Easy Tortellini Soup Chicken Broth (Printable)

Comforting creamy soup with tender cheese tortellini, chicken broth, and fresh vegetables. Ready in 40 minutes.

# What You Need:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 2 medium carrots, sliced
03 - 2 celery stalks, sliced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach, roughly chopped

→ Broth & Dairy

06 - 6 cups low-sodium chicken broth
07 - 1 cup heavy cream

→ Pasta

08 - 18 oz refrigerated cheese tortellini

→ Seasonings

09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper

→ Garnish

13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Heat a large pot over medium heat. Add olive oil, then sauté diced onions, sliced carrots, and sliced celery for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a gentle boil. Stir in dried Italian herbs, salt, ground black pepper, and crushed red pepper flakes.
04 - Add cheese tortellini and simmer according to package instructions, typically 5 to 7 minutes, stirring occasionally.
05 - Lower the heat and add heavy cream. Simmer for 3 minutes.
06 - Stir in chopped spinach and cook until wilted, approximately 1 to 2 minutes.
07 - Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with grated Parmesan cheese and fresh chopped parsley.

# Expert Suggestions:

01 -
  • The soup comes together in just 40 minutes but tastes like it simmered all day, perfect for those evenings when youre craving something homemade but short on patience.
  • It somehow manages to be both light and satisfying at once, with the tender tortellini adding just enough substance without weighing down the delicate broth.
02 -
  • Never boil the soup after adding cream or youll end up with a grainy texture that cant be fixed.
  • Refrigerated tortellini cook much faster than their dried counterparts, so keep a close eye on them to prevent them from overcooking and falling apart.
03 -
  • Save the Parmesan rinds in your freezer and toss one into the broth as it simmers for an incredible depth of flavor that will make people think the soup cooked all day.
  • If the soup seems too thick after the tortellini has cooked, add a splash more broth rather than water to maintain the flavor balance.
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