If you’re craving a comforting bowl of rich, flavorful soup that feels like a warm hug, this Creamy Tortellini Soup Recipe is just what you need. It’s an irresistible blend of cheesy tortellini, vibrant sun-dried tomatoes, and fresh spinach, all simmered in a luscious, creamy tomato broth. Each spoonful bursts with Italian-infused goodness, making it a perfect go-to meal whether you’re feeding family or impressing guests. Trust me, once you try this soup, it will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
Getting this soup right is all about combining simple, wholesome ingredients that shine both in flavor and texture. Each component, from the tangy sun-dried tomatoes to the silky heavy cream, plays a crucial role in building layers of deliciousness in this soup.
- Sun-dried tomatoes with Italian seasoning (8.5 ounces, jarred): Adds a tangy, intense tomato flavor with herbs already infused, giving the soup a rich base.
- Frozen sliced carrots (1 cup): Brings a subtle sweetness and a bit of texture that contrasts beautifully with the creamy broth.
- Minced garlic (1 tablespoon): Infuses the soup with an inviting, aromatic depth that wakes up the palate.
- Italian seasoning (1/2 tablespoon): A perfect blend of herbs that complements the sun-dried tomatoes and boosts overall flavor.
- Vegetable broth (3 cups): Forms the flavorful yet light foundation for the soup, keeping it hearty but not heavy.
- Tomato sauce (15-ounce can): Enhances the tomato presence and adds beautiful color and tang.
- Spinach and cheese tortellini (12-ounce package): The star ingredient, delivering comfort with every savory, cheesy bite.
- Frozen chopped spinach (1 cup): Adds vibrant green color and healthy greens without overpowering other flavors.
- Heavy cream (1 1/2 cups): Creates the signature creaminess that makes this tortellini soup absolutely decadent.
- Fresh grated parmesan cheese (optional, for garnish): Adds a nutty, salty finish that elevates the whole bowl.
- Fresh chopped basil (optional, for garnish): A bright herbal note that brings freshness to every spoonful.
How to Make Creamy Tortellini Soup Recipe
Step 1: Heat the Sun-Dried Tomato Oil
Start by carefully pouring 2 tablespoons of the flavorful oil from the jar of sun-dried tomatoes into a large saucepan or stockpot. Heat it over medium heat until it’s shimmering but not smoking. This oil is packed with herb-infused tomato goodness, and it serves as an incredible base for sautéing the vegetables, ensuring your soup starts with a flavor bang.
Step 2: Sauté the Carrots and Garlic
Next, toss in the frozen sliced carrots alongside the minced garlic and the Italian seasoning. The carrots bring sweetness and color, while the garlic and herbs add layers of savory aroma. Sauté everything for about 3 to 5 minutes, just until the edges of the carrots soften slightly. This gentle cooking step helps build flavor and readies the veggies for simmering.
Step 3: Add Broth, Tomato Sauce, and Sun-Dried Tomatoes
Pour in the vegetable broth and the can of tomato sauce, then add the sun-dried tomatoes from the jar. Be sure to discard any remaining oil from the jar at this point to keep the soup from becoming too oily. Stir everything together until well combined, and prepare to let those flavors mingle as the mixture heats through.
Step 4: Bring to a Low Boil and Add Tortellini and Spinach
Turn up the heat to bring your mixture to a gentle boil. Once you see small bubbles forming, carefully drop in the cheese and spinach tortellini along with the frozen chopped spinach. This step introduces the creamy pasta and vibrant greens, which will cook right in the broth, soaking up all the lovely flavors.
Step 5: Simmer Until Tender and Thickened
Cover your pot and let the soup simmer for about 10 to 15 minutes. During this time, the tortellini pasta will cook until tender and the soup liquid will reduce slightly to a thick, hearty texture. The bubbling simmer transforms the broth into a velvety, irresistible base that cradles each tortellini perfectly.
Step 6: Stir in the Heavy Cream
Once everything is cooked through, remove the pot from heat and gently stir in the heavy cream. This final touch enriches the soup, turning it into the luscious, creamy masterpiece that defines this Creamy Tortellini Soup Recipe.
Step 7: Serve Hot with Optional Garnishes
Ladle the soup into warm bowls and add a sprinkle of freshly grated parmesan cheese and chopped basil if you like. These garnishes add a delightful finishing touch, enhancing the flavor and presentation to make your soup truly inviting.
How to Serve Creamy Tortellini Soup Recipe
Garnishes
Freshly grated parmesan cheese brings a sharp, nutty contrast to the creamy soup, while chopped basil adds a pop of herbal brightness and color. Both garnishes brighten each bowl and heighten the overall flavor experience. You can also drizzle a little extra sun-dried tomato oil on top for a more intense tomato taste.
Side Dishes
This soup pairs beautifully with crusty garlic bread or a warm, buttery baguette to soak up all the creamy goodness. A simple green salad with a zesty vinaigrette also makes a lovely, light side that balances the richness of the soup.
