Name: 🥣 Creamy Tortellini Soup Recipe Card
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3–4 garlic cloves, minced; 4 cups chicken or vegetable broth; 1 can (14 oz) diced tomatoes; 1 teaspoon Italian seasoning; ½ teaspoon red pepper flakes (optional, for heat); 9–12 oz refrigerated cheese tortellini; 2 cups fresh spinach (or kale); 1 cup heavy cream; Salt & pepper, to taste; Parmesan cheese, for topping; Crusty bread, for serving (optional but highly recommended)

Jump to Recipe

Okay, let’s cut straight to the delicious part: this Creamy Tortellini Soup is basically a warm hug in a bowl. Imagine cheesy little pasta dumplings floating around in a silky tomato-garlic broth, finished with cream and a mountain of parmesan. Hungry yet? Because once you make this, you’ll find yourself coming back to it over and over—like your favorite comfy sweater, but edible. And honestly, who doesn’t want edible comfort?

Why This Recipe is Awesome

Let’s talk about why you’re about to fall in love with this soup:

It’s fast. We’re talking 30 minutes, tops. You can whip this up before Netflix even asks if you’re still watching.
It’s customizable. Got kale instead of spinach? Use it. Want sausage in there? Toss it in. This soup does not discriminate.
It looks fancy but isn’t. Serve it at a dinner party and people will think you’re some sort of culinary wizard. (No need to tell them you made it in one pot while scrolling Instagram.)
It’s family-friendly. Cheese pasta + creamy broth = kids will actually eat their dinner without a protest. Win.
It’s cozy. Seriously, this is comfort food royalty. For more ideas, check out this collection of comfort food soup recipes.

Basically, if you’re looking for the soup that will make you feel like the main character in your own kitchen, this is it.

Ingredients You’ll Need

Here’s your grocery list, written with zero fluff because I know you want to get cooking:

1 tablespoon olive oil – our starter flavor juice.
1 medium onion, diced – chop it small unless you want onion chunks stealing the show.
3–4 garlic cloves, minced – add more if you’re feeling extra, because garlic is never too much.
4 cups chicken or veggie broth – your soup’s swimming pool.
1 can (14 oz) diced tomatoes – adds tang and a pop of red.
1 teaspoon Italian seasoning – the “I don’t know what spice to use so let’s throw this in” blend.
½ teaspoon red pepper flakes (optional) – only if you like your soup with attitude.
9–12 oz refrigerated cheese tortellini – the main event.
2 cups fresh spinach – for color, health, and balance.
1 cup heavy cream – the creamy in creamy tortellini soup.
Salt & pepper – obviously.
Parmesan cheese – don’t even think about skipping this.
Optional but epic: cooked Italian sausage, shredded chicken, or extra veggies.
Crusty bread – An absolute must for dipping. Try this no-knead bread recipe.

Step-by-Step Instructions

1. Sauté the Good Stuff

Grab your favorite soup pot, heat olive oil over medium heat, and toss in your diced onion. Let it cook until it’s soft and smelling amazing (about 5 minutes). Then add garlic and stir for 30 seconds—don’t let it burn, unless you want soup that tastes like sadness.

2. Make the Broth Shine

Pour in your broth, diced tomatoes, Italian seasoning, and red pepper flakes if you’re in the mood. Stir it all together, then let it simmer for 10 minutes. This is where the flavors have their little gossip session and become best friends.

3. Tortellini Time

Now the star arrives. Toss in your tortellini and cook until they float to the top—about 5 minutes. Floating = they’re ready. Do not keep boiling them or you’ll end up with soggy little pasta balloons.

4. Add the Greens

Throw in your spinach and watch it wilt dramatically, like a plant that hasn’t been watered in weeks. Only this time, it’s supposed to happen.

5. Get Creamy

Lower the heat, stir in heavy cream, and taste your soup. Add salt and pepper until it tastes like something you’d brag about.

6. Finish Like a Pro

Ladle it into bowls, top with parmesan, grab that bread, and live your best soup life.

Pro tip: Want leftovers that don’t turn into pasta mush? Cook the tortellini separately and add them only when reheating. You’ll thank yourself tomorrow.

Common Mistakes to Avoid

Cooking tortellini too early. They’ll keep soaking up broth and turn into mush. Save them for last.
Skipping the cream. Why would you do this? Cream = happiness. Milk just won’t cut it.
Forgetting to taste. Season as you go. Soup isn’t magic—it needs your help.
Boiling after adding cream. This will curdle your soup and your soul. Keep it low and gentle.
No bread on the side. Rookie mistake. Bread is basically required by soup law.

