Creamy Vegetable Tortellini Soup (Printable)

Tender tortellini swims through a velvety broth with colorful vegetables for rich, comforting bowls ready in forty minutes.

# What You Need:

→ 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 zucchini, diced
07 - 1 cup baby spinach, packed

→ Tortellini

08 - 9 oz refrigerated cheese tortellini

→ Broth & Cream

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

→ Seasonings

12 - 1 teaspoon dried Italian herbs
13 - 1/2 teaspoon salt
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 Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced 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, dried 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 if needed.
08 - Ladle soup into bowls and garnish with Parmesan cheese and fresh herbs if desired. Serve hot.

# Expert Suggestions:

01 -
  • The combination of tender cheese tortellini and velvety broth creates that restaurant-quality richness without the fuss or long cooking times.
  • You can customize the vegetables based on whatever is looking sad in your produce drawer making this a brilliant clean-out-the-fridge solution.
02 -
  • Keep the heat low after adding cream or youll risk the dairy separating and creating a grainy texture instead of silky smoothness.
  • The tortellini continues absorbing broth as it sits, so if making ahead, cook the pasta separately and add it only when reheating to serve.
03 -
  • Save Parmesan rinds in your freezer and toss one into the broth while simmering for an incredible depth of umami flavor that elevates the entire soup.
  • Infuse your olive oil with a sprig of fresh rosemary before sautéing the vegetables for a subtle aromatic undertone that complements the creamy broth beautifully.
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