Name: Irresistible Creamy Tortellini Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 12 oz cheese tortellini (fresh or frozen); 4 cups low-sodium chicken broth; 1 cup heavy cream; 3 cups fresh spinach; 3 cloves garlic, minced; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons olive oil; 1 teaspoon dried Italian herbs (basil and oregano)

Jump to Recipe·Leave a Review

Creamy tortellini soup is the kind of meal I turn to when I want something warm, comforting, and easy to make. It’s a rich and velvety soup packed with tender cheese-filled tortellini, fresh spinach, and a creamy broth that wraps around every bite like a cozy blanket. Whether it’s a quiet evening alone or a casual gathering with friends, this soup never fails to bring smiles and second servings.

Irresistible Creamy Tortellini Soup Recipe

Why You’ll Love This Recipe

I love how quickly this creamy tortellini soup comes together—perfect for weeknights when I’m short on time but craving something homemade. The flavors are rich and satisfying, and the creamy texture gives it that luxurious feel without being too heavy. I also enjoy how versatile it is—I can easily add in some chicken, mushrooms, or switch the greens depending on what I have on hand. It’s one of those dishes that looks impressive but is incredibly simple to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cheese tortellini (fresh or frozen)
low-sodium chicken broth
heavy cream
fresh spinach
garlic (minced)
freshly grated Parmesan cheese
olive oil
dried Italian herbs (basil and oregano)

Directions

I start by heating olive oil in a large pot over medium heat. Then I sauté the minced garlic until it’s nice and fragrant, about 1-2 minutes.
Next, I slowly pour in the chicken broth while stirring. Once everything is well mixed, I bring it to a gentle boil.
I add the tortellini and cook them until they float to the top—usually about 3-5 minutes depending on the brand.
Then I stir in the heavy cream and let it simmer for another 3-4 minutes to get that creamy, smooth consistency I love.
I toss in the fresh spinach last, letting it wilt for about 1-2 minutes before removing the pot from heat.
Finally, I ladle the soup into bowls and top it off with freshly grated Parmesan cheese. It’s perfect served hot with a piece of crusty bread.

Servings and timing

This recipe makes 4 servings and takes only 25 minutes total—10 minutes to prep and 15 minutes to cook. It’s ideal when I need something fast, filling, and satisfying.

Variations

Sometimes I like to switch things up depending on what’s in my fridge:

I add cooked shredded chicken or browned Italian sausage for extra protein.
Swapping spinach for kale or arugula works well too.
If I want to elevate the flavor, I add a splash of white wine before the broth.
A pinch of crushed red pepper gives it a nice little kick.
I’ve even stirred in mushrooms or peas when I wanted more veggies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove over low heat, stirring occasionally. If the soup thickens too much, I just add a splash of broth or water to loosen it. I avoid microwaving if I can—it tends to overcook the tortellini.

FAQs

Can I use frozen tortellini in this creamy tortellini soup?

Yes, I’ve used both fresh and frozen tortellini. Frozen works just as well, though it might take a minute or two longer to cook.

What can I do if my soup is too thick?

I usually add a little extra chicken broth or a splash of milk to thin it out. It helps bring it back to the right consistency without sacrificing flavor.

Can I make this soup ahead of time?

Absolutely. I sometimes make it a day ahead and just reheat gently before serving. I recommend cooking the tortellini separately and adding them fresh if you’re prepping it in advance.

How can I make this vegetarian?

Just swap the chicken broth for vegetable broth and make sure your tortellini is cheese-filled without meat. It’s just as delicious.

What’s the best type of tortellini for this soup?

I personally prefer cheese-filled tortellini, but spinach and cheese or even mushroom-filled ones work great too. I just avoid meat-filled versions unless I’m going for a heartier flavor.

Conclusion

This creamy tortellini soup is everything I need in a comforting meal—rich, flavorful, and ready in under 30 minutes. It’s the kind of dish I come back to again and again, especially on cool evenings when I want something hearty but easy. Whether I’m making it for myself or serving it to guests, it’s always a hit and always leaves everyone wanting more.