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Rich Creamy Tortellini

Featured in Big pots of steaming, hearty soup.

A velvety, rich broth holds tender cheese tortellini, colorful spinach, and fragrant Italian spices together. Each bite is warming, comforting, and perfect with a sprinkle of Parmesan cheese on top. This dish is great for quiet evenings or sharing joy with loved ones.
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alicia in the kitchen
Updated on Fri, 06 Jun 2025 18:22:31 GMT
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Creamy Tortellini Soup | tasteofsavor.com

Dig into a cozy bowl with this rich and velvety tortellini soup. It's got chunks of cheese tortellini, a handful of spinach, and loads of tasty herbs. Perfect for when you just want something warm and easy.

INGREDIENTS

  • Fresh Basil: 1/4 cup chopped, throw it in at the end for a refreshing finish.
  • Heavy Cream: 1/2 cup, this is where the creaminess comes in.
  • Parmesan Cheese: 1/2 cup, grate it fresh for that cheesy punch.
  • Fresh Spinach: 1 1/2 cups, packed, just grab a big handful.
  • Cheese Tortellini: 8 ounces, check the fridge section for these little pasta bites.
  • Dried Basil: 1/2 teaspoon, this boosts the herby flavor.
  • Italian Seasoning: 1 teaspoon, that ready-made herb blend makes it easy.
  • Tomato Sauce: 8 ounces, pour it in for an extra tomato kick.
  • Diced Tomatoes: 14.5-ounce can, these make the base nice and chunky.
  • Vegetable Broth: 3 cups, this is your main liquid for the soup.
  • All-Purpose Flour: 1/4 cup, use it to thicken things up.
  • Crushed Red Pepper Flakes: A pinch, sprinkle on if you like some spice (optional).
  • Garlic: 2 cloves, mash and chop them up for awesome flavor.
  • Onion: 1 medium, dice it up small so it melts into the soup.
  • Butter: 1 tablespoon, toss it in for some extra richness.
  • Olive Oil: 1 tablespoon, just enough to get things going in the pot.

INSTRUCTIONS

Step 6:
Drop fresh basil on top right before you dig in, and serve up while it's still nice and warm.
Step 5:
Take the pot off the stove, swirl in the cream, parmesan, and handfuls of spinach. Stir it until the cheese melts and spinach is soft.
Step 4:
Now, add those cheese tortellini and let them simmer away for 5-7 minutes, so they're soft but not mushy.
Step 3:
While stirring well, slowly pour in the veggie broth. Toss in diced tomatoes, tomato sauce, all your seasonings, salt, and pepper. Let the whole thing start bubbling gently.
Step 2:
Toss the minced garlic in next for a minute. If you want a little heat, sprinkle in red pepper flakes, then add the flour and cook just a bit to get everything together and smooth.
Step 1:
Get a big pot, heat up the olive oil and butter on medium. Cook onions till they're soft, about 5 minutes, stirring here and there.

Serving and Storage Tips

  • Warm it up piping hot, then scatter extra basil and a sprinkle of parmesan on top if you want more flavor.
  • A big chunk of crusty bread or even a tossed salad goes great with this for a filling meal.
  • Stick any leftover soup in the fridge in a sealed container, it'll be good up to 3 days.
  • If it gets too thick when reheating, just add a bit of extra cream or broth on the stove until it loosens up.

Tips from Popular Chefs

  • Giada De Laurentiis likes using fresh, fridge-section tortellini for better flavor and texture.
  • Ina Garten says nothing beats freshly grated parmesan for rich, bold taste.
  • Mario Batali suggests a quick splash of balsamic vinegar at the finish to liven things up.

VARIATIONS

  • If you want it vegetarian, just skip the parmesan or go for a veggie-friendly cheese.
  • Add extra veggies like carrots, mushrooms, or zucchini for texture and more color.
  • Try using spinach or mushroom tortellini if you want to change it up.

Creamy Tortellini Soup

Creamy soup made with cheese tortellini, spinach, and flavorful herbs. It’s the ultimate cozy meal!

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Easy

Cuisine: Italian

Yield: 4 Servings

Dietary: Vegetarian

Ingredients

01 1 Tablespoon butter.
02 1 Tablespoon olive oil.
03 1 onion, finely chopped.
04 2 garlic cloves, minced.
05 A pinch of crushed red pepper flakes, to your liking.
06 1/4 cup plain flour.
07 3 cups veggie broth.
08 14.5 ounces of diced tomatoes, canned.
09 8 ounces of tomato sauce.
10 1 teaspoon of Italian herb blend.
11 1/2 teaspoon of dried basil.
12 Salt and black pepper to suit your taste.
13 8 ounces of refrigerated cheese tortellini.
14 1/2 cup shredded Parmesan, freshly grated.
15 1 1/2 cups of fresh spinach, tightly packed.
16 1/2 cup heavy cream or light cream substitute.
17 1/4 cup freshly chopped basil leaves.

Instructions

Step 01

Melt the butter with olive oil in a big saucepan over medium heat. Add the onion to the pan and stir while cooking for 5 minutes.

Step 02

Mix in minced garlic and let it cook for a minute. Toss in the flour and stir for one minute to blend it properly.

Step 03

Add the vegetable broth, tomatoes, tomato sauce, seasoning mix, dried basil, and salt and pepper. Taste and adjust as needed.

Step 04

Bring the mixture to a boil, drop in the cheese tortellini, and let it cook until soft and ready to eat.

Step 05

Turn off the heat and gently mix in the spinach, Parmesan, and cream or half-and-half.

Step 06

Top each bowl with fresh basil bits and enjoy while warm.

Notes

  1. You can easily make this soup vegetarian by sticking with vegetable broth.
  2. For enhanced flavor, sprinkle over extra Parmesan and drizzle a bit more olive oil before eating.

Tools You'll Need

  • Big saucepan.
  • Spoon for stirring.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 20 g
  • Total Carbohydrate: 45 g
  • Protein: 12 g