Print

Easy Cheese Tortellini Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/easy-cheese-tortellini-soup-recipe/