Creamy Vegetable Tortellini Soup (Print Version)

Tender cheese tortellini in creamy broth with vibrant vegetables—ready in just 40 minutes for cozy comfort.

# What You'll 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 ounces refrigerated cheese tortellini

→ Broth & Cream

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

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, 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, whole milk, Italian herbs, salt, pepper, and red pepper flakes if using.
06 - Add spinach and simmer until wilted, approximately 1 to 2 minutes.
07 - Taste and adjust seasoning as needed for desired flavor balance.
08 - Ladle soup into bowls and garnish with Parmesan cheese and fresh herbs if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour with ingredients you probably already have tucked away.
  • The creamy broth clings to every pillow of tortellini without feeling heavy or overly rich.
  • You can toss in whatever vegetables are lingering in your crisper drawer and it still tastes intentional.
  • Leftovers somehow taste even better the next day once all the flavors meld together overnight.
02 -
  • Don't let the broth boil once you've added the cream or it can curdle and ruin the silky texture you worked for.
  • Cook the tortellini just until tender because they'll keep softening in the hot broth even after you turn off the heat.
  • If you're making this ahead, store the tortellini separately and add them when reheating or they'll bloat and turn to mush overnight.
03 -
  • Toast a slice of bread, rub it with a cut garlic clove, and float it in the bowl for a rustic touch that soaks up all the flavors.
  • If the soup tastes flat, a squeeze of fresh lemon juice right before serving brightens everything up like magic.
  • Use a mix of spinach and kale for more texture, adding the kale earlier so it has time to soften.
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