Creamy Tortellini Soup is a comforting and flavorful dish that combines tender tortellini pasta with a rich and creamy broth. This soup typically features cheese-filled tortellini (though meat-filled also tastes great in this soup) simmered in a savory broth flavored with garlic, onions, carrots, and celery. The addition of spinach or kale adds a pop of color and nutritional value to the dish. Finished with a touch of cream or Parmesan cheese, Creamy Tortellini Soup is velvety smooth and satisfyingly rich. It’s a perfect choice for a cozy night in, offering warmth and comfort in every spoonful, and its versatility allows for endless variations to suit individual preferences and seasonal ingredients.
Creamy Tortellini Soup
Ingredients
- 1 medium yellow onion
- 1 medium carrot
- 1 medium celery stalk
- 3 cloves garlic
- 2 tbsp olive oil
- 1-1/2 tsp dried Italian seasoning
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- 32 ounces low-sodium vegetable or chicken broth
- 28 ounces canned fire-roasted crushed tomatoes
- 1 ounce Parmesan cheese
- 9 ounces refrigerated cheese tortellini
- 1/2 cup heavy cream
- 5 ounces baby spinach
- 2 tsp balsamic vinegar
Instructions
- Prepare the following, adding each to the same bowl as you complete it: Dice 1 medium yellow onion (about 1 1/2 cups). Peel and dice 1 medium carrot (about 1/2 cup). Dice 1 medium stalk celery (about 1/3 cup). Mince 3 garlic cloves.
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the vegetables, 1 1/2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add 3 tablespoons all-purpose flour and stir to coat the vegetables until no dry streaks remain. Cook for 1 to 2 minutes.
- Add 1 (32-ounce) carton low-sodium vegetable or chicken broth and 1 (28-ounce) can fire-roasted crushed tomatoes and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook for 15 minutes to allow the flavors to meld. Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 cup lightly packed) if needed, or measure out 1/3 cup store-bought.
- Add 1 (8- to 9-ounce) package refrigerated cheese tortellini and cook for 1 minute less than the package instructions. Remove the pot from the heat. Add the Parmesan cheese, 1/2 cup heavy cream, and 5 ounces baby spinach, and stir to combine. Let sit until the spinach is wilted, about 1 minute. Add 2 teaspoons balsamic vinegar and stir to combine. Serve topped with more Parmesan cheese if desired.
Notes
Substitution: You can substitute refrigerated tortellini with 12 ounces (about 3 cups) frozen cheese tortellini.
Storage: The soup is best immediately after cooking, but leftovers can be refrigerated in an airtight container for up to 3 days.
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