Creamy Tortellini Soup

A comforting and creamy tortellini soup packed with fresh vegetables, tender cheese-filled tortellini, and a touch of cream. Perfect for a weeknight dinner or cozy meal.

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Ingredients

• 1 tablespoon (15 ml) vegetable oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 4 cloves garlic, minced
• 1 (15-ounce / 400 g) can diced tomatoes
• 3 cups (720 ml) vegetable stock
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 1 teaspoon kosher salt (or ½ teaspoon table salt)
• ½ teaspoon ground black pepper
• 10 ounces (300 g) fresh cheese tortellini
• ½ cup (120 ml) heavy cream
• 2 cups baby spinach leaves
• Optional: freshly grated Parmesan cheese for serving

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Instructions

Stovetop Method:

1. Heat the vegetable oil in a large pot over medium heat. Add diced onion and carrots, cooking for 3–4 minutes until slightly softened.
2. Add the minced garlic and cook for another minute, stirring frequently.
3. Stir in diced tomatoes, vegetable stock, basil, oregano, thyme, salt, and pepper. Cover and simmer for 10 minutes.
4. Remove the lid, add fresh tortellini, and cook for 3 minutes until tender.
5. Stir in the heavy cream, then add baby spinach leaves. Cover briefly to allow the spinach to wilt.
6. Serve hot with a sprinkle of Parmesan cheese if desired.

Instant Pot Method:

1. Select the SAUTE function and heat the vegetable oil. Add onion and carrot, cooking for 3–4 minutes. Add garlic and cook for 1 minute.
2. Add diced tomatoes, vegetable stock, and all seasonings. Secure the lid and set the vent to SEALING. Select PRESSURE COOK / MANUAL for 1 minute on high.
3. Allow natural pressure release for 5 minutes, then carefully release any remaining pressure and remove the lid.
4. Select SAUTE again, add fresh tortellini, and cook for 2 minutes. Stir in heavy cream and simmer for 3 minutes.
5. Add baby spinach leaves, cover briefly, and allow them to wilt. Serve warm with Parmesan cheese if desired.

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Why You’ll Love This Recipe

• Quick, easy, and perfect for weeknight dinners.
• Creamy, comforting texture with tender tortellini and fresh vegetables.
• A filling vegetarian option that can be customized with your favorite ingredients.

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Tips

• Don’t overcook tortellini; they cook quickly and can become mushy.
• Use fresh spinach for best texture, but frozen spinach works if thawed and drained.
• Stir cream in at the end to prevent curdling.

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Variations and Substitutions

• Swap cheese tortellini for meat-filled tortellini or gluten-free tortellini.
• Use chicken or vegetable broth instead of water for extra flavor.
• Add other vegetables like zucchini, bell peppers, or mushrooms.
• For a vegan version, use coconut cream or cashew cream instead of heavy cream.

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FAQs

Can I make this soup ahead of time?
Yes, store in the fridge for up to 3 days. Add fresh tortellini and spinach when reheating to prevent overcooking.

Can I freeze it?
It’s better to freeze the soup without the tortellini; add fresh tortellini when reheating.

Can I use canned or frozen spinach?
Yes, but drain well if using frozen to avoid extra water in the soup.

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Serving

Serve with a slice of crusty bread, garlic bread, or a side salad. Top with Parmesan cheese for added richness.

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Suggestions

• Add crushed red pepper for a subtle kick.
• Garnish with fresh herbs like parsley or basil for extra flavor and color.
• Pair with a light white wine or sparkling water for a complete meal.