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–+ servings
Mary Kelly

Creamy Tortellini Soup Recipe

As someone who lives and breathes food, there’s a special place in my heart for creamy dishes that bring warmth and comfort—especially when the weather turns chilly. One of my absolute favorites is creamy tortellini soup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 468
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups rich vegetable stock
  • 8 ounces tomato puree or thick tomato sauce
  • 1 tablespoon unsalted butter
  • ½ cup grated Parmesan cheese freshly shredded
  • 1 medium yellow onion finely chopped
  • ¼ cup plain flour all-purpose
  • 2 tablespoons chopped sun-dried tomatoes
  • 8 ounces fresh cheese tortellini refrigerated variety
  • ½ cup heavy cream or half & half as preferred
  • 1 tablespoon extra virgin olive oil
  • Salt and cracked black pepper to taste
  • ¼ teaspoon smoked paprika
  • 1 can diced tomatoes with their juice
  • 2 garlic cloves minced or crushed
  • 1 teaspoon of classic Italian herb mix
  • 1½ cups baby spinach leaves gently packed
  • ½ teaspoon dried sweet basil
  • ¼ cup freshly chopped basil leaves

Equipment

  • Pot

Method
 

Step 1: Sauté the Aromatics
  1. Heat the olive oil in a large pot over medium heat. Add in the chopped onions and garlic. Sauté until the onions are soft and translucent, about 5 minutes. This step lays a flavorful foundation for your soup.
Step 2: Create the Base
  1. Once the onions are soft, sprinkle in the flour. Stir it around for about 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the vegetable stock, ensuring there are no lumps. This will create a delicious broth to carry all the flavors!
Step 3: Add in Tomatoes and Seasonings
  1. Next, pour in the tomato puree and the canned diced tomatoes with their juice. Season with salt, cracked black pepper, smoked paprika, and the Italian herbs. Bring the mixture to a gentle simmer, allowing all those lovely flavors to meld.
Step 4: Incorporate Tortellini
  1. After about 10 minutes of simmering, it’s time for the tortellini. Add them and let them cook until they are tender, which usually takes about 5-7 minutes.
  2. You’ll know they’re done when they float to the top—nature's way of saying, “Dig in!”
Step 5: Finish with Cream and Spinach
  1. Once the tortellini is ready, lower the heat and stir in the heavy cream and baby spinach. Allow the spinach to wilt and the cream to warm throughout the soup. Finish with a sprinkling of freshly chopped basil and Parmesan cheese. Serve it hot!

Nutrition

Calories: 468kcalCarbohydrates: 46gProtein: 20gFat: 23.4gSaturated Fat: 12.4gTrans Fat: 0.2gCholesterol: 52mgSodium: 1423mgFiber: 4gSugar: 12gVitamin A: 45IUVitamin C: 86mgCalcium: 55mgIron: 18mg

Notes

Here are some handy tips to elevate your creamy tortellini soup experience:
  • Use fresh ingredients: Fresh herbs and garlic make a huge difference.
  • Adjust cream level: Go lighter or heavier on cream based on your preference.
  • Dairy Free Option: Use coconut milk in place of heavy cream for a dairy-free alternative.
  • Optimal Tortellini Texture: Be mindful not to overcook the tortellini; they should be just right!
  • Customize Your Vegetables: Feel free to add other veggies like carrots or zucchini to suit your taste!

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