When the weather gets chilly, nothing beats a warm bowl of creamy soup. This delicious tortellini soup combines tender cheese-filled pasta, tomatoes, spinach, and a rich, creamy broth.
It’s comforting, easy to make, and perfect for a busy weeknight!
🛒 Ingredients
- 1 package (9–12 oz) refrigerated cheese tortellini
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
👩🍳 Instructions
Step 1: Sauté the garlic
Heat olive oil in a large pot over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
Step 2: Build the broth
Add diced tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a gentle boil.
Step 3: Cook the tortellini
Add the tortellini and cook according to the package directions until tender.
Step 4: Make it creamy
Lower the heat and stir in the heavy cream and Parmesan cheese. Add the spinach and cook for another 1–2 minutes until wilted.
Step 5: Serve warm
Ladle the soup into bowls and finish with extra Parmesan and freshly cracked black pepper.
💡 Easy Ways to Make It Even Better
- Add cooked Italian sausage or shredded chicken for extra protein.
- Use vegetable broth for a vegetarian version.
- Serve with toasted garlic bread for the ultimate comfort meal.
⏱️ Prep Time: 10 minutes
🔥 Cook Time: 20 minutes
🍽️ Servings: 4
The Bottom Line: Creamy, cheesy, and packed with flavor, this tortellini soup is an easy fall favorite you’ll want to make again and again!
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