Creamy Tortellini Soup
Updated Oct 15, 2026
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This Creamy Tortellini Soup recipe consists of layers upon layers of cozy flavor! It’s an easy vegetarian soup recipe loaded with cheese tortellini and tender veggies cooked in a flavorful, creamy broth.
If you love this recipe for tortellini soup, your next one on the list to try should be my creamy crack chicken soup and then this warm and cozy creamy chicken noodle soup.
Easy, One Pot Tortellini Soup Recipe
This creamy tortellini soup is so simple and SO delicious. It combines cheesy tortellini and fresh spinach in a creamy broth, made with just the right amount of roux and a splash of milk. It’s easy to make in just 30 minutes in one pot, and it makes a perfect, comforting meal.
How do I know? Anything with cheese and soup is an instant hit with the tweens in our house. This cheese tortellini soup is no exception. They love the creamy, cheesy goodness, and I love how quick and easy it is to prepare, making it a go-to weeknight dinner for us.
Why We Love This Tortellini Soup
- Quick: Ready in 30 minutes, it’s your go-to for a speedy, hearty meal.
- Creamy Comfort: Cheesy tortellini and creamy, velvety broth offer a soul-soothing dinner experience.
- Vegetarian: Packed with veggies and protein, this tortellini soup recipe is a vegetarian dish that is so tasty and really satisfying.
- Versatile: Easily adaptable, make it your own with personalized tweaks to ingredients or seasonings.
Ingredients You’ll Need
I’m a vegetable lover in a house full of pasta fiends, and this creamy tortellini-filled veggie soup is our meeting ground!
- Butter: For sauteing your veggies. Use salted or unsalted butter, just remember to adjust the amount of salt.
- Vegetables: You’ll need a yellow onion, fresh garlic, carrots, and baby spinach.
- Seasonings: I seasoned the tortellini soup with Italian seasoning, salt, and freshly cracked black pepper.
- Flour: All-purpose flour forms the base for a quick and easy roux to thicken the soup.
- Vegetable Broth: Use low-sodium vegetable broth if you’re making vegetarian soup. Otherwise, chicken broth will also work.
- Tortellini: Get one package of frozen tortellini. I make this soup recipe with cheese tortellini, but you can use your favorite variety.
- Cream: You can use full heavy cream, milk (I use 2%), or half-and-half, depending on how creamy you prefer your tortellini soup.
How to Make Creamy Tortellini Soup
Get out a big pot – just one, because I’m all about that one-pot dinner life – and let’s make this quick soup!
- Sauté: First, sauté the onion, garlic, and carrots with Italian seasoning, salt, and pepper. Once the veggies are tender, whisk in the flour to make the roux.
- Add the broth and whisk: Gradually pour in the broth, whisking until smooth. Keep the base clump-free so the end result is creamy. Once combined, bring the pot to a boil.
- Add the tortellini and spinach: While the soup boils, stir in the frozen tortellini and fresh spinach leaves. Simmer for a few minutes more to get the tortellini heated through.
- Add heavy cream: Pour in your choice of cream, then stir continuously as the soup returns to a boil. Let the cream cook and thicken for a few minutes, then take the pot off the heat. Season the tortellini soup to taste with salt and pepper, then serve!
Recipe Tips And Variations
- Adding heavy cream. Lower the heat before adding the cream, and stir continuously as you pour it in. This technique helps prevent the soup from curdling.
- Leave out the cream. For a dairy-free version, use olive oil or coconut oil in place of butter. Swap out the milk or cream with your choice of dairy-free alternatives, like oat, coconut, or rice milk.
- Less carbs. To lower the carbs, omit the carrots and use this low carb pasta.
- Protein options. Add cooked, shredded chicken to make creamy chicken tortellini soup, or check out my Instant Pot creamy chicken tortellini soup. You can also stir in cooked Italian sausage for a heartier soup.
- Veggie additions. Swap spinach for kale and add mushrooms, too, or take inspiration from my chicken vegetable soup.
What To Serve With Tortellini Soup
Tortellini soup is pretty filling, so I usually keep the sides simple. A little bread, a salad, or something light for lunch all work here.
- Bread. Serve up bowls of this soup with a thick slice of my garlic and cheddar drop biscuits or garlic breadsticks.
