Creamy Tortellini Soup

4.60 from 89 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

Servings:

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.

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.