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Easy Creamy Tortellini Soup

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Ingredients

Warning0 allergens identified

Easy Creamy Tortellini Soup

1 tbsp olive oil

1 tbsp butter

1 yellow onionfinely diced

3 cloves garlicminced

½ tsp red pepper flakesoptional

¼ cup all-purpose flour

2 tablespoons tomato paste

4 cups vegetable brothchicken or bone broth also work well

1 tsp Italian seasoning

Salt & black pepperto taste

10 ounces refrigerated cheese tortellini

½ cup heavy creamstart with 1/4 cup and add more as needed

2 cups baby spinachoptional

½ cup Parmesan cheesefreshly grated

Fresh basil or parsley

Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion and cook until softened, about 5–6 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds until fragrant.

Make the roux. Sprinkle the flour over the onions and stir well to coat everything evenly. Cook for 1–2 minutes, stirring constantly, to cook out the raw flour taste (don’t let it brown). Stir in the tomato paste and cook for another 30 seconds to 1 minute until incorporated and slightly deepened in color.

Simmer the soup. Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Add the Italian seasoning and bring to a gentle simmer. Let it cook for about 8–10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.

Cook the tortellini. Add the tortellini directly to the pot and simmer according to package directions, usually 3–5 minutes, until tender.

Make it creamy. Reduce the heat to low and stir in the heavy cream, starting with ¼ cup. Add more if desired. Stir in the Parmesan cheese until fully melted and smooth.

Finish & serve. Add the spinach and let it wilt, about 1 minute. Taste and adjust seasoning as needed. Serve hot with extra Parmesan and fresh herbs on top.

Notes

Storage Instructions – Store leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits, so add a splash of vegetable broth when reheating.

Nutrition

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Tips & Tricks (5)

Toast Your Tomato Paste 🍅
Cook tomato paste in butter for 1-2 minutes before adding broth to deepen its flavor and reduce any metallic taste, creating a richer soup base.
Reserve Pasta Water for Consistency 💧
Save a cup of starchy pasta cooking water to adjust your soup's thickness after adding cream, giving you perfect control over the final consistency.
Add Tortellini at the Right Moment ⏱️
Add refrigerated tortellini in the last 3-4 minutes of cooking to prevent them from becoming mushy while ensuring they're fully heated through.
Finish with Fresh Basil Off Heat 🌿
Tear fresh basil and stir it in after removing the soup from heat to preserve its delicate aromatic oils and vibrant color.
Build Flavor Layers with Garlic Timing 🧄
Sauté minced garlic for just 30 seconds until fragrant before adding other ingredients to maximize its flavor without letting it burn and turn bitter.