Creamy Tortellini Soup
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!
Servings: 6
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.
Notes
Tortellini will absorb broth as the soup sits. Add a splash of chicken broth when reheating leftovers if the soup becomes too thick.