Creamy Vegetable Tortellini Soup (Printable)

Tender tortellini in a rich, creamy broth with fresh vegetables—ready in 40 minutes for a comforting weeknight bowl.

# Ingredient List:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup baby spinach, packed

→ Tortellini

08 - 9 ounces refrigerated cheese tortellini

→ Broth and Cream

09 - 4 cups vegetable broth
10 - 1 cup heavy cream
11 - 1/2 cup whole milk

→ Seasonings

12 - 1 teaspoon dried Italian herbs
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
15 - Pinch of red pepper flakes, optional

→ Garnish

16 - 1/4 cup grated Parmesan cheese
17 - Fresh basil or parsley, chopped

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and diced zucchini; cook for another 2 minutes until fragrant.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
04 - Add cheese tortellini and cook according to package instructions, usually 3 to 5 minutes, until just tender.
05 - Lower heat to a gentle simmer. Stir in heavy cream, milk, Italian herbs, salt, pepper, and red pepper flakes if using.
06 - Add spinach and simmer until wilted, about 1 to 2 minutes.
07 - Taste and adjust seasoning as needed for optimal flavor balance.
08 - Ladle soup into bowls and garnish with Parmesan and fresh herbs if desired. Serve hot.

# Expert Advice:

01 -
  • The combination of tender pasta pillows and velvety broth creates a luxurious mouthfeel without hours of cooking.
  • Its incredibly forgiving you can swap vegetables based on what you have on hand and it still turns out delicious every time.
02 -
  • Adding the cream to a furiously boiling soup once led to a curdled disaster I now always reduce to a gentle simmer before incorporating dairy.
  • Cooking the tortellini directly in the broth rather than separately gives the pasta a chance to absorb flavors while also releasing starches that naturally thicken the soup.
03 -
  • If you find yourself with leftovers, the soup will thicken considerably in the refrigerator add a splash of broth when reheating to restore its original consistency.
  • For an even more luxurious version, stir in a tablespoon of mascarpone cheese just before serving it melts beautifully and adds a subtle sweetness that balances the savory elements.
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