Name: Cheese Tortellini Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 tbsp butter; 1 onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; ¼ cup all-purpose flour; ¼ cup sun-dried tomatoes, chopped; 4 cups chicken stock or vegetable broth; 28-ounce can crushed tomatoes; 1 tsp Italian seasoning; ½ tsp dried basil; Salt and freshly ground black pepper to taste; 8 oz cheese tortellini (refrigerated); ½ cup freshly grated Parmesan cheese; 1½ cups fresh spinach leaves, packed; ½ cup heavy cream or half and half; ¼ cup fresh basil leaves, chopped

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This Cheese Tortellini Soup is the perfect combination of comfort and flavor, filled with cheesy tortellini, sun-dried tomatoes, fresh spinach, and a creamy broth. It’s a one-pot meal that’s secretly packed with veggies, making it both hearty and healthy. Ready in just 30 minutes, this soup is ideal for cozy dinners or when you’re craving something rich and satisfying.

Why You’ll Love This Recipe

This soup is a comforting bowl of goodness. The cheese tortellini adds a satisfying bite, while the sun-dried tomatoes give the broth a rich, tangy depth. Fresh spinach brings in some vibrant green color and nutrients, and the creamy base ties it all together for a smooth, velvety texture. With just a few simple ingredients and one pot, you can make a meal that feels both indulgent and nutritious, perfect for chilly evenings. Cheese Tortellini Soup

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
1/4 cup sun-dried tomatoes, chopped
4 cups chicken stock or vegetable broth
28-ounce can crushed tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste
8 ounces cheese tortellini (refrigerated)
1/2 cup freshly grated Parmesan cheese
1 1/2 cups fresh spinach leaves, packed
1/2 cup heavy cream or half and half
1/4 cup fresh basil leaves, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Vegetables:
In a large saucepan, heat olive oil and butter over medium heat. Once melted, add the diced onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, for about 5 minutes until softened.
Add Garlic and Flour:
Add the minced garlic and cook for 1 minute. Stir in the flour and cook for an additional minute to form a roux.
Add the Liquids and Seasonings:
Pour in the sun-dried tomatoes, chicken stock (or vegetable broth), crushed tomatoes, Italian seasoning, and dried basil. Season with salt and pepper. Taste and adjust the seasoning if necessary.
Cook the Tortellini:
Bring the mixture to a gentle boil and add the tortellini. Cook according to the package instructions, until the tortellini are tender (usually about 4-6 minutes).
Finish the Soup:
Remove the pot from the heat and stir in the spinach, Parmesan cheese, and heavy cream. Stir until the spinach wilts and the cheese melts.
Garnish and Serve:
Stir in the chopped fresh basil and serve the soup warm.

Servings and Timing

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

Add More Veggies: You can add other veggies like zucchini, carrots, or celery for additional flavor and nutrition.
Gluten-Free Option: Use gluten-free tortellini or a different type of gluten-free pasta to make this soup gluten-free.
Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
Dairy-Free Option: Use a dairy-free cream alternative and skip the Parmesan for a dairy-free version of this soup.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the soup in a pot over medium heat, stirring occasionally. If the soup thickens too much, add a little extra broth or water to reach your desired consistency.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini can be used. Just increase the cooking time slightly to ensure they’re heated through.

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works wonderfully in this soup. It will wilt nicely when stirred in toward the end of cooking.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. The flavors will develop even more as it sits. Just make sure to store it in the fridge and reheat when ready to serve.

How can I make this soup thicker?

If you prefer a thicker soup, you can add more flour or a bit of cornstarch mixed with water. Alternatively, you can let it simmer longer to reduce the liquid.

Can I use another type of cheese in place of Parmesan?

Yes, you can use other cheeses like Pecorino Romano, Gruyère, or even mozzarella for a different flavor.

Can I freeze this soup?

This soup can be frozen, but keep in mind that the cream may change texture slightly once frozen and thawed. To freeze, let the soup cool completely, then store in an airtight container for up to 3 months. Reheat gently when ready to serve.

Is this soup keto-friendly?

This soup is not keto-friendly due to the cheese tortellini, but you can use low-carb pasta or zucchini noodles to make it keto-friendly.

Conclusion

This Cheese Tortellini Soup is the perfect combination of comfort and flavor, packed with veggies, creamy broth, and cheesy goodness. It’s quick to prepare, full of nutritious ingredients, and ideal for cozy dinners. Whether you’re looking for a satisfying meal on a chilly night or just want something comforting, this soup will hit the spot. Enjoy it with a piece of crusty bread or on its own for a hearty, delicious dish!