Comforting Creamy Tortellini Soup (Print)
Rich, velvety soup with cheese tortellini and vegetables perfect for chilly autumn evenings.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 4 cups baby spinach, roughly chopped
→ Soup Base
07 - 5 cups vegetable broth or chicken broth
08 - 1 (14.5-ounce) can diced tomatoes, undrained
09 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Pasta & Dairy
12 - 10 ounces refrigerated cheese tortellini
13 - 1 cup heavy cream
14 - 1/2 cup grated Parmesan cheese
→ Garnish
15 - Fresh basil or parsley, chopped (optional)
# How-To Steps:
01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until vegetables begin to soften.
02 - Add garlic and cook for 1 minute, stirring constantly to prevent burning.
03 - Pour in the broth and diced tomatoes with juices. Stir in Italian herbs, red pepper flakes if using, salt, and pepper. Bring to a gentle boil.
04 - Reduce heat to a simmer. Add tortellini and cook according to package instructions (typically 4–7 minutes), stirring occasionally to prevent sticking.
05 - Stir in the heavy cream and Parmesan. Simmer for 2–3 minutes until the soup is creamy and heated through, allowing cheese to melt.
06 - Add chopped spinach and cook for 1–2 minutes, until wilted. Adjust seasoning to taste with additional salt and pepper if needed.
07 - Ladle soup into bowls and garnish with fresh basil or parsley if desired. Serve hot with crusty bread for dipping.
# Expert Suggestions:
01 -
- The broth becomes impossibly silky without needing any fancy techniques or hours of stirring
- Leftovers taste even better the next day when the tortellini soaks up all those seasoned flavors
02 -
- The tortellini will continue absorbing liquid as it sits, so the soup thickens considerably in the refrigerator
- Spinach looks overwhelming when you add it but collapses into practically nothing within seconds
03 -
- Reheat leftover soup gently with a splash of broth because the tortellini drinks up liquid overnight
- Wait to add the final tablespoon of butter until serving time for an extra glossy finish