One Pot Creamy Tortellini Soup
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Creamy Tortellini Soup is made with refrigerated cheese tortellini cooked in a cheesy tomato sauce with garlic and spinach. This vegetarian recipe is made in one pot, in just 15 minutes for a quick and easy meal!
Table of contents
One of the things you’ll always find in my freezer is a bag of refrigerated cheese tortellini. You can cook it straight out of the freezer in just a few minutes and turn into an easy weeknight meal!
I’ve used this cheese tortellini over the years to make Buffalo Chicken Cheesy Tortellini. I’ve also used it to make One Pot Vegetarian Pesto Tortellini. These are both easy meals to make in 29 minutes or less!
Today I’ve incorporated the delicious tortellini into a new scrumptious soup recipe that’s easy to make in just 15 minutes! That’s right, creamy, cheesy tomato basil tortellini soup is easy to make from start to finish in under 30 minutes.
That’s less time than watching an episode of Friends on Netflix! And it’s so easy, you can totally catch up with Ross, Rachel and the whole gang while preparing this soup.
My family loved the taste of this soup recipe so much. My husband Kurt has already requested I make it again this week. I know your family is going to love it too!
Ingredients
- Olive oil – or another neutral flavored vegetable oil, like avocado or canola oil.
- Onion – for this recipe, I recommend diced yellow onions.
- Garlic – I always recommend fresh minced cloves for the best flavor!
- Spinach – you can use fresh baby spinach or frozen spinach for this recipe. If using fresh spinach, you’ll want 4 cups of leaves. If using frozen spinach, I recommend using one 16 ounce bag of frozen, chopped spinach leaves.
- Crushed tomatoes – using canned crushed tomatoes in this recipe creates a rich, tomato sauce, that’s smooth and creamy. You can also use canned diced tomatoes if you prefer a chunky tomato sauce.
- Tomato sauce
- Vegetable broth – or if you’re okay with the recipe not being vegetarian, you can use chicken broth. If using low-sodium broth, I recommend adding 1 teaspoon salt with the Italian seasoning.
- Italian seasoning – click the link to the left for my homemade blend of Italian herbs and spices. It’s easy to mix up in less than 5 minutes and adds delicious flavor to this soup recipe. Of course, you can always purchase pre-made Italian seasoning on the spice aisle at the grocery store.
- Cheese tortellini – for this recipe, I recommend refrigerated cheese tortellini. You can usually find these in bags near the deli section of most major grocery stores. The tortellini can come out of the refrigerator, or straight from the freezer. If the tortellini are frozen, you’ll want to add 1 more minute to the cooking time. If using dried cheese tortellini, you will need to add 7 minutes to the cooking time, after the pasta has been added to the soup.
- Heavy cream
- Parmesan cheese
- Fresh basil – you can use this herb to garnish the dish. It adds a delicious, fresh flavor on top of the soup, but can be left out if you don’t have any on hand.
Instructions
I’ve included step by step photos below to make this recipe easy to follow at home. For the full detailed recipe instructions, recipe video and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Cook the veggies. Add olive oil to a large pot or dutch oven on the stove over medium-high heat. Add diced onions and cook for 4 minutes. Add minced garlic and spinach leaves and cook for an additional 1-2 minutes.
- Add the other ingredients to make the base of the soup. Pour crushed tomatoes, tomato sauce, and vegetable broth into the pot. Add the Italian seasoning and stir to combine all of the ingredients. Bring to a simmer.
- Add the tortellini. Once the base of the soup is simmering, add refrigerated cheese tortellini. Cook for 3-4 minutes. Add an additional minute to the cooking time if the tortellini is frozen.
- Make it creamy. Add heavy cream and parmesan cheese to the pot of soup on the stove. Stir to combine and simmer for an additional 1-2 minutes. Remove from the heat, top with fresh basil and serve immediately.
Additions and substitutions
This recipe is delicious as written, but if you want to add, or swap any of the ingredients, check out some of my recommendations below.
- If you want to switch up the leafy greens, you can use kale instead of spinach.
- To add more vegetables to the base of the soup, add 1/2 cup diced carrots and 1/2 cup diced celery with the diced onions.
