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Cozy up with a bowl of this rich and deliciousCreamy Tortellini Souploaded with sun-dried tomatoes, potatoes, spices, cheese tortellini, and spinach. In just 30 minutes, you can whip up this quick and easy one-pot stovetop dinner that combines comfort food and mouthwatering flavors.
Easy tortellini soup is a real comfort food that warms your soul and satisfies your taste buds. Perfect for a chilly evening or when you’re craving something hearty, a warm bowl of soup will become one of your go-to recipes in no time.
Not only is this soup incredibly tasty, but it’s also versatile and easy to prepare. You can customize it with your favorite ingredients and adjust the level of creaminess to suit your preferences. Treat yourself to this scrumptious, filling dish, and you’ll quickly see how creamy tortellini soup is an indulgent and satisfying meal that’s perfect for any occasion. It makes a fantastic busy weeknight dinner option.
Why You’ll Love Creamy Tortellini Soup
- Quick and easy:You won’t need to spend hours in the kitchen, as the soup can be made in under 30 minutes. It’s an ideal recipe for weeknight dinners or when you’re short on time.
- Flavorful and satisfying:This delightful mix of flavors and textures will keep you coming back for more. The creamy broth and cheesy tortellini make this hearty soup a winner and on our regular rotation of meals. Who knows? It may become your favorite soup.
- Customizable:Feel free to get creative with your soup! Experiment with different vegetables and seasonings to make the dish your own.
- Simple ingredients:Filled with wholesome ingredients that are easy to find at the grocery store. You may already have a lot of them in your fridge and pantry. Perfect for soup season!
Ingredients
- Yellow onion
- Garlic
- Celery
- Carrots
- Sun-dried tomatoes in oil
- Creamer potatoes
- Vegetable broth
- Heavy cream
- All-purpose flour
- Red pepper flakes
- Italian seasoning
- Salt and black pepper
- Cheese tortellini
- Fresh spinach
- Fresh basil for garnish
- Parmesan cheese for garnish
How to Make Creamy Tortellini Soup
- Step One:Add olive oil to a Dutch oven over medium heat. Next, add onion and garlic to the pot and cook them for 5 to 7 minutes, ensuring you stir often to avoid burning.
- Step Two:Once the onion and garlic are cooked, add sun-dried tomatoes, carrots, celery, potatoes, salt, pepper, red pepper flakes, and Italian seasoning. Give it a good stir to combine all the ingredients.
- Step Three:Pour in the vegetable broth, cover the pot, and bring the contents to a boil. After boiling for 5 minutes, reduce the heat to medium.
- Step Four:Add the heavy cream to the pot and stir well to combine it with the other ingredients.
- Step Five: Place a metal strainer inside the pot, allowing some broth to fill it up. Add the all-purpose flour to the strainer and use a whisk to combine it with the broth, removing any clumps fully. Expect the mixture to become thick. After the flour is well incorporated, remove the strainer and stir the soup together.
- Step Six:Add the tortellini pasta and spinach. Allow them to cook for 5 to 8 minutes or until the spinach has wilted and the potatoes are soft. Give your soup a taste test to see if it needs more seasoning.
- Step Seven:Ladle your delicious creamy tortellini soup into bowls and garnish it with fresh chopped basil and shredded Parmesan cheese.
Equipment Needed
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- Large pot:You’ll need a large pot to cook the soup. Choose one with a heavy bottom for even heat distribution and a fitting lid to help maintain the right cooking temperature.
- Cutting board and knife:A cutting board and a sharp knife are essential for chopping vegetables.
- Wooden spoon or spatula:A wooden spoon or spatula is perfect for stirring the soup as it cooks, as it won’t scratch the surface of your pot.
- Measuring cups and spoons:Proper measurements are key to a tasty soup, so be sure to have measuring cups and spoons on hand to measure liquid and dry ingredients.
What to Serve with This Homemade Soup
- Parmesan crisps
- Focaccia
- Arugula salad
- Caesar salad
- Garlic bread or even cheesy garlic bread
- Copycat Red Lobster Biscuits
Variations and Substitutions
- Make it meaty.Add mild Italian sausage (hot Italian sausage works, too!), ground chicken, or ground turkey.
- Add some veggies.Try kale, zucchini, bell peppers, broccoli, or asparagus. Frozen vegetables will also work.
- Switch out the pasta.Try another type of stuffed pasta like ravioli or cappelletti.
- Try another broth. If you do not like the creamy texture, you can use a tomato-based or chicken broth instead of vegetable broth. This will change the flavor profile somewhat but still result in a tasty soup.
