Creamy Tortellini Soup is rich, flavorful, and a delicious comfort food for cold winter weather.
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Creamy Tortellini Soup is an easy-to-make, 30-minute vegetarian meal. A savory and satisfying blend of vibrant veggies, tender tortellini, and a touch of heavy cream in a rich tomato broth.
Creamy Tortellini Soup
Our Creamy Tortellini Soup recipe is filled with sun-dried tomatoes, spinach and cheese tortellini, veggies, and plenty of flavors, all floating in a rich tomato-vegetable broth.
This easy vegetarian soup is velvety, comforting, cozy, and delicious; you can customize it with your favorite veggies or use what you have on hand to make it taste just the way you want.
There’s nothing better than a big bowl of Tuscan tortellini soup to warm you up on cold winter days, especially when it’s made all in one pot and clean-up is minimal.
Why We Love this Tortellini Soup Recipe
- Quick and easy to make.
- Uses a handful of simple ingredients.
- You can cook your soup in a saucepan, dutch oven, instant pot, slow cooker or crock pot.
- Comfort food with a flavorful, creamy tomato and vegetable broth base.
- Perfect to serve for dinner, lunch, or as a side to the main meal.
Spinach Tortellini Soup Ingredients
- Sun-dried tomatoes with Italian seasoning: Feel free to use regular sun-dried tomatoes and add your preferred Italian seasoning separately.
- Frozen carrots: You can use fresh sliced carrots instead; however, they will need extra time to soften when cooking.
- Minced garlic: You can use fresh garlic or 1 teaspoon of garlic powder in a pinch.
- Italian seasoning: If you don’t have Italian seasoning, you can use a combination of dried herbs like basil, oregano, thyme, and rosemary.
- Vegetable broth: You can use chicken broth or beef broth as a substitute. You can also use water in a pinch, but you will likely need to add extra seasoning and salt.
- Tomato sauce: Tomato sauce can be replaced with crushed or diced tomatoes or tomato puree if needed. The consistency of the soup may change depending on the tomatoes you use.
- Spinach and cheese tortellini
- Frozen, chopped spinach: Feel free to use fresh baby spinach leaves, roughly chopped. Fresh spinach must only cook until wilted, so add it during the last 3-5 minutes.
- Heavy cream: You can use half and half or milk instead, though the consistency of the soup will be thinner, so add it gradually until you reach the thickness you want.
How to Make Tortellini Soup with Spinach
- Cook The Carrots: Sauté the carrots, garlic, and Italian seasoning in hot oil until they soften on the edges.
- Boil The Broth: Pour in the vegetable broth, tomato sauce, and sun-dried tomatoes and stir to combine. Bring to a low boil, and then add the tortellini and the frozen spinach.
- Cook: Cover and cook for 10-15 minutes or until the tortellini are cooked through and the liquid has reduced to a thick soup. Remove from the heat and stir in the heavy cream.
- Serve: Garnish with freshly grated parmesan cheese and fresh, chopped basil. Serve hot and enjoy!
Tortellini Soup Substitutions & Additions
- Pair With Protein: Adding protein is a great way to make the soup more substantial. My favorite is to cook some mild Italian sausage in the pan first and then use it to make a sausage tortellini soup. You can also add cooked chicken or shrimp instead. Ensure your protein is cooked to the appropriate internal temperature before serving.
- Vary The Vegetables: Use different vegetables such as bell peppers, zucchini, onion, kale, or mushrooms instead of or in addition to the carrots and spinach.
- Add Some Spice: Add red pepper flakes or a pinch of cayenne pepper for a touch of heat.
- Choose Your Cheese: Stir in grated cheddar, mozzarella, or goat cheese for added creaminess and flavor.
- Tasty Toppings: Top the soup with freshly grated parmesan cheese, fresh basil, crispy bacon, croutons, or a drizzle of balsamic glaze for additional texture and flavor.
Creamy Tortellini Soup Recipe Tips
- I used Barilla brand tortellini from the dry pasta aisle; however, any tortellini can be used, including fresh or frozen. Be sure to adjust the cooking time as needed depending on the type of tortellini used.
