Let’s be honest, weeknights are *busy*. Between work, family, and everything in between, finding the time to cook a comforting, satisfying meal can feel impossible. But what if I told you that a bowl of creamy, flavorful tortellini soup could be on your table in just 30 minutes? This isn’t one of those watered-down, bland soups. We’re talking rich broth, tender cheese tortellini, vibrant spinach, and a touch of cream that elevates everything. It’s the perfect quick fix for a chilly evening or when you just need a little bit of cozy in your life. Forget takeout – this recipe is faster, healthier, and tastes infinitely better!
Why You’ll Love This
- Quick & Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
- Comfort Food Classic: A creamy, comforting soup that everyone will enjoy.
- Customizable: Easily adapt the recipe to your preferences – add different veggies, proteins, or cheeses.
- Family-Friendly: Kids and adults alike will love the cheesy tortellini and flavorful broth.
- Minimal Dishes: One-pot cooking means less cleanup!
Ingredients & Equipment
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred)
- 1 (10-ounce) package cheese tortellini
- 5 ounces baby spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: Red pepper flakes for a little heat
Equipment:
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-Step Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Broth & Tortellini: Pour in chicken broth and bring to a boil. Add cheese tortellini and cook according to package directions (usually 3-5 minutes).
- Wilt Spinach: Stir in baby spinach and cook until wilted, about 2 minutes.
- Create the Creamy Base: Reduce heat to low. Stir in heavy cream, Parmesan cheese, and Italian seasoning. Season with salt and pepper to taste. If desired, add a pinch of red pepper flakes.
- Simmer & Serve: Simmer for another 2-3 minutes, allowing the flavors to meld. Do not boil after adding cream. Serve immediately, garnished with extra Parmesan cheese.
Pro Tips
- Broth Quality Matters: Using a good quality chicken broth will significantly impact the flavor of the soup. Homemade is best, but a low-sodium store-bought broth works well too.
- Don’t Overcook the Tortellini: Overcooked tortellini will become mushy. Follow the package directions carefully.
- Spice it Up: A pinch of red pepper flakes adds a lovely warmth to the soup.
- Add Protein: Shredded cooked chicken, Italian sausage, or even chickpeas would be delicious additions. Add them along with the tortellini.
- Veggies Galore: Feel free to add other vegetables like diced carrots, celery, or zucchini along with the onion.
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The tortellini may absorb some of the broth upon standing, so you may need to add a splash of chicken broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling, as this can cause the cream to separate. While freezing is possible, the texture of the tortellini and cream may change slightly upon thawing. It’s best enjoyed fresh!
Print
Ready in 30 Minutes: Creamy Tortellini Soup
- Total Time: 30 minutes
- Yield: 4 bowls 1x
Description
This Creamy Tortellini Soup is a fast, cozy dinner that’s ready in just 30 minutes. Packed with tender cheese tortellini, savory Italian sausage, fresh spinach, and a creamy broth, it’s perfect for busy weeknights or lazy weekends when comfort food is calling.
Ingredients
1 tbsp olive oil
1 lb Italian sausage (mild or spicy)
1 small onion, diced
3 garlic cloves, minced
4 cups chicken broth
1 can diced tomatoes (14.5 oz)
1 cup heavy cream (or half & half for lighter version)
1 tsp Italian seasoning
0.5 tsp crushed red pepper flakes (optional)
salt & black pepper, to taste
9 oz cheese tortellini (fresh or refrigerated)
3 cups fresh spinach, roughly chopped
0.5 cup grated Parmesan cheese
Instructions
1. Heat olive oil in a large pot over medium heat. Add sausage, break it apart, and cook until browned.
2. Stir in onion and garlic, cooking until softened and fragrant.
3. Pour in chicken broth and diced tomatoes. Add Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer.
4. Stir in heavy cream and allow it to combine with the broth.
5. Add tortellini and simmer until tender, about 6–7 minutes.
6. Stir in spinach and Parmesan. Simmer for another 2–3 minutes until spinach wilts and soup is creamy.
7. Ladle into bowls and garnish with more Parmesan if desired. Serve hot.
Notes
Don’t overcook tortellini or cream.
Use fresh pasta for best texture.
Season at the end, especially after adding Parmesan, which is naturally salty.
Add extra vegetables to boost nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 115 mg