Creamy Tortellini Soup

This creamy tortellini soup is a comforting and hearty dish, perfect for chilly days. Packed with tender pasta, fresh vegetables, and a rich, flavourful tomato base, it’s both nourishing and satisfying. The creamy texture adds a luxurious touch while keeping the recipe simple and easy to prepare. Serve it with crusty bread.

Creamy Tortellini Soup – A Warm and Comforting Meal

Cooked in a rich tomato base, this creamy tortellini soup is utterly satisfying. Comfort in a bowl. The perfect dish for pasta and soup lovers!

Many of you love the gnocchi soup (on page 186) from my cookbook “Less Meat, More Plants“, so I am confident you will also enjoy this creamy tortellini soup.

Like my Easy Minestrone Soup, this is a healthy and filling tortellini soup recipe that can be enjoyed on its own. The tomato soup base is made from canned chopped tomatoes, tomato purée, and vegetable stock. I have also added celery, carrots, and spinach to boost the nutritional content of this tortellini soup.

This is a convenient one-pot meal. The tortellini are cooked directly in the soup, absorbing all the wonderful flavours of the tomato base.

I like to add some parmesan-style cheese but this is entirely optional as this tortellini soup is very tasty without it. Feel free to skip it!

Why You Will Love This Soup

• Warm & Comforting – Perfect for chilly days, this soup is rich, creamy, and satisfying.
• Easy to Make – A simple recipe that comes together quickly, making it ideal for busy weeknights.
• Hearty & Nourishing – Packed with tender tortellini, fresh vegetables, and a flavourful broth.
• Versatile – Easily customisable with your favourite vegetables, herbs, or plant-based alternatives.
• Perfect with Bread – Enjoy with crusty bread for a delicious meal.

Watch How To Make This Creamy Tortellini Soup

How to make this creamy tortellini soup

Ingredients you will need for this tortellini soup

You can use any type of fresh tortellini for this soup. You can also use dry tortellini but they will take slightly longer to cook so you might need to adjust the cooking time and add a bit more stock.

The base of this soup is made with canned chopped tomatoes, tomato puree, vegetable stock, Italian seasoning, plain all-purpose flour, carrots, celery, onion, garlic, and vegetable oil. You will also need some baby spinach leaves, cream of choice (either single, soya, or half-and-half), and, if using, some parmesan-style cheese.

Step 1: Fry the onion

Heat the oil in a large stock pot or pan over medium heat and fry the onion until soft, about 6 minutes.

Step 2: Add the celery, carrot, and garlic

Add the celery, carrot, and garlic and cook for a couple of minutes.

Step 3: Stir in some flour

Stir in the flour until the vegetables are coated all over. This will help thicken the soup as it simmers.

Step 4: Add the stock, tomatoes, and seasoning

Add the stock, chopped tomatoes, tomato puree, and Italian seasoning. Bring to a boil, then lower the heat and stirring from time to time, simmer uncovered until the carrots are soft, about 15 minutes.

Step 5: Add the tortellini

Add the tortellini to the pan and cook until the pasta is done, about 10 minutes.

Step 6: Add the spinach

Stir in the spinach and cook for a minute or so until wilted.

Step 7: Stir in the cream and parmesan

Stir in the cream and parmesan.

Step 8: Serve this creamy tortellini soup

Season to taste and serve straight away.

How to customise this tortellini soup recipe

There are many ways you can customise this creamy tortellini soup recipe:

• Vegetables: you can mix in various vegetables for extra nutrition and flavour. For example, add red pepper or mushrooms to the base or swap spinach for kale or Swiss chard.
• Creaminess: you can adjust the level of creaminess by controlling the amount of cream you add. For a lighter version, use milk, a dairy-free alternative, or simply more vegetable stock.
• Make it vegan: swap the tortellini, cream, and parmesan for dairy-free alternatives.

Storing and Reheating This Creamy Tortellini Soup

Any leftover can be kept in the fridge in an airtight container for up to 3-4 days.

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of stock or water if the soup is too thick.

I would advise against freezing this soup as the tortellini might get too mushy after thawing and reheating.

I hope you enjoy this creamy tortellini soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

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