clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tortellini soup

Creamy Tortellini Soup (30 minutes!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


This 5-star tortellini soup is lusciously creamy! It’s easy and under 30 minutes, with big flavor from tomatoes, spinach, and Parmesan.


  • 1 small yellow onion
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 28-ounce fire roasted crushed tomatoes
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 1 teaspoon each dried oregano and dried basil
  • 1 teaspoon kosher salt, plus more to taste
  • 4 cups baby spinach (or chopped standard spinach), packed
  • 1 handful fresh basil leaves (about 6 to 8 large leaves)
  • 1/2 cup heavy cream (or half and half or whole milk)*
  • 1/2 cup grated Parmesan cheese
  • 12 to 16 ounces frozen or refrigerated tortellini, any flavor


  1. Dice the onion. Mince the garlic.
  2. In a large pot or Dutch oven, heat the olive oil. Add the onion and sauté for about 5 to 6 minutes until translucent. Add the garlic and sauté 30 seconds more. 
  3. Add the crushed tomatoes, tomato paste, broth, herbs and kosher salt. Bring to a simmer and simmer for 8 minutes. 
  4. Stir in the spinach, basil leaves, heavy cream and Parmesan cheese. Bring to simmer and add the tortellini. Cook according to the package instructions: about 2 to 3 minutes for refrigerated and 3 to 5 minutes for frozen. Taste and add additional salt as desired (we added another 1/4 teaspoon). Serve immediately.
  5. Make ahead and storage: Store leftovers refrigerated. The pasta does soak up quite a bit of the broth, so you may want to add a splash of water when reheating. If you make it ahead, we recommend making the soup without the tortellini; then heat it up and cook the pasta right before serving. 


*Vegan variation: use vegan tortellini and substitute 1/2 cup Cashew Cream for the heavy cream and Parmesan, adding more to taste as desired.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Diet: Vegetarian