Creamy Vegetable Tortellini Soup (Print)

Comforting Italian-inspired soup with tender cheese tortellini, vibrant vegetables, and rich creamy broth.

# Components:

→ 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 & Cream

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

→ Seasonings

12 - 1 teaspoon dried Italian herbs
13 - 1/2 teaspoon salt
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 2 minutes until the mixture becomes fragrant.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
04 - Add cheese tortellini and cook according to package directions, typically 3 to 5 minutes, until just tender.
05 - Lower heat to a gentle simmer. Stir in heavy cream, milk, dried Italian herbs, salt, black pepper, and red pepper flakes if using.
06 - Add spinach and simmer for 1 to 2 minutes until completely wilted.
07 - Taste the soup and adjust salt, pepper, or herbs as needed to achieve desired flavor balance.
08 - Ladle soup into bowls and garnish with grated Parmesan cheese and fresh herbs if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering when you actually didn't, making weeknight cooking feel less like a chore.
  • The creamy broth coaxes out natural sweetness from carrots and onions, so each spoonful feels generous.
  • You can throw in whatever vegetables need rescuing from your crisper drawer without derailing the whole thing.
02 -
  • Never add the cream at a rolling boil or it can separate and become grainy, a mistake I made once and learned about the hard way.
  • The tortellini will continue to absorb broth as it sits, so if you're making this ahead, store the pasta separately and combine just before serving to maintain the ideal consistency.
03 -
  • Sauté your vegetables until they start to brown slightly before adding the broth, as this caramelization is where the deepest flavors hide.
  • Keep the cream separate in a measuring cup and add it slowly at the end rather than all at once, ensuring a silky texture without any grainy surprises.
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