1. Home
  2. Recipes
  3. Tortellini Soup Creamy

Creamy Tortellini Soup

Featured in Cozy soups to warm your heart.

This velvety tortellini soup brings together cheesy pasta in a smooth broth laced with garlic, Italian herbs, and cream. Spinach adds freshness, while grated Parmesan tops it all off. It's the ultimate comfort dish, warming from the inside out.
Pin it Share it Send it Print it Jump To Recipe
Maria from tastyhush
Updated on Fri, 06 Jun 2025 18:12:23 GMT
Tortellini Soup Creamy Pin it
Tortellini Soup Creamy | tastyhush.com

This velvety tortellini soup is packed with cheesy goodness, fresh greens, and plenty of comforting flavors. It's just right for a laid-back night, any time you want something warm and tasty.

INGREDIENTS

  • Fresh Basil: Grab 1/4 cup and chop it up to boost freshness at the end.
  • Heavy Cream: Pour in 1/2 cup for that ultra-smooth feel.
  • Parmesan Cheese: Use 1/2 cup, freshly grated, for a boost of yum.
  • Fresh Spinach: Toss in 1 and 1/2 tightly packed cups for color and nutrition.
  • Cheese Tortellini: Get 8 ounces from the refrigerated section for the main bite.
  • Dried Basil: Sprinkle in 1/2 teaspoon for an herby kick.
  • Italian Seasoning: Add a teaspoon for that classic herb mix.
  • Tomato Sauce: Mix in 8 ounces for extra depth and tasty flavor.
  • Diced Tomatoes: Open a 14.5-ounce can to add a burst of tomato richness.
  • Vegetable Broth: 3 cups, pour 'em in—they're the flavorful base.
  • All-Purpose Flour: Take 1/4 cup to thicken things up.
  • Crushed Red Pepper Flakes: A pinch for a tiny bit of zing (if you want it).
  • Garlic: Crush up 2 cloves so you get bold flavor in every bite.
  • Onion: Dice 1 medium onion to make things savory.
  • Butter: You only need 1 tablespoon, melted in early for tasty richness.
  • Olive Oil: One tablespoon starts you off right sautéing the veggies.

INSTRUCTIONS

Step 6:
Top each bowl with the chopped basil and dig in while it's still steamy. Taste and smile!
Step 5:
Turn off the heat, then toss in the spinach, Parmesan, and the cream. Stir around till the cheese melts and spinach softens up.
Step 4:
Bump up the flavor with the cheese tortellini. Let them cook for about 5 to 7 minutes, just till soft.
Step 3:
Keep stirring while you slowly add the veggie broth. Dump in the diced tomatoes, tomato sauce, both types of basil, Italian seasoning, salt, and pepper. Let it gently come up to a boil.
Step 2:
Now add your garlic and cook for another minute. Pour in pepper flakes if you're feeling spicy, then dump in the flour and stir for a minute so it’s smooth.
Step 1:
Start by warming the olive oil and melting the butter in your big pot on medium. Throw in the onion and cook for about 5 minutes, stirring here and there until soft.

Serving and Storage Tips

  • Dish up while it's piping hot with a little more Parmesan and fresh basil if you like extra flavor.
  • Pair with a crunchy piece of bread or a basic salad to make it a full meal.
  • Pop leftovers in a sealed container in the fridge and they'll keep for around 3 days.
  • Reheat low and slow on your stovetop, adding more cream or broth if it gets too thick.

Tips from Well-Known Chefs

  • Giada De Laurentiis says you can't beat the taste and texture of refrigerated tortellini over the dried kind.
  • Ina Garten thinks grating fresh Parmesan right before you use it makes a bigger flavor splash.
  • Mario Batali likes a drizzle of balsamic at the end for a pop of tang and extra balance.

VARIATIONS

  • Making it veggie? Just skip the Parmesan or use a plant-based swap.
  • Want more veggies? Stir in some mushrooms, chopped zucchini, or carrots for extra crunch.
  • Try switching out cheese tortellini for ones stuffed with spinach or mushrooms for a fun twist.

Tortellini Soup Creamy

Smooth and hearty tortellini soup with soft pasta, flavorful spinach, and a touch of fresh cream. Perfect for any cozy night.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Easy

Cuisine: Italian

Yield: 4 Servings

Dietary: Vegetarian

Ingredients

01 1 tablespoon butter.
02 1 tablespoon olive oil.
03 1 diced onion.
04 2 minced garlic cloves.
05 Crushed red pepper flakes, just a pinch or to taste.
06 1/4 cup white flour.
07 3 cups veggie broth.
08 1 can (14.5 ounces) of diced tomatoes.
09 8 ounces of tomato sauce.
10 1 teaspoon of dried Italian herbs.
11 1/2 teaspoon of dried basil.
12 Salt and ground black pepper for seasoning.
13 8 ounces of refrigerated cheese tortellini.
14 1/2 cup fresh Parmesan cheese, shredded.
15 1 1/2 cups tightly packed fresh spinach leaves.
16 1/2 cup heavy cream or half-and-half, whatever you've got.
17 1/4 cup chopped fresh basil leaves.

Instructions

Step 01

Melt the butter with olive oil in a big saucepan over medium heat. Toss in the chopped onion and stir it around for 5 minutes.

Step 02

Mix the minced garlic in and cook for another minute. Sprinkle the flour over it, stirring constantly for a minute.

Step 03

Pour in the veggie broth, tomato sauce, canned tomatoes, dried basil, Italian seasoning, salt, and pepper. Taste it and adjust the seasoning if needed.

Step 04

Let the soup come to a soft boil, then toss in the tortellini. Let it cook until they're nice and tender.

Step 05

Turn off the heat and mix in the spinach, Parmesan, and heavy cream or half-and-half until combined.

Step 06

Sprinkle the chopped basil on top, and serve it warm.

Notes

  1. To make this creamy tortellini soup vegetarian, stick with vegetable broth.
  2. For an extra kick, add more Parmesan and a tiny drizzle of olive oil before serving.

Tools You'll Need

  • Large pan.
  • Spoon for stirring.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 20 g
  • Total Carbohydrate: 45 g
  • Protein: 12 g