Description
Creamy Tortellini Pasta Soup is a cozy one-pot comfort recipe featuring tender cheese tortellini, vibrant vegetables, and a rich, velvety tomato-cream broth infused with Italian herbs. Perfect for busy weeknights, family dinners, and cold-weather meals.
Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 cups chicken broth or vegetable broth
- 1 cup crushed tomatoes
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1 cup cooked Italian sausage (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add onion, carrots, and celery. Sauté 5–6 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add Italian seasoning, dried basil, salt, pepper, and red pepper flakes. Stir to bloom spices.
- Pour in broth and crushed tomatoes. Bring to a gentle boil.
- Reduce heat and simmer 8–10 minutes until vegetables are tender.
- If using sausage, stir it in now.
- Add tortellini and cook 3–5 minutes according to package directions until tender.
- Lower heat and stir in heavy cream. Simmer 2–3 minutes.
- Add Parmesan cheese and stir until melted and smooth.
- Fold in spinach and cook 1–2 minutes until wilted.
- Taste, adjust seasoning, garnish with parsley, and serve hot.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- To keep tortellini from becoming too soft, cook separately and add to individual servings.
- Add fresh basil before serving for extra brightness.
- Store refrigerated up to 4 days. Add broth or milk when reheating to loosen consistency.
- For freezing, freeze the soup base without cream and tortellini, then add fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg