couple of tablespoons to sauté your veggies, adding a subtle richness to the soup.
ONION, CELERY, CARROTS – This classic trio is also known as mirepoix. Think of it as a flavor foundation that is both sweet and savory.
GARLIC – Minced garlic adds a pungent kick.
DRIED BASIL AND OREGANO – These herbs contribute an earthy and slightly peppery note, enhancing the overall taste.
SALT AND PEPPER – Essential for bringing all the flavors together and making them pop.
RED PEPPER FLAKES – Just a pinch for a gentle heat that lingers after each bite.
VEGETABLE BROTH – The liquid gold that holds all your ingredients together, absorbing all the flavors and spices.
TOMATO SAUCE – I love using pasta sauce in soup because it is already well-seasoned. Trader Joe's or Prego are my favorites.
HALF AND HALF – Swirls in to create a luxurious and velvety texture. If you like it creamier, use heavy cream instead of Half & Half.
TORTELLINI – The highlight of the dish, these little pasta pockets are filled with cheese for a burst of creaminess. I like to use cheese tortellini, but mushroom tortellini also works very well.
SPINACH – I like to use fresh spinach, mostly fresh baby spinach, but you can also use frozen spinach.
PARMESAN CHEESE – Grated over the top for a salty, umami finish that melds beautifully with the warm broth.
How To Make Creamy Tortellini Soup
Please check the printable recipe card below for more detailed instructions.
- Sauté onions, celery, and carrots in olive oil until softened.
- Add garlic and seasonings, and cook briefly to enhance their flavors.
- Stir in broth, pasta sauce, and cream; simmer until vegetables are tender.
- Add tortellini, spinach, and parmesan, and simmer until the pasta is cooked.
TIP - If you're feeling fancy, garnish the soup with some fresh basil.
Recipe Success Tips
USE GRATED PARMESAN – It blends smoothly into the soup, adding a creamy thickness. Shredded or shaved parmesan can also be used but may not meld into the soup as seamlessly.
PASTA PREPARATION – If you anticipate having leftovers, prepare the tortellini separately and add individual servings. This prevents the pasta from soaking up all the broth and becoming too soft.
SOUP CONSISTENCY – For a thicker consistency, allow the soup to simmer for a few additional minutes to reduce slightly. The parmesan also acts as a thickener, so adjust according to your preference.
VARIATION - Cook and add some sweet Italian sausage, and you've got yourself a creamy Sausage tortellini Soup. In this case, I'd recommend using beef broth instead of vegetable broth. Or swap the vegetable broth with chicken broth, toss in some rotisserie chicken, and you've got yourself a delicious creamy chicken tortellini soup.
BREAD ON THE SIDE – A loaf of crusty bread or garlic bread goes great with this soup, perfect for dipping and cleaning the bowl.
GREENS – A fresh salad with a light vinaigrette dressing can balance the richness of the soup, offering a crisp texture and refreshing taste.
TOPPING IT OFF – A sprinkle of extra parmesan cheese or a dash of fresh herbs like basil or parsley just before serving adds a gourmet touch and brightens the flavor.
STORING WITHOUT PASTA – If tortellini was cooked separately, store the soup and pasta in separate airtight containers in the refrigerator. If stored separately, the tortellini pasta and the soup will stay fresh for up to 3 days.
REHEATING – Reheat the soup gently on the stove over medium heat.
FREEZING ADVICE – I don't recommend dressing this soup if prepared as described. But if you keep the Half and Half and the tortellini out, freezing the soup base is no problem. You can keep it in the freezer for up to 3 months. Add fresh cream and tortellini after thawing and heating.
More Easy And Delicious Soup Recipes
LASAGNA SOUP - It's like eating lasagna with a spoon, with all your favorite lasagna ingredients in a soup.
OLD-FASHIONED POTATO SOUP - Simple and creamy, it's a warm potato-filled bowl for a cozy meal.
HAMBURGER SOUP - Ground beef, veggies, and a tasty broth make up this easy, filling soup.
SHRIMP CHOWDER - Creamy soup with lots of tiny shrimp and corn.
CRACK CHICKEN NOODLE SOUP - Chicken, noodles, and bacon come together in this rich, addictive soup.
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- 2 tablespoons olive oil extra virgin
- ½ cup onion diced
- ½ cup celery diced
- ½ cup carrots diced
- 2-3 cloves garlic minced
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon red pepper flakes
- 32 ounces vegetable broth
- 8 ounces pasta sauce
- ¼ cup half and half or heavy cream
- 10 ounces tortellini cheese or spinach
- 4 cups spinach fresh, roughly chopped
- ¼ cup parmesan cheese plus more for serving
- Heat oil in a large pot or Dutch oven on medium heat. Add onion, celery, and carrots, and saute for 3-4 minutes.
- Then add garlic, basil, oregano, salt, red pepper flakes, and black pepper and saute for another minute.
- Add broth, pasta sauce, and half & half. Stir, bring the soup to a boil, cover, and simmer for about 15 minutes or until the vegetables have softened.
- Add tortellini, spinach, and parmesan cheese. Simmer for 2-3 minutes until tortellini has cooked. Serve with additional parmesan cheese.