Storage Instructions
First, let the soup cool down to room temperature before storing it. This can prevent the growth of harmful bacteria and ensure your soup stays safe. Once cooled, transfer the soup into airtight containers, which will help retain its quality and prevent unwanted odors from spreading in your fridge.
You can keep your creamy tortellini soup in the refrigerator for 3-4 days. Cover the container tightly and place it in the coldest part of your refrigerator to maintain its freshness.
Can I Freeze?
I don’t recommend freezing this soup because of the dairy. The texture changes as you freeze and you reheat it.
What is the Difference Between Ravioli and Tortellini?
When it comes to stuffed pasta, you might wonder about the differences between ravioli and tortellini.
Firstly, theshapeis the most apparent difference. Ravioli is typically square or rectangular, with a flat underside and rounded top, whereas tortellini has a distinct ring or navel-shaped form, sometimes resembling a tiny wonton or croissant.
Another key difference is thefilling. Ravioli features a ricotta cheese mixture with ingredients like spinach, mushrooms, and meats such as pork. On the other hand, tortellini is commonly stuffed with parmesan cheese, pork, or prosciutto.
In terms ofcooking and serving, ravioli is usually served with fresh tomato sauce and basil, butter, sage, or a sprinkle of Parmesan cheese. You may even encounter sweet variations of ravioli, often used as desserts. Meanwhile, tortellini is frequently cooked in a broth or cream sauce.
Can I Make in the Slow Cooker?
Yes, you can easily make creamy tortellini soup in a slow cooker! A slow cooker is an excellent method for creating a delicious, comforting meal with minimal effort.
Add the onion, garlic, carrots, celery, sun-dried tomatoes, potatoes, veggie broth, red pepper flakes, Italian seasoning, salt and pepper to a slow cooker. Cover and cook on LOW for 6 to 8 hours.
As you near the end of the cooking time, add the cheese tortellini, spinach, heavy cream, and flour. Cover and cook for an additional 15 minutes.
FAQs
Yes, you can. Take 1 cup of the liquid from the pot and stir in the flour. Mix until well incorporated and no lumps remain. Pour the mixture into the soup and stir to combine.
This easy soup recipe makes six servings.
Our Favorite
Soup Recipes
- One-Pot Italian Sausage Soup
- Busy Day Soup
- Pressure Cooker Pot Roast Soup
- Broccoli Cheddar Soup
- Easy Buffalo Chicken Soup
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Creamy Tortellini Soup
Cozy up with a bowl of this rich and delicious Creamy Tortellini Soup that's loaded with sun-dried tomatoes, potatoes, spices, cheese tortellini, and spinach. In just 30 minutes, you can whip up this quick and easy one-pot stovetop dinner that brings together the perfect combination of comfort food and mouthwatering flavors.
5 from 2 votes
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Prep Time:10 minutes mins
Cook Time:20 minutes mins
Total Time:30 minutes mins
Equipment
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 ribs celery chopped
- 2 medium carrots chopped
- 2 tbsp sun-dried tomatoes in oil chopped
- 1 cup creamer potatoes chopped
- 6 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp red pepper flakes
- 2 tbsp Italian seasoning
- 1 ½ tsp salt
- 1 tsp pepper
- 1 package cheese tortellini 1 ½ lb package
- 2 cups spinach
- fresh basil garnish
- Parmesan cheese garnish
US Customary – Metric
Instructions
Add olive oil to a Dutch oven over medium heat. Add onion and garlic. Cook for 5 to 7 minutes, stirring often.
Add the sun-dried tomatoes, carrots, celery, potatoes, salt, pepper, red pepper flakes, and Italian seasoning. Stir to combine.
Add the vegetable broth. Cover. Bring to a boil and cook for 5 minutes. Reduce heat to medium.
Add the heavy cream. Stir to combine.
Add a metal strainer to the pot and allow some broth to fill up in it. Add the all-purpose flour and using a whisk, stir to fully combine removing any clumps. The mixture will be thick.
Once the flour is well incorporated, remove the strainer and stir the soup together.
Add the tortellini and spinach and allow to cook for 5 to 8 minutes or until the spinach has wilted and the potatoes are soft.
Taste test and see if it needs more seasoning.
Ladle the soup into bowls and garnish with fresh chopped basil and shredded Parmesan cheese.
Nutrition
Calories: 548kcalCarbohydrates: 59gProtein: 17gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 81mgSodium: 1996mgPotassium: 443mgFiber: 7gSugar: 8gVitamin A: 5671IUVitamin C: 16mgCalcium: 224mgIron: 4mg
Servings: 6
Calories: 548kcal
