Creamy Vegetable Tortellini Soup (Printable Version)

Comforting soup featuring tender cheese tortellini, colorful vegetables, and rich creamy broth for a satisfying meal.

# What You’ll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 zucchini, diced
07 - 1 cup baby spinach, packed

→ Tortellini

08 - 9 oz refrigerated cheese tortellini

→ Broth & Cream

09 - 4 cups vegetable broth
10 - 1 cup heavy cream
11 - 1/2 cup milk

→ Seasonings

12 - 1 teaspoon dried Italian herbs (or mix of basil, oregano, and thyme)
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
15 - Pinch of red pepper flakes (optional)

→ Garnish

16 - 1/4 cup grated Parmesan cheese
17 - Fresh basil or parsley, chopped

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes until vegetables begin to soften and become fragrant.
02 - Stir in minced garlic and diced zucchini to the pot. Cook for another 2 minutes until garlic becomes fragrant, being careful not to burn it.
03 - Pour in vegetable broth and bring mixture to a boil. Reduce heat to low and simmer for 10 minutes to allow flavors to meld together.
04 - Add cheese tortellini to the simmering broth and cook according to package directions, typically 3–5 minutes, until pasta is just tender and al dente.
05 - Lower heat to a gentle simmer. Stir in heavy cream, milk, dried Italian herbs, salt, black pepper, and red pepper flakes if using. Allow soup to heat through without boiling.
06 - Add packed baby spinach to the soup and simmer for 1–2 minutes until just wilted. Avoid overcooking to maintain vibrant color and texture.
07 - Taste soup and adjust seasoning with additional salt or pepper if needed. Ladle hot soup into bowls and garnish with grated Parmesan cheese and fresh chopped basil or parsley.

# Additional Tips::

01 -
  • It transforms simple grocery store tortellini into something that tastes like it came from a cozy Italian restaurant
  • The whole thing comes together in under 40 minutes but tastes like it simmered all afternoon
  • Leftovers actually taste better the next day, making it perfect for batch cooking
02 -
  • The tortellini will continue to absorb broth as it sits, so if you are planning to have leftovers, consider cooking the pasta separately and adding it to individual bowls
  • Add the cream and milk at the very end to prevent the dairy from separating or becoming grainy
  • The soup will thicken considerably in the refrigerator, so you may need to add a splash of broth when reheating
03 -
  • Use freshly grated Parmesan instead of pre-grated for the best melting and flavor
  • Let the soup sit for 5 minutes off the heat before serving to allow the flavors to meld
Go Back