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If you’re craving a bowl of comfort that feels like a warm hug from the inside, this Creamy Tortellini Soup Recipe is exactly what you need. With its luscious, velvety broth that wraps around tender cheese-filled tortellini and fresh spinach, each spoonful floods your palate with layers of rich tomato, herbs, and a dash of spice. It’s a perfect blend of vibrant colors and cozy flavors that come together in just about 30 minutes, making it an ideal go-to for weeknight dinners or whenever you want a soul-soothing meal that’s both stunning and satisfying.
Ingredients You’ll Need
These simple yet essential ingredients work together like a dream to create a soup that’s bursting with flavor, texture, and inviting color. Each item plays a vital role, whether it’s building the creamy base, adding brightness, or giving that signature tender bite to the tortellini.
- Olive oil: Provides a rich, fruity foundation for sautéing the aromatics to bring out their natural sweetness.
- Butter: Adds silkiness and depth to the soup’s flavor while helping the flour bloom for thickening.
- Onion, diced: Delivers a subtle sweetness and body to the broth when softened.
- Garlic, minced: Imparts a fragrant, savory punch that warmly invites your taste buds to come closer.
- Pinch of crushed red pepper flakes (optional): Introduces a gentle kick that livens up the flavor without overpowering.
- All-purpose flour: Thickens the soup into a luscious consistency without feeling heavy.
- Vegetable broth: Creates a flavorful, light base that carries the soup’s robust character.
- Diced tomatoes (canned): Bring in bright acidity and texture that balances the creaminess perfectly.
- Tomato sauce: Builds a deeper tomato flavor and cozy warmth throughout the soup.
- Dried basil: Offers an herby, slightly sweet note that complements the tomato’s brightness.
- Italian seasoning: Combines classic herbs to enrich the soup’s aromatic profile.
- Salt and freshly ground black pepper: Essential for enhancing and balancing all the flavors.
- Cheese tortellini (refrigerated): The star ingredient, full of creamy cheese that melts beautifully into the broth while keeping its tender bite.
- Freshly grated Parmesan cheese: Adds umami depth and a delightful cheesy finish.
- Fresh spinach leaves: Contribute vibrant color and a gentle earthiness that lightens the soup.
- Heavy cream or half and half: Brings the unmistakable creamy richness that defines this soup.
- Fresh basil leaves, chopped: Provide a fresh, aromatic garnish to brighten and elevate the final dish.
How to Make Creamy Tortellini Soup Recipe
Step 1: Sauté aromatics to build flavor
Begin by heating olive oil and butter in a large pot over medium heat. As the butter melts and the oil shimmers, toss in the diced onion and cook until it’s softened and tender, about 3 to 4 minutes. This step is critical because the sweet, translucent onion forms the flavorful backbone of your soup.
Step 2: Add garlic and red pepper flakes
Next, stir in the minced garlic along with a pinch of crushed red pepper flakes if you’re craving a little heat. Let them cook for just 30 seconds to release their enchanting aromas without burning—this quick step infuses the broth with a subtle warmth that’s so welcoming.
Step 3: Create the roux for creamy texture
Sprinkle in the all-purpose flour and stir vigorously for about a minute. This helps eliminate the raw flour taste and starts forming the roux, the magic ingredient that thickens your soup to that perfectly creamy consistency you’ve been dreaming of.
Step 4: Whisk in liquids and spices
Slowly pour in the vegetable broth while whisking constantly to keep the mixture smooth and clump-free. Then, add the canned diced tomatoes, tomato sauce, dried basil, Italian seasoning, along with salt and pepper to taste. Bring this vibrant mixture to a gentle simmer. Let it cook for 5 to 7 minutes to allow the flavors to deepen and the broth to thicken slightly—this is where the soup really starts to come alive.
Step 5: Cook the tortellini
Add the cheese tortellini directly into the simmering soup and cook according to the package directions, typically 4 to 6 minutes. Watching those little pillows soften and float in the broth is pure joy, signaling the moment your dinner dream is about to become reality.
Step 6: Stir in the finishing touches
Once the tortellini are perfectly tender, stir in freshly grated Parmesan cheese, fresh spinach leaves, and heavy cream or half and half. Cook just until the spinach wilts and everything is heated through—this final flourish balances creamy richness with lovely freshness, making every spoonful irresistible.
Step 7: Add fresh basil and serve
Remove the pot from heat and fold in chopped fresh basil for a burst of herbal brightness. Now your comforting, dreamy Creamy Tortellini Soup Recipe is ready to be ladled into bowls and enjoyed!
How to Serve Creamy Tortellini Soup Recipe
Garnishes
Garnishing with a little extra Parmesan or a few fresh basil leaves elevates the soup’s presentation and adds layers of fragrant, cheesy notes with each bite. A drizzle of good olive oil or a sprinkle of cracked black pepper can also add that finishing touch to make it truly restaurant-worthy at home.
