The Ultimate Tortellini Soup Recipe for Cozy Nights

There’s something magical about walking into the kitchen and catching the scent of garlic and herbs simmering in broth. For me, that smell always means comfort is on the way. One dish that never fails to bring warmth to the table is tortellini soup. It’s the kind of meal that feels indulgent but still comes together quickly, making it perfect for busy weeknights or slow Sunday dinners. The little pasta bundles soak up all the savory goodness of the broth while the vegetables and seasonings add layers of flavor you can taste in every spoonful.

If you’ve ever wished for a recipe that feels homemade without taking hours to prepare, this one is for you. With a few smart ingredients and some easy steps, you’ll be enjoying a steaming bowl of tortellini soup in no time.

What Is Tortellini Soup?

At its core, this dish is about simplicity: tender cheese-filled tortellini simmered in a flavorful broth. Traditionally, Italians serve it “in brodo,” meaning in a clear, delicate broth. Over time, American kitchens have embraced this recipe and made it their own—sometimes adding a creamy base, a kick of spice, or extra protein. That’s why you’ll find so many versions, from rich tomato-based bowls to lighter, veggie-packed ones.

The best part is how versatile it is. You can keep it rustic and brothy for a lighter dinner or build it into a heartier meal with sausage, chicken, or beans. Either way, it’s a dish that feels special without being fussy.

Tortellini Soup Recipe

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• Author: Manar Annan
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A cozy and hearty tortellini soup made with cheese-filled pasta, vegetables, broth, and optional cream. Perfect for quick weeknights or comforting family dinners.

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Ingredients

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• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 6 cups chicken or vegetable broth

• 1 can (14 ounces) diced tomatoes

• 1 teaspoon dried Italian seasoning

• ½ teaspoon crushed red pepper flakes (optional)

• 1 package (9 ounces) refrigerated cheese tortellini

• 2 cups fresh baby spinach

• ½ cup heavy cream (optional)

• ½ cup grated Parmesan cheese

• Salt and black pepper to taste

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Instructions

• Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened.

• Stir in garlic and cook briefly until fragrant.

• Pour in broth and diced tomatoes. Add Italian seasoning and red pepper flakes. Simmer for 10 minutes.

• Add tortellini and cook until tender, 5–7 minutes.

• Stir in spinach until wilted. For a creamy version, add heavy cream.

• Season with salt and pepper to taste. Serve hot with Parmesan cheese and fresh herbs.

Notes

For a lighter version, skip the cream.

To keep tortellini from getting soggy, store the soup base separately and add pasta before serving.

Customize with sausage, chicken, beans, or extra vegetables for variety.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Soup
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving (about 1½ cups)
• Calories: ~420 kcal
• Sugar: ~6 g
• Sodium: ~950 mg
• Fat: ~20 g
• Saturated Fat: ~9 g
• Unsaturated Fat: ~10 g
• Trans Fat: ~0 g
• Carbohydrates: ~45 g
• Fiber: ~5 g
• Protein: ~16 g
• Cholesterol: ~55 mg

Ingredients You’ll Need & Why

Here’s a clear breakdown of what you’ll need for a balanced pot:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cups fresh baby spinach
• ½ cup heavy cream (optional for creamy version)
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste

These ingredients strike the right balance of flavor and texture. The aromatics set the foundation, the broth and tomatoes bring body, and the tortellini becomes the star of the show. Spinach adds freshness while the cream and cheese make it cozy.

Step-by-Step Preparation

Build the Flavor Base

Start with olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery until they soften and the kitchen smells inviting. Add the garlic and let it cook briefly so it doesn’t burn.

Add Broth and Tomatoes

Pour in the broth and tomatoes, then stir in the Italian seasoning and red pepper flakes if you want a little heat. Let the mixture simmer for 10 minutes to allow the flavors to meld.

Cook the Tortellini

Add the tortellini and let them cook directly in the broth. This infuses the pasta with flavor while keeping the dish simple. Fresh tortellini usually takes 5–7 minutes to become tender.

Finish with Greens and Cream

Toss in the spinach and stir until it wilts. If you’re going for a creamy texture, stir in the heavy cream at this stage.

Garnish and Serve

Ladle the soup into bowls and top with Parmesan cheese. A sprinkle of fresh parsley makes it even brighter.

