This creamy tortellini soup is a comforting and hearty dish featuring tender cheese-filled tortellini simmered in a rich, spiced broth with a touch of cream. Garnished with fresh herbs and chili flakes, it’s a perfect one-bowl meal ideal for chilly evenings or a satisfying lunch.
Why You’ll Love This Recipe
This creamy tortellini soup brings together the richness of a well-seasoned broth with the delicate chewiness of stuffed pasta. It’s an easy-to-make, comforting recipe that delivers gourmet flavors in under an hour. Whether you’re looking to warm up on a cold night or simply need a quick meal that feels like a treat, this soup fits the bill beautifully.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Cheese or spinach-filled tortellini
- Olive oil
- Garlic, minced
- Onion, finely chopped
- Tomato paste
- Crushed tomatoes or tomato puree
- Vegetable or chicken broth
- Heavy cream
- Red chili flakes
- Salt and pepper
- Fresh parsley or cilantro (for garnish)
Directions
- In a large pot, heat olive oil over medium heat. Add chopped onions and cook until translucent.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the tomato paste and cook for a minute, then pour in the crushed tomatoes.
- Add broth and bring the mixture to a gentle boil.
- Reduce heat and stir in the tortellini. Cook according to package instructions until al dente.
- Lower the heat and stir in the cream. Let it simmer for a few minutes to meld the flavors.
- Season with salt, pepper, and chili flakes.
- Garnish with fresh parsley or cilantro before serving.
Servings and timing
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
- Protein Addition: Add cooked chicken or sausage for extra heartiness.
- Vegetarian Version: Use vegetable broth and spinach or mushroom tortellini.
- Spice Level: Increase or reduce chili flakes to suit your heat preference.
- Low-Fat Option: Substitute heavy cream with half-and-half or a dairy-free alternative.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm over medium heat on the stovetop, stirring occasionally. Add a splash of broth or cream if the soup has thickened too much. Freezing is not recommended due to the dairy content and pasta texture.
FAQs
What kind of tortellini works best for this soup?
Cheese or spinach-stuffed tortellini are ideal, but meat-filled versions also pair well with the creamy broth.
Can I make this soup ahead of time?
Yes, but for best texture, cook the tortellini just before serving to prevent over-softening.
Can I use frozen tortellini?
Absolutely. Simply adjust the cooking time as indicated on the packaging.
Is this soup spicy?
The soup has a mild heat from chili flakes, but you can adjust to taste or omit them entirely.
Can I use milk instead of cream?
Yes, though the soup will be less rich. A full-fat milk or evaporated milk works best as a substitute.
How do I make this soup vegan?
Use vegan tortellini, vegetable broth, and a plant-based cream substitute.
Can I add more vegetables?
Yes. Spinach, kale, zucchini, or bell peppers all make excellent additions.
What type of broth should I use?
Either chicken or vegetable broth works well. Use low-sodium if you want more control over the seasoning.
How long will this soup stay fresh?
It stays fresh for up to 3 days in the refrigerator if stored properly.
Can I freeze creamy tortellini soup?
It is not recommended as the dairy and pasta may separate or become mushy upon thawing.
Conclusion
Creamy tortellini soup is a soul-warming meal that’s both elegant and easy to prepare. It offers a beautiful blend of comfort and sophistication, making it suitable for both weeknight dinners and casual entertaining. With just a few pantry staples and a pack of tortellini, you’re well on your way to creating a memorable bowl of goodness.
PrintCreamy Tortellini Soup
A comforting and hearty soup made with cheese-filled tortellini simmered in a spiced tomato broth and finished with rich cream and fresh herbs—perfect for chilly evenings or a quick yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 10 oz cheese or spinach-filled tortellini (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp tomato paste
- 1 cup crushed tomatoes or tomato puree
- 4 cups vegetable or chicken broth
- 3/4 cup heavy cream
- 1/4 tsp red chili flakes (adjust to taste)
- Salt and pepper to taste
- 2 tbsp fresh parsley or cilantro, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Pour in crushed tomatoes and broth, stirring to combine. Bring to a gentle boil.
- Reduce heat and add tortellini. Cook according to package directions until al dente, usually 5–7 minutes.
- Lower heat and stir in heavy cream. Simmer for 2–3 more minutes to meld flavors.
- Season with salt, pepper, and chili flakes to taste.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
- Use fresh tortellini for quicker cooking or frozen with adjusted timing.
- Substitute heavy cream with half-and-half for a lighter version.
- Add cooked sausage or shredded chicken for extra protein.
- Stir in baby spinach or kale in the last few minutes of cooking for added nutrition.
- Soup may thicken after storing—add broth or water when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 60mg