Creamy Tortellini Soup Recipe: Easy & Delicious Weeknight Meal

There’s nothing quite like a warm bowl of soup to make a weeknight feel special, and this creamy tortellini soup delivers comfort in every spoonful. It’s the kind of meal that comes together quickly after a long day, offering a delicious and satisfying dinner without a lot of fuss.

This recipe is designed for busy families and anyone looking for a hearty, flavorful dish that’s both easy to prepare and incredibly comforting. With simple ingredients and straightforward steps, you’ll have a restaurant-worthy soup on your table in no time.

Creamy Tortellini Soup

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• Total Time: 30-35 minutes
• Yield: 4-6 servings 1x

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Description

This creamy tortellini soup is a comforting and quick weeknight meal, perfect for busy families. It features tender tortellini in a rich, flavorful broth with spinach and a touch of cream, coming together in about 30-35 minutes.

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Ingredients

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1 tablespoon olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

4 cups chicken broth (low sodium preferred)

1 (14.5 ounce) can diced tomatoes, undrained

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (9 ounce) package refrigerated cheese tortellini

1/2 cup heavy cream

2 cups fresh spinach, roughly chopped

Grated Parmesan cheese, for serving (optional)

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Instructions

1. 1. Saute the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.

2. 2. Infuse with Garlic: Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

3. 3. Build the Broth Base: Pour in the chicken broth, then add the undrained diced tomatoes, Italian seasoning, salt, and black pepper. Stir everything together to combine.

4. 4. Simmer and Flavor: Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes. This allows the flavors to meld beautifully.

5. 5. Cook the Tortellini: Uncover the pot and add the refrigerated tortellini. Increase the heat slightly to maintain a gentle simmer and cook according to package directions, usually 3-5 minutes, until the tortellini are tender but still firm to the bite.

6. 6. Add Cream and Spinach: Remove the pot from the heat. Stir in the heavy cream and the fresh spinach. The residual heat from the soup will be enough to wilt the spinach perfectly.

7. 7. Taste and Serve: Taste the soup and adjust seasonings if necessary. Ladle into bowls and serve immediately, garnished with grated Parmesan cheese if desired.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: main dish
• Method: stovetop
• Cuisine: italian-american

Nutrition

• Serving Size: 1 bowl

Keywords: tortellini, soup, creamy, weeknight, easy, comfort food, spinach, italian, quick, dinner

What You’ll Love About This Quick And Easy Recipe

This creamy tortellini soup is a true weeknight hero because it hits all the right notes for a satisfying family meal. It’s incredibly flavorful, thanks to the rich broth and tender tortellini, yet it doesn’t require hours in the kitchen. This recipe is perfect for busy parents, students, or anyone who wants a delicious homemade dinner without a complicated process. It’s also incredibly versatile, allowing for subtle tweaks based on what you have on hand or what your family prefers. You can serve it as a light dinner with some crusty bread, or as a more substantial meal on a chilly evening. Its comforting warmth and creamy texture make it a go-to choice when you need a little coziness in your life.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients beforehand makes the cooking process smooth and enjoyable. Most of these items are pantry staples or easily found at any grocery store, ensuring a stress-free shopping trip.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (9 ounce) package refrigerated cheese tortellini
• 1/2 cup heavy cream
• 2 cups fresh spinach, roughly chopped
• Grated Parmesan cheese, for serving (optional)

For the chicken broth, feel free to use vegetable broth if you prefer a vegetarian option. The diced tomatoes add a lovely acidity and texture, but crushed tomatoes can also work if that’s what you have. When it comes to the tortellini, any cheese-filled variety will be delicious, but you can also experiment with spinach and ricotta or meat-filled tortellini for a different flavor profile. Fresh spinach wilts beautifully into the soup, but if you only have frozen, make sure to thaw and squeeze out excess water before adding it.

Time Needed From Start To Finish

This recipe is genuinely quick, making it ideal for those evenings when time is short but you still want a homemade meal.

• Preparation time: 10 minutes
• Cooking time: 20-25 minutes
• Total time: 30-35 minutes

How To Make It Step By Step With Visual Cues

Following these simple steps will lead you to a delicious bowl of creamy tortellini soup. Pay attention to the cues, and you’ll have a perfect result every time.

