This creamy tortellini soup is a comforting, nutrient-packed meal that’s ready in under 30 minutes.
Loaded with cheese tortellini, fresh spinach, and tomatoes, it’s rich in protein, fiber, and essential vitamins.
With heart-healthy olive oil and a touch of cream for flavor, this soup is a satisfying, quick, and versatile option for weeknight dinners, meal prep, or cozy family lunches.
Tortellini Soup
Equipment
- 1 Large saucepan or Dutch oven
- 1 Measuring Cup
- 1 Measuring spoons set
- 1 knife for chopping
- 1 Cutting board
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion diced
- 2 garlic cloves minced
- Pinch of crushed red pepper flakes optional
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 14.5 oz can diced tomatoes
- 8 oz tomato sauce
- ½ tsp dried basil
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- 8 oz cheese tortellini fresh or refrigerated
- ½ cup freshly grated Parmesan cheese
- 1 ½ cups fresh spinach leaves packed
- ½ cup heavy cream or half-and-half
- ¼ cup fresh basil chopped
Instructions
- Prepare the Base: Heat Oil and Butter: Begin by placing a large saucepan or Dutch oven over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. Allow the butter to melt completely and combine with the oil, forming a glossy base. This combination of fat not only prevents sticking but also enhances the flavor of your soup with a rich, slightly nutty aroma.
- Sauté Aromatics: Cook Onion: Once the butter-oil mixture is heated, add 1 medium diced onion. Stir occasionally with a wooden spoon or spatula. Cook the onion for about 5 minutes, or until it becomes soft, translucent, and slightly golden. This step unlocks the natural sweetness of the onion, creating a flavorful foundation for the soup.
- Add Garlic: Build Flavor: Next, add 2 cloves of minced garlic to the pan. Stir continuously for about 1 minute to prevent burning. The garlic will release its fragrance, infusing the soup with a warm, aromatic depth that complements the vegetables and tortellini perfectly.
- Incorporate Flour: Make a Roux: Sprinkle 1/4 cup of all-purpose flour over the sautéed onions and garlic. Stir constantly for another minute to form a light roux. This step is crucial as it thickens the soup, giving it a creamy texture without the need for heavy starches or pre-made thickeners.
- Add Broth and Tomatoes: Create the Soup Base: Slowly pour in 3 cups of vegetable broth, stirring continuously to prevent lumps. Add 14.5 ounces of diced tomatoes (with juices) and 8 ounces of tomato sauce. Mix thoroughly to combine all the ingredients into a smooth, rich liquid. The combination of broth and tomatoes creates a savory, slightly tangy base that balances beautifully with the creaminess added later.
- Season the Soup: Enhance Taste: Sprinkle in 1 teaspoon of Italian seasoning and 1/2 teaspoon of dried basil. Season with salt and freshly ground black pepper to taste. If you enjoy a slight kick, add a pinch of crushed red pepper flakes. Stir everything together and taste the broth; adjust the seasoning gradually until the flavors feel balanced. This ensures that every spoonful will be perfectly seasoned.
- Simmer: Build Depth of Flavor: ring the mixture to a gentle boil over medium heat, then reduce the heat slightly to maintain a gentle simmer. Let the soup cook for 3-5 minutes, allowing the flavors to meld together. This step intensifies the aroma and ensures a well-rounded, deeply flavorful broth.
- Cook the Tortellini: Add the Pasta: Carefully add 8 ounces of cheese tortellini directly into the simmering broth. Stir gently to prevent sticking. Cook for the time indicated on the tortellini package (usually 3-5 minutes) until the pasta is tender but still slightly firm in the center. This ensures a perfect bite without becoming mushy.
- Add Greens and Cheese: Layer Freshness: Remove the soup from heat and stir in 1 1/2 cups of fresh spinach leaves and 1/2 cup of freshly grated Parmesan cheese. The residual heat will gently wilt the spinach and melt the cheese, creating a creamy, flavorful layer in the soup.
- Finish with Cream and Fresh Basil: Finally, stir in 1/2 cup of heavy cream or half-and-half to add richness, followed by 1/4 cup of chopped fresh basil for a burst of herbaceous freshness. Mix thoroughly, ensuring every spoonful contains the perfect balance of creamy soup, tender tortellini, and vibrant greens.
- Serve Warm: Ladle the soup into bowls immediately while warm. Optionally, garnish with extra Parmesan cheese or a few fresh basil leaves for an elegant finish.Serve with crusty bread or a side salad for a complete, satisfying meal that’s perfect for busy weeknights or cozy weekend dinners.
Notes
- Add Protein: For a heartier soup, cook ground sausage or shredded chicken along with the onion in step 2.
- Extra Vegetables: Boost nutrition by adding chopped zucchini, shredded carrot, baby broccoli, or kale when sautéing the onion.
- Cream Alternatives: For a lighter version, use half-and-half, whole milk, or even unsweetened plant-based cream.
- Spice Level: Adjust crushed red pepper flakes according to your taste for a mild or spicy kick.
- Pasta Tips: Fresh or refrigerated tortellini works best; frozen tortellini may need an extra minute of cooking.
Chef’s Secrets For Perfect Flavor
The key to a deeply flavorful tortellini soup lies in layering ingredients thoughtfully.
Start with a combination of olive oil and butter to sauté aromatics, which builds a rich, fragrant base.
Cooking the flour briefly before adding liquids ensures a silky, lump-free texture.
Always taste and adjust seasonings gradually—herbs, salt, and pepper—because fresh tomatoes and broth can vary in intensity.
Finally, adding spinach and cream off-heat preserves vibrant color and smooth, creamy consistency.
Serving Suggestions For Every Meal
This tortellini soup is versatile enough for both casual and formal meals.
Serve it in individual bowls with a sprinkle of extra Parmesan and fresh basil for a visually appealing presentation.
Pair with a slice of crusty bread, garlic bread, or a simple green salad for a complete, balanced dinner.
For a lighter lunch, enjoy it as a standalone bowl—its protein, fiber, and veggies make it satisfying on its own.
Storage Tips For Long-Term Use
To store leftovers, allow the soup to cool to room temperature, then transfer it to an airtight container.
Keep it refrigerated for 3-4 days; tortellini can absorb liquid over time, so you may need to stir in a splash of broth when reheating.
For freezing, make the soup up to the step before adding tortellini, spinach, and cream.
Freeze in a freezer-safe container for up to 3 months.
When reheating, bring the soup to a gentle boil, add tortellini and greens, then finish with cream and Parmesan.
Frequently Asked Questions
1. Can I make this soup vegetarian or vegan?
Absolutely! Use vegetable broth and omit the Parmesan, or replace it with a plant-based cheese. For vegan creaminess, try unsweetened coconut cream or cashew cream instead of dairy.
2. Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well, but it may need an additional 1–2 minutes of cooking. Add them directly to the simmering broth and stir gently to prevent sticking.
3. How can I thicken the soup if it’s too thin?
You can make a slurry with 1 tablespoon of flour or cornstarch mixed with 2 tablespoons of cold water. Stir it into the simmering soup and cook for a few minutes until it reaches the desired consistency.
4. Can I prepare this soup ahead of time?
Yes! You can make the base (broth, tomatoes, and seasonings) a day ahead. Store it in the refrigerator and add tortellini, spinach, and cream just before serving for the freshest flavor.
5. What sides pair best with this soup?
Crusty bread, garlic bread, or a crisp green salad are ideal accompaniments. You can also serve it with roasted vegetables or a light pasta salad for a complete, well-rounded meal.
