Get ready to cozy up with this incredibly comforting and easy tortellini soup recipe! This dish perfectly blends creamy goodness with hearty ingredients, making it an instant family favorite. It’s a versatile meal that comes together quickly, perfect for busy weeknights when you need something satisfying and delicious. You’ll love how simple it is to bring this flavorful soup to your table.
Why You’ll Love This Tortellini Soup
This delightful soup offers so many reasons to become a staple in your kitchen.
- Quick and Simple: With minimal prep and cook time, you can have a gourmet-ttasting meal ready in under 30 minutes. It’s truly a beginner-friendly dish.
- Hearty and Satisfying: Loaded with tender tortellini and vegetables, this soup is wonderfully filling and warms you from the inside out.
- Highly Customizable: Easily adapt the ingredients to suit your family’s preferences or what you have on hand. Make it uniquely yours.
- Perfect Weeknight Meal: Say goodbye to dinner dilemmas! This creamy tortellini soup is an ideal solution for any busy evening.
- Delicious, Rich Flavor: Enjoy a harmonious blend of savory broth, bright tomatoes, and a luxurious creamy finish that will impress everyone.
Ingredients
Gather your fresh ingredients to create this delicious tortellini soup recipe. You’ll need a mix of pantry staples and fresh produce to bring it all together.
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- Pinch crushed red pepper flakes, to taste
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 14.5 ounce can diced tomatoes, undrained
- 8 ounces tomato sauce
- 1/2 teaspoon dried basil
- 1 teaspoon Italian Seasoning
- Salt and freshly ground black pepper, to taste
- 8 ounces cheese tortellini (refrigerated kind)
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups fresh spinach leaves, packed
- 1/2 cup heavy cream (or half and half)
- 1/4 cup fresh basil leaves, chopped
Notes & Substitutions
You have flexibility with many of these ingredients. For tortellini, both refrigerated or frozen tortellini work well; adjust cooking time as needed. If you prefer a richer flavor, swap vegetable broth for chicken or beef broth. Heavy cream creates a luscious texture, but half-and-half or even milk can be used for a lighter option. Feel free to adjust the crushed red pepper flakes to your preferred spice level. You can easily add cooked ground sausage or shredded chicken for extra protein. If you don’t have fresh basil, use an additional 1/2 teaspoon of dried basil stirred in with the other dried herbs.
Equipment
You won’t need many special tools for this easy tortellini soup recipe.
- A large pot or Dutch oven is essential for simmering your soup.
- A cutting board and sharp knife will make quick work of chopping vegetables.
- Measuring cups and spoons ensure accurate ingredient amounts.
- A wooden spoon or spatula is perfect for stirring and sautéing.
Instructions
Follow these simple steps to create your delightful creamy tortellini soup. This tortellini soup recipe is truly straightforward and designed for success.
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Prepare Vegetables: Start by dicing your onion and mincing your garlic. Having everything ready before you begin cooking, known as mise en place, makes the process smoother.
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Sauté Onion: Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Once the butter is melted and shimmering, add the diced onion. Cook the onion, stirring occasionally, for about 5 minutes until it becomes translucent and softened.
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Add Garlic & Spice: Stir in the minced garlic and a pinch of crushed red pepper flakes. Cook for just 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
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Stir in Flour: Sprinkle the all-purpose flour over the onion and garlic mixture. Stir well to coat everything, cooking for another minute. This creates a roux, which helps to thicken the soup.
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Pour in Liquids: Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Add the undrained diced tomatoes and tomato sauce to the pot.
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Add Seasonings: Stir in the dried basil and Italian seasoning. Season generously with salt and freshly ground black pepper to taste. Take a moment to taste the broth and adjust the seasonings if needed; this is your chance to perfect the flavor foundation.
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Bring to a Boil: Bring the mixture to a gentle boil over medium-high heat, stirring occasionally.
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Add Tortellini: Once boiling, add the refrigerated cheese tortellini to the pot. Reduce the heat slightly and cook for a few minutes, according to package directions, until the tortellini are tender and float to the top. Avoid overcooking, as they can become mushy.
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Remove from Heat: Once the tortellini is cooked, remove the pot from the heat. This prevents the spinach and cream from overcooking or curdling.
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Stir in Greens & Cheese: Add the fresh spinach leaves and freshly grated Parmesan cheese. Stir gently until the spinach wilts into the hot soup.