Creative Ways to Present
For a special occasion, serve this soup in hollowed-out bread bowls to add rustic charm and an edible container. You can also offer an assortment of garnishes like toasted pine nuts, chili flakes, or a swirl of pesto for guests to customize their bowls, making the meal interactive and fun.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate for up to 3 days. The flavors actually deepen when stored overnight, making for an even tastier next-day meal. Just be mindful that the tortellini might absorb some liquid, so the soup can thicken up in the fridge.
Freezing
This Creamy Tortellini Soup Recipe is best enjoyed fresh, but you can freeze it if needed. Freeze in portions without the heavy cream—add the cream when reheating. This prevents any texture changes and keeps the soup silky and delicious after thawing. Store frozen portions for up to 2 months.
Reheating
To reheat, warm the soup gently on the stove over low heat, stirring occasionally. If frozen, thaw overnight in the fridge before reheating. Once hot, stir in the heavy cream if you haven’t added it yet. Avoid boiling to preserve the creamy texture and tortellini integrity.
FAQs
Can I use fresh tortellini instead of frozen?
Absolutely! Fresh tortellini work wonderfully in this soup. Just adjust the cooking time slightly as fresh pasta cooks faster, usually in about 4 to 6 minutes. Keep an eye on the soup so the pasta doesn’t overcook.
Is it possible to make this soup vegan?
Yes, you can make a vegan version by substituting the heavy cream with coconut or cashew cream, and using vegan cheese tortellini if available. Also, opt for vegetable broth to keep it plant-based. These swaps still deliver a creamy, satisfying soup.
Can I add protein to the soup?
Of course! Adding pre-cooked chicken, Italian sausage, or even beans can boost the protein content and make this an even heartier meal. Just add them when you add the tortellini to warm through without overcooking.
What can I use if I don’t have sun-dried tomatoes in a jar?
You can substitute with regular sun-dried tomatoes rehydrated in warm water or oil-packed sun-dried tomatoes tossed with Italian herbs. While the jarred sun-dried tomato oil adds a unique flavor, you can compensate by adding a bit of high-quality olive oil and dried herbs.
How thick is the soup supposed to be?
The soup should be thick and creamy but still spoonable and slightly broth-like. It isn’t a stew but more substantial than a thin broth soup. If it thickens too much after refrigeration, simply stir in a splash of broth or water when reheating.
Final Thoughts
This Creamy Tortellini Soup Recipe is one of those dishes that brings pure joy with every bite. It’s comforting, vibrant, and surprisingly easy to make with simple ingredients that come together beautifully. Whether it’s a busy weeknight or a cozy weekend dinner, this soup will quickly become a go-to staple in your recipes. Give it a try and watch it become a family favorite just like it did in mine.
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Creamy Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Tortellini Soup is a comforting and hearty Italian-inspired dish featuring spinach and cheese tortellini simmered in a flavorful tomato and vegetable broth enriched with heavy cream. Packed with sun-dried tomatoes, garlic, and Italian seasoning, this soup perfectly combines creamy textures with robust savory flavors. Ideal for a cozy dinner, it can be garnished with fresh parmesan and basil for an extra touch of freshness.
Ingredients
Sun-dried Tomato and Oil
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning (divided)
- 2 Tablespoons oil from the jar of sun-dried tomatoes (reserved for cooking)
Vegetables and Seasonings
- 1 cup frozen sliced carrots
- 1 Tablespoon minced garlic
- ½ Tablespoon Italian seasoning
- 1 cup frozen chopped spinach
Liquids and Base
- 3 cups vegetable broth
- 15 ounce can of tomato sauce
- 1½ cups heavy cream
Pasta
- 12 ounce package of spinach and cheese tortellini
Garnish (optional)
- Fresh grated parmesan cheese
- Fresh chopped basil
Instructions
- Heat oil: Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot to release the flavors.
- Sauté vegetables and seasonings: Add the frozen sliced carrots, minced garlic, and ½ Tablespoon Italian seasoning to the hot oil and sauté for 3-5 minutes until the carrots soften slightly.
- Add liquids and tomatoes: Pour in the vegetable broth, tomato sauce, and add the sun-dried tomatoes from the jar. Discard the remaining oil. Stir everything to combine well.
- Boil and add tortellini & spinach: Bring the mixture to a low boil, then add the spinach and cheese tortellini along with the frozen chopped spinach.
- Simmer: Cover the pot and cook for 10-15 minutes until the tortellini are cooked through and the liquid thickens into a hearty soup.
- Finish with cream: Remove the soup from heat and stir in the heavy cream for a rich, creamy texture.
- Serve: Ladle the soup into bowls and garnish with fresh grated parmesan cheese and chopped basil if desired. Serve hot.
Notes
- Use a large pot or stockpot to prevent overcrowding while cooking the tortellini.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- You can add cooked chicken or Italian sausage for added protein.
- If you prefer a thicker soup, let it simmer uncovered for a few extra minutes to reduce more.
- Fresh spinach can be used instead of frozen—add it towards the end to avoid overcooking.
