Cheese Tortellini Soup
Cheese Tortellini Soup is a cozy, comforting bowl full of tender pasta pockets stuffed with creamy cheese, swimming in a flavorful broth. It’s a simple dish that’s both satisfying and…
Tip: save now, cook later.Cheese Tortellini Soup is a cozy, comforting bowl full of tender pasta pockets stuffed with creamy cheese, swimming in a flavorful broth. It’s a simple dish that’s both satisfying and light, with a gentle mix of herbs and veggies that add just the right amount of freshness. The softness of the tortellini combined with the warm broth makes this soup an instant favorite for chilly days or anytime you want something soothing.
I love making this soup when I want a meal that feels like a warm hug. What’s great about it is how quick it comes together but tastes like you’ve been simmering it all day. I usually add a handful of fresh spinach or some diced tomatoes to give it a little extra color and nutrition. It’s one of those recipes I keep coming back to because it’s perfect for both a quiet night in or sharing with friends and family.
The best way I like to serve this soup is with a slice of crusty bread or a simple green salad on the side. It’s so easy to make the meal feel special without any fuss. Plus, the cheese tortellini in the soup makes it filling enough to enjoy all on its own. Whenever I make this, it always fills the kitchen with the kind of smell that makes everyone ask for seconds. It’s a bowl of comfort that never gets old!
Key Ingredients & Substitutions
Cheese Tortellini: This is the star of the soup, adding a creamy, cheesy bite. If you can’t find cheese tortellini, ravioli or even plain pasta like mini shells work as a substitute.
Chicken Broth: It builds depth in the soup. Use vegetable broth for a vegetarian version or low-sodium broth to control saltiness.
Heavy Cream: Adds richness and smooth texture. For a lighter option, try half-and-half or coconut milk, but the soup will be less creamy.
Fresh Spinach or Parsley: These greens add color and a fresh note. You can also use kale or Swiss chard if you prefer.
How Do You Cook Tortellini Without Overcooking in Soup?
Tortellini cooks quickly, so it’s key to add it late. Here’s how I handle it:
- Wait until the broth and veggies are done cooking before adding tortellini.
- Cook tortellini just until they float to the surface, usually 3-5 minutes.
- Keep the heat gentle after adding cream to avoid breaking the pasta or curdling the cream.
- If you plan to store leftovers, undercook the tortellini slightly so they don’t get mushy when reheated.
These tips help the pasta stay tender but firm, making the soup extra satisfying every time.
Equipment You’ll Need
- Large soup pot – perfect for cooking all ingredients in one place and simmering the flavors together.
- Sauté pan – handy if you want to cook veggies separately before adding to the soup for extra flavor.
- Sharp knife – makes chopping onions, carrots, and herbs quick and safe.
- Wooden spoon – great for stirring without scratching your pot.
- Ladle – essential for serving the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap cheese tortellini for spinach or mushroom tortellini for a different cheesy or earthy flavor.
- Add cooked Italian sausage or shredded rotisserie chicken for extra protein and heartiness.
- Stir in sun-dried tomatoes or roasted red peppers to brighten the soup with a touch of sweetness.
- Use fresh basil instead of dried herbs for a brighter, more aromatic taste when available.
How to Make Cheese Tortellini Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large carrots, sliced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup mushrooms, sliced
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup heavy cream
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach or chopped fresh parsley
- Grated Parmesan cheese, for garnish
Time Needed to Prepare:
This recipe takes about 10 minutes to prepare and roughly 20 minutes to cook, totaling approximately 30 minutes from start to finish. It’s quick and easy to get your soup simmering and ready to enjoy!
Step-by-Step Instructions:
1. Sauté the aromatics and vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Then add the minced garlic and sliced carrots; cook for 2 more minutes, stirring occasionally to soften the vegetables.
2. Simmer the broth and mushrooms:
Pour in the chicken broth and bring it to a boil. Add the sliced mushrooms along with the dried basil and oregano. Reduce the heat to a simmer and let it cook until the carrots are tender, about 10 minutes.
3. Cook the tortellini:
Add the cheese tortellini to the pot. Cook according to package directions, usually 3-5 minutes, or until the tortellini float to the surface and are cooked through.
4. Add cream and greens:
Lower the heat, then stir in the heavy cream. Warm the soup gently — do not let it boil once the cream has been added. Next, add the fresh spinach or parsley and stir until wilted.
5. Season and serve:
Season the soup with salt and freshly ground black pepper to your taste. Serve hot, topped with grated Parmesan cheese and a sprinkle of black pepper if you like. Enjoy this creamy, hearty, and comforting soup!
Can I Use Frozen Tortellini for This Soup?
Yes, you can use frozen tortellini! Just add a couple of extra minutes to the cooking time and make sure they cook until tender in the simmering broth.
How Can I Make This Soup Vegetarian?
Simply use vegetable broth instead of chicken broth and skip any meat add-ins. The cheese tortellini and veggies keep it hearty and satisfying on their own.
Can I Prepare Cheese Tortellini Soup Ahead of Time?
Absolutely! Make the soup without adding tortellini, then store it in the fridge for up to 3 days. Add and cook the tortellini fresh when reheating to prevent it from getting mushy.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to restore the creamy texture.