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Creamy Garlic Parmesan Tortellini Soup

Creamy garlic Parmesan tortellini soup simmers cheese tortellini in a rich broth with tender vegetables, baby spinach, and Parmesan. The Dutch oven method builds flavor in one pot, then finishes gently so the cream stays smooth and the spinach just wilts.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots peeled and diced
  • 2 celery ribs, diced
  • 4 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (20 oz) refrigerated cheese tortellini
  • 1 cup heavy cream
  • 5 oz baby spinach
  • 1 cup Parmesan cheese grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil and butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 6-8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle in the flour and stir for 1 minute.
  5. Gradually whisk in the chicken broth, then stir in the salt and pepper.
  6. Bring to a simmer and cook for 8-10 minutes, until the vegetables are tender.
  7. Add the tortellini and cook for 3-5 minutes, or according to the package directions, until tender.
  8. Stir in the heavy cream and spinach and cook gently for 2-3 minutes, until the spinach wilts; do not let the soup boil.
  9. Remove the pot from the heat.
  10. Stir in the Parmesan until melted.

Notes

For the best texture, add the Parmesan off the heat and stir until melted. Refrigerate leftovers for 3-4 days; freezing is not recommended because the cream and tortellini may change texture. For a vegetarian version, use vegetable broth in place of chicken broth.