Need a cozy and delicious dinner in under 30 minutes? This Easy Creamy Tortellini Soup is your answer! It’s packed with cheesy refrigerated tortellini, vibrant spinach, and flavorful sun-dried tomatoes, all swimming in a rich, creamy, and slightly spicy broth. I absolutely love making this Creamy Tortellini Soup on busy weeknights – it’s incredibly quick, satisfying, and feels like a complete meal in one bowl. It’s perfect for those cooler spring evenings we sometimes get, even here in mid-April!
Why You’ll Love This Creamy Tortellini Soup
- Ready in Under 30 Minutes: Seriously fast, making it perfect for weeknight dinners.
- Creamy and Flavorful: Heavy cream and flavorful ingredients like sun-dried tomatoes and garlic create a luscious broth.
- Uses Refrigerated Tortellini: A convenient shortcut that makes this soup incredibly easy.
- One-Pot Wonder: Everything comes together in one pot for minimal cleanup.
- Comfort Food: Warm, cheesy, and incredibly satisfying.
Ingredients for Creamy Tortellini Soup
Here’s what you’ll need to make this quick and easy soup. The full list with measurements is in the recipe card below.
Soup Base & Aromatics
- Yellow onion, diced (Vegetable)
- Sun-dried tomatoes, chopped + reserved oil (Vegetable/Oil)
- Garlic cloves, minced (Aromatic)
- Low-sodium vegetable broth (Liquid)
- Heavy cream (Dairy)
Tortellini & Veggies
- Refrigerated cheese tortellini (Pasta)
- Fresh spinach (Vegetable)
Seasoning & Garnish
- Italian seasoning (Spice Blend)
- Cayenne (optional) (Spice)
- Hot sauce (like Sriracha) (Condiment)
- Fresh cracked black pepper (Spice)
- Salt (to taste) (Seasoning)
- Red pepper flakes (optional) (Spice)
- Fresh chopped basil (Herb)
- Grated Parmesan cheese (for serving) (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the Tuscan-inspired flavors of this Creamy Tortellini Soup, but here are some variations:
- Add Protein: Stir in shredded rotisserie chicken, cooked Italian sausage crumbles, or white beans.
- Different Greens: Use chopped kale (add it earlier with the broth to soften) or arugula (stir in at the very end) instead of spinach.
- Make it Spicier: Increase the cayenne, hot sauce, or red pepper flakes.
- Add Mushrooms: Sauté sliced mushrooms along with the onions.
- Different Pasta: Use refrigerated ravioli instead of tortellini.
How to Make Creamy Tortellini Soup
Let me show you how incredibly fast it is to make this Creamy Tortellini Soup:
Sauté Aromatics
- In a large pot or Dutch oven, I heat 1 tablespoon of the reserved oil from the sun-dried tomato jar over medium-high heat.
- I add the diced onion and chopped sun-dried tomatoes and sauté until the onions are softened – this takes about 4 minutes.
- Next, I add the minced garlic and cook for about 1 more minute, just until it’s fragrant.
Build Broth and Season
- I stir in the Italian seasoning, cayenne pepper (if using), hot sauce, and black pepper.
- I pour in the low-sodium vegetable broth to deglaze the pot, making sure to scrape any tasty brown bits from the bottom with a wooden spoon.
- I add the heavy cream and bring the mixture to a gentle simmer.
Cook Tortellini and Spinach
- I add the fresh spinach and the refrigerated cheese tortellini to the simmering broth.
- I let the soup simmer for just 3-5 minutes, or until the tortellini is cooked through (check package directions, but refrigerated usually cooks fast!) and the spinach has wilted.
Finish and Serve
- I taste the Creamy Tortellini Soup and adjust the seasoning with salt and pepper as needed.
- I divide the soup into serving bowls.
- I top with grated Parmesan cheese, red pepper flakes (if desired), and fresh chopped basil.
- Serve!
Tips and Tricks for the BEST Tortellini Soup
Here are my secrets for making this Creamy Tortellini Soup truly exceptional:
- Use Refrigerated Tortellini: Fresh refrigerated tortellini cooks much faster than dried, making this a true 30-minute meal.
- Sun-Dried Tomato Oil: Using the oil from the sun-dried tomato jar adds an extra layer of flavor right from the start.
- Don’t Overcook Tortellini: Cook the tortellini just until tender according to package directions (usually only a few minutes for fresh/refrigerated). Overcooked tortellini can become mushy.
