Dinner

Creamy Vegetable Tortellini Soup

Name: Creamy Vegetable Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces tortellini (fresh or frozen); 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; 2 cups mixed vegetables (carrots, peas, spinach, etc.); 1 teaspoon Italian seasoning; Salt and pepper to taste; Parmesan cheese for serving

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This creamy vegetable tortellini soup is a cozy, weeknight-friendly bowl that blends tender cheese tortellini with sweet vegetables and a silky, savory broth. The aroma of sautéed onion and garlic fills the kitchen, the broth tastes rich and comforting, and the tortellini add a pillowy texture that makes every spoonful satisfying. If you like creamy soups, you might also enjoy this well-loved best creamy mushroom soup as a companion recipe.

Recipe Information

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 485 kcal
Protein: 12 g
Carbohydrates: 34 g
Fat: 31 g
Fiber: 2 g
Sugar: 2 g
Sodium: 850 mg

Why Make This Creamy Vegetable Tortellini Soup

This soup is quick, comforting, and versatile. It combines a rich, creamy broth with bright vegetables for both flavor and texture. It warms you on chilly nights, uses simple pantry ingredients, and comes together in about 30 minutes. The tortellini give it a satisfying bite that makes it feel like a full meal without much fuss.

How to Make Creamy Vegetable Tortellini Soup

Start by building flavor with sautéed aromatics, then add broth and vegetables for color and nutrients. Tortellini cooks fast, so add it near the end, stir in cream for a smooth finish, and adjust seasoning. The result is a creamy, fragrant soup with tender pasta and veggies in every spoonful.

Ingredients:

8 ounces tortellini (fresh or frozen)
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 cups mixed vegetables (carrots, peas, spinach, etc.)
1 teaspoon Italian seasoning
Salt and pepper to taste
Parmesan cheese for serving

Directions:

Step 1: Preparation

Heat a large pot over medium heat. Chop the onion and mince the garlic. Measure out the broth, cream, and mixed vegetables so everything is ready to go.

Step 2: Sautéing

Add the olive oil to the pot, then add the chopped onion. Sauté until the onion is translucent and soft, about 4–5 minutes. Stir in the minced garlic and cook for another 30–60 seconds until fragrant.

Step 3: Simmering

Pour in the vegetable broth and bring it to a gentle simmer. Add the mixed vegetables and the teaspoon of Italian seasoning. Let the vegetables cook for 5–7 minutes until they are tender but still bright.

Step 4: Cooking the Tortellini

Stir the tortellini into the simmering broth and cook according to the package instructions—usually 3–5 minutes for fresh tortellini or slightly longer for frozen—until the pasta is tender and cooked through.

Step 5: Finishing

Once the tortellini is cooked, lower the heat and stir in the heavy cream. Warm through gently for 1–2 minutes—do not boil after adding cream. Taste and season with salt and pepper. Serve hot, topped with grated Parmesan cheese if desired.

How to Serve Creamy Vegetable Tortellini Soup

Serve this soup in deep bowls with a sprinkle of Parmesan and a few turns of fresh black pepper. Add a drizzle of good olive oil or a pinch of red pepper flakes for a little heat. Pair with crusty bread, garlic toast, or a simple green salad for a complete meal. It works well for easy family dinners, casual weeknight meals, or when you want something comforting after a busy day.

How to Store Creamy Vegetable Tortellini Soup

Refrigerator: Cool to room temperature, then refrigerate in an airtight container for 3–4 days.
Freezer: For best texture, freeze the soup without the tortellini. Freeze the broth and vegetables in a freezer-safe container for up to 3 months. When ready to eat, thaw, reheat, and cook fresh tortellini separately before adding.
Reheating: Gently rewarm on the stove over low heat. If the soup thickened in the fridge, add a splash of broth or water and stir. Avoid boiling after adding cream to prevent separation.

Expert Tips for Perfect Creamy Vegetable Tortellini Soup

Use fresh tortellini for the best texture; frozen works fine but may need a minute or two more.
Sauté the onion long enough to release sweetness—this builds depth in the broth.
Don’t boil after adding the cream. Heat gently to keep the soup smooth.
If you want a lighter soup, substitute half-and-half or whole milk mixed with 1 tablespoon cornstarch to thicken. Whisk the cornstarch into cold milk before adding.
Taste before salting—store-bought broth and Parmesan can add a lot of sodium.
Add delicate greens like spinach in the last minute so they stay bright and tender.

Delicious Variations

Chicken Tortellini Soup: Add cooked, shredded chicken for extra protein.
Tomato-Cream Tortellini Soup: Stir in 1 cup crushed tomatoes with the broth for a light tomato base.
Vegan Version: Use coconut milk or unsweetened oat cream and vegan tortellini; check labels for dairy-free fillings.
Loaded Veggie: Add roasted zucchini, bell peppers, and mushrooms for deeper flavor.
Herby Lemon: Finish with a squeeze of lemon juice and chopped basil for brightness.

Frequently Asked Questions

Can I use frozen tortellini?
Yes. Frozen tortellini works well. Add it straight to the simmering soup and cook according to package time—typically a minute or two longer than fresh.
Can I make this dairy-free?
Yes. Replace heavy cream with full-fat coconut milk or a thick cashew cream. Use dairy-free tortellini or a plain pasta and add extra vegetables or beans for substance.
Will the tortellini get soggy if I store the soup?
Tortellini absorbs liquid and softens over time. For best texture, store the broth and veggies separately, or reheat the soup and cook fresh tortellini just before serving. If already combined, it will still taste good but may be softer.
How can I thicken the soup without cream?
Make a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water or milk and stir it into the simmering broth until it thickens. Alternatively, mash some cooked vegetables into the soup for natural thickening.
Is this soup freezer-friendly?
The base (broth and vegetables) freezes well for up to 3 months. Do not freeze with tortellini—cook the tortellini fresh when reheating.
Can I add protein to make this a one-pot meal?
Yes. Add cooked sausage slices, shredded cooked chicken, or canned beans (drained) when you add the vegetables to warm them through.
How do I prevent cream from curdling?
Bring the soup to a gentle simmer, not a boil, after adding cream. Remove from high heat if it starts to bubble too vigorously.

Conclusion

This Creamy Vegetable Tortellini Soup is an easy, comforting recipe that balances creamy richness with bright vegetables and tender pasta—perfect for family dinners or for warming up on cool nights. For another version and inspiration, see Creamy Vegetable Tortellini Soup – The Recipe Critic. Give it a try and enjoy the warm, comforting flavors—one spoonful is enough to make the whole kitchen smell like home.