This Creamy Tortellini Soup Is the Cozy Weeknight Dinner You Can Make in Under 30 Minutes

We all crave a little comfort now and then, and sometimes, that comfort comes in the form of a warm, satisfying bowl of soup. But we’re not talking about a pot you have to start hours before dinnertime. Allow us to share one of our Italian favorites: Tortellini soup. It’s got tender, cheesy Tortellini swimming in a light, creamy broth, plus fresh spinach and tomatoes to keep things balanced. The best part? It comes together in under 30 minutes, making it a true weeknight lifesaver. If you need an easy meal to cozy up with, this soup delivers big time.

What makes this Tortellini soup so good?

Tortellini soup typically features a savory broth (whether meat or vegetable) and, of course, filled pasta. Tortellini themselves are small, ring-shaped pasta, traditionally stuffed with a mixture of cheese, often ricotta, and sometimes other ingredients like spinach or meat. The soup can be further enhanced with vegetables, herbs and spices, making it a versatile and customizable dish.

This recipe comes together in 25 minutes, making it ideal for last-minute dinners. Or, if you don’t have time to cook dinner, prepare it ahead of time earlier in the day. You only need basic pantry staples, fresh Tortellini and a few veggies to make it shine. And with just a half a cup of cream, you get that rich texture without an overload of dairy.

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Pro tips for the best Tortellini soup

Soups are some of the most difficult dishes to build flavor, especially in a small amount of time. But don’t worry, here are some helpful ways you can nail it without the wait.

• Use fresh or refrigerated Tortellini. Refrigerated Tortellini has better texture and flavor than the dry packaged kind, plus it cooks faster.
• Don’t overcook the Tortellini. Since it only takes a few minutes to cook, add the Tortellini at the end to avoid mushy pasta.
• Garnish with fresh Parmesan and basil: A sprinkle of freshly grated Parmesan and a few torn basil leaves add an extra layer of deliciousness. Just like you’re dining at a fancy Italian restaurant!

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How to make creamy Tortellini soup

This easy Tortellini soup is guaranteed to be a hit, whether you’re making it for a quick dinner or meal-prepping for the week. We love this delicious recipe from Tastes Better From Scratch. And yes, it recieved five stars from over 700 reviews. For even more protein, add some sausage (cook with the onion) or shredded chicken. Or, swap spinach for other veggies you have in your fridge.

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Ingredients

• 1 Tbs. olive oil
• 1 Tbs. butter
• 1 onion, diced
• 2 cloves garlic, minced
• Pinch crushed red pepper flakes, to taste
• ¼ cup all-purpose flour
• 3 cups vegetable broth
• 1 (14.5-oz.) can diced tomatoes
• 1 (8-oz.) can tomato sauce
• ½ tsp. dried basil
• 1 tsp. Italian seasoning
• Salt and black pepper, to taste
• 8-oz. refrigerated cheese Tortellini
• ½ cup freshly grated Parmesan cheese
• 1½ cups fresh spinach leaves, packed
• ½ cup heavy cream or half and half
• ¼ cup fresh basil leaves , chopped

Directions

• Total time: 25 minutes
• Yield: 4 servings

1. Add the olive oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, five minutes. Add the garlic,  then stir in the flour and cook for another minute.
2. Pour in the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning and dried basil. Season with salt and pepper, then taste and adjust, if needed.
3. Bring the broth to a gentle boil, then add the Tortellini. Cook for a few minutes, until Tortellini are tender.
4. Remove the saucepan from the heat and stir in the spinach, parmesan cheese and cream, until thoroughly combined.
5. Ladle the soup into bowls and garnish with chopped basil or Parmesan on top. Serve warm.

Storage and reheating notes

Tortellini soup tastes just as delicious the next day, and the day after that. Store leftovers in an airtight container for up to three to four days. The Tortellini will soak up some broth, so you may need to add a splash of broth when reheating. If you plan to freeze the soup, do so before adding the Tortellini; it will last for three months.

When reheating, warm on the stovetop over medium heat, stirring occasionally, until heated through. If the soup has thickened too much, add a little extra broth to loosen it up.