Creamy Vegetable Tortellini Soup

Warm up your weeknights with this Creamy Vegetable Tortellini Soup, a comforting and flavorful dish that brings together tender cheese-filled pasta and a medley of fresh vegetables. This Italian-inspired meal is perfect for those busy evenings when you want something satisfying and sophisticated without spending hours in the kitchen, as it comes together in just 40 minutes.

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The combination of savory vegetable broth, aromatic garlic, and dried Italian herbs creates a deep flavor profile that beautifully complements the richness of the cheese tortellini. Each spoonful offers a balance of tender pasta and perfectly sautéed vegetables, finished with a touch of heavy cream for a silky mouthfeel.

Ingredients

• Vegetables: 1 tablespoon olive oil, 1 medium yellow onion (diced), 2 carrots (peeled and sliced), 2 celery stalks (sliced), 3 cloves garlic (minced), 1 zucchini (diced), 1 cup baby spinach (packed)
• Tortellini: 9 oz (250 g) refrigerated cheese tortellini
• Broth & Cream: 4 cups (1 liter) vegetable broth, 1 cup (240 ml) heavy cream, 1/2 cup (120 ml) milk
• Seasonings: 1 teaspoon dried Italian herbs, 1/2 teaspoon salt (or to taste), 1/4 teaspoon freshly ground black pepper, pinch of red pepper flakes (optional)
• Garnish: 1/4 cup grated Parmesan cheese, fresh basil or parsley (chopped)

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.

Step 2

Stir in garlic and zucchini; cook for another 2 minutes until fragrant.

Step 3

Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.

Step 4

Add cheese tortellini and cook according to package instructions (usually 3–5 minutes), until just tender.

Step 5

Lower heat to a gentle simmer. Stir in heavy cream, milk, Italian herbs, salt, pepper, and red pepper flakes (if using).

Step 6

Add spinach and simmer until wilted, about 1–2 minutes.

Step 7

Taste and adjust seasoning if needed.

Step 8

Ladle soup into bowls and garnish with Parmesan and fresh herbs if desired. Serve hot.

Zusatztipps für die Zubereitung

Using a large soup pot and a wooden spoon ensures that the vegetables have enough space to sauté evenly. Be careful not to overcook the tortellini; check the package instructions to ensure they remain tender rather than mushy in the hot broth.

Varianten und Anpassungen

For extra protein, you can add a can of drained white beans when you add the tortellini. If you prefer heartier greens, feel free to substitute kale or chard for the baby spinach. To make this recipe vegan, simply use plant-based cream and vegan-friendly tortellini.

Serviervorschläge

This creamy soup pairs perfectly with a piece of warm, crusty artisan bread for dipping. For the best experience, serve it alongside a crisp glass of white wine and garnish each bowl with freshly chopped basil and a generous sprinkle of Parmesan cheese.

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Whether enjoyed as a quick lunch or a cozy dinner, this Creamy Vegetable Tortellini Soup is a satisfying way to end the day. Simple to prepare yet elegantly flavorful, it is a versatile addition to any home cook's repertoire.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Recipe FAQs

→ Can I make this soup ahead of time?

The soup can be prepared up to 2 days in advance, though it's best to add the tortellini just before serving to prevent them from becoming too soft. Store the vegetable broth base separately and reheat before adding pasta and cream.

→ What vegetables work best in this soup?

Carrots, celery, onions, zucchini, and spinach create a balanced mix. You can also incorporate bell peppers, green beans, or butternut squash depending on seasonal availability and personal preference.

→ Can I use dried tortellini instead of refrigerated?

Yes, dried tortellini works well—just extend the cooking time by 2-3 minutes and check the package instructions. Dried pasta may absorb more liquid, so keep extra broth on hand.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 3 days. The tortellini will continue absorbing liquid, so you may need to add more broth when reheating. Freeze without cream for up to 3 months.

→ Can I make this dairy-free?

Substitute coconut milk, cashew cream, or a plant-based heavy cream alternative for the dairy products. Use vegan tortellini and omit Parmesan or add nutritional yeast for a cheesy flavor.

→ What can I serve with this soup?

Crusty bread, garlic knots, or a simple green salad complement this rich soup perfectly. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the Italian flavors.