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My love of cozy soups kicks in the second summer fades. This creamy vegetable tortellini soup gives me all the fall vibes. Fresh veggies, cheesy pasta, and a creamy broth, it’s comfort in a bowl. You’ve got to try it today!
Why This Recipe is Soup-erior in Every Way
- Cozy and Flexible! Hearty and filling on its own. Or, add simple swaps so it fits your family’s taste.
- Weeknight Dinner Winner! Big flavor in just 30 minutes. No long simmer needed.
- Perfect Balance! Cheesy tortellini meets fresh veggies, spinach, cream, and Parmesan. YUM!
Creamy Vegetable Tortellini Soup Ingredients
- Rich or Light? Heavy cream adds rich flavor, but you can use half-and-half for a lighter soup.
- Protein Options: Toss in chicken, sausage, or white beans for more protein.
How to Make Vegetable Tortellini Soup
Can we talk about how much I love a cozy soup? This creamy tortellini vegetable soup is easy and surprisingly filling, even without meat. Check out my other soup recipes here!
- Cook Veggies: Heat olive oil in a large pot over medium high heat, then add onion, carrots, celery, and garlic. Cook for 5 minutes, until the veggies soften.
- Boil & Simmer: Stir in the Italian seasoning, salt, black pepper, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for about 5 minutes. Or until the carrots begin to soften.
- Add Tortellini: Stir in cheese tortellini and cook for about 5 minutes, stirring occasionally until the pasta is tender.
- Add Spinach and Heavy Cream: Reduce the heat to low. Then stir in fresh baby spinach, heavy cream, Parmesan cheese, and fresh basil. Cook until the spinach has wilted, about 2 minutes.
Alyssa’s Pro Tip
Make it Your Own! Swap the veggie broth for chicken broth. Or try a tortellini with chicken, spinach, or mushrooms. You could even switch it up with gnocchi or mini ravioli. Just have fun and make it your own!
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Creamy Vegetable Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper
- 3 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes undrained
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese plus more for serving
- 2 tablespoons chopped basil plus more for garnish
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 medium yellow onion, diced, 2 medium carrots, peeled and sliced, 2 celery ribs,sliced, and 3 garlic cloves, minced. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in 1 tablespoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 3 cups vegetable broth, and 1 (14.5-ounce) can diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.
- Stir in 1 (9-ounce) package refrigerated cheese tortellini and cook for about 5 minutes, stirring occasionally until the pasta is tender.
- Reduce the heat to low and stir in 2 cups fresh baby spinach, 1 cup heavy cream, ½ cup shredded Parmesan cheese, and 2 tablespoons chopped basil. Cook until the spinach has wilted, about 2 minutes.
Notes
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
- Make Ahead: Cook the soup without the tortellini, then add it in when you reheat.
- Reheating: Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cozy Tortellini Soups
If you enjoyed this creamy vegetable tortellini soup, you’ve got to try these other soup recipes!
