Creamy Tortellini Soup: Weeknight Comfort in a Bowl (Print Version)

Make creamy tortellini soup with my easy recipe! Loaded with veggies and cheese tortellini, it's a quick, hearty meal for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-Inspired
Dietary: Vegetarian (optional additions for meat)

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 medium yellow onion, chopped
03 - 4-6 cloves garlic, minced
04 - 4 cups vegetable broth
05 - 1 (14.5 oz) can diced tomatoes, undrained

→ The Good Stuff

06 - 9 oz (approx.) fresh or frozen cheese tortellini
07 - ½ cup heavy cream
08 - 5 oz fresh spinach

→ Finishing Touches

09 - Salt and freshly ground black pepper, to taste
10 - Freshly grated Parmesan cheese, for serving

→ Optional Extras

11 - Pinch of red pepper flakes
12 - Cooked shredded chicken or Italian sausage
13 - Fresh basil or parsley, for garnish

# Instructions:

01 - First things first, grab your favorite large pot or Dutch oven and set it over medium heat. Drizzle in a tablespoon of olive oil. Once it's shimmering, toss in your chopped yellow onion. Sauté it gently for about 5-7 minutes, until it's softened and turned translucent. I love this part; the smell of onion cooking is just so comforting, like the kitchen is getting ready for something good. This is where I remind myself not to rush it, letting those flavors really develop before the garlic joins the party.
02 - Now, push the onions to one side and add your minced garlic to the pot. Let it cook for just about a minute, stirring constantly, until it's fragrant. Don't let it burn, hon! Burnt garlic is a sad, bitter mess, and I've been there, ruined a whole batch once. Then, pour in your can of diced tomatoes, undrained. Give everything a good stir, letting the tomatoes sizzle a bit, scraping up any delicious browned bits from the bottom of the pot. This step really builds the base for our delicious soup.
03 - Next up, it’s time for the vegetable broth! Pour it into the pot with your tomato and onion mixture. Bring the whole thing to a gentle simmer. Once it's bubbling softly, reduce the heat to low, cover the pot, and let it hang out for about 10-15 minutes. This simmering time is crucial; it allows all those beautiful flavors to meld together, creating a rich, savory foundation for your comforting soup. Your kitchen should be smelling pretty amazing about now, I promise.
04 - Now for the star: the tortellini! Uncover your pot and add the fresh or frozen cheese tortellini directly into the simmering broth. Stir it gently to make sure none of them stick to the bottom. Cook according to package directions, which is usually just 3-5 minutes for fresh tortellini. You want them tender but still with a little bite, not mushy. I once walked away for "just a minute" and came back to bloated, sad tortellini. Learn from my mistakes!
05 - Once your tortellini is perfectly al dente, reduce the heat to its lowest setting. Pour in the heavy cream and give it a good, gentle stir. Then, add handfuls of fresh spinach. It’ll look like a lot, but it wilts down super fast. Stir until the spinach is just wilted and bright green, usually only a minute or two. Don't boil the soup after adding the cream; it can sometimes separate, and we want that smooth, luscious texture for our soup.
06 - Taste your soup! This is the fun part. Adjust the seasonings as needed – a little more salt, a crack of black pepper, maybe a pinch of red pepper flakes if you like a kick. I always add a generous amount of fresh black pepper. Ladle your warm, comforting soup into bowls. Top each serving with a sprinkle of freshly grated Parmesan cheese and maybe a little extra fresh spinach or basil for garnish. Seriously, this is where it all comes together. Enjoy your homemade hug!

# Notes:

01 - Don't boil the soup after adding the heavy cream; low simmer is key to prevent separation.
02 - Gently reheat leftovers on the stovetop over low heat, adding a splash of broth or milk if it's thickened.
03 - Cream cheese is a fun, tangy cream substitute if you're feeling adventurous; stir in a tablespoon at the end.
04 - Crusty bread for dipping into that creamy broth is non-negotiable for me!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - chopping board
03 - knife
04 - ladle

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 40g
Protein: 20g

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