Easy Cheese Tortellini Soup Recipe

Introduction

This easy cheese tortellini soup is a comforting and hearty dish perfect for any day of the week. Packed with tender tortellini, fresh vegetables, and a creamy tomato base, it comes together quickly and satisfies all your cozy meal cravings.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/4 cup sun-dried tomatoes
• 4 cups chicken stock or vegetable broth
• 28-ounce can crushed tomatoes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• 8 ounces cheese tortellini (refrigerated kind)
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 cups fresh spinach leaves, packed
• 1/2 cup heavy cream or half and half
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Step 1: Heat olive oil and butter in a large saucepan over medium heat. Once melted, add diced onion, red pepper, and green pepper. Cook, stirring occasionally, for about 5 minutes until softened.
2. Step 2: Add minced garlic and stir well. Then sprinkle in the flour and cook for another minute to create a light roux.
3. Step 3: Pour in sun-dried tomatoes, chicken stock or vegetable broth, crushed tomatoes, Italian seasoning, and dried basil. Season with salt and black pepper. Stir and taste the broth, adjusting seasoning as needed.
4. Step 4: Bring the soup to a gentle boil. Add the cheese tortellini and cook until tender, generally about 3–5 minutes, following package instructions.
5. Step 5: Remove the pot from heat. Stir in fresh spinach leaves, grated parmesan cheese, and heavy cream or half and half until the spinach wilts and the soup is creamy.
6. Step 6: Add chopped fresh basil and serve the soup warm for the best flavor.

Tips & Variations

• For a vegetarian version, use vegetable broth and ensure your tortellini is cheese-filled without meat.
• Swap out fresh spinach for kale or Swiss chard for a different leafy green twist.
• Add crushed red pepper flakes if you prefer a spicy kick.
• Use half-and-half instead of heavy cream to lighten up the soup without sacrificing creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or microwave to prevent the cream from curdling. Add a splash of broth or cream if the soup has thickened too much after storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works well in this recipe. Just add a few extra minutes to the cooking time to ensure they are heated through completely.

Is it possible to make this soup ahead of time?

Absolutely! Prepare the soup up to the point before adding spinach and cream, then refrigerate. Add spinach and cream just before reheating to keep the fresh flavors and creamy texture.

Easy Cheese Tortellini Soup Recipe

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★★★★★

4.6 from 66 reviews

This Easy Cheese Tortellini Soup is a hearty, comforting dish perfect for any day. Creamy and flavorful, it combines tender cheese tortellini, fresh vegetables, and a rich tomato broth enhanced with Italian herbs and a touch of cream. Ready in under an hour, it’s an ideal cozy meal to warm you up.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauté Base

• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 cloves garlic, minced

Soup Mixture

• 1/4 cup all-purpose flour
• 1/4 cup sun-dried tomatoes
• 4 cups chicken stock or vegetable broth
• 28 ounce can crushed tomatoes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper, to taste

Final Ingredients

• 8 ounces cheese tortellini (refrigerated kind)
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 cups fresh spinach leaves (packed)
• 1/2 cup heavy cream or half and half
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Sauté Vegetables: In a large saucepan over medium heat, add olive oil and butter. Once melted, add diced onion, red pepper, and green pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
2. Add Garlic and Flour: Stir in minced garlic and cook for a moment. Then sprinkle in the all-purpose flour and continue cooking for another minute to form a roux, which helps thicken the soup.
3. Combine Broth and Tomatoes: Pour in the sun-dried tomatoes, chicken stock or vegetable broth, and crushed tomatoes. Add Italian seasoning and dried basil. Season with salt and freshly ground black pepper to taste. Stir well and adjust seasoning as needed.
4. Cook Tortellini: Bring the mixture to a gentle boil. Add the cheese tortellini and cook until tender, typically about 3-5 minutes, according to package instructions.
5. Finish Soup: Remove the pot from heat. Stir in fresh spinach leaves, grated parmesan cheese, and heavy cream or half and half until fully incorporated and the spinach wilts slightly.
6. Garnish and Serve: Add the chopped fresh basil leaves for freshness and serve the soup warm. Enjoy immediately for best flavor.

Notes

• Use chicken stock for a richer flavor or vegetable broth to keep it vegetarian-friendly.
• Sun-dried tomatoes add a concentrated tomato flavor; rehydrate them if they are too dry before adding.
• Refrigerated cheese tortellini cooks quickly; watch carefully to avoid overcooking.
• For a lighter version, substitute heavy cream with half and half or a non-dairy creamer.
• Fresh herbs like basil added at the end boost the soup’s aroma and freshness.

Keywords: cheese tortellini soup, easy tortellini soup, Italian soup recipe, creamy tortellini soup, vegetarian soup