Creamy Tortellini Soup

4.57 from 83 votes

This Creamy Tortellini Soup is a quick, easy, and deliciously creamy soup packed with cheesy tortellini and fresh spinach.

Prep Time10

Cook Time25

Resting Time5

Total Time40

Course: Soup

Cuisine: American, Italian

Keyword: creamy tortellini soup, tortellini soup

Servings:

Melt butter in a Dutch oven or soup pot set over medium heat.
Add onions, garlic, carrots, Italian seasoning, salt, and pepper, and cook over medium-low heat for 6 minutes or until the vegetables are tender. 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.
Bring the soup to a boil and add in the frozen tortellini. Continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until tortellini is tender and heated through.
Whisk in the cream or milk and add in the spinach; bring back to a steady boil and cook for 2 to 3 minutes or until smooth and thickened.
Remove from heat and let it rest for 5 minutes. Taste the tortellini soup for salt and pepper and adjust accordingly.
Serve.

Cream: 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, hence the name "tortellini soup", but you can use whatever pasta you have on hand.
Spinach: 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.