- Salad. Before slurping up the soup, I almost always serve a big chef salad, then top the soup with crumbled bacon, freshly grated Parmesan cheese, croutons, or shredded cheddar.
- Lunch. Serve it bistro-style with a side of watermelon salad or this wonderful lemon kale Caesar salad paired with pinwheel sandwiches.
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Creamy Tortellini Soup
This Creamy Tortellini Soup is a quick, easy, and deliciously creamy soup packed with cheesy tortellini and fresh spinach.
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Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, thinly sliced
- 1 tablespoon Italian Seasoning
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 6 cups vegetable broth
- 12 ounces frozen tortellini
- 1 cup heavy cream, you can also use milk or half-and-half.
- 5 ounces fresh baby spinach
Instructions
- Sauté the aromatics. Melt the butter in a Dutch oven or soup pot set over medium heat. Add the onions, garlic, carrots, Italian seasoning, salt, and pepper, and cook over medium-low heat for 6 minutes or until the vegetables are tender.
- Add the flour and make the roux. Whisk in the flour; whisk until crumbly. Slowly add the broth and continue to vigorously whisk until everything is well combined and there are no clumps.
- Add the tortellini and cook. Bring the soup to a boil. Add the frozen tortellini and continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until the tortellini is tender and heated through.
- Add the heavy cream and baby spinach. Whisk in the cream or milk and add the spinach; bring the soup to a steady boil and cook for 2 to 3 minutes, or until smooth and thickened.
- Finish. Remove the tortellini soup from the heat and let it stand for 5 minutes. Taste the soup for salt and pepper and adjust accordingly. Serve.
Equipment
Notes
- Cream options: I like to use heavy cream for a creamier, silkier texture, but this soup also works with milk or half & half. Also, stir continuously when adding the cream so it doesn’t curdle.
- Dairy-Free: To make this soup dairy-free, use coconut oil instead of butter, and you can also use nut milk to replace the cream.
- Frozen cheese tortellini is my favorite frozen pasta for this particular soup, but you can use whatever pasta you have on hand.
- Greens options: Baby spinach is my go-to leafy green for soups, but you can also use kale, watercress, collard greens, etc.
- Add protein: Stir in some cooked, shredded chicken or cooked Italian pork sausage.
Nutrition
Serving: 2cups | Calories: 498kcal | Carbohydrates: 45g | Protein: 16g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 1012mg | Potassium: 487mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7099IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Store and Reheat Leftovers
- Store any leftover soup in an airtight container in the fridge for up to 3 to 4 days.
- Reheat portions in the microwave or in a saucepan on the stove until the soup and tortellini are warmed through again.
- To freeze: While it’s technically safe to freeze this soup, I usually don’t recommend it. Cream soups are tricky to freeze, as the texture and flavor tend to change for the worse once the soup is thawed.
This is such a delicious soup & pretty easy!
Thank YOU! I’m very glad you enjoyed it! 🙂
First time, I made this recipe as written but added 3 stalks chopped celery and used 16oz. fresh mushroom ravioli, which only cooks for 3 minutes. It was AMAZING! Definitely a keeper. The kid who hates broth ate all the broth, and had seconds.
Second time, I messed up a little by 1) not measuring broth seasoning precisely (I use Better than Boullion vegetable, was at the end of a jar, and had to shake it with hot water to get the dregs out) and 2) using dried tortellinis, which were not as good. This time, it still turned out pretty good, but not quite amazing.
Learned a couple things- tortellini matters, and measure my seasonings. Bookmarked the recipe, will definitely keep on our menu roster.
Love this! 😊 Sounds like you’ve perfected it, fresh pasta and measured seasoning really do make a difference. So glad it’s a keeper! Thank YOU!
Love this soup and my kids love it too!
Thank you so much! I’m very glad you and your kids enjoyed it! 😊
This is a great hearty soup prefect for fall. I used chicken mozzarella tortelloni, added chopped celery and less Italian seasoning. It was delicious. I got invited to a soup potluck and I’m definitely going to bring this new favorite.
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🥰
Such great flavour! Made exactly as listed in recipe. We loved it.
That’s great to hear! I’m very glad everyone enjoyed it! Thank YOU! 🙂
Delicious 😋 😋😋
Thank YOU! I’m very glad you enjoyed it! 🙂
Best soup eva:)
Thank YOU! I’m very glad you enjoyed it! 🙂