- If you want to add meat to the soup, cook and crumble one pound of Italian sausage in the pot after cooking the onions, garlic and spinach. Drain any grease from the pot before adding the cans of tomatoes.
- To make a tortellini meatball soup, add fully-cooked Italian meatballs to the soup after bringing the tomato sauce to a simmer. Cook for 6 minutes before adding the tortellini to the soup. Follow the remaining instructions as listed in the recipe.
- To spice up the soup, add 1 teaspoon red pepper flakes with the Italian seasoning.
Recipe tips
- For a chunky soup, use canned diced tomatoes. For a smoother soup, use canned crushed tomatoes.
- The fresh tortellini in this recipe needs to be refrigerated. You will find this tortellini in the deli section or produce section of your local grocery store in a refrigerator. You’ll typically find it in the store sold in 9 or 10 ounce bags, either will work just fine for this recipe. They’re also sold in 20 ounce bags, which can be used to easily double this recipe.
- You can use dried tortellini, or another dried pasta, in this recipe. You will need to add 7 minutes to the cooking time after the pasta is added to the simmering soup, for a total of 10 minutes.
How to store and reheat
Store leftovers in an airtight container in the fridge, and consume within 6 days.
I do not recommend freezing the soup because of the heavy cream and pasta in the recipe.
To reheat this soup on the stove, add it to a medium pot over medium heat. Stir frequently for 8-10 minutes, or until the soup is hot.
To reheat the soup in the microwave, place it in a microwave-safe bowl and reheat it for 2 minutes.
What to serve with it
I’m a big fan of the soup and salad combo. This delicious tortellini soup recipe would pair perfectly with any of the salad recipes listed below.
I’m also a big fan of serving this soup with a crispy baguette, or any of the delicious bread recipes linked below. Dip the bread right in the soup and soak up all of the creamy tomato basil goodness!
More soup recipes
Looking for more great soup recipes? Try these blog favorites!
Creamy Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- ½ cup onions, diced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 28 ounces crushed tomatoes, or diced tomatoes
- 15 ounces tomato sauce
- 4 cups vegetable broth
- 2 tablespoons Italian seasoning, click link for the recipe
- 10 ounces refrigerated fresh cheese tortellini, see notes below
- ½ cup heavy cream
- ¼ cup parmesan cheese, grated
- 2 tablespoons fresh basil
Instructions
- Add the olive oil to a large pot on the stove over medium high heat.
- Once the oil is hot, add the diced onions and cook for 4 minutes.
- Add the minced garlic and spinach leaves, and cook for an additional 1-2 minutes.
- Add the diced tomatoes, tomato sauce, vegetable broth and Italian seasoning to the pot with the vegetables and bring the liquid to a simmer.
- Once simmering, add the tortellini and cook 3-4 minutes. Add 1 additional minute if the tortellini is frozen.
- Add the heavy cream and parmesan cheese, stir to combine and simmer for an additional 1-2 minutes.
- Remove from the heat and serve topped with fresh basil.
Video
Notes
- Spinach – you can use fresh baby spinach or frozen spinach for this recipe. If using fresh spinach, you’ll want 4 cups of leaves. If using frozen spinach, I recommend using one 16 ounce bag of frozen, chopped spinach leaves.
- Crushed tomatoes – using canned crushed tomatoes in this recipe creates a rich, tomato sauce, that’s smooth and creamy. You can also use canned diced tomatoes if you prefer a chunky tomato sauce.
- Cheese tortellini – for this recipe, I recommend refrigerated cheese tortellini. You can usually find these in bags near the deli section of most major grocery stores. The tortellini can come out of the refrigerator, or straight from the freezer. If the tortellini are frozen, you’ll want to add 1 more minute to the cooking time. If using dried cheese tortellini, you will need to add 7 minutes to the cooking time, after the pasta has been added to the soup.
- Leftovers – store leftover soup in an airtight container in the fridge, and consume within 6 days. I do not recommend freezing the soup because of the heavy cream and pasta in the recipe.
- To reheat this soup on the stove – add it to a medium pot over medium heat. Stir frequently for 8-10 minutes, or until the soup is hot.
- To reheat the soup in the microwave – place it in a microwave-safe bowl and reheat it for 2 minutes.
Nutrition Facts
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