Variations & Twists You’ll Love

Vegetarian or Meat-Free

Leave out the cream and swap chicken broth for vegetable broth. Beans like cannellini add protein while keeping it feeling.

Spicy Version

Use spicy Italian sausage or add extra red pepper flakes for more heat.

Creamy vs. Brothy

Go with heavy cream for richness or stick with a clear broth for something lighter. Both versions work beautifully.

Slow Cooker or Instant Pot

For set-it-and-forget-it cooking, combine the broth, tomatoes, and vegetables in your slow cooker and let them simmer for 4–5 hours. Add the tortellini and spinach near the end so they don’t overcook.

Extra Veggies

Try zucchini, mushrooms, or bell peppers for a more robust veggie soup.

Dietary Variations

Vegan

Choose vegan tortellini and replace the cream with coconut milk or cashew cream. Nutritional yeast can stand in for Parmesan to keep the flavor cheesy.

Gluten-Free

Look for gluten-free tortellini or replace it with another gluten-free pasta. Make sure your broth is certified gluten-free as well.

Low-Calorie

Skip the cream and reduce the cheese. Focus on adding more vegetables and using a light broth for a leaner bowl.

Halal or Kosher

Use tortellini that meets your dietary needs and stick with vegetable or halal-certified chicken broth. Avoid pork-based ingredients such as traditional Italian sausage.

Low Sodium

Choose low-sodium broth and add salt only at the end, adjusting gradually to your taste. Fresh herbs like basil or thyme can boost flavor without relying on salt.

Nutrition, Calories & Health Considerations

A standard creamy version of this recipe averages about 400–500 calories per serving. If you leave out the cream and cheese, you can bring that number closer to 300. What’s great is how customizable it is—you control the richness by adjusting dairy and protein. Packed with vegetables and leafy greens, it’s also a solid source of fiber and vitamins.

Storage, Reheating & Make-Ahead Tips

Tortellini tends to soak up broth as it sits, so it’s best to store leftovers carefully. If possible, cook the tortellini separately and add it fresh when reheating. Store the soup base in the refrigerator for up to three days or in the freezer (without the pasta or cream) for up to three months. To reheat, warm gently on the stove and add fresh tortellini just before serving.

What to Serve with Tortellini Soup

This dish pairs perfectly with crusty bread or garlic bread for dipping. A fresh green salad on the side balances the richness, and a simple bruschetta makes it feel like an Italian restaurant meal at home. If you enjoy wine, a light Pinot Grigio or a soft red like Chianti complements the flavors nicely.

A bowl of tortellini soup is more than just dinner—it’s the kind of comfort that makes you slow down and savor the moment. Whether you go for the creamy, indulgent version or stick with a lighter broth, it’s always satisfying. The flexibility to adapt it for your dietary needs means it will quickly become a reliable favorite in your recipe rotation. So the next time you need a cozy, fuss-free meal, this soup is waiting to warm your kitchen and your table.

FAQ

What’s the best way to store leftover tortellini soup so it doesn’t get soggy?

Store the soup base separately from the cooked tortellini, if you can. Keep the broth and veggies in an airtight container in the fridge for up to 3 days. Refrigerate the pasta on its own and only combine it when reheating to avoid mushy noodles.

Can I use dried tortellini instead of fresh or refrigerated?

Yes — you can substitute dried tortellini, but watch the cooking time closely. It may take a minute or two longer in the simmering broth. Also, since dried pasta absorbs more liquid, you might need a splash of extra broth to maintain the soup’s consistency.

How do I make tortellini soup dairy-free or vegan?

Use vegan tortellini (made without eggs) and swap the heavy cream for cashew cream, coconut milk, or other plant-based milk with a bit of cornstarch to thicken. Nutritional yeast or vegan Parmesan can help provide a savory “cheesy” flavor.

Is it safe to freeze tortellini soup?

Yes, but with caution. Freeze the soup base without tortellini or dairy for best results (it can last up to 3 months). When you’re ready to eat, thaw and gently reheat, then cook fresh tortellini separately and add it just before serving.

What type of broth gives the best flavor for tortellini soup?

A rich, low-sodium chicken or vegetable broth works beautifully. You can deepen the flavor by simmering with a Parmesan rind or adding herbs like thyme or basil toward the end of cooking.