- Gentle Simmer for Cream: Once the cream is added, maintain a gentle simmer rather than a rolling boil to prevent curdling.
- Fresh Herbs: Finishing with fresh basil brightens up the rich flavors beautifully.
How to Serve
This Creamy Tortellini Soup is a hearty meal on its own! Serve it hot:
- Garnished: With grated Parmesan, fresh basil, and red pepper flakes.
- With Bread: Crusty bread or garlic bread is perfect for dipping into the creamy broth.
- With a Salad: A simple green salad with vinaigrette makes a nice pairing.
Make Ahead and Storage
While best enjoyed fresh due to the quick-cooking tortellini, you can make the soup base (up to step 3 before adding cream) ahead of time. Reheat the base, add the cream, then add the tortellini and spinach just before serving. Store leftover soup in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave. Note that the tortellini will continue to absorb liquid and may soften upon reheating.
FAQs about Creamy Tortellini Soup
- Can I use dried tortellini?
- Yes, but dried tortellini takes much longer to cook (usually 15-20 minutes). Add it with the broth and simmer until tender before adding the cream and spinach. You may need slightly more broth.
- Can I make this vegetarian?
- This recipe is already vegetarian if you use vegetable broth! Just ensure your tortellini is cheese-filled (not meat).
- Can I freeze this soup?
- Cream-based soups with pasta don’t always freeze perfectly. The cream can sometimes separate, and the pasta can become very soft upon thawing. It’s possible but might affect the texture.
Enjoy this quick, easy, creamy, and incredibly flavorful Creamy Tortellini Soup! It’s a perfect comforting meal for any night.
Print
Easy Creamy Tortellini Soup
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Soup, Main Course, Vegetarian
- Cuisine: Italian-Inspired, American
Description
Creamy tortellini soup with sun-dried tomato and spinach is perfect for cold nights. Need a cozy dinner in less than 30 minutes? Try our tortellini soup recipe!
Ingredients
Scale
- 1 tablespoon oil from oil-packed sun-dried tomatoes (or olive oil)
- 1 small yellow onion, diced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 pinch Cayenne pepper (optional)
- 1 teaspoon hot sauce (such as Sriracha, optional)
- 1/4 teaspoon fresh cracked black pepper, plus salt to taste
- 5 cups (1240ml) low-sodium vegetable broth
- 1 cup (240ml) heavy cream, room temperature
- 2 cups fresh spinach
- 2 cups (about 9–10 oz) refrigerated cheese tortellini
- 1/2 teaspoon red pepper flakes (optional, for garnish)
- 1 teaspoon fresh chopped basil (for garnish)
- Grated Parmesan cheese (for garnish, optional)
Instructions
- Sauté Aromatics: Heat 1 tablespoon of oil from the sun-dried tomato jar (or olive oil) in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped sun-dried tomatoes. Sauté until the onions are softened, about 4 minutes.
- Add Garlic & Seasonings: Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant. Stir in the Italian seasoning, cayenne pepper (if using), hot sauce (if using), and black pepper.
- Deglaze and Add Liquids: Pour in the low-sodium vegetable broth. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer. Stir in the heavy cream. Return to a gentle simmer (do not boil vigorously).
- Add Spinach and Tortellini: Add the fresh spinach and the refrigerated cheese tortellini to the simmering broth. Cook for 3-5 minutes, or until the spinach has wilted and the tortellini is cooked through (follow package directions for tortellini cooking time, usually short for refrigerated).
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Ladle the soup into serving bowls. Top with grated Parmesan cheese, red pepper flakes, and fresh chopped basil, if desired. Serve immediately.
Notes
- Sun-Dried Tomatoes: Using the oil from oil-packed sun-dried tomatoes adds extra flavor.
- Tortellini: Refrigerated cheese tortellini cooks quickly. You can substitute frozen tortellini, but adjust the cooking time accordingly.
- Heavy Cream: Using room temperature cream helps prevent it from curdling when added to the hot broth. Do not let the soup boil rapidly after adding the cream.
- Spice Level: Adjust the cayenne pepper, hot sauce, and red pepper flakes to your preference. Omit for a milder soup.
- Broth: Vegetable broth keeps this vegetarian. Low-sodium chicken broth can be substituted.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini may absorb more liquid upon standing. Reheat gently.