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Mix in Cream: Pour in the heavy cream (or half-and-half) and stir until fully combined. The soup will become wonderfully creamy and rich.
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Garnish & Serve: Stir in the fresh chopped basil leaves just before serving.
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Serve Warm: Ladle the creamy tortellini soup into bowls and serve immediately. Enjoy your homemade, comforting meal!
Pro Tips & Troubleshooting
Ensuring your creamy tortellini soup turns out perfectly is easy with a few simple tricks. First, don’t overcook the tortellini; they cook quickly and can become mushy if left in the hot liquid too long. Always follow package directions for the best texture. Second, adjust seasoning frequently throughout the cooking process. Tasting and adding salt, pepper, or herbs ensures the flavor is balanced. Using good quality ingredients, especially fresh Parmesan and flavorful broth, elevates the entire dish. To prevent dairy from curdling, make sure to remove the soup from the heat before stirring in the cream. If your soup seems bland, add a pinch more salt, a dash of garlic powder, or a squeeze of lemon juice to brighten the flavors. Always add fresh spinach at the very end so it just wilts, maintaining its vibrant color and tender texture.
To avoid dairy curdling, it’s recommended to heat milk gently and avoid aggressive boiling once dairy is added, as advised by The Spruce Eats. Proper handling of dairy in soups can ensure a smooth, creamy texture.
Serving, Storage & Variations
This creamy tortellini soup is a complete meal on its own, but it pairs wonderfully with a few simple additions. Serve it alongside crusty bread for dipping into the rich broth, or a light side salad to balance the heartiness.
Storage
Leftovers of this delicious soup can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, stirring occasionally, or in the microwave. Add a splash of broth or water if the soup has thickened too much. Freezing this soup is not recommended, as the dairy and tortellini can change texture upon thawing and reheating.
Variations
Get creative with your tortellini soup recipe using these simple variations:
- Add Protein: Stir in cooked ground sausage, shredded chicken, or even mini meatballs for an extra hearty meal.
- More Vegetables: Incorporate diced carrots, celery, zucchini, or bell peppers when you sauté the onion for added nutrients and color.
- Make it Spicier: Increase the amount of crushed red pepper flakes or add a dash of your favorite hot sauce for a fiery kick.
- Different Tortellini: Experiment with various cheese tortellini fillings like ricotta and spinach, or even meat-filled versions for a different flavor profile.
- Dairy-Free Option: Use full-fat coconut milk or a dairy-free cream alternative in place of heavy cream for a rich, plant-based version.
Nutrition
A serving of this creamy tortellini soup provides a comforting and satisfying meal. Each serving is estimated to be around 450-550 calories, offering a good source of carbohydrates, healthy fats, and some protein. You’ll also benefit from vitamins and minerals found in the tomatoes, spinach, and cheese. Please remember that these are approximate values, and actual nutritional content can vary based on specific ingredients and brands used in your tortellini soup recipe.
| Nutrient | Per Serving (Estimated) |
|---|---|
| Calories | 480 kcal |
| Total Fat | 28g |
| Saturated Fat | 15g |
| Cholesterol | 70mg |
| Sodium | 900mg |
| Total Carbs | 40g |
| Dietary Fiber | 5g |
| Total Sugars | 8g |
| Protein | 18g |
FAQ
- Can I use frozen tortellini? Absolutely! You can use frozen tortellini; simply add it directly to the simmering broth and cook according to package directions, usually a few minutes longer than fresh.
- Can this soup be frozen? Freezing isn’t ideal for this creamy tortellini soup. The cream may separate upon thawing, and the tortellini can become mushy.
- How long does it last in the fridge? Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Reheat gently.
- Can I make it ahead of time? You can prepare the base of the soup (without tortellini, spinach, and cream) ahead of time. Add these fresh ingredients just before serving.
- What if my soup is too thin/thick? If too thin, simmer longer to reduce or add a cornstarch slurry. If too thick, simply add more broth or water until desired consistency.
- Can I add meat to this recipe? Yes, cooked ground sausage, shredded chicken, or even turkey can be added when you introduce the broth for a heartier meal.
Conclusion
This creamy tortellini soup recipe truly embodies comfort and simplicity in a bowl. It’s perfect for busy parents and beginners, delivering incredible flavor with minimal effort. We encourage you to try this easy and delicious recipe tonight; it’s guaranteed to become a family favorite. Enjoy the warmth and satisfaction of this delightful soup!
