Creamy Vegetable Tortellini Soup (Print View)

A hearty bowl of cheese tortellini swimming in a rich, velvety broth with colorful vegetables and Italian herbs.

# What You’ll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 zucchini, diced
07 - 1 cup baby spinach, packed

→ Tortellini

08 - 9 ounces refrigerated cheese tortellini

→ Broth and Cream

09 - 4 cups vegetable broth
10 - 1 cup heavy cream
11 - 1/2 cup whole milk

→ Seasonings

12 - 1 teaspoon dried Italian herbs
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
15 - Pinch of red pepper flakes, optional

→ Garnish

16 - 1/4 cup grated Parmesan cheese
17 - Fresh basil or parsley, chopped

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and diced zucchini; cook for another 2 minutes until fragrant.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
04 - Add cheese tortellini and cook according to package instructions, usually 3 to 5 minutes, until just tender.
05 - Lower heat to a gentle simmer. Stir in heavy cream, milk, dried Italian herbs, salt, pepper, and red pepper flakes if using.
06 - Add spinach and simmer until wilted, about 1 to 2 minutes.
07 - Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with Parmesan cheese and fresh herbs if desired. Serve hot.

# Expert Suggestions:

01 -
  • The combination of tender tortellini and vegetables creates a meal that feels indulgent yet comes together in under an hour, perfect for those nights when youre craving homemade comfort without the fuss.
  • The velvety broth has this magical ability to brighten even the gloomiest day, something I discovered after making it three times during a particularly rainy week last autumn.
02 -
  • Never let the soup boil after adding the cream or youll end up with a slightly separated broth, something I learned the hard way when trying to rush the cooking process once.
  • The soup will continue thickening as it cools, so if youre planning to reheat leftovers, you might want to add a splash of broth or milk when warming it back up.
03 -
  • Reserve a cup of the cooking liquid before draining the tortellini if cooking them separately, then add this starchy liquid back to your soup for extra body and flavor without additional cream.
  • A secret sprinkle of nutritional yeast along with the Parmesan adds a surprising depth that most guests cant quite identify but always appreciate.
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