How to Make Creamy Tortellini Soup
Updated: Jul. 06, 2023
Creamy tortellini soup is a deliciously warm way to spruce up a package of tortellini noodles. Plus, it's fun to customize the soup with seasonal veggies, meat and fresh herbs.
When soup season is in full swing, it’s essential to swap in new recipes from time to time. Luckily, soup slumps are easily avoided because of how fun it is to substitute fresh ingredients. Our recipe for creamy tortellini soup is distinctively cheesy, and we’ll share fun ways to customize the soup to your preferences (think savory Italian sausage and curly kale).
This creamy, filling dinner is sure to make it on your list of favorite quick soups—serve with a crispy salad and homemade bread to bring it all together!
How to Make Creamy Tortellini Soup, Step-by-Step
This recipe from our Taste of Home Test Kitchen makes six servings of one cup each.
Ingredients
- 2 tablespoons olive oil
- 3 medium carrots, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Crushed red pepper flakes, optional
- 1 cup heavy whipping cream
- 4 cups chopped fresh spinach
- Grated Parmesan cheese, optional
Directions
Step 1: Cook the aromatics
In a Dutch oven, heat oil over medium heat. Add carrots and onion, stirring until crisp-tender, six to eight minutes. Add garlic, cook and stir for one minute longer.
Step 2: Let the wine reduce
Stir in the flour until blended, and then add the white wine. Increase the heat and cook, stirring occasionally until wine is reduced by half, two to three minutes. Gradually whisk in the broth. Bring to a boil, stirring constantly. Cook and stir until slightly thickened, three to five minutes.
Step 3: Add tortellini
Add the tortellini, Italian seasoning, salt, pepper and, if desired, crushed red pepper flakes. Reduce the heat and cook, uncovered, just until tortellini are tender, three to five minutes. Add the cream and spinach, cook and stir until spinach is wilted, one to two minutes longer.
Step 4: Garnish and serve
If desired, serve with grated Parmesan cheese and top with additional crushed red pepper flakes.
How to Store Tortellini Soup Leftovers
The best way to store your creamy tortellini soup leftovers is to place in an airtight container and enjoy the next day. It’s no secret that soups often taste better a day after cooking. If you don’t want to eat the same dinner two nights in a row, your soup will last in the fridge for three to four days.
Because of the pasta and dairy, we don’t recommend freezing it. The tortellini noodles will become soggy while the cream could turn grainy upon reheating.
How to Customize Creamy Tortellini Soup
The best part of cooking soup is making it your own! Swap fresh spinach for fresh kale, use fresh herbs (whether homegrown herbs or store-bought) instead of dried, and add meat for extra protein. You can add cooked Italian sausage or chicken, or you can buy meat-filled tortellini. Adding more veggies is also a simple upgrade—try mushrooms, tomatoes or sliced zucchini. If you’re really looking to make this soup from scratch, try making your own tortellini.
More Creamy Soups to Try
Cream of Turkey and Wild Rice SoupA dear friend brought me some of this soup when I was ill—and it instantly hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's just the filling meal to warm you up on a cold, wintry day! —Doris Cox, New Freedom, Pennsylvania
Quick Golden Squash SoupThis delectable creamy soup recipe feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine—which is really amazing because I was convinced I didn't like squash until I tried this recipe. —Becky Ruff, Monona, Iowa
Creamy Vegetable Turkey SoupFor a creamy turkey soup with a sense of fun, we go wheels up at our house. We load it up with wagon-shaped pasta and veggies. —Nancy Beyer, Hayden Lake, Idaho
Cauliflower SoupThis cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia
Potato Clam ChowderI ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. —Betty Ann Morgan, Upper Marlboro, Maryland
Creamy Chicken Rice SoupI came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado
Best Curried Pumpkin SoupI whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas
Slow-Cooked Loaded Potato SoupI like to put twists on my grandmother's recipes, which is what I did with this one. I look forward to passing my own delicious creamy soup recipe recipes to my kids. —Jamie Chase, Rising Sun, Indiana
Chicken & Vegetable Wild Rice SoupThis go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, Alabama
Cheddar Cauliflower SoupCauliflower is often last on the list of vegetables my family will eat, but they adore this creamy, savory soup with tender leeks and shredded cheddar cheese. If you puree the soup in a blender, be sure to work in batches leave some space between the lid and the jar for steam to escape. —Kristin Rimkus, Snohomish, Washington
Onion Cheese SoupI made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. —Janice Pogozelski, Cleveland, Ohio
Macaroni and Cheese SoupI have worked in the food service industry for too many years to count and have made this one-of-a-kind soup at many different jobs. It's always been a big hit. —Emma Head, Sunrise Beach, Missouri
Cream of Potato & Cheddar SoupThe Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it’s just heavenly. It's total comfort with the simplicity of
good ingredients! —Cindi Bauer, Marshfield, Wisconsin
Cheese Soup with a TwistOne of my favorite childhood memories is of my Aunt Claire serving up hearty bowlfuls of her famous cheesy soup. She would pair this cheese soup with a slice of warm buttered bread for a downhome lunch. —Rob Feezor, Alexandria, Virginia
Originally Published: July 06, 2023
