This comforting Creamy Tortellini Soup is easy to make and full of flavor. The combination of frozen tortellini, a rich tomato sauce, spinach and vegetables makes for an unforgettable meal that your family will love that's cooked in just 30 minutes!
Tortellini is a type of pasta with a circular shape traditionally filled with cheese, meat, or vegetables. The filling is surrounded by two thin layers of pasta dough and twisted into its characteristic tortellini shape.
This popular Italian pasta is traditionally served with various sauces such as cream, pesto, marinara, or Alfredo. It can be enjoyed as a creamy soup!
This tortellini soup is made with frozen tortellini simmered in a creamy tomato sauce with veggies and spices. It's a perfect meal to make for when you're short on time but still want something delicious that is hearty, filling, and will feed the whole family.
Why You’ll Love This Recipe
- It's made with simple ingredients you can find in any grocery store.
- The tortellini comes frozen, which saves you time.
- It’s full of flavor and is ready in just 30 minutes!
- It's perfect for a weeknight dinner or to serve at a casual gathering.
Ingredients You’ll Need
- Butter - Used to saute the vegetables, helping them release their flavor and soften properly.
- Vegetables - A mix of carrots, onion, and garlic provide texture and aromatic flavor to the creamy tomato broth.
- Chicken Broth - Adds a comforting chicken flavor to the liquid portion of the soup while allowing the vegetables and pasta to cook properly.
- Canned Diced Tomatoes - Gives the soup its acidic and sweet tomato flavor along with a beautiful natural red color.
- Tomato Paste - Enhances the tomato flavor and helps thicken up the broth.
- Spices - A mix of black pepper, salt, thyme, and Italian seasoning work together to properly season the soup and enhance the natural flavors.
- Cornstarch - Helps thicken up the base of the soup, so the broth sticks to the pasta.
- 3 Cheese Tortellini - This round pasta is filled with a blend of soft cheeses and pairs well with the Italian tomato flavor.
- Parmesan Cheese - Gives the soup a salty cheese touch that rounds it out.
- Baby Spinach - Adds a dose of nutritious greens that gives texture and flavor to the soup.
- Heavy Cream - Adds a creamy, decadent finish to the soup that makes it extra velvety.
How To Make Creamy Tortellini Soup
Soften the vegetables: Add the butter to a large soup pot and turn it to medium-high heat. Once the butter is melted, add the diced garlic, carrots, onions, and garlic. Saute for 5-7 minutes or until the vegetables are softened.
Add the liquid and seasonings: To the pot, add the chicken broth, diced tomatoes, tomato paste, black pepper, salt, thyme, Italian seasoning, and cornstarch. Stir until well combined.
Simmer and add pasta: Turn the heat up to medium-high heat and bring it to a boil. Then, turn to low and let simmer for 15 covered. Then, add tortellini and cook for 3-5 minutes or until soft.
Cream the broth: Once the pasta is soft, add the Parmesan cheese, spinach, and heavy cream. Continue to cook until the cheese is melted and the spinach has wilted. Stirring occasionally.
Garnish and serve: While hot, ladle the soup into individual bowls and garnish with more Parmesan cheese, fresh basil leaves, and red pepper flakes. Enjoy!
- If you're short on time, you can use pre-cut vegetables to save time on chopping.
- If you want a lighter soup, you can use low-sodium broth and omit the heavy cream for a broth-based soup.
- Only simmer the soup until the tortellini is fully cooked. If cooked longer, the texture of the pasta can change to be mushy and soft.
- Always add the cream towards the end, as it can separate if it's heated too long.
- Use raw spinach and let the heat of the soup wilt the spinach before serving.
- If you're looking to turn this into a vegetarian soup, you can substitute the chicken broth with vegetable broth and skip the Parmesan cheese.
- There are many different types of tortellini you can use to make this soup, including cheese, spinach and cheese, pesto-filled, or ricotta and spinach.
- To add more protein to the soup, you can add cooked chicken or sausage.
- Make it spicy by adding red pepper flakes or a pinch of cayenne pepper.
- Instead of parmesan cheese, use other hard Italian cheeses such as asiago, pecorino, or romano.
Storing & Freezing
Storing: After cooling, leftover tortellini soup can be stored in an airtight container in the refrigerator for 3-4 days.Freezing: If desired, you can freeze this soup for up to 2 months. Let the soup cool completely before transferring it to a freezer-safe container and label it with the date. The pasta may absorb more liquid when freezing and thawing and will change the texture.
The best type of tortellini to use for this recipe is 3-cheese filled tortellini, as it pairs well with the tomato broth. Any type will work, though!
Yes, you can use fresh tomatoes to make this soup! Just make sure they are ripe and juicy. The cooking time may need to be adjusted depending on the ripeness of your tomatoes and you may need to add more tomato paste to get the correct consistency.
You can; however, this will reduce the cooking time of the recipe since fresh tortellini cooks faster than frozen. Make sure to watch the pot carefully and adjust your cooking time accordingly.
More Easy Dinner Recipes
- Easy Lasagna Soup Recipe
- Honey Garlic Chicken Stir Fry
- Best Cheeseburger Soup
- Healthy Turkey Sloppy Joes
- Puff Pastry Chicken Pot Pie
- White Chicken Enchiladas
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Creamy Tortellini Soup with Spinach
- 2 tbsp butter
- 1 cup yellow onion (diced)
- 2 carrots (diced)
- 3 tbsp garlic (minced)
- 6 cups chicken broth
- 2 (14 oz) cans diced tomatoes (Do Not Drain)
- 1 (6 oz) can tomato paste
- 1 tsp black pepper
- ½ tsp salt
- ½ tsp thyme
- 1 tsp Italian seasoning
- 1 tbsp cornstarch
- 1 lb small frozen 3-cheese tortellini
- 1 cup Parmesan cheese (finely shredded)
- 3 cups fresh baby spinach (chopped)
- 1½ cups heavy cream
- In a large soup pot over medium heat, add butter and melt. Then, add diced carrots, onions, and garlic. Saute for about 5 minutes or until soft.
- Add chicken broth, diced tomatoes, tomato paste, black pepper, salt, thyme, Italian seasoning, and cornstarch. Stir until well combined. Turn the heat up to medium-high heat and bring it to a boil. Then, turn to low and let simmer for 15 covered.
- Then, add tortellini and cook for 3-5 minutes or until soft.
- Add Parmesan cheese, spinach, and heavy cream. Continue to cook until the cheese is melted and the spinach has wilted. Stirring occasionally.
- Serve while hot, and enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.