Creamy Tortellini Soup

Name: Creamy Tortellini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 yellow onion ($0.37); 2 carrots ($0.29); 2 stalks celery ($0.22); 4 cloves garlic ($0.32); 2 Tbsp olive oil ($0.26); 4 Tbsp tomato paste ($0.36); 1 28oz. can crushed tomatoes ($1.69); 1.5 tsp Italian seasoning ($0.15); 4 cups vegetable broth ($0.52); 19 oz. cheese tortellini (frozen) ($4.79); 1/2 cup heavy cream ($0.82); 4 oz. fresh spinach ($1.20); 3/4 tsp salt ($0.04); 1/4 tsp freshly cracked black pepper ($0.02)

$10.69 recipe / $1.34 serving

by Beth Moncel

published Sep 2, 2012updated Jan 18, 2023

4.43 from 35 votes

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We’re still deep into cozy soup season, so I’m enjoying my pasta soup style this evening in this super creamy tortellini soup. It’s got a rich and creamy tomato-based broth, hearty cheese tortellini to sink your teeth into, a medley of veggies, and everything you’re going to want on a chilly winter night. Plus, the leftovers are awesome, so come lunchtime tomorrow, you’ll be really glad you made it. ;)

Overhead view of a bowl full of tortellini soup with a spoon lifting a bite.

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What’s in Tortellini Soup

This soup, at its core, is super basic, but the ingredients add up to big flavor and a hearty bowl that will keep you full. Here’s a quick rundown of the ingredients in this delicious tortellini soup:

Vegetables: This soup starts like many other soups with a mirepoix (onion, celery, and carrot) plus a little garlic for good measure.
Tomatoes: I’ve added two tomato products to this soup, tomato paste and crushed tomatoes. The tomato paste helps thicken the broth and gives a deep tomatoey flavor, while the crushed tomatoes give the soup volume and a little more texture.
Vegetable Broth: Vegetable broth gives this soup volume and dimension to the flavor.
Italian Seasoning: I kept the seasoning simple here by using an Italian seasoning blend instead of using several individual spices. If you don’t have Italian seasoning, you can substitute it with a mix of basil and oregano.
Cheese Tortellini: The star of the show! I used a bag of frozen small cheese tortellini to give the soup extra belly-filling power. You can use just about any flavor of tortellini you’d like for this soup.
Heavy Cream: A splash of heavy cream makes the broth extra lush, but you can skip it if you’d like! I love adding the cream because it makes the soup taste like a really rich tomato soup.
Spinach: I finished the tortellini soup off with a couple of handfuls of fresh spinach to give the soup balance and a little more color. You can skip the spinach or add some frozen chopped spinach in its place if you wish.

Tortellini is one of the most expensive ingredients in this soup, so make sure you’re shopping wisely! In most major grocery stores you’ll be able to find tortellini in three places: with dry pasta, in the freezer section (near frozen bread), and with fresh pasta in the dairy case. I find that the frozen tortellini is usually the best price, and you can even use half the amount of tortellini in this recipe if you need to reduce the cost further. If using dry tortellini, you’ll need to boil the tortellini in the soup slightly longer and you may need to add extra water.

What Else Can I Add?

Italian sausage makes a great addition to this soup if you want something a little more meaty, or you could even sauté some bacon in the pot before the vegetables for even more richness. Want to make it extra cheesy? Sprinkle some grated or shredded Parmesan on top of each bowl just before serving.

How to Store Tortellini Soup

After cooking, divide the tortellini soup into single-serving portions and refrigerate until ready to eat. For longer storage, you can transfer the containers to the freezer after they’re fully chilled. To reheat, microwave on high until the soup is heated through, or reheat in a saucepot over medium-low heat, stirring occasionally, until heated through.

Creamy Tortellini Soup

4.43 from 35 votes

This Creamy Tortellini Soup features a rich tomato broth, hearty cheese tortellini, a medley of vegetables and tons of comfort in one bowl!

Author: Beth Moncel

Servings 8 1.5 cups each

Prep 10

Cook 30

Total 40

Save Recipe Print Recipe Read the reviews

Ingredients

1 yellow onion ($0.37)
2 carrots ($0.29)
2 stalks celery ($0.22)
4 cloves garlic ($0.32)
2 Tbsp olive oil ($0.26)
4 Tbsp tomato paste ($0.36)
1 28oz. can crushed tomatoes ($1.69)
1.5 tsp Italian seasoning ($0.15)
4 cups vegetable broth ($0.52)
19 oz. cheese tortellini (frozen) ($4.79)
1/2 cup heavy cream ($0.82)
4 oz. fresh spinach ($1.20)
3/4 tsp salt ($0.04)
1/4 tsp freshly cracked black pepper ($0.02)

Instructions

Dice the onion, carrot, and celery. Mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions soften (about 5 minutes).
Add the tomato paste and continue to stir and cook over medium heat for about three minutes more.
Add the crushed tomatoes, Italian seasoning, and vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.
Turn the heat up to medium-high and bring the soup up to a simmer. Let the soup simmer for about 10 minutes, stirring occasionally.
Add the frozen tortellini to the soup and boil for about 3 minutes, or the recommended time on the package needed to cook the tortellini.
Turn the heat off. Stir the heavy cream into the soup. Stir the fresh spinach into the soup until wilted.
Taste the soup and season with salt and pepper to taste (we added about ¾ tsp salt and ¼ tsp pepper).

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Equipment

Dutch Oven

Nutrition

Serving: 1.5cupsCalories: 355kcalCarbohydrates: 44gProtein: 13gFat: 15gSodium: 1209mgFiber: 6g

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Close up side view of a bowl of creamy tortellini soup garnished with Parmesan.

How to Make Tortellini Soup – Step By Step Photos

Dice one yellow onion, two carrots, and two stalks of celery. Mince four cloves of garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with 2 Tbsp olive oil. Sauté over medium heat for about 5 minutes, or until the onions have softened.

Add four tablespoons of tomato paste to the pot and continue to sauté with the vegetables for about three minutes more.

Crushed tomatoes and herbs in the pot, broth pouring in the side.

Add one 28oz. can of crushed tomatoes, 1.5 tsp Italian seasoning blend, and 4 cups vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.

Turn the heat up to medium-high, and allow the soup to come up to a simmer. Allow the soup to simmer for 10 minutes, stirring occasionally.

Add one 19oz. package of frozen cheese tortellini to the soup and continue to boil for 3 minutes, or as long as needed according to the package directions to cook the tortellini.

Heavy cream being stirred into the soup.

Turn the heat off and stir ½ cup heavy cream into the soup (optional).

Add about four large handfuls of fresh spinach to the soup, then stir it in and allow the spinach to wilt.

Give the soup a taste and adjust the salt or other seasonings to your liking (we added ¾ tsp salt and ¼ tsp freshly cracked pepper).

Overhead view of the finished pot of creamy tortellini soup garnished with Parmesan and pepper.

I like my tortellini soup garnished with a light sprinkle of Parmesan and some freshly grated black pepper. 😋

Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth

Creamy Tortellini Soup

What’s in Tortellini Soup

Buying Tortellini

What Else Can I Add?

How to Store Tortellini Soup