This Creamy Tortellini Soup is a quick, easy, and deliciously creamy soup packed with cheesy tortellini and fresh spinac
Servings : 6 Servings
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, thinly sliced
- 1 tablespoon Italian Seasoning
- 1 teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ cup all-purpose flour
- 6 cups vegetable broth
- 1 package (12-ounces) frozen tortellini
- 1 cup heavy cream, You can also use milk OR half-and-half.
- 5 ounces fresh baby spinach
Melt butter in a Dutch oven or soup pot.
Add onions, garlic, carrots, Italian seasoning, salt, and pepper; cook over medium-low heat for 6 minutes or until vegetables are tender.
Whisk in flour; whisk until crumbly.
Slowly add broth and continue to vigorously whisk until everything is well combined and there are no clumps.
Bring soup to a boil.
Add frozen tortellini.
Continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.
Whisk in cream or milk and add in the spinach; bring back to a steady boil and cook for 2 to 3 minutes or until smooth and thickened.
Remove from heat and let stand 5 minutes.
Taste for salt and pepper, and adjust accordingly.
Measuring Cups and Spoons
- Cream: I like to use heavy cream for a creamier, silkier texture, but this soup also works with milk or half & half. Also, stir continuously when adding the cream, so it doesn’t curdle.
- Dairy-Free: To make this soup dairy-free, use coconut oil instead of butter, and you can also use nut milk to replace the cream.
- Frozen Cheese Tortellini: This is my favorite frozen pasta for this particular soup, hence the name “tortellini soup”, but you can use whatever pasta you have on hand… as long as there is cheese in it. ☺️
- Spinach: Baby spinach is my go-to leafy green for soups, but you can also use kale, watercress, collard greens, and so on.
- Add Protein: Stir in some cooked, shredded chicken or cooked Italian pork sausage.
Calories: 498 kcal | Carbohydrates: 45 g | Protein: 16 g | Fat: 30 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.2 g | Cholesterol: 96 mg | Sodium: 1012 mg | Potassium: 487 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 7099 IU | Vitamin C: 9 mg | Calcium: 168 mg | Iron: 3 mg | Net Carbs: 40 g