Easy Tortellini Soup Recipe in 30 Minutes
This creamy tortellini soup with garlic and spinach comes together in one pot with a rich, velvety broth, tender spinach, and cheese-filled tortellini ready in about 30 minutes for the coziest weeknight bowl.
Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 medium carrots diced
- 3–4 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper
- 6 cups chicken or vegetable broth low sodium
- 18–20 oz fresh/refrigerated cheese tortellini or frozen; see Notes
- 1 cup heavy cream or 1 cup half-and-half for lighter
- 4 cups fresh baby spinach about 4 oz / 115 g
- Freshly grated Parmesan for serving (optional)
- Pinch red pepper flakes for heat (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and carrots 4–5 minutes until softened. Add garlic; cook 30–60 seconds until fragrant.
- Stir in Italian seasoning, salt, and pepper; cook 30 seconds to bloom spices.
- Pour in broth; bring to a gentle boil.
- Add tortellini; cook per package directions (typically 5–7 minutes) until tender and floating.
- Reduce heat to low. Stir in cream; warm gently without boiling 1–2 minutes.
- Add spinach; stir until wilted. Adjust seasoning to taste.
- Ladle into bowls and top with Parmesan and a pinch of red pepper flakes if desired.
Notes
- Frozen tortellini: Add directly from frozen and cook 2–3 minutes longer before adding cream.
- Vegetarian: Use vegetable broth and vegetarian tortellini/Parmesan.
- Protein add-ins: Brown ½–1 lb Italian sausage or stir in 2 cups cooked shredded chicken before adding cream.
- Greens swap: Kale or Swiss chard work; simmer 3–4 minutes before adding tortellini so they soften.
- Lighter option: Half-and-half works; for extra body, whisk in 1 tsp cornstarch slurry before adding.
- No curdling: Keep heat low after adding cream and avoid boiling.
- Leftovers: Refrigerate up to 3 days; reheat gently with a splash of broth.