Unfussy Creamy Tortellini Soup at Home

If comforting, creamy soups are your love language, this Creamy Tortellini Soup recipe needs to be on your dinner list. It’s rich but not heavy, packed with cheese tortellini and Parmesan, and comes together in one pot in about 30 minutes. This is the kind of vegetarian comfort food you’ll want to make on repeat all winter long.

Love creamy soup recipes? You need to try our Creamy lentil Soup as well as our Creamy Roasted Cauliflower Soup and our Vegan Butternut Squash Soup!

Why you’ll love this one pot creamy soup

It is officially soup girl season and with snow on the ground pretty much around the whole country (except where I am sadly), we all need a big comforting bowl of SOUP! This is an straightforward dinner that feels a little elevated and fancy but truly it comes together SO FAST, in one pot, and with only about 30 minutes!

Why You’ll Love This method

• Ready in about 30 minutes
• Creamy and comforting without being too heavy
• Made with simple, pantry-friendly ingredients
• Vegetarian but still especially filling
• Reliable for chilly nights, lazy dinners, or meal prep lunches

Ingredients needed

The ingredients for this cheese tortellini soup recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Yellow onion – Finely diced so it melts into the broth.
• Garlic – Fresh is dependable here for flavor.
• All-purpose flour – Thickens the soup simply enough to give it a creamy, hearty texture.
• Tomato paste – Adds depth and richness without turning this into a tomato-based soup.
• Vegetable broth – Use a low-sodium broth so you can control the salt level. Chicken broth or bone broth also work well if not vegetarian!
• Seasoning – Italian seasoning for a simple way to add herby flavor without overthinking it. Red pepper flakes. Plus salt and black pepper to taste.
• Cheese tortellini – Refrigerated tortellini pasta works go-to for texture and flavor. Any flavor of tortellini will work well in this method.
• Heavy cream – Only a little goes a long way; start small and add more as needed. Cashew cream or unsweetened lite coconut milk work well for a dairy free substitute.
• Spinach – Optional, but a nice way to sneak in greens. kale would also taste great.
• Parmesan cheese – Freshly grated melts go-to and adds salty, savory richness. Use vegan parmesan cheese to keep it dairy free.
• Fresh herbs – Basil or parsley to brighten everything up at the end.
• Optional ad in – A can of diced tomatoes is satisfying in this soup! I add it in with the broth

How to Make It

Simply a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. In a large pot over medium heat, saute the onion and garlic in olive oil + butter. Sprinkle on the flour, slowly, and cook for about a minute. Add in the tomato paste, mix, and let cook for a few more minutes.

1. Pour in the broth and mix in the Italian seasoning. Bring to a gentle simmer over medium-high heat. Cook for about 8 minutes and season to taste with salt and pepper.

1. Add the tortellini and stir to combine. Simmer for a couple more minutes and then mix in the heavy cream and parmesan cheese.

1. Add in the spinach and cook until it’s wilted and cooked. Season to taste with additional salt and pepper and enjoy! Store leftovers in an ​airtight container.

Recipe Tips

• Stir constantly when adding the broth to avoid any flour lumps.
• This soup thickens as it sits – add a splash of broth when reheating if needed.
• Add the Parmesan off the heat or on particularly low heat to keep it smooth.
• If your tortellini cooks quickly, keep an eye on it so it doesn’t get too soft.
• Serve it with CRUSTY BREAD for an overall satisfying and filling meal!

Frequently Asked Questions