Creamy Tortellini Soup Recipe

Why You’ll Love This Recipe

I absolutely love how easy and quick this Creamy Tortellini Soup is to make, yet it delivers on flavor and comfort. The sun-dried tomatoes and spinach add a rich depth of flavor, while the cheese tortellini makes the soup hearty and filling. The addition of heavy cream gives it that indulgent creamy texture, but it’s not too heavy. This soup is perfect for busy weeknights or when I’m craving something cozy that doesn’t require hours of cooking. Plus, it’s customizable with extra heat or toppings like grated parmesan and fresh basil!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 small yellow onion, diced

½ cup sun-dried tomatoes, chopped, plus 1 tablespoon drained oil from the jar

3 cloves garlic, minced

2 teaspoons Italian seasoning

1 pinch cayenne pepper (optional)

1 teaspoon hot sauce (Sriracha or your favorite)

¼ teaspoon freshly cracked black pepper, plus salt to taste

1 cup (240 ml) heavy cream

5 cups (1240 ml) low-sodium vegetable broth

2 cups fresh spinach

2 cups refrigerated cheese tortellini

½ teaspoon red pepper flakes (optional)

1 teaspoon fresh chopped basil

Grated parmesan cheese (for serving, optional)

Directions

Step 1: Sauté the Onions and Sun-Dried Tomatoes

In a large pot or Dutch oven, heat the sun-dried tomato oil over medium-high heat. Add the diced onion and chopped sun-dried tomatoes, sautéing for about 4 minutes until the onions are softened. Add the minced garlic and cook for another 1 minute, until fragrant.

Step 2: Add the Seasonings

Stir in the Italian seasoning, cayenne pepper (if using), hot sauce, and black pepper. Cook for 1 minute, allowing the spices to bloom and infuse the soup base with flavor.

Step 3: Add the Broth and Cream

Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Then, add the heavy cream and bring the mixture to a gentle simmer.

Step 4: Cook the Spinach and Tortellini

Add the fresh spinach and cheese tortellini to the pot. Simmer for about 3-5 minutes, or until the tortellini is cooked and the spinach is wilted. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 5: Serve and Garnish

Divide the soup into serving bowls. Garnish with grated parmesan, a sprinkle of red pepper flakes (if desired), and fresh basil for a burst of flavor and color. Serve with crusty bread or croutons for dipping, and enjoy!

Servings and Timing

Servings: 4

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Variations

Vegetarian: This soup is naturally vegetarian, but if you want to add a little protein, you could toss in some cooked chicken or sausage.

Spicy Version: If you love heat, add extra hot sauce, red pepper flakes, or jalapeños to kick it up a notch.

Dairy-Free Version: To make this soup dairy-free, use coconut milk or almond milk in place of the heavy cream, and opt for dairy-free tortellini and cheese.

Storage/Reheating

Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days.

Reheating: Reheat on the stovetop over medium heat, adding a splash of broth or water if the soup thickens too much.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini will work just fine. Just make sure to cook it for a bit longer if needed, and adjust the cooking time accordingly.

Can I add other vegetables to this soup?

Absolutely! You can add other vegetables like carrots, zucchini, or mushrooms to the soup. Just make sure to chop them small and cook them along with the onion and sun-dried tomatoes.

How do I make this soup more creamy?

If you want a creamier soup, you can add a bit more heavy cream or a splash of half-and-half. Alternatively, blending part of the soup will give it a thicker, creamier texture.

Can I make this soup ahead of time?

Yes! This soup stores well in the fridge for up to 3 days. Just reheat it gently on the stovetop before serving.

Can I freeze this soup?

While you can freeze this soup, keep in mind that the tortellini might change texture after freezing. To freeze, let the soup cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months.

Conclusion

This Creamy Tortellini Soup is the perfect quick and comforting meal for any night of the week. With its creamy broth, savory tortellini, and fresh spinach, it’s both hearty and satisfying. The sun-dried tomatoes and hot sauce bring a depth of flavor that’s balanced perfectly by the creamy cheese tortellini. Whether you’re enjoying it for a weeknight dinner or serving it to guests, this soup is sure to be a hit!

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