5.0 from 2,352 votes
Creamy Tortellini Soup
This creamy Tortellini Soup recipe has cheese tortellini in seasoned vegetable broth with fresh basil, diced tomatoes, and spinach. It's healthy comfort food that's delicious and ready in under 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 472 kcal
Course:
Side Dish , Main Course , Soup
Cuisine:
American
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 onion , diced
- 2 cloves garlic minced
- pinch crushed red pepper flakes , to taste
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 14.5 ounce can diced tomatoes
- 8 ounces tomato sauce
- 1/2 teaspoon dried basil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 8 ounces cheese tortellini (the refrigerated kind)
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups Fresh Spinach Leaves (packed)
- 1/2 cup heavy cream or half and half
- 1/4 cup fresh basil leaves , chopped
Instructions
- Add oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, 5 minutes.
- Add the garlic. Stir in the flour and cook for another minute.
- Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste broth and adjust seasonings if needed.
- Bring mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until tortellini are tender.
- Remove from heat and stir in spinach, parmesan cheese, and cream.
- Add chopped basil. Serve warm.
Cup of Yum
Notes
- Sausage Tortellini Soup: We often like to add cooked ground sausage to this recipe. Cook it with the onion in step 1.
- More veggies: This is a great recipe to add extra produce from your fridge that needs to be used up. While sautéing the onion you could also add celery, shredded carrot, baby broccoli, chopped kale, chopped zucchini.
- Crockpot Tortellini Soup: Sauté onion then add to crockpot. Add remaining ingredients except for tortellini, spinach, parmesan cheese, and cream. Cook for 4-5 hours, then add the tortellini the last 30 minutes. Add spinach, parmesan cheese, and cream a few minutes before serving.
- Storage Instructions: Keep tortellini soup covered in the refrigerator for 3-4 days.
- Freezing Instructions: Make the soup up to step 3 (before adding the tortellini). Allow it to cool, and store it in a freezer safe container for up to 3 months. To reheat, heat the soup until boiling, add the tortellini, and cook for a few minutes until tender. Remove from heat and stir in spinach, parmesan cheese, and cream.
- I originally shared this recipe in 2014, inspired by Closet Cooking.
Nutrition Information
Calories
472kcal
(24%)
Carbohydrates
46g
(15%)
Protein
16g
(32%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
74mg
(25%)
Sodium
1490mg
(62%)
Potassium
545mg
(16%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
2518IU
(50%)
Vitamin C
20mg
(22%)
Calcium
286mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 472
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 46g | 15% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 1490mg | 62% |
| Potassium | 545mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2518IU | 50% |
| Vitamin C | 20mg | 22% |
| Calcium | 286mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.