This creamy Tortellini Soup is the ultimate comfort in a bowl. With tender cheese-filled tortellini, vibrant spinach, and a rich, tomato-infused broth, every spoonful wraps you in warmth. It’s one of those one-pot wonders that feels both cozy and indulgent—perfect for chilly evenings or lazy weekends when you want something hearty without spending hours in the kitchen.

The beauty of this recipe is its flexibility. You can make it vegetarian, or bulk it up with ground sausage or shredded rotisserie chicken. It comes together quickly and makes incredible leftovers—the kind that might taste even better the next day. Serve it with crusty bread or a sprinkle of extra parmesan and it becomes an instant favorite for family dinners or casual hosting.

What Kind of Tortellini Should I Use?

For this soup, refrigerated or frozen cheese tortellini works best. They cook quickly and hold their shape beautifully in the broth. You can also try spinach and ricotta or even mushroom-filled tortellini for added variety. If using dried tortellini, be sure to adjust the cook time according to package directions, and consider adding a bit more broth, as they tend to absorb more liquid.

Ingredients for the Tortellini Soup

Cheese Tortellini
These are the stars of the soup—tender pillows of pasta filled with creamy cheese that bring both flavor and substance.

Spinach
Fresh baby spinach adds color, texture, and a boost of nutrients. It wilts perