Marry Thompson This Creamy Tortellini Soup is an easy and quick recipe, which is made with cheese tortellini and frozen peas and carrots. It’s the perfect weeknight dinner, ready in about 15 minutes.
Jump to RecipeCreamy Tortellini Soup Ingredients
- 8 cups low-sodium vegetable or chicken broth
- 1 1-pound bag frozen peas and carrots
- 10 oz. fresh cheese tortellini
- 1/2 cup heavy cream
- Kosher salt and black pepper, to taste
- Shaved parmesan cheese and croutons, for topping
- Olive oil, for drizzling
How To Make Creamy Tortellini Soup
- Boil the broth: Bring the broth to a gentle boil in a medium pot over medium-high heat.
- Cook the vegetables: Add the frozen peas and carrots to the pot and bring the broth back to a gentle boil.
- Add the tortellini: Add the fresh tortellini to the boiling broth and cook for 3 to 5 minutes, or until they are almost tender.
- Finish with cream and serve: Stir in the heavy cream and cook for another 2 minutes. Taste the soup and season with salt and pepper as needed. Ladle into bowls and top with shaved Parmesan, croutons, and a drizzle of olive oil.
Recipe Tips
- How to make it extra creamy? For an even richer soup, you can increase the heavy cream to ¾ cup. Another method is to carefully blend about one cup of the soup (without tortellini) and then stir it back into the pot.
- Can I use different vegetables? Yes, this soup is very flexible. A cup of fresh spinach or kale can be wilted in at the end, or you can use a bag of frozen mixed vegetables that includes corn and green beans.
- Can I add protein? Absolutely. To make it a heartier meal, stir in 2 cups of shredded rotisserie chicken or cooked, crumbled Italian sausage along with the heavy cream.
- How to prevent the tortellini from getting mushy? Fresh tortellini cooks very quickly. Be careful not to overcook it. If you plan on having leftovers, it’s best to cook the tortellini separately and add it to individual bowls before serving.
What To Serve With Creamy Tortellini Soup
This simple soup is a satisfying meal, especially when paired with:
- Warm, crusty bread for dipping
- A simple Caesar salad
- Cheesy garlic breadsticks
How To Store Creamy Tortellini Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini will continue to absorb the broth and soften.
- Freeze: Freezing is not highly recommended as the cream can separate and the tortellini can become mushy upon thawing. It’s best enjoyed fresh.
Creamy Tortellini Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 35g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use frozen tortellini. You will need to increase the cooking time by a few minutes. Follow the package directions for the best results.
Yes. You can substitute the heavy cream with full-fat coconut milk for a similar creamy texture and use a dairy-free tortellini variety. Omit the Parmesan cheese topping.
The soup is meant to be brothy. However, if you prefer a thicker soup, you can make a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup until it thickens.
Try More Recipes:
Creamy Tortellini Soup Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Stovetop6
servings5
minutes10
minutes350
kcalAn incredibly fast and easy one-pot soup featuring cheese tortellini and vegetables in a simple, creamy broth, perfect for a last-minute weeknight dinner.
Ingredients
8 cups vegetable or chicken broth
1 lb bag frozen peas and carrots
10 oz. fresh cheese tortellini
1/2 cup heavy cream
Salt and pepper
Toppings: Shaved Parmesan, croutons, olive oil
Directions
- Bring broth to a gentle boil in a medium pot.
- Add the frozen vegetables and return to a boil.
- Stir in the fresh tortellini and cook for 3-5 minutes until almost tender.
- Stir in the heavy cream and cook for 2 more minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with Parmesan, croutons, and a drizzle of olive oil.
Notes
- This recipe comes together very quickly, so have all your ingredients ready before you start.
- Don’t overcook the fresh tortellini; it will become mushy. It’s done as soon as it’s tender.
- For a shortcut, use a bag of your favorite frozen mixed vegetable blend instead of just peas and carrots.
- The croutons add a lovely crunch that contrasts with the creamy soup.