This warm tortellini soup is like a big hug in a bowl! Packed with soft cheese-filled pasta, fresh veggies, and a tasty broth, it’s simple to make and oh-so-satisfying.
I love how quick this meal comes together, perfect for busy days. Just throw everything in a pot and enjoy a cozy bowl of goodness that warms the heart! 😋
Key Ingredients & Substitutions
Olive Oil: Olive oil adds a nice flavor to the soup. If you need a substitute, you can use avocado oil or even butter. Both will give a different taste but still delicious!
Cheese Tortellini: Fresh tortellini are the best, but if you can’t find them, any other pasta like mini shells or even gnocchi works well.
Chicken Broth: I usually use chicken broth for flavor, but vegetable broth keeps it vegan. You can even make your own broth for a fresher taste!
Canned Crushed Tomatoes: Use crushed tomatoes for a smoother texture. If you prefer a chunkier soup, diced tomatoes can be a good choice!
Heavy Cream: For a lighter version, consider using half-and-half or even coconut cream if you want a dairy-free option. It won’t be as rich, but still tasty.
How Do I Get the Best Flavor from My Vegetables?
The flavor of your soup starts with the vegetables, especially the onions, carrots, and celery. Sautéing them properly is key! Here’s how:
- Start by heating your olive oil in a pot over medium heat. Make sure it’s hot before adding the veggies.
- Add the chopped onions, carrots, and celery; stir occasionally. You want them to soften without browning too much, which takes about 5-7 minutes.
- When you add the minced garlic, watch closely! It cooks quickly and can burn, giving a bitter taste.
These steps help to build a flavor base that’s rich and delicious for your soup. Enjoy your cooking!
How to Make Creamy Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup canned crushed tomatoes (or tomato puree)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup fresh spinach, chopped
- 1/2 cup heavy cream
- Freshly grated Parmesan cheese, for garnish
- Fresh basil leaves, chopped, for garnish
- Crusty bread, to serve
How Much Time Will You Need?
This creamy tortellini soup takes about 15 minutes of prep time and around 20 minutes to cook, totaling approximately 35 minutes from start to finish. It’s a quick and delicious dish perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the chopped onion, diced carrots, and diced celery. Stir occasionally, cooking for about 5-7 minutes, until the vegetables start to soften and the onions become transparent.
2. Add Garlic:
Next, toss in the minced garlic and sauté for another 30 seconds until it’s fragrant. Make sure to keep an eye on it, as garlic cooks quickly!
3. Pour in the Broth:
Now, add the chicken broth and crushed tomatoes to the pot. Stir well and mix in the dried oregano, dried basil, and red pepper flakes if you’re using them. Season everything with salt and freshly ground black pepper.
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to a gently simmer. Let it cook for about 10 minutes so the flavors can come together beautifully.
5. Cook the Tortellini:
Time to add the cheese tortellini! Toss it into the pot and cook according to the package instructions, usually around 3-5 minutes, until the tortellini are tender and ready.
6. Add Fresh Greens:
Add the chopped spinach and let it cook just until wilted, which should take about 1-2 minutes. It’ll add a lovely green color and freshness!
7. Cream it Up:
Reduce the heat to medium-low and gently stir in the heavy cream. Warm it through, but be sure not to boil so it won’t curdle. This will give your soup a creamy texture.
8. Taste and Adjust:
Before serving, taste your soup and adjust the seasoning. If it needs more salt or pepper, add a little to your liking!
9. Serve and Enjoy:
Serve your creamy tortellini soup hot, garnished with freshly grated Parmesan cheese and chopped fresh basil leaves. Pair it with some crusty bread for a complete meal that’s sure to warm your heart!
Enjoy this cozy, creamy tortellini soup packed with tender pasta, hearty veggies, and a rich, flavorful broth!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can use frozen tortellini! Just add them directly to the soup without thawing, and cook for an extra minute or two according to the package instructions. Just make sure to taste for doneness!
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with half-and-half, whole milk, or even coconut cream for a dairy-free version. The soup may be a bit less rich, but still delicious!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to help bring back the creamy texture, as it may thicken during storage.
Can I Add More Vegetables?
Absolutely! Feel free to add other vegetables like zucchini, bell peppers, or mushrooms. Just chop them into small pieces and add them when you sauté the onions and carrots for even cooking!
