Creamy Tortellini Soup – Quick, easy, and deliciously creamy soup packed with cheesy tortellini and fresh spinach.
And all the pasta-soup lovahs, please stand UP! Wednesday is calling, rain is raining, and easy, 30-minute meals are awaiting!
Creamy Tortellini Soup for the win!
Hey Hi, internetS friends! How in the heck are ya? GREAT, I hope!
Wanna talk about current events?!
Yesterday my little one started preschool and I didn’t cry! AND neither did she!! But, that one had me puzzled for a bit. Like, should I be okay with the fact that she didn’t tug on my clothes and cry out all her tears for me? In fact, her demeanor to the whole thing was more like, “Bye, Felicia!”. She just walked off, ran toward all the other little ones and never looked back!
You think she was just being brave??
Where’s the wine? Is 10 am too early?
Cute, ain’t she??? Just like her Mom! Duh. 😉
It’s been nearly nine months since I shared a soup recipe and, well, that’s just not right.
This tortellini amazingness before us is just throwing a bunch of stuff together in a pot and waiting for it to finish cooking. It has layers upon layers of flavors and lotsa texture. I’m a texture faaaah-reak.
In my perfect world, eating carbs would be considered exercise and they would burn every fat cell in the body, and I would eat a big bowl of this Creamy Tortellini Soup for lunch every day.
However, in my perfect world I would also live in the city, have a butler, a private chef, a driver, and I would be able to properly wear skinny jeans with booties, and my ankles would look skinny as can be!
Them darn booties make my ankles look like I have cankles underneath.
So yeah, this beautiful tortellini soup has just about everything your little [vegetarian] heart desires; cheesy tortellini, carrots and spinach. A little roux and a splash of milk makes it super creamy, soul-warming, and of course, comforting. It’s also pretty to look at.
Pull up a chair, why don’t you? I’m starrrrving!
ENJOY!
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- 3 tablespoons butter
- 1 yellow onion , diced
- 2 to 3 garlic cloves , minced
- 2 large carrots , thinly sliced
- 1 tablespoon Italian Seasoning
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/4- cup all-purpose flour
- 6 cups vegetable broth
- 1 package (12-ounces) frozen tortellini
- 1 bag (5-ounces) fresh baby spinach
- 1 cup cream OR milk OR half-and-half (I use 2% milk)
- Melt butter in a large saucepan or soup pot.
- Add onion, garlic, carrots, Italian seasoning, salt, and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender.
- Whisk in flour; whisk until crumbly.
- Slowly add broth and continue to vigorously whisk until everything is well combined and there are no clumps.
- Bring soup to a boil.
- Add frozen tortellini and spinach.
- Continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.
- Stir in cream or milk; bring back to a steady boil and cook for 2 to 3 minutes, or until smooth and thickened.
- Remove from heat and let stand 5 minutes.
- Taste for salt and pepper, and adjust accordingly.
- Serve.
Recipe Video
WW Smart Points: 11
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I never boil cream because it will separate and break down…that includes half and half. I suggest not boiling the soup after the cream is added.
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Is there a conversion for coconut flour (instead of wheat flour) & coconut milk (in place of dairy)? I’m trying to avoid everyone’s allergies in one dish.
Hi!
I’d use 1-1/2 tablespoons cornstarch in place of flour, if you can. In as far as dairy, you can definitely use non-dairy “milk”.
I made this tonight for the GF and I and it was delicious. I followed the recipe as written but the soup didnt thicken as i would have liked. Any suggestions?
You should make a simple roux with equal parts flour and butter then add that to your veggie broth in the recipe. The recipe doesn’t really specify to do it this way, which will make the flour more lumpy and take longer to thicken the broth. For my dairy I also use half and half. My soup turned out perfect and delicious! The only addition was a little parm at the end.
I had the same problem. I followed the recipe as written, using 2% milk, but it didn’t thicken up like i would have liked. The soup, though, was delicious. I will try the flour/butter trick next time or use a heavier cream in place of the milk. GF loved it so will definitely be making it again.
I have made this twice and my husband and I loved it. I didn’t have fresh carrots so I used canned carrots and added some polka kielbasa. It was delicious. Thank you for this wonderful recipe.
This one’s a keeper! We used mini tortellini and coconut milk. So good! Will definitely make again.
