Name: Tortellini Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 garlic cloves, minced; 1 (14.5-ounce) can diced tomatoes with juice; 4 cups chicken or vegetable broth; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper, to taste; 1 (9-ounce) package refrigerated cheese tortellini; 2 cups fresh spinach; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; Chopped parsley, for garnish (optional)

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This Tortellini Soup Recipe comes together in just 30 minutes, delivering all the cozy, creamy comfort you crave in a single bowl. With pillowy cheese tortellini, vibrant spinach, and a rich tomato-herb broth swirled with parmesan and cream, it’s the kind of soup you’ll want on repeat all season long. Whether you’re feeding your family or just looking to upgrade your weeknight dinner routine, this is the hearty, flavor-packed crowd-pleaser you’ll come back to again and again.

Ingredients You’ll Need

The beauty of this Tortellini Soup Recipe is that it builds serious flavor from pantry staples and fresh ingredients you might already have on hand. Every ingredient brings a little something special, making the finished soup taste like it simmered all afternoon—even when you only have half an hour!

Olive oil: Adds a smooth richness and helps soften the onions for the savory base.
Yellow onion: Provides sweetness and depth; don’t skip it for a truly flavorful broth.
Garlic cloves: Fresh garlic gives the soup a fragrant, irresistible aroma.
Diced tomatoes with juice: Canned tomatoes create a bright, tangy tomato backdrop and add body.
Chicken or vegetable broth: Choose low-sodium if you prefer to control the salt; the broth makes everything cozy and slurpable.
Dried basil: Brings out the Italian vibes with sweet, herby notes.
Dried oregano: A classic savory touch that pairs beautifully with tomatoes.
Red pepper flakes (optional): For a touch of gentle heat that wakes up the palate.
Salt and black pepper: Essential for bringing all the flavors together—season to your taste!
Refrigerated cheese tortellini: These pillowy pastas absorb the broth and guarantee a filling meal; frozen works too with adjusted cooking time.
Fresh spinach: Adds a pop of green and mild earthiness (or swap in kale for a twist).
Heavy cream: This is what makes the broth luxuriously creamy and silky.
Grated Parmesan cheese: Gives that umami, nutty finish and thickens the soup just slightly.
Chopped parsley (optional): For a fresh garnish that livens up every bowl.

How to Make Tortellini Soup Recipe

Step 1: Start with Sautéed Aromatics

Grab your largest pot or Dutch oven and place it over medium heat. Drizzle in the olive oil, then toss in the diced onion. Let them cook, stirring occasionally, for about 4 to 5 minutes until they turn soft and translucent. Right before they’re done, add the minced garlic and stir for just 30 seconds. You’ll know it’s ready when your kitchen smells like an Italian bistro—this is the flavorful foundation of your Tortellini Soup Recipe!

Step 2: Build the Broth

Pour in the diced tomatoes with their juice, and stir well to combine. Next, add the broth, dried basil, dried oregano, red pepper flakes (if you’re using them), and a few pinches each of salt and black pepper. Give everything a good stir and bring the mixture to a lively simmer. This is where your soup begins to come alive, as the herbs infuse the broth and the tomatoes lend their tangy-sweet profile.

Step 3: Cook the Tortellini

Add the tortellini straight into your bubbling pot. Follow the timing on your package—in most cases, it only takes 4 to 6 minutes for refrigerated tortellini to become tender and a bit plump. Stir now and then to keep the pasta moving and ensure nothing sticks to the bottom. The tortellini will absorb some of that luscious broth and start to float when they’re perfectly cooked.

Step 4: Wilt the Greens

Just before you finish, scatter in the fresh spinach. It will look like a lot, but as it hits the hot soup it softens and shrinks down in about a minute. Stir a few times until all the leaves are bright green and perfectly wilted—this step adds so much color and freshness to your Tortellini Soup Recipe.

Step 5: Add Cream and Cheese

Reduce the heat to low and pour in the heavy cream. Sprinkle the grated Parmesan cheese right over the top and stir everything together. Watch as the soup transforms into a creamy, dreamy concoction with little flecks of cheese throughout. Give it a careful taste and adjust the seasoning if needed. That’s it—your cozy, creamy tortellini soup is ready to serve!

