Tortellini Soup With Chicken Broth (Printable)

Creamy tortellini soup with chicken broth, fresh vegetables, and cheese-filled pasta. Ready in just 40 minutes!

# What you'll need:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 2 medium carrots, sliced
03 - 2 celery stalks, sliced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach, roughly chopped

→ Broth & Dairy

06 - 6 cups low-sodium chicken broth
07 - 1 cup heavy cream

→ Pasta

08 - 18 oz refrigerated cheese tortellini

→ Seasonings

09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper

→ Garnish

13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté onions, carrots, and celery for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a gentle boil. Stir in Italian herbs, salt, pepper, and red pepper flakes.
04 - Add cheese tortellini and simmer according to package instructions, typically 5 to 7 minutes, stirring occasionally.
05 - Lower the heat, add heavy cream, and simmer for 3 minutes.
06 - Stir in chopped spinach and cook until wilted, approximately 1 to 2 minutes.
07 - Taste and adjust salt and pepper as needed.
08 - Ladle into bowls and garnish with Parmesan cheese and fresh parsley before serving.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means you can go from empty pot to full bowls before anyone gets too hungry.
  • The cream mellows everything into pure comfort without feeling heavy or pretentious.
  • Those little cheese pockets of tortellini burst with flavor in a way that feels special even though you bought them frozen.
02 -
  • Don't boil the soup rapidly after adding the cream—high heat can cause the cream to separate and look curdled, even though it's still safe to eat and tastes fine, it won't look appetizing.
  • If you're doubling this recipe, add the tortellini gradually and taste frequently, because the broth concentrates as it simmers and can get too salty if you're not careful.
  • Fresh tortellini cooks much faster than frozen, so check it after 4 minutes instead of blindly following the package time.
03 -
  • If you make this soup and have leftovers, store them in an airtight container for up to 3 days, and when you reheat it, add a splash of broth because the tortellini will have soaked up liquid and made it thicker than the original.
  • Use a potato masher on a few of the cooked vegetables if you want a heartier, more rustic texture, or leave them whole if you prefer broth-forward elegance.
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