Comforting Creamy Tortellini Soup (Printable Version)

Rich, cozy soup with cheese tortellini, tender vegetables, and velvety broth—perfect for chilly autumn evenings.

# What You'll Need:

→ 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)

# Directions:

01 - Melt butter over medium heat in a large pot or Dutch oven. 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 broth and diced tomatoes with juices. Stir in Italian herbs, red pepper flakes if using, salt, and pepper. Bring mixture to a gentle boil.
04 - Reduce heat to simmer. Add tortellini and cook according to package directions (typically 4–7 minutes), stirring occasionally to prevent sticking.
05 - Stir in heavy cream and Parmesan cheese. Simmer for 2–3 minutes until soup is creamy and heated through.
06 - Add chopped spinach and cook for 1–2 minutes until just wilted. Adjust seasoning to taste.
07 - Ladle hot soup into bowls. Garnish with fresh basil or parsley if desired.

# Expert Hints:

01 -
  • Everything cooks in one pot, which means less cleanup and more time curled up with a bowl
  • The combination of tender pasta, velvety broth, and fresh spinach hits every comfort button
02 -
  • The soup thickens as it sits because the pasta continues absorbing liquid, so thin it with extra broth when reheating leftovers
  • Add spinach last so it keeps its bright green color instead of turning dull and gray
03 -
  • Let the soup cool slightly before adding heavy cream so it does not curdle
  • Grate Parmesan from a wedge instead of using pre grated for the smoothest texture

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