[…] The other great thing I love about fall? Food. Fall = comfort food. Chili, soups, pumpkin flavored dessert, pumpkin flavored coffee, apple pie, and so on. The cooler air outside gives a perfect reason to cook up some hearty soup to enjoy while wrapped up in a blanket. Will and I have a must-try soup recipe that is a tried and true fall favorite. (I actually made it for dinner this week!) We are trying to eat a vegetarian diet at the moment, but if you’re a meat eater you can add some mild or spicy Italian sausage to give it a little something extra. If you skip the sausage, I’d recommend adding some paprika and/or cayenne pepper as well. Here’s the link to the recipe! —> Creamy Tortellini Soup […]
I’m vegan, and was wondering if maybe a plant milk would work for this recipe??
Hi! Yes, absolutely! 🙂
Okay great, I definitely can’t wait to try it! Thank you!! 🙂
I just made this for my husband and myself. Pregnant me was craving something hot and creamy. This was delicious though I have to admit I didn’t measure a single thing. I love recipes that you can just estimate each ingredient and adjust to taste. I also wanted more veggies (I’m a vegetarian so I often add more to any recipe) so I added a can of diced tomatoes without draining it and it was the perfect touch. Will make again.
You know you found a good soup when your kid ask you almost begs you make it. This easy to make and my family loves it. I have made this several times. We got a football game tonight need something ready eat eat so we can get to going. So I’m making this yummy soup.
Delicious looking soup.
It’s a perfect rainy day for soup and I’ve been wanting to try this one! I modified it just a little by adding chicken stock instead of vegetable stock. And also because my family needs something a little more hearty, I knew I wanted to try adding some spinach & asiago chicken sausage. It was the perfect combination. I’ve definitely added this to our list of favorites!
Thank you for sharing!
Hi! I just moved to New Zealand from Austin, Texas this last December and I kept waiting for summer to start and then all of a sudden the first day of autumn came and went and I was like, “THAT’S what you call summer?!” And now it’s May and winter is creeping in and it’s like Kiwis have never heard of central heating. Back home it’s already getting close to the 90s and I’m down here in the southern hemisphere wearing my leopard print slippers and a hoodie tied up around my face (with a knit Peruvian hat sticking out underneath because this shows my boyfriend I’m about to die from the cold and we need a house with GD central heating please!) and I’m cooking your creamy tortellini soup and oh my gosh…it was just what I needed. So delicious and comforting! They say it snows in June here…this Texas girl will be making all your soup recipes. Our kitchen is the warmest room in the house, so that’s where I’ll be, bundled up and cooking your soups.
What is the nutritional values, please.
What is the nutritional values, please?
Hi Evelyn!! The nutritional facts were there, but a glitch in the system wiped them all out. I am so sorry about that, and thank you for letting me know that they were gone! I just included a new “nutritional facts” card right underneath the recipe box. I hope this helps. Thank you!
Can you tell me what a serving size is?
Hi Ariana! Usually, one cup of soup is a serving size.
Great, easy recipe! I added mace (nutmeg) and a bit of fenugreek at the end which really added to the depth of flavor, but it was good before I added them.
Do you think that this would freeze well?
I made this tonight and it was delicious! I think next time I’ll shred some chicken and add it in. Thanks for a great recipe!
Is this recipe enough for 4 adults or should I double it? Thanks!
Hi Lauren! The recipe as is comes out to around 2 cups per person. I hope that helps! 🙂
good, 2 cups per person, but for how many people?
It serves four.
Silly question, but is that whipping cream to add?
I made this soup for dinner last night and it was delicious. I just added fresh cracked pepper to my bowl before eating. I could believe I could make such a yummy soup in such a short amount of time. Finally a soup I can make after work that is ready by dinner time!
Hi Amy! I’m very happy to know you enjoyed it!! Thank YOU! 😀
this soup was delightful.
added mushrooms and peas for my own personal touch but the base and soup is perfect within itself.
didnt even add that much cream or milk and it still tasted decadent, rosemary from the garden a nice touch.
thank you for this lovely soup!!!!
