Creamy Tortellini Soup with Chicken (Printable version)

Creamy tortellini soup with chicken broth, cheese pasta, spinach, and vegetables. Comfort in a bowl, ready quickly.

# 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 and 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 a splash of olive oil, then sauté onions, carrots, and 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 Italian herbs, salt, pepper, and red pepper flakes.
04 - Add cheese tortellini and simmer for 5 to 7 minutes according to package instructions, stirring occasionally.
05 - Lower the heat, add heavy cream, and 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 into bowls and garnish with Parmesan cheese and fresh parsley before serving.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from hungry to happy before you even finish your first glass of wine.
  • The tortellini makes it feel indulgent without any of the work that comes with making pasta from scratch.
  • You probably have most of these ingredients already, so it's perfect for those nights when grocery shopping feels impossible.
  • It reheats beautifully the next day, which is rare for something this creamy and this good.
02 -
  • Don't add the cream while the soup is boiling or it might curdle. Lower the heat first, then stir it in gently.
  • If you're planning to have leftovers, store the tortellini separately from the broth. They soak up liquid overnight and can turn mushy.
  • Taste before you add extra salt. The Parmesan and broth can be salty enough on their own, especially if you're using store-bought.
03 -
  • If you want deeper flavor, sauté the vegetables in a little butter instead of olive oil. It makes the whole soup taste richer.
  • A squeeze of fresh lemon juice right before serving brightens everything up and makes the flavors pop.
  • Don't skip the fresh parsley. It looks nice, but it also adds a fresh herby note that dried herbs just can't give you.
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