When it comes to quick and satisfying meals, few dishes match the warmth and comfort of a hearty soup. Our Creamy Tortellini Soup is a delightful blend of flavors and textures that will have your taste buds dancing with joy. Best of all, it’s a breeze to prepare, with just 10 minutes of prep time and 15-20 minutes of cooking, making it the perfect choice for a busy weeknight dinner or a cozy weekend lunch.
This soup combines the rich flavors of sun-dried tomatoes, savory cheesy tortellini, and creamy spinach with a hint of Italian seasoning to create a harmonious and comforting bowl of goodness. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is a winner.
The ingredients list is simple and straightforward, and you might already have some of these items in your pantry and freezer. With ingredients like sun-dried tomatoes, cheese tortellini, and a creamy finish, this soup is a crowd-pleasing family favorite that will leave everyone craving seconds.
Your taste buds will thank you, and you’ll have a new addition to your go-to recipes for those days when comfort food is calling your name. Let’s get cooking!
- Sun-dried tomatoes with Italian seasoning: Instead of sun-dried tomatoes with Italian seasoning, you can use regular sun-dried tomatoes and add your preferred Italian seasoning separately.
- Frozen, sliced carrots: You can use fresh sliced carrots instead; however, they will need extra time to soften when cooking.
- Minced garlic: You can use fresh or 1 teaspoon of garlic powder in a pinch.
- Italian seasoning: If you don’t have Italian seasoning, you can use a combination of dried herbs like basil, oregano, thyme, and rosemary.
- Vegetable broth: You can use chicken or beef broth as a substitute. You can also use water in a pinch, but you will likely need to add extra seasoning and salt.
- Tomato sauce: Tomato sauce can be replaced with crushed tomatoes or tomato puree if needed. The consistency of the soup may change depending on the tomatoes you use.
- Spinach and cheese tortellini: I used Barilla brand tortellini from the dry pasta aisle; however, any tortellini can be used, including fresh or frozen. Be sure to adjust the cooking time as needed depending on the type of tortellini used.
- Frozen, chopped spinach: Instead of frozen chopped spinach, you can use fresh spinach leaves, roughly chopped. Fresh spinach must only cook until wilted, so add it during the last 3-5 minutes.
- Heavy cream: You can use half and half or whole milk instead, though the consistency of the soup will be thinner, so add it gradually until you reach the creamy texture and thickness you want.
To store your Creamy Tortellini Soup, allow it to cool completely at room temperature before transferring it to an airtight container. Ensure the soup is refrigerated within two hours of cooking to prevent bacterial growth. Label the container with the date to keep track of freshness. You can store the soup in the refrigerator for 3-4 days. When reheating, place the desired amount in a saucepan over medium heat until heated, stirring occasionally. Add a little vegetable broth or water to adjust the consistency if the soup has thickened. Avoid freezing the soup, as the texture of the tortellini and cream may not hold up well upon thawing.
Can I make any changes to this recipe?
This is an easy recipe to change up if desired. Here are a few ideas to get you started:
– Protein variation: Adding protein is a great way to make the soup more substantial. My favorite is to cook some pork sausage or hot Italian sausage in the pan first and then use it in the recipe. You can also add cooked chicken or shrimp instead. Ensure your protein is cooked to the appropriate internal temperature before serving.
– Vegetable substitution: Use different vegetables such as bell peppers, zucchini, or mushrooms instead of or in addition to the carrots and spinach.
– Spice it up: Add red pepper flakes or a pinch of cayenne pepper for a touch of heat.
– Cheese variation: Stir in grated cheddar, mozzarella, or goat cheese for added creaminess and flavor.
– Custom garnishes: Top the soup with crispy bacon, croutons, or a drizzle of balsamic glaze for additional texture and flavor.
Creamy Tortellini Soup Recipe
- Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot. Drain the rest of the tomatoes to the side for now.
- Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and saute for 3-5 minutes or until the carrots soften on the edges.
- Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar, discard the rest of the oil and stir until combined.
- Bring to a low boil, and then add the tortellini and the frozen spinach.
- Cover and cook for 10-15 minutes or until the tortellini are cooked through, and the liquid has reduced to a thick soup. Remove the pan from the heat and stir in the heavy cream.
- Serve hot, garnished with fresh, grated parmesan cheese and fresh, chopped basil, optional.
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Creamy Tortellini Soup
This Creamy Tortellini Soup combines the rich flavors of sun-dried tomatoes, savory cheesy tortellini, and creamy spinach.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Hover over “serves” value to reveal recipe scaler
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning divided
- 1 cup frozen sliced carrots
- 1 Tablespoon minced garlic
- ½ Tablespoon Italian seasoning
- 3 cups vegetable broth
- 15 ounce can of tomato sauce
- 12 ounce package of spinach and cheese tortellini
- 1 cup frozen chopped spinach
- 1 ½ cups heavy cream
- Fresh grated parmesan cheese, optional garnish
- Fresh chopped basil, optional garnish
Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot. Drain the rest of the tomatoes to the side for now.
Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and saute for 3-5 minutes or until the carrots soften on the edges.
Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar, discard the rest of the oil and stir until combined.
Bring to a low boil, and then add the tortellini and the frozen spinach.
Cover and cook for 10-15 minutes or until the tortellini are cooked through, and the liquid has reduced to a thick soup.
Remove the pan from the heat and stir in the heavy cream.
Serve hot, garnished with fresh, grated parmesan cheese and fresh, chopped basil, optional.
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Calories: 5215kcal (261%)Carbohydrates: 40g (13%)Protein: 15g (30%)Fat: 22g (34%)Saturated Fat: 14g (70%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 89mg (30%)Sodium: 721mg (30%)Potassium: 1055mg (30%)Fiber: 8g (32%)Sugar: 7g (8%)Vitamin A: 5270IU (105%)Vitamin C: 50mg (61%)Calcium: 166mg (17%)Iron: 4mg (22%)
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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