I made a batch of this soup the other day for my husband and I and it was DELICIOUS. I am pregnant and have been having a very hard time finding food that is actually appetizing to eat. This seriously hit the spot, I have had at least one bowl of it everyday for the last 3 days…. In fact I’m eating a bowl now for lunch and it’s still delicious! This recipe is perfect! The carrots, spinach and onions were sublime! I used chicken broth instead of vegetable broth just because I can’t stand the smell of vegetable broth for some reason! Lol. Used regular milk and it came together SO GOOD. I ate mine just the way it was made and loved it, sprinkled some Parmesan cheese on my husbands and he said it was “over the top!” This recipe is absolutely perfect for my family! Thank you so much for sharing!!
10 stars! 10 thumbs up!
I made this today. It was light and refreshing. I put a little shredded cheese in mine to add more flavor. I would give this recipe a 4/5.
I made this tonight and this was by far the BEST tortellini soup recipe I’ve ever made!!! I didn’t have carrots on hand so that was eliminated, and I only added some parm cheese on top when I served it. Thank you for sharing!
I made this tonight. I had to make a few changes, though. I didn’t have the spinach on hand but I will definitely add it next time I make it. I also only had chicken broth so I used that.
This is outstanding. It’s a definite comfort food.
Thank you for sharing it.
cheers!
This was great! Even my picky 5 year old said it was good. High praise! I added some cooked chicken.
Made this for a cold, rainy Friday night’s meal and it was stupendous! I’ll definitely make agin. Was a refreshing change from tomato base tortellini soups,
Hi, the recipe sounds great, do you think it can be done in a slow-cooker?
The hubby dislikes cookedand or wilted spinach. Will only eat raw. Has anyone tried it with kale? I know, he is crazy. Will eat kale but not spinach! Lol
Hi!! I’ve made it with kale plenty of times and it’s just as good. The only thing I do different when I make it with kale is that I stir in the kale at the very beginning with the onions. I hope that helps. 🙂
If you wanted to add a meat to it, what would you suggest?
HI Stacy! How about Italian sausage! That would go really well with this soup. 😀
Love LOVE this soup!!
I tried this tonight. It’s really good, Lighter than the usual tomato based soup like this I usually make. I love the spinach and carrots in it- sliced the carrots thin and they cooked perfectly in the time allowed. Great meal. Added a bit more pepper but other than that loved it as is. Gonna try and freeze it- thanks for great recipe
Thanks so much, Kay! Very happy to know that you enjoyed it!!
Now this is my kind of soup! Comfort in a bowl!
Super delicious!! I’m not quite ready for soup yet since it is still in the upper 90’s-100’s here in Texas. However, as soon as the first “cool” front comes through I will be making this soup. Thanks for the great recipe!!
My kids love, love, , love tortellini so I know this would be a hit in my house. Love the fact that it looks so creamy. Can’t wait to start making soups again.
Aw your daughter is adorable! I just know I am gonna cry my eyes out when my daughter goes to school…luckily we have a few more years to go 😉
This soup is total comfort food. Yum! Pinning!
Leaps out of chair – I love soup season!! Esp pasta soup season!
This looks SO GOOD. And the picture is beyond words cute. She looks like she was so excited!! So sweet.
This looks so awesome Katerina!!
Whoa! This soup looks like the perfect comfort food! 🙂 Love how creamy it is.
My boys would LOVE this! Looks fantastic, I will have to try asap!
Looks good. I might add the spinach and tortellini to a roasted garlic soup I make in the wintertime. Thanks for the idea and your “little one” is a cutie pie.
Thank you, Bonni!! 🙂
And roasted garlic soup is soooo good!! I have yet to share my recipe… will have to get on that, stat! 😉
Pasta loving, soup loving, 30 minute meal loving girl right here! This soup looks so creamy and delicious, and I am a sucker for tortellini. Definitely making this the second it gets chilly!
This looks hearty! Yum! Thanks for sharing because I pinned it. I think this’ll be a great lunch when it starts getting cooler.
The first day of school is always so sentimental for me. Good for you to not cry…Felicia looks so happy to go!! She’s so precious and I love, love this soup, my dear. xx
10 am is absolutely not too early in occasions like this one. I couldn’t believe it either when BOTH my kids couldn’t care less about me on their respective first days of preschool. Buaaaaaaaahhhh!!!
Great first soup after 9 months break 🙂 Looks absolutely gorgeous. Almost as gorgeous as your princess.