- Make sure to remove the pan from the heat when you pour in the cream. This way, you don’t run the risk of the soup curdling.
What to Serve with Tortellini Soup
This hearty bowl of creamy mushroom soup is a meal in itself, but it pairs perfectly with many other sides, salads, and main dishes.
You can serve your soup as an appetizer, followed by my Diet Coke Chicken, Salisbury Steak, or Grilled Salmon.
Or it can accompany my Olive Garden Salad. And don’t forget the side of cauliflower breadsticks to sop up any soup at the bottom of the bowl!
How to Store Creamy Tortellini Soup with Spinach
- To Store: You can store your soup in an airtight container in the refrigerator for 3-4 days.
- To Freeze: I do not recommend freezing this soup.
- To Reheat: To reheat, place the desired amount in a saucepan over medium heat until heated, stirring occasionally. Add a little vegetable broth or water to adjust the consistency if the soup has thickened.
More Easy Soup Recipes
More like this Creamy Tortellini Soup Recipe:
- Cream of Mushroom Soup
- Instant Pot Butternut Squash Soup
- Chicken Pot Pie Soup
- Creamy Chicken and Rice Soup
If you tried this Creamy Tortellini Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Tortellini Soup with Spinach
Serves — 6
Creamy Tortellini Soup is rich, flavorful, and a delicious comfort food for cold winter weather.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning divided
- 1 cup frozen, sliced carrots
- 1 Tablespoon minced garlic
- ½ Tablespoon Italian seasoning
- 3 cups vegetable broth
- 15 ounces can of tomato sauce
- 12 ounces package of spinach and cheese tortellini
- 1 cup frozen, chopped spinach
- 1½ cups heavy cream
- Fresh grated parmesan cheese optional garnish
- Fresh chopped basil optional garnish
Instructions
- Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot. Drain the rest of the tomatoes to the side for now.8.5 ounces jar of sun-dried tomatoes with Italian seasoning
- Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and saute for 3-5 minutes or until the carrots soften on the edges.1 cup frozen, sliced carrots, 1 Tablespoon minced garlic, ½ Tablespoon Italian seasoning
- Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar, discard the rest of the oil and stir until combined.3 cups vegetable broth, 15 ounces can of tomato sauce
- Bring to a low boil, and then add the tortellini and the frozen spinach.12 ounces package of spinach and cheese tortellini, 1 cup frozen, chopped spinach
- Cover and cook for 10-15 minutes or until the tortellini are cooked through, and the liquid has reduced to a thick soup.
- Remove the pan from the heat and stir in the heavy cream.1½ cups heavy cream
- Serve hot, garnished with fresh, grated parmesan cheese and fresh, chopped basil, optional.Fresh grated parmesan cheese, Fresh chopped basil
Jenn’s Notes
Storage:
- To Store: You can store your soup in an airtight container in the refrigerator for 3-4 days.
- To Freeze: I do not recommend freezing this soup.
- To Reheat: To reheat, place the desired amount in a saucepan over medium heat until heated, stirring occasionally. Add a little vegetable broth or water to adjust the consistency if the soup has thickened.
- I used Barilla brand tortellini from the dry pasta aisle; however, any tortellini can be used, including fresh or frozen. Be sure to adjust the cooking time as needed depending on the type of tortellini used.
- Make sure remove the pan from the heat when you pour in the cream. This way you don’t run the risk of the soup curdling.
Nutrition Info
Calories: 562kcal | Carbohydrates: 68g | Protein: 19g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 1114mg | Potassium: 1817mg | Fiber: 10g | Sugar: 22g | Vitamin A: 1792IU | Vitamin C: 25mg | Calcium: 185mg | Iron: 6mg
can use not use dairy or is there a substitute we can’t do dairy any more
I haven’t tried a variation yet to advise sorry.
Thank you for the information
The recipe here is really delicious
The taste and aroma are really delicious
using fresh ingredients and the right spices
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