Alternatives & Substitutions

No tortellini? Use ravioli. Same vibe, bigger bite.
Want meat? Add cooked sausage or shredded chicken. Instant protein upgrade.
Vegetarian version? Stick with veggie broth and load up on mushrooms or zucchini.
No spinach? Kale works fine. Honestly, any leafy green you’ve got in the fridge is fair game.
Spice lover? Double the red pepper flakes or hit it with hot sauce.
Lighter option? Swap heavy cream for half-and-half. But be warned: it won’t be quite as luxurious.

Storage and Reheating

Here’s the truth: this soup is best fresh, but leftovers do happen (shocking, I know). Here’s how to handle them like a pro:

Fridge: Pop leftovers into an airtight container and store in the fridge for up to 3 days. Just know that the tortellini will keep slurping up broth like little sponges. If you don’t want pasta mush, store the tortellini separately.
Freezer: The broth itself freezes like a champ, but tortellini? Nope. They come out weird and chewy, like rubbery pasta balloons. So freeze the base (broth, veggies, seasoning), then add fresh tortellini when you’re ready to reheat.
Reheating: Warm it gently on the stove. Don’t blast the heat—your cream will throw a tantrum and separate. Add a splash of broth or cream if it looks too thick, and your soup will be back to silky perfection.

FAQ (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Absolutely, but keep the tortellini out until you’re ready to serve. Otherwise, you’ll have tortellini stew by morning.

Q: Can I freeze it?
A: Kind of. The broth and veggies freeze well, but the pasta doesn’t—it gets chewy and weird. Freeze the base, then add fresh tortellini when you reheat.

Q: Do I really need heavy cream?
A: Yes. You wouldn’t watch a Marvel movie without superheroes, would you? Cream is the hero here.

Q: Can I use dried tortellini instead of fresh?
A: Totally. Just add them earlier and cook according to the package.

Q: How spicy is it?
A: Without red pepper, it’s totally chill. With it, you get a nice gentle kick—not five-alarm chili, but enough to keep things interesting.

Q: What’s the best bread to serve with it?
A: Garlic bread is the obvious answer, but any crusty loaf will do. Even a bagel in a pinch (yes, I’ve done it).

Q: Will picky kids eat this?
A: If they like pasta and cheese, yes. If they don’t, then good luck—you’re on your own.

Final Thoughts

There you go—Creamy Tortellini Soup, in all its cozy, cheesy, creamy glory. It’s fast, it’s flexible, and it tastes like the kind of meal you’d want on repeat all winter long.

So next time you’re craving comfort food that feels like it took hours but actually didn’t, whip up this soup. Sprinkle on extra parmesan, grab that bread, and don’t be surprised if the whole pot disappears in one sitting.

🥣 Creamy Tortellini Soup Recipe Card

Yield: 8 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Creamy Tortellini Soup is the ultimate 30-minute comfort food. Cheesy tortellini swim in a rich, creamy tomato-garlic broth with fresh spinach and parmesan. One pot, simple ingredients, and cozy flavors make this family-friendly recipe a weeknight favorite.

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3–4 garlic cloves, minced
4 cups chicken or vegetable broth
1 can (14 oz) diced tomatoes
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional, for heat)
9–12 oz refrigerated cheese tortellini
2 cups fresh spinach (or kale)
1 cup heavy cream
Salt & pepper, to taste
Parmesan cheese, for topping
Crusty bread, for serving (optional but highly recommended)

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes, until softened. Stir in garlic and cook for 30 seconds.

Pour in broth, diced tomatoes, Italian seasoning, and red pepper flakes. Stir and bring to a gentle simmer for 10 minutes.

Add tortellini directly into the pot. Cook for 5–7 minutes, or until the pasta floats and is tender.

Stir in fresh spinach and cook until wilted, about 1–2 minutes.

Lower heat and pour in heavy cream. Season with salt and pepper to taste. Do not boil.

Serve hot, topped with parmesan cheese, and pair with crusty bread for dipping.

Notes

Don’t overcook tortellini: They become mushy if left too long in the soup. Add them near the end.

Storage: Keep leftovers in the fridge for up to 3 days. Reheat gently, adding extra broth or cream if needed. Freeze the broth only (without tortellini) for up to 2 months.

Substitutions: Swap spinach for kale, use half-and-half instead of cream, or add sausage/chicken for extra protein.

Serving tip: Always finish with parmesan and bread—this soup begs for dunking.