Description
One-Pot Creamy Tortellini Soup is a cozy, hearty dish made with tender cheese tortellini, fresh vegetables, spinach, and a silky cream-Parmesan broth. It’s simple, comforting, and ready in under an hour—all in one pot.
Ingredients
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1 tbsp (15 ml) olive oil
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1 tbsp (14 g) butter
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1 medium onion, diced
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3 cloves garlic, minced
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2 medium carrots, sliced
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2 celery stalks, sliced
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1 tsp dried basil
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1 tsp dried oregano
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1 tsp dried thyme
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1 tsp salt (or to taste)
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½ tsp ground black pepper
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¼ tsp red pepper flakes (optional)
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4 cups (960 ml) chicken or vegetable broth
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1 can (14.5 oz / 411 g) diced tomatoes
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1 package (9 oz / 255 g) refrigerated cheese tortellini
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2 cups (60 g) fresh spinach, chopped
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1 cup (240 ml) heavy cream
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½ cup (50 g) grated Parmesan cheese
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Fresh parsley or basil, for garnish
Instructions
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Heat olive oil and butter in a large pot over medium heat.
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Add onion and sauté for 3–4 minutes until translucent.
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Stir in garlic, carrots, and celery; cook for another 3 minutes.
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Season with basil, oregano, thyme, salt, pepper, and red pepper flakes. Stir to coat vegetables.
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Pour in broth and diced tomatoes with juices. Bring to a boil.
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Reduce heat and simmer 10–12 minutes until vegetables are tender.
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Add tortellini and cook 3–5 minutes until tender.
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Stir in spinach and cook 1–2 minutes until wilted.
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Lower the heat, then add cream and Parmesan. Stir until smooth and creamy.
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Adjust seasoning to taste. Garnish with fresh parsley or basil. Serve warm.
Notes
Don’t overcook the tortellini to avoid mushiness.
Use fresh spinach for best texture.
Thin the soup with extra broth or milk if it thickens too much.
Add more vegetables (like zucchini or bell pepper) for variety.
For lighter soup, replace cream with half-and-half.
Reheat gently without boiling to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot / Stovetop
- Cuisine: Italian-American