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Creamy Tortellini Soup Recipe

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This Creamy Tortellini Soup is a cozy and comforting meal perfect for cold nights. With sun-dried tomatoes, spinach, and cheese tortellini in a creamy broth, it’s a quick and flavorful dish that’s ready in under 30 minutes. The added kick from Sriracha and fresh basil makes it irresistible.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

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)

Instructions

  1. Sauté the Onions and Sun-Dried Tomatoes:
    Heat the sun-dried tomato oil over medium-high heat in a large pot or Dutch oven. Add diced onion and sun-dried tomatoes, sautéing for about 4 minutes until onions soften. Add minced garlic and cook for 1 minute until fragrant.
  2. Add the Seasonings:
    Stir in Italian seasoning, cayenne pepper (if using), hot sauce, and black pepper. Cook for 1 minute to bloom the spices.
  3. Add the Broth and Cream:
    Pour in the vegetable broth, scraping up browned bits from the pot. Stir in the heavy cream and bring to a gentle simmer.
  4. Cook the Spinach and Tortellini:
    Add spinach and cheese tortellini. Simmer for 3-5 minutes, or until tortellini is cooked and spinach wilts. Taste and adjust seasoning with salt and pepper.
  5. Serve and Garnish:
    Ladle the soup into bowls. Garnish with grated parmesan, red pepper flakes (optional), and fresh basil. Serve with crusty bread or croutons for dipping.

Notes

  • Vegetarian: This soup is vegetarian, but you can add cooked chicken or sausage for extra protein.
  • Spicy Version: Add extra hot sauce, red pepper flakes, or jalapeños for more heat.
  • Dairy-Free Version: Use coconut milk or almond milk instead of heavy cream, and opt for dairy-free tortellini and cheese.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat on the stovetop, adding a splash of broth or water if the soup thickens.

Nutrition

Find it online: https://cheftinaskitchen.com/creamy-tortellini-soup-recipe/