Creamy Vegetable Tortellini Soup

This Creamy Vegetable Tortellini Soup is a comforting and flavorful dish that brings the heart of Italian-inspired cooking to your kitchen. Featuring tender cheese tortellini and a medley of vibrant vegetables in a rich, velvety broth, it is the perfect solution for a satisfying weeknight meal when time is of the essence.

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The combination of savory garlic, earthy Italian herbs, and fresh spinach creates a soup that is as nourishing as it is delicious. Whether you are looking for a cozy dinner on a chilly evening or a simple meatless Monday option, this recipe delivers restaurant-quality flavor with minimal effort.

Ingredients

• Vegetables: 1 tablespoon olive oil, 1 medium yellow onion (diced), 2 carrots (peeled and sliced), 2 celery stalks (sliced), 3 cloves garlic (minced), 1 zucchini (diced), 1 cup baby spinach (packed)
• Tortellini: 9 oz (250 g) refrigerated cheese tortellini
• Broth & Cream: 4 cups (1 liter) vegetable broth, 1 cup (240 ml) heavy cream, 1/2 cup (120 ml) milk
• Seasonings: 1 teaspoon dried Italian herbs, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and an optional pinch of red pepper flakes
• Garnish: Grated Parmesan cheese and chopped fresh basil or parsley

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until the vegetables begin to soften.

Step 2

Stir in the minced garlic and diced zucchini; cook for another 2 minutes until the mixture becomes fragrant.

Step 3

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and allow it to simmer for 10 minutes.

Step 4

Add the cheese tortellini and cook according to the package instructions (usually 3–5 minutes) until just tender.

Step 5

Lower the heat to a gentle simmer. Stir in the heavy cream, milk, Italian herbs, salt, pepper, and red pepper flakes if using.

Step 6

Add the spinach and simmer until the leaves are wilted, which should take about 1–2 minutes.

Step 7

Taste the soup and adjust the salt and pepper as needed.

Step 8

Ladle the soup into warm bowls and garnish with Parmesan cheese and fresh herbs. Serve hot.

Zusatztipps für die Zubereitung

For an extra boost of protein, you can stir in a can of drained and rinsed white beans at the same time you add the tortellini. If you prefer a heartier green, you can easily substitute kale or chard for the baby spinach.

Varianten und Anpassungen

This soup can be easily adapted for a vegan lifestyle by using plant-based cream and milk alternatives along with vegan-friendly tortellini. You can also vary the vegetables based on what you have in your crisper drawer, such as adding peas or diced bell peppers.

Serviervorschläge

This creamy soup pairs exceptionally well with a side of crusty artisan bread for dipping. To elevate the meal, serve it alongside a crisp white wine to complement the rich, herb-infused broth.

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Once you have finished garnishing your bowls, take a moment to enjoy the aroma before diving in. This Creamy Vegetable Tortellini Soup is best enjoyed immediately while hot and fresh. Enjoy your homemade comforting meal!

Recipe FAQ

→ Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works perfectly. Add them directly to the simmering broth without thawing and cook for 1-2 minutes longer than the package directions indicate.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 3 days. Note that the tortellini will absorb liquid over time, so you may need to add extra broth when reheating.

→ Can I make this soup dairy-free?

Absolutely. Use plant-based tortellini and substitute the heavy cream and milk with coconut cream or cashew cream. Replace Parmesan with nutritional yeast for a cheesy flavor.

→ What vegetables can I substitute or add?

Feel free to use kale, chard, or escarole instead of spinach. Add bell peppers, mushrooms, or green beans for variety. Just adjust cooking times based on vegetable density.

→ How can I make the soup thicker?

Reduce the broth by 1 cup, add an extra 1/4 cup of cream, or stir in 2 tablespoons of tomato paste. You can also blend a portion of the soup and stir it back in.

→ Can I prepare this soup in advance?

Cook the soup base without the tortellini and cream, then refrigerate. When ready to serve, reheat, add fresh tortellini, and finish with cream for the best texture.