Tortellini Soup Recipe
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This Tortellini Soup is a comforting bowl of creamy goodness. Packed with tender cheese tortellini, vibrant spinach, and a rich, flavorful broth, it’s the perfect meal for any night of the week. It’s easy to throw together and tastes incredibly satisfying.
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I love how this soup brings together cozy flavors in every spoonful. It’s hearty enough to satisfy your cravings while still feeling light and comforting. I especially love it on chilly evenings! The creamy broth, tender pasta, and fresh spinach make it a satisfying, wholesome meal. Plus, it’s a great way to sneak in veggies without anyone noticing!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Tortellini Soup
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
This recipe is simple, quick, and packed with flavor. Here’s how I make it step by step.
Start with the base
Heat olive oil and butter in a large pot over medium heat. Add the chopped onion, leek, celery, and garlic. Sauté for about 5 minutes, letting the vegetables soften and release their delicious aromas.
Add the tomatoes and stock
Stir in the crushed tomatoes and let the mixture cook for another minute or two, before adding the vegetable stock. Bring the mixture to a boil.
Simmer for richness
Reduce the heat and let the soup simmer uncovered for about 30 minutes. This step allows the broth to concentrate and become rich and flavorful.
Cook the tortellini and spinach
Add the cheese tortellini and spinach directly to the simmering broth. Follow the package instructions, usually about 3 minutes, to keep them tender but not mushy. Stir in the heavy cream to give the soup its signature velvety texture.
Garnish and serve
Ladle the soup into bowls and garnish with fresh basil and a sprinkle of pepper and salt if needed. Serve hot and enjoy!
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ onion chopped
- 1 leek just the white and light green bits chopped
- 1 celery stalk chopped
- 3 garlic cloves chopped
- 1 cup crushed tomatoes
- 4 cups vegetable stock
- 12 ounces Tortellini cheese
- ½ cup heavy whipping cream
- 2 cups spinach
- Basil to garnish
- Pepper to garnish
Instructions
- In a large pot, heat olive oil and a knob of butter over medium heat. Add the onion, leek, celery, and garlic, and sauté for about 5 minutes, or until the vegetables are slightly golden and fragrant. Stir to combine.2 tablespoons olive oil, 1 tablespoon butter, ½ onion, 1 leek just the white and light green bits, 1 celery stalk, 3 garlic cloves
- Add the crushed tomatoes to the pot and stir to incorporate. Then, pour in the stock and bring the mixture to a boil.1 cup crushed tomatoes, 4 cups vegetable stock
- Once boiling, reduce the heat and simmer uncovered for 30 minutes. This allows the flavors to meld and the liquid to reduce slightly, resulting in a richer, more concentrated broth.
- After simmering, add the tortellini and spinach and cook them directly in the broth according to the package instructions (don’t over cook them, usually this step takes just 3 minutes).12 ounces Tortellini cheese, 2 cups spinach
- Add the heavy cream to taste.½ cup heavy whipping cream
- Garnish with fresh basil and pepper before serving.Basil, Pepper
Notes
- Fresh ingredients: Fresh spinach and basil add a burst of flavor and color to the soup.
- Don’t overcook the tortellini: It’s best to follow the package instructions to keep them perfectly tender. Overcooking can make them mushy.
- Frozen tortellini: Frozen tortellini works perfectly—just adjust the cooking time according to the package instructions, and add the spinach in after they’re nearly cooked.
- Creaminess: Add more or less heavy cream depending on how rich you like your soup. You can also use half-and-half or even a splash of milk if you want it less creamy.
- Go mild or spicy: If you’re feeling adventurous, toss in some red pepper flakes for a little heat.
- Make ahead: Prepare the soup base ahead of time, but add the tortellini and spinach when reheating to keep them fresh and tender.
Storage and Reheating Instructions
- Fridge: Let the soup cool completely, then store the leftovers in an airtight container in the fridge for up to three days.
- Reheat: Reheat gently on the stove over low heat, adding a splash of broth or cream if needed to restore the creamy texture.
Nutrition
Recipe Notes and Tips
Here are a few handy tips to make your creamy tortellini soup even better:
- Fresh ingredients: Fresh spinach and basil add a burst of flavor and color to the soup.
- Don’t overcook the tortellini: It’s best to follow the package instructions to keep them perfectly tender. Overcooking can make them mushy.
- Frozen tortellini: Frozen tortellini works perfectly—just adjust the cooking time according to the package instructions, and add the spinach in after they’re nearly cooked.
- Creaminess: Add more or less heavy cream depending on how rich you like your soup. You can also use half-and-half or even a splash of milk if you want it less creamy.
- Go mild or spicy: If you’re feeling adventurous, toss in some red pepper flakes for a little heat.
- Make ahead: Prepare the soup base ahead of time, but add the tortellini and spinach when reheating to keep them fresh and tender.
How to Store Leftover Tortellini Soup
Let the soup cool completely, then store the leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of broth or cream if needed to restore the creamy texture.
What to Serve With Tortellini Soup
This soup is a meal on its own, but it pairs beautifully with a crusty loaf of French bread or a Caprese salad. For extra indulgence, serve with cheesy croutons, garlic bread or cheesy breadsticks to soak up every bit of that creamy broth.