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes. This step builds the flavor foundation for your soup.
2. Infuse with Garlic: Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
3. Build the Broth Base: Pour in the chicken broth, then add the undrained diced tomatoes, Italian seasoning, salt, and black pepper. Stir everything together to combine.
4. Simmer and Flavor: Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes. This allows the flavors to meld beautifully.
5. Cook the Tortellini: Uncover the pot and add the refrigerated tortellini. Increase the heat slightly to maintain a gentle simmer and cook according to package directions, usually 3-5 minutes, until the tortellini are tender but still firm to the bite.
6. Add Cream and Spinach: Remove the pot from the heat. Stir in the heavy cream and the fresh spinach. The residual heat from the soup will be enough to wilt the spinach perfectly.
7. Taste and Serve: Taste the soup and adjust seasonings if necessary. Ladle into bowls and serve immediately, garnished with grated Parmesan cheese if desired.

Easy Variations And Serving Ideas That Fit Real Life

This creamy tortellini soup is wonderfully adaptable. For a heartier meal, you can brown 1/2 pound of Italian sausage or ground chicken with the onions at the beginning of the recipe. If you want to add more vegetables, feel free to toss in some diced carrots or celery along with the onion, or a handful of chopped kale with the spinach. For a touch of spice, a pinch of red pepper flakes can be added with the Italian seasoning.

When serving, a sprinkle of fresh basil or parsley can brighten up the flavors. This soup pairs beautifully with a simple green salad and some crusty bread for dipping. It’s also a fantastic option for a casual buffet, as it holds well in a slow cooker on a “warm” setting once fully cooked (just add the tortellini and spinach right before serving if keeping it warm for an extended period). Kids often love the cheesy tortellini, and you can make it even more appealing by offering extra Parmesan cheese on the side.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Being aware of these common mistakes can help you achieve perfect results every time.

• Overcooking the Tortellini: Refrigerated tortellini cooks very quickly. Overcooking will make them mushy and less enjoyable. Always follow the package directions and check for tenderness after the minimum cooking time.
• Burning the Garlic: Garlic can go from perfectly fragrant to burnt and bitter in a matter of seconds. Keep the heat at medium-low when adding garlic and stir constantly for just about a minute.
• Adding Cream Too Soon: Heavy cream can sometimes curdle if boiled vigorously. It’s best to stir it in at the very end, after the soup has been removed from direct heat, allowing the residual warmth to incorporate it smoothly.
• Not Seasoning Enough: Taste your soup before serving and don’t be afraid to adjust the salt and pepper. Different broths and canned tomatoes can vary in sodium content, so a final taste test is crucial.
• Forgetting to Stir: While simmering, especially after adding the tortellini, give the soup an occasional stir to prevent anything from sticking to the bottom of the pot.

How To Store It And Make It Ahead Without Ruining Texture

This creamy tortellini soup is best enjoyed fresh, but leftovers are still delicious. Store any remaining soup in an airtight container in the refrigerator for up to 3-4 days.

When reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You may find that the tortellini absorbs some of the broth and softens a bit upon reheating. If the soup seems too thick, you can add a splash of chicken broth or water to reach your desired consistency.

For making ahead, you can prepare the soup base (steps 1-4) without adding the tortellini, cream, or spinach. Let the base cool completely, then store it in the refrigerator for up to 2-3 days. When ready to serve, bring the base to a simmer, then proceed with adding the tortellini, cream, and spinach as directed in steps 5-7. This method helps maintain the best texture for the tortellini and the freshest taste for the spinach. Freezing is not recommended for this soup due to the dairy and pasta, which can change texture upon thawing.

Questions People Always Ask Before Making This Recipe

Here are some common questions that often come up when preparing this delicious soup.

• Can I use frozen tortellini instead of refrigerated? Yes, you can. Frozen tortellini will take a few minutes longer to cook. Follow the package directions for cooking time.
• What if I don’t have heavy cream? While heavy cream provides the best richness, you can use half-and-half for a slightly lighter version. The soup won’t be quite as thick or decadent, but it will still be tasty.
• Can I add other vegetables? Absolutely! Diced carrots, celery, bell peppers, or even zucchini would be great additions. Add heartier vegetables like carrots and celery with the onion to give them time to soften.
• Is this soup spicy? As written, this recipe is not spicy. If you enjoy a little heat, you can add a pinch of red pepper flakes with the Italian seasoning.
• How can I make this vegetarian? Simply swap the chicken broth for vegetable broth. The rest of the ingredients are already vegetarian-friendly.
• Can I make this dairy-free? To make it dairy-free, you would need to use dairy-free tortellini (if available), vegetable broth, and a dairy-free cream alternative like full-fat coconut milk or

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.