How to Serve Tortellini Soup Recipe

Garnishes

A ladle of Tortellini Soup Recipe in a bowl is already inviting, but the right garnishes can elevate each serving to restaurant-worthy status. A sprinkle of chopped parsley adds freshness and a burst of color, while extra grated Parmesan on top offers an irresistible, melty finish. If you love a hint of heat, a few extra red pepper flakes make every spoonful pop.

Side Dishes

This soup is deliciously filling on its own, but it truly shines when partnered with a simple side. Try a rustic slice of crusty garlic bread for dunking and scooping up every last drop. A crisp Caesar salad or a classic Caprese salad keeps the meal light but satisfying, pairing perfectly with the soup’s creamy richness.

Creative Ways to Present

For a dinner party or a special night in, serve the Tortellini Soup Recipe in mini bread bowls or in individual mugs for a playful twist. You can also arrange bowls with a wedge of lemon on the side, allowing guests to squeeze in a little brightness to their taste. Add an Italian antipasto platter for a festive family-style spread.

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days. The tortellini may absorb more broth overnight, so don’t be surprised if it thickens a bit—just add a splash of broth or water to reach your perfect soup consistency before reheating.

Freezing

If you’d like to freeze this Tortellini Soup Recipe, it’s best to do so before adding the tortellini, cream, and cheese. Freeze the tomato-herb soup base in a freezer-safe container for up to 3 months. When ready to enjoy, reheat the base, then add fresh tortellini, spinach, cream, and Parmesan as you finish the soup. This prevents mushy pasta and maintains the creamy texture.

Reheating

Reheat your soup gently on the stovetop over low heat, stirring occasionally until hot. If using the microwave, heat in 1-minute bursts, stirring after each, to ensure the cream doesn’t separate. Add extra broth as needed to keep everything silky and not too thick.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Frozen tortellini work beautifully in this recipe. Just add them straight to the simmering soup base and cook a few minutes longer, according to package directions, until they’re tender all the way through.

Is it possible to make this Tortellini Soup Recipe vegetarian?

Yes, simply use vegetable broth instead of chicken broth and ensure your cheese tortellini are vegetarian-friendly. This keeps the soup hearty and delicious for everyone at the table.

What protein additions work well?

If you’re looking to make your Tortellini Soup Recipe even heartier, add cooked sliced Italian sausage or shredded rotisserie chicken. Toss them into the pot right before the tortellini goes in for a comforting, protein-packed twist.

Can I substitute other greens for spinach?

Certainly! Kale or Swiss chard are excellent swaps. Chop them into bite-size pieces and add a few minutes before the end of cooking, since they take a bit longer to tenderize than spinach.

How do I keep the tortellini from getting too soft in leftovers?

The trick is to cook the tortellini just until tender the first time, and when reheating, gently warm the soup—avoid boiling. You can also store cooked tortellini and the soup base separately, then combine when serving to best preserve texture.

Final Thoughts

I hope you feel inspired to whip up this Tortellini Soup Recipe and share a bowl (or two) with the people you love. It’s a soul-warming, weeknight-friendly meal that comes together quickly but tastes like pure comfort. Give it a try and make it your own—I guarantee it’ll find a permanent spot in your rotation!

Tortellini Soup Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy Tortellini Soup recipe that is perfect for chilly nights. This easy weeknight soup is packed with cheese tortellini, fresh spinach, and a touch of cream, all simmered in a flavorful tomato broth.

Ingredients

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For the Soup:

1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with juice
4 cups chicken or vegetable broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1 (9-ounce) package refrigerated cheese tortellini
2 cups fresh spinach
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

For Garnish:

Chopped parsley, for garnish (optional)

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Instructions

Saute Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened. Stir in garlic and cook until fragrant.
Add Ingredients: Add tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.
Cook Tortellini: Add tortellini and cook until tender. Stir in spinach and cook until wilted.
Finish Soup: Reduce heat, add cream and Parmesan. Stir until creamy. Adjust seasoning. Serve hot, garnished with parsley.