Creamy Vegetable Tortellini Soup (Printable Version)

Comforting Italian-inspired soup with tender tortellini, fresh vegetables, and rich creamy broth ready in 40 minutes.

# Ingredient List:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 zucchini, diced
07 - 1 cup baby spinach, packed

→ Tortellini

08 - 9 ounces refrigerated cheese tortellini

→ Broth and Cream

09 - 4 cups vegetable broth
10 - 1 cup heavy cream
11 - 1/2 cup milk

→ Seasonings

12 - 1 teaspoon dried Italian herbs
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
15 - Pinch of red pepper flakes, optional

→ Garnish

16 - 1/4 cup grated Parmesan cheese
17 - Fresh basil or parsley, chopped

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and diced zucchini; cook for another 2 minutes until fragrant.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
04 - Add cheese tortellini and cook according to package instructions, usually 3 to 5 minutes, until just tender.
05 - Lower heat to a gentle simmer. Stir in heavy cream, milk, Italian herbs, salt, pepper, and red pepper flakes if using.
06 - Add baby spinach and simmer until wilted, about 1 to 2 minutes.
07 - Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with Parmesan and fresh herbs if desired. Serve hot.

# Expert Tips:

01 -
  • The way the cream transforms ordinary vegetable broth into something almost magical will make you feel like youre serving restaurant quality soup without any fuss.
  • You can easily customize with whatever vegetables are looking sad in your refrigerator making this a perfect rescue mission for produce on its last legs.
02 -
  • Adding the cream to boiling soup will cause it to separate so always reduce to a gentle simmer first.
  • The tortellini will continue absorbing liquid even after cooking so if making ahead either add them just before serving or expect a thicker soup as they swell.
03 -
  • Save the rinds from Parmesan cheese in your freezer then toss one into the soup while its simmering to add incredible depth of flavor just remember to fish it out before serving.
  • If you want to prep ahead chop all the vegetables and store them together in an airtight container in the fridge the night before then the soup comes together in minutes when youre ready to cook.
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