This Creamy Tortellini Soup is the perfect balance of indulgence and wholesome nourishment.
Tender cheese-filled tortellini swim in a savory, basil-infused broth enriched with tomatoes, fresh spinach, and aromatic herbs.
25-Minute Creamy Tortellini Soup
Equipment
- 1 Dutch Oven or Large Soup Pot
- 1 Wooden spoon
- 1 Ladle
- 1 Fine Mesh Strainer
- 1 Measuring Jug
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 14.5-ounce can diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 9 ounces cheese tortellini fresh or refrigerated
- 2 cups fresh spinach roughly chopped
- ½ cup heavy cream
- ¼ cup fresh basil leaves chopped
Instructions
- Prepare and Heat the Cooking Base: Place a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the olive oil and allow it to warm for 30–45 seconds until shimmering but not smoking.This gentle heating helps the oil coat the pot evenly and prevents sticking.
- Sauté the Aromatic Vegetables: Add the diced onion to the heated oil and stir to coat. Cook for 3–4 minutes, stirring occasionally, until the onion turns soft and translucent. This step builds the soup’s savory foundation. Add the minced garlic and sauté for an additional 30 seconds to 1 minute, just until fragrant.Be careful not to let the garlic brown, as that can add a bitter taste.
- Add Broth and Flavorings: our in the vegetable broth, followed by the can of diced tomatoes with their juices. Stir well to combine. Sprinkle in the Italian seasoning, salt, and black pepper. The seasoning will infuse the broth with a balanced herb flavor that complements the cheese tortellini.
- Simmer to Blend Flavors: Increase the heat slightly and bring the mixture to a gentle boil.Once boiling, reduce the heat to medium-low and let it simmer for about 5 minutes. This simmering time allows the herbs and vegetables to release their flavors into the broth.
- Cook the Cheese Tortellini: Add the cheese tortellini directly to the simmering broth. Stir gently to ensure they don’t stick together. Cook according to package directions, usually about 3–5 minutes for refrigerated tortellini, until they are tender but still hold their shape. Avoid overcooking, as tortellini can become mushy if left in hot liquid for too long.
- Add Fresh Spinach and Basil: Once the tortellini are nearly cooked, add the chopped spinach and fresh basil leaves to the pot. Stir them into the soup, allowing the spinach to wilt for 1–2 minutes. This step ensures the greens stay vibrant and maintain their fresh, earthy flavor.
- Create the Creamy Finish: Reduce the heat to low. Slowly pour in the heavy cream while stirring continuously to blend it smoothly into the broth. This gentle incorporation prevents curdling and creates a luscious, velvety texture. Taste the soup at this stage and adjust the seasoning with more salt or pepper if desired.
- Serve and Enjoy Immediately: Ladle the hot soup into bowls, making sure each serving gets a generous mix of broth, tortellini, and vegetables. Garnish with extra fresh basil or a sprinkle of grated Parmesan cheese if you’d like. Serve with crusty bread for dipping or a side salad for a complete meal.
Notes
- Use fresh or refrigerated tortellini for the best texture and flavor; frozen works but may need extra cooking time.
- Add spinach at the end to keep its bright green color and nutrients intact.
- For a lighter version, substitute half-and-half or evaporated milk for heavy cream.
- Fresh basil enhances the soup’s aroma and freshness — dried can be used, but the flavor will be milder.
- Taste and adjust seasoning at the very end to ensure a balanced flavor profile.
The creamy base gives it a satisfying richness while still keeping it light enough for everyday meals. With fresh spinach providing a healthy dose of vitamins A and C, tomatoes adding antioxidants like lycopene, and tortellini offering a good source of protein and carbs, this soup delivers both comfort and nutrition in every bite.
It’s also a time-saver — ready in under 30 minutes — making it an ideal choice for busy weeknights.
Whether you’re looking for a quick lunch, a cozy dinner, or a make-ahead meal that reheats beautifully, this recipe is versatile, hearty, and sure to become a regular in your cooking rotation.
Must-Have Tools for Perfect Results
Lodge Enameled Cast Iron Dutch Oven
Retains heat evenly and perfectly simmers soup without scorching. Beyond this recipe, it’s ideal for stews, braises, and one-pot meals.
OXO Good Grips Wooden Spoon
Perfect for stirring delicate pasta like tortellini without tearing. Also a go-to for mixing sauces, sautéing veggies, and scraping fond from pans.
Cuisinart Chef’s Classic Stainless Steel Ladle
Makes serving hot soup safe and mess-free. Doubles as a must-have for serving stews, chili, or broths.
KitchenAid Fine Mesh Strainer
Useful for rinsing spinach and draining tortellini quickly. Also excellent for sifting dry ingredients or straining stocks.
Joseph Joseph Multi-Measure Measuring Jug
Ensures accurate measurement of broth, cream, and seasonings. Perfect for both liquid and dry measurements in baking or cooking.
Chef’s Secrets for Exceptional Flavor
A truly delicious tortellini soup is all about layering flavors.
Start by sautéing onions until they’re soft and sweet — this creates the base for a rich, aromatic broth.
Always add garlic after the onions to avoid burning, which can create a bitter undertone.
Fresh herbs like basil should be added toward the end of cooking to maintain their vibrant flavor, while dried herbs can be added earlier to allow their oils to infuse into the broth.
Another secret is to cook the tortellini directly in the broth so they absorb the surrounding flavors instead of just plain water.
Finally, stir in cream gently over low heat to keep the soup smooth and velvety.
Serving Suggestions for a Complete Meal
This soup is a comfort food classic that pairs beautifully with crusty artisan bread or garlic knots for soaking up the creamy broth.
For a lighter side, serve with a crisp green salad tossed in a lemon vinaigrette to contrast the richness.
If you want a more filling dinner, accompany it with roasted vegetables like carrots, zucchini, or asparagus.
To elevate presentation, garnish each bowl with extra basil leaves, freshly cracked black pepper, or a dusting of Parmesan cheese for a restaurant-style finish.
Storage Tips for Freshness and Flavor
Creamy soups are best enjoyed fresh, but you can store leftovers safely.
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
When reheating, warm it gently over medium-low heat on the stove, stirring often to prevent the cream from separating.
Avoid boiling once the cream has been added. If freezing, omit the tortellini and spinach before storage, as they don’t hold up well when frozen.
Add these fresh when reheating the base for the best texture.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! This recipe is already vegetarian-friendly if you use vegetable broth and cheese tortellini. Always check pasta labels to ensure they don’t contain meat-based fillings.
2. Can I use frozen tortellini?
Absolutely. Just add them directly to the simmering broth and increase cooking time by 1–2 minutes.
3. How can I make this soup lighter?
Swap heavy cream with half-and-half, light cream, or even unsweetened almond milk for a lower-calorie version.
4. Can I make this soup ahead of time?
Yes, but cook the tortellini separately and add them when reheating to avoid sogginess.
5. What other greens can I use instead of spinach?
Kale, Swiss chard, or arugula work well. Add them a bit earlier than spinach since they take longer to soften.
