Easy Creamy Tortellini Soup
This creamy vegetarian tortellini soup is cozy, comforting, and surprisingly easy to make. Cheese tortellini simmer in a lightly thickened broth with Parmesan, spinach, and just a splash of cream for the perfect weeknight soup.
From: Instagram(view original)
Prep Time
10 min
Cook Time
20 min
Servings
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Cooking context
30 min estimated total time for 4 servings.
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Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion
- 3 clove garlic
- 1/2 tsp red pepper flakes
- 1/2 cup all-purpose flour
- 2 tbsp tomato paste
- 4 cup vegetable broth
- 1 tsp Italian seasoning
- to taste salt and black pepper
- 9 oz cheese tortellini
- 1/2 cup heavy cream
- 2 cup baby spinach
- 1/2 cup Parmesan cheese
- basil or parsley
Instructions
- 1Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion and cook until softened, about 5-6 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds until fragrant.
- 2Make the roux. Sprinkle the flour over the onions and stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste (don't let it brown). Stir in the tomato paste and cook for another 30 seconds to 1 minute until incorporated and slightly deepened in color.
- 3Simmer the soup. Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Add the Italian seasoning and bring to a gentle simmer. Let it cook for about 8-10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.
- 4Cook the tortellini. Add the tortellini directly to the pot and simmer according to package directions, usually 3-5 minutes, until tender.
- 5Make it creamy. Reduce the heat to low and stir in the heavy cream, starting with 1/4 cup. Add more if desired. Stir in the Parmesan cheese until fully melted and smooth.
- 6Finish & serve. Add the spinach and let it wilt, about 1 minute. Taste and adjust seasoning as needed. Serve hot with extra Parmesan and fresh herbs on top.