Easy Creamy Tortellini Soup
This creamy vegetarian tortellini soup is cozy, comforting, and surprisingly easy to make. Cheese tortellini simmer in a lightly thickened broth with Parmesan, spinach, and just a splash of cream for the perfect weeknight soup.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 4 cups vegetable broth chicken or bone broth also work well
- 1 teaspoon Italian seasoning
- Salt & black pepper to taste
- 9–10 oz refrigerated cheese tortellini
- ½ cup heavy cream start with ¼ cup and add more as needed
- 2 cups baby spinach optional
- ½ cup freshly grated Parmesan cheese plus more for serving
- Fresh basil or parsley for garnish
Instructions
- Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion and cook until softened, about 5–6 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds until fragrant.
- Make the roux. Sprinkle the flour over the onions and stir well to coat everything evenly. Cook for 1–2 minutes, stirring constantly, to cook out the raw flour taste (don’t let it brown). Stir in the tomato paste and cook for another 30 seconds to 1 minute until incorporated and slightly deepened in color.
- Simmer the soup. Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Add the Italian seasoning and bring to a gentle simmer. Let it cook for about 8–10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.
- Cook the tortellini. Add the tortellini directly to the pot and simmer according to package directions, usually 3–5 minutes, until tender.
- Make it creamy. Reduce the heat to low and stir in the heavy cream, starting with ¼ cup. Add more if desired. Stir in the Parmesan cheese until fully melted and smooth.
- Finish & serve. Add the spinach and let it wilt, about 1 minute. Taste and adjust seasoning as needed. Serve hot with extra Parmesan and fresh herbs on top.
Video
Notes
Storage Instructions - Store leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits, so add a splash of vegetable broth when reheating.
Nutrition
Calories: 471kcal | Carbohydrates: 44g | Protein: 16g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 1547mg | Potassium: 271mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2745IU | Vitamin C: 8mg | Calcium: 257mg | Iron: 3mg
