Easy Creamy Tortellini Soup
This Creamy Tortellini Soup is the kind of home-cooked comfort that brings everyone to the table. Cheesy tortellini and hearty veggies simmer in a creamy chicken broth with fresh spinach and Parmesan. Made in one pot and ready in 35, this comforting, super easy soup will make even the dreariest days feel a little brighter!
A Quick Look At The Recipe
- Recipe Name: Creamy Tortellini Soup
- Serves: 6
- Main Ingredients: butter, yellow onion, carrots, garlic, Italian seasoning, smoked paprika, salt, black pepper
- Why You'll Love It: This one-pot Creamy Tortellini Soup is loaded with cheesy tortellini, hearty veggies, and fresh spinach in a rich Parmesan broth, all ready in just 35 minutes!
One Pot Tortellini Soup for Lazy Days
I love an easy soup. This time of year, when motivation drops and the sweatpants come on, the last thing anyone wants is to make a soup with a bajillion ingredients and veggie prepping. That’s why I usually use frozen vegetables, like in this Low Carb Vegetable Soup and Italian Meatball Soup. It’s just more realistic for where my energy is at!
For this creamy tortellini soup, all you need to prep is an onion and some carrots. That’s it! Everything else is basic stuff, and the tortellini is store-bought.
My family and I love this recipe because creamy soups always feel a little more special than regular broth-based ones. The tortellini also makes it much more filling than your average soup, which matters in our house, since my husband is one of those who doesn’t count soup as a meal. You can always bulk it up with chicken, sausage, or extra veggies too. That’s the beauty of soup – it’s what you make it!
For more filling soup ideas, try my Crockpot Lasagna Soup and Potato and Hamburger Soup!
Ingredients
- Butter
- Yellow onion, diced
- Carrots, peeled and thinly sliced
- Seasoning (Italian seasoning, smoked paprika, salt, & black pepper)
- Chicken broth
- Dijon mustard
- Refrigerated 5-cheese tortellini
- Evaporated milk
- Baby spinach
- Parmesan cheese
My Top Tortellini Tips
- Tortellini will absorb broth as the soup sits. Add a splash of chicken broth when reheating leftovers if the soup becomes too thick.
- Evaporated milk can be swapped for heavy cream if you want an even richer soup.
- Freshly grated Parmesan makes a big difference here. The pre-shredded stuff doesn’t melt as smoothly into the broth.
- This soup comes together really quickly, so I’d recommend prepping and measuring out all your ingredients before you start cooking.
How to Make Creamy Tortellini Soup
1. Sauté the Veggies
Start by melting some butter in a large pot over medium heat. Then toss in your onion and carrots and let them cook for about 5–6 minutes, until they start to soften up.
Stir in garlic, Italian seasoning, smoked paprika, salt, and pepper. Cook for 30 seconds.
2. Add Broth, Mustard & Simmer
Pour in the chicken broth and stir in the Dijon mustard. Bring everything to a gentle boil, then turn the heat down and let it simmer for 5–7 minutes, until the carrots are just about tender.
3. Cook Tortellini
Next, add your tortellini and cook according to package directions, just until tender.
4. Add Milk, Spinach, & Parmesan
Now reduce the heat to low and stir in the evaporated milk, spinach, and Parmesan.
Cook for 2–3 minutes, or until the spinach is wilted and the soup is heated through. Make sure not to boil!
5. Serve & Enjoy
Season with salt and pepper to taste, then ladle into bowls while it’s still warm. Top with a little extra Parmesan and serve with some crusty bread or a side salad. We love it with this Chicken, Wild Rice & Kale Salad!
Storage
Leftovers are great, but keep in mind the tortellini will absorb a lot of the broth overnight. I usually store them separately if I know I’ll have leftovers. Both will keep in an airtight container in the refrigerator for 3 to 4 days.
Easy Creamy Tortellini Soup FAQs
The basics of tortellini soup always start with a savory broth base, some aromatics, heavy cream or milk, and your choice of proteins and veggies. I keep my tortellini soup recipe pretty simple and use onions, carrots, and spinach, but you can always add more goodies like mushrooms, chicken, sausage, or even bacon for extra flavor!
For tortellini soup, I always reach for chicken broth or stock. Beef broth will overpower the delicate flavors of the tortellini, and vegetable broth can be a little too light. But if that’s all you have, it should still taste good! You can use either store-bought or homemade chicken broth for your soup base, or even bouillon cubes or powder with water. Just be sure to taste and adjust the seasoning as needed.
Nope! You can just add the tortellini straight into your broth and let it cook in there. It will absorb some of the flavors from the broth, making it even more delicious. Just make sure to follow the cooking instructions on the package, as different types of tortellini may have different cooking times!
If this soup made it into your dinner rotation, I want to hear about it! Leave a star rating and comment below.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- 2 medium carrots peeled and thinly sliced
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 1 teaspoon Dijon mustard
- 1 18-ounce package refrigerated 5-cheese tortellini
- 1 12-ounce can evaporated milk
- 2 cups fresh baby spinach
- ½ cup grated Parmesan cheese
Instructions
- Melt butter in a large pot over medium heat. Add onion and carrots and cook for 5–6 minutes, until beginning to soften.2 tablespoons butter, 1 small yellow onion, 2 medium carrots
- Stir in garlic, Italian seasoning, smoked paprika, salt, and pepper. Cook for 30 seconds.4 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper
- Add chicken broth and Dijon mustard. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes, until the carrots are nearly tender.4 cups chicken broth, 1 teaspoon Dijon mustard
- Add tortellini and cook according to package directions, just until tender.1 18-ounce package refrigerated 5-cheese tortellini
- Reduce heat to low. Stir in evaporated milk, spinach, and Parmesan. Cook for 2–3 minutes, until the spinach is wilted and the soup is heated through. Do not boil.1 12-ounce can evaporated milk, 2 cups fresh baby spinach, ½ cup grated Parmesan cheese
- Taste and adjust salt and pepper as needed. Serve warm with additional Parmesan and crusty bread, if desired.