Side Dishes
The soup shines all on its own, but pairing it with warm, crusty bread or garlic knots turns it into a complete meal that’s perfect for dipping and savoring every bit of the creamy broth. A simple side salad with a tangy vinaigrette offers a refreshing contrast and rounds out your dining experience beautifully.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out rustic rolls for a playful, edible vessel that impresses guests. Alternatively, layering the soup in clear glass bowls highlights the vibrant colors of the tortellini, spinach, and fresh herbs, making the dish as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Tortellini Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, but keep in mind the tortellini may soak up some of the broth and get a bit softer.
Freezing
Though freezing is possible, it’s best to freeze the soup without the tortellini to maintain the ideal texture. Store the soup base separately in a freezer-safe container for up to 3 months. When ready to enjoy, thaw and reheat gently, then cook fresh tortellini to add just before serving.
Reheating
Reheat the soup over low to medium heat on the stove, stirring occasionally until warm and creamy again. If it has thickened too much, a splash of broth or cream can help loosen it back to that perfect consistency. Add the fresh tortellini last if cooking separately, so they retain their tender bounce.
FAQs
Can I use frozen tortellini for this Creamy Tortellini Soup Recipe?
Absolutely! Frozen tortellini works well—just extend the cooking time slightly until they’re tender. Keep an eye on them to avoid overcooking, since frozen pasta can sometimes cook faster once added to hot broth.
Is it possible to make this soup dairy-free or vegan?
Yes! Swap the butter for plant-based margarine, use a dairy-free cream substitute, and replace Parmesan with a vegan cheese or nutritional yeast. Using a vegetable broth ensures the soup remains plant-based and still delicious.
What type of tortellini is best?
Cheese-filled refrigerated tortellini is ideal for this soup since it melts into the creamy broth beautifully and cooks quickly. Feel free to try spinach or mushroom tortellini for a fun flavor variation.
Can I add meat to this soup?
Of course! Adding cooked Italian sausage, diced chicken breast, or even crispy bacon bits can take this soup to the next level for meat lovers. Just cook the meat separately and stir it in towards the end.
How can I make the soup thicker or thinner?
To thicken the soup, let it simmer a little longer uncovered or add a touch more flour early in the process. For a thinner consistency, add extra broth or cream during reheating until you reach your preferred silky texture.
Final Thoughts
There’s something truly special about a bowl of Creamy Tortellini Soup Recipe that wraps you in comfort while tantalizing your taste buds with vibrant, layered flavors. It’s quick, easy, and endlessly satisfying, making it one of my personal favorites to whip up anytime I want a cozy yet impressive meal. Give it a try—you’re going to fall head over heels as soon as that first spoonful warms you from the inside out!
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Creamy Tortellini Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy tortellini soup is a comforting and hearty dish perfect for a cozy meal. Made with sautéed onions and garlic, a tomato-based broth enriched with cream, fresh spinach, and cheese tortellini, it combines rich flavors and a satisfying texture in just 30 minutes. Topped with parmesan and fresh basil, this soup is both easy to prepare and deliciously nourishing.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes (optional)
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 8 ounces tomato sauce
- ½ teaspoon dried basil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Soup Add-ins
- 8 ounces refrigerated cheese tortellini
- ½ cup freshly grated parmesan cheese
- 1½ cups fresh spinach leaves (packed)
- ½ cup heavy cream or half and half
- ¼ cup fresh basil leaves, chopped
Instructions
- Heat fat and sauté onion: In a large pot, heat olive oil and butter over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Add garlic and pepper flakes: Add minced garlic and a pinch of crushed red pepper flakes if using. Cook for 30 seconds until fragrant.
- Add flour: Stir in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux that will help thicken the soup.
- Incorporate liquids and seasonings: Slowly whisk in vegetable broth until the mixture is smooth. Then add diced tomatoes, tomato sauce, dried basil, Italian seasoning, salt, and black pepper.
- Simmer the soup: Bring the soup to a simmer and cook for 5–7 minutes, stirring occasionally to allow it to slightly thicken and develop flavor.
- Cook tortellini: Add the cheese tortellini to the pot and cook according to package directions, typically 4–6 minutes, until tender.
- Finish with cheese, spinach, and cream: Stir in the grated parmesan, fresh spinach leaves, and heavy cream. Cook until the spinach wilts and the soup is heated through.
- Add fresh herbs and serve: Remove the soup from heat and stir in the fresh chopped basil. Serve hot, garnished with extra parmesan cheese if desired.
Notes
- Use freshly grated parmesan for the best flavor and texture.
- For a lighter soup, substitute half and half for heavy cream.
- Optional crushed red pepper flakes add a subtle heat; omit if you prefer mild soup.
- Vegetable broth can be substituted with chicken broth if not vegetarian.
- Fresh spinach can be replaced with kale or Swiss chard for variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
