Easy 30-Minute Creamy Tortellini Soup (4 Servings)

A cozy bowl of tender cheese tortellini swimming in rich, flavorful broth – ready in just 30 minutes!

Key Points:

• Perfect weeknight dinner that comes together in one pot
• Uses store-bought tortellini for quick preparation
• Rich and creamy broth packed with vegetables
• Freezer-friendly and great for meal prep

Quick Facts

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Calories: 425 per serving

Introduction

Looking for a quick, satisfying dinner that will warm you up? This creamy tortellini soup transforms store-bought pasta into a restaurant-worthy meal. The rich broth, tender tortellini, and colorful vegetables create a hearty soup perfect for busy weeknights or casual entertaining.

Equipment Needed

• Large pot or Dutch oven (5-6 quart capacity)
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Large spoon for stirring
• Ladle for serving

Ingredients

For the Base:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 1 teaspoon dried Italian herbs
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 can (14.5 oz) diced tomatoes
• 18 oz refrigerated cheese tortellini
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh basil for garnish

Optional Add-ins:

• Italian sausage (1/2 pound, browned)
• Parmesan cheese for serving
• Red pepper flakes for heat

Step-by-Step Instructions

Preparation Phase (10 minutes)

Vegetable Prep

1. Onion Preparation:

• Peel the outer skin off the onion
• Cut onion in half from top to bottom
• Place flat side down on cutting board
• Make lengthwise cuts, leaving root end intact
• Make crosswise cuts to create 1/4-inch diced pieces
• Safety Tip: Keep fingers tucked while cutting

1. Carrot Preparation:

• Wash carrots thoroughly
• Cut off both ends
• Peel carrots if desired (not necessary if well-washed)
• Cut into even 1/4-inch rounds
• Try to keep slices uniform for even cooking
• Tip: If carrots are very thick, cut rounds in half

1. Celery Preparation:

• Wash celery stalks
• Cut off leafy tops and bottom ends
• Slice into 1/4-inch pieces
• Remove any tough strings if visible
• Tip: Cut at a slight angle for better presentation

1. Garlic Preparation:

• Separate cloves from head of garlic
• Peel each clove (tip: crush slightly with flat of knife to help peel)
• Mince finely with knife or use garlic press
• Should yield about 2 tablespoons minced garlic
• Tip: Let rest 5-10 minutes after mincing for best flavor

Ingredient Setup

5. Measure and Arrange:

• Set out all ingredients before starting
• Measure broth and cream
• Open can of tomatoes
• Keep tortellini in fridge until needed
• Wash spinach if not pre-washed
• Have salt and pepper grinders ready

Cooking Phase (20 minutes)

Step 1: Building the Flavor Base (8-10 minutes)

1. Heat the Pan:

• Place pot on stove
• Set heat to medium
• Add 1 tablespoon olive oil
• Wait until oil shimmers (about 1 minute)
• Tip: Oil should move easily across pan but not smoke

1. Cook the Vegetables:

• Add prepared onions, carrots, and celery
• Stir to coat with oil
• Cook for 5-7 minutes, stirring every minute
• Look for onions becoming translucent
• Vegetables should soften but not brown
• If browning occurs, lower heat slightly

1. Add Aromatics:

• Add minced garlic and Italian herbs
• Stir constantly for 1 minute
• Watch carefully – garlic burns easily
• You should smell a fragrant aroma
• Tip: If garlic starts to brown, proceed to next step immediately

Step 2: Creating the Soup Base (5-7 minutes)

1. Add Liquids:

• Pour in broth (careful of steam)
• Add entire can of diced tomatoes with juice
• Stir to combine
• Increase heat to medium-high
• Wait for gentle bubbles around edge (3-4 minutes)

1. Add Cream:

• Reduce heat to medium-low
• Slowly pour in cream while stirring
• Stir gently but constantly
• Simmer for 5 minutes
• Watch for slight thickening
• Tip: Never let cream boil – keep at gentle simmer

Step 3: Cooking the Tortellini (5-7 minutes)

1. Add Pasta:

• Keep soup at gentle simmer
• Add tortellini one handful at a time
• Stir gently after each addition
• Make sure all pasta is submerged
• Begin timing according to package directions

1. Monitor Cooking:

• Stir every 1-2 minutes
• Check pasta after 4 minutes
• Tortellini is done when it floats and is tender
• Test one piece by cutting in half
• Should be cooked through but still firm
• Tip: Better slightly underdone than overdone

Step 4: Finishing Touches

1. Add Spinach:

• Add spinach one handful at a time
• Stir gently after each addition
• Wait for leaves to wilt (1-2 minutes)
• They should be bright green and tender

1. Season:

• Turn off heat
• Add 1/2 teaspoon salt and 1/4 teaspoon pepper
• Stir and taste
• Adjust seasoning if needed
• Remember parmesan will add saltiness if using

1. Serve:

• Let soup rest 2-3 minutes
• Ladle into bowls (about 1.5 cups per serving)
• Top with fresh basil if using
• Add grated parmesan if desired
• Serve immediately while hot

Visual Cues for Doneness

• Vegetables: Should be tender when pierced with fork
• Broth: Should be slightly thickened and creamy
• Tortellini: Should float and be tender but still firm
• Spinach: Should be wilted but still bright green
• Overall: Soup should be steaming and aromatic

Troubleshooting Tips

Common Issue	Solution
Soup too thick	Add more broth 1/4 cup at a time
Tortellini overcooked	Add tortellini during final 5-7 minutes only
Cream curdling	Lower heat and slowly stir in room temperature cream
Vegetables too firm	Cut into smaller pieces for faster cooking

Variations & Substitutions

• Make it vegetarian: Use cheese tortellini and vegetable broth
• Lighten it up: Replace heavy cream with half-and-half
• Add protein: Include Italian sausage or shredded chicken
• Different greens: Use kale or swiss chard instead of spinach
• Gluten-free option: Replace tortellini with gluten-free pasta

Storage & Reheating

• Refrigerator: Store in airtight container up to 3 days
• Freezer: Store without cream for up to 3 months
• Reheating: Warm slowly over medium-low heat, stirring occasionally
• Add splash of cream when reheating if needed

Safety Notes & Tips

1. Never leave soup unattended while cooking
2. Keep heat medium-low after adding cream to prevent curdling
3. Check tortellini internal temperature (165°F/74°C)
4. Cool completely before refrigerating
5. Don’t freeze soup with cream (add when reheating)

Pro Tips

• Toast garlic bread while soup simmers
• Make extra for tomorrow’s lunch
• Prep vegetables in advance
• Use fresh tortellini for best texture
• Stir regularly to prevent sticking