Prep Time 10 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 5
Best Season: Fall, Winter
Description

This Creamy Tortellini Soup is a rich, hearty, and comforting dish packed with cheesy tortellini, tender vegetables, and a luscious creamy broth. Perfect for a cozy dinner, this one-pot meal is easy to make and full of flavor. Ideal for chilly nights or when you crave a satisfying and delicious bowl of warmth.

Ingredients
    For the Base:
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 2 medium carrots (diced)
  • 2 celery stalks (diced)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp red pepper flakes (optional)
    • For the Soup:
  • 4 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 Salt (14.5 oz)
  • 1 cup heavy cream
  • 3 cups cheese tortellini (fresh or frozen)
  • 2 cups fresh spinach (or kale)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cooked shredded chicken (optional)
    • For Garnish:
  • Fresh parsley (chopped)
  • Extra Parmesan cheese
  • Crusty bread (for serving)
Instructions
    Sauté the Vegetables
  1. 1
    Heat olive oil and butter in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
    2. Add Seasonings and Liquids
  2. 2
    Stir in salt, pepper, oregano, basil, and red pepper flakes. Pour in chicken broth and diced tomatoes. Bring to a boil.
    3. Cook the Tortellini
  3. 3
    Reduce heat to medium-low and add tortellini. Simmer for 5-7 minutes (or according to package instructions) until tender.
    4. Add Cream and Spinach
  4. 4
    Stir in heavy cream, spinach, and Parmesan cheese. Simmer for 3-4 minutes until the spinach wilts.
    5. Final Touches
  5. 5
    If using cooked shredded chicken, add it now and heat through. Taste and adjust seasoning if needed.
    6. Serve and Enjoy
  6. 6
    Ladle into bowls, garnish with fresh parsley and extra Parmesan cheese. Serve with crusty bread on the side.
Note
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • Freezing: This soup can be frozen without the tortellini and cream. When ready to serve, reheat and add fresh tortellini and cream.
  • Variations: Swap spinach for kale, add mushrooms for extra flavor, or use Italian sausage instead of chicken.
  • Make it Vegetarian: Use vegetable broth and omit chicken.
Keywords: creamy, easy, comfort food, quick, one-pot
Read it online: https://petitepanini.com/recipe/creamy-tortellini-soup/