This Creamy Tortellini Soup is a quick, easy, and deliciously creamy soup packed with cheesy tortellini and fresh spinach.
AN EASY AND CREAMY SOUP RECIPE
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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Creamy Tortellini Soup
Ingredients
- 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)
Instructions
- 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.
Video
Nutrition
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.
Categories:
TOOLS USED IN THIS RECIPE:
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SPINACH TORTELLINI TOMATO SOUP
Making this again Tonight for Dinner. Love this recipe super Good,easy. Thank U for sharing
Loved this recipe! I ended up not using the 1/4 cup flour because I didn’t have enough chicken stock but it still came out delicious. It was so easy too which I liked!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
This is a great soup had it good it with 5 cheese two different one and with Italian sausage tortellini was all great. Tryed with the chicken tortellini was ok and tryed it with Italian ravioli was good. Overall a great soup.
I am very glad you enjoyed it! Thank YOU! 🙂
My family loves soup and I knew they would love this recipe! So easy to make and very delicious. The only thing I added was Parmesan Cheese because my kids are “cheese addicts”. and as recommended by another commenter. So very, very good. Thank you so much for sharing this with us.
Your daughter is beautiful. Such an exciting time in her life.
Thank you so much! I am very happy to hear that everyone loved this tortellini soup!! 🙂
Can’t wait to try this! Do you think I could freeze this? Making some postpartum meals for my friend and it looks delicious.
Hi!
Yes, you can technically freeze this soup, however, just keep in mind that creamy soups have higher chances of flavor and texture changes when defrosted. Creamy/milk soups are more likely to split once defrosted. I suggest to defrost and then reheat over low heat while frequently stirring.
I made this soup but didn’t have spinach so I used kale I love nutmeg in cream dishes so I added a pinch and some parmesan cheese it was delicious and I will definitely be making it again thanks for the recipe!
My family made this for me today the creamy tortellini soup. Oh my stars so good! I’m so blessed to have a family that cares so much to cook for me…
That’s wonderful! I am very glad you enjoyed it! Thank YOU! 🙂
I love this soup! It’s my new favorite. It’s so easy and delicious.
I’m very glad you enjoyed it! Thank YOU! 🙂
This soup is so delicious 😋
Thank YOU! I’m very glad you enjoyed it! 🙂
Hello! What is the approximate serving size? Thank you!
Hi!
As a starter, soup’s serving size is about one cup, but if you’re going to serve it as a main, then you can have around 1.5 cups to 2 cups per serving.
Would it be ok to use chicken broth?
Hi!
Yep, that’s definitely OK.
This was amazing!! The soup came out creamy and full of flavor and it is so comforting! Thank you for sharing this recipe!
I’m very glad you enjoyed it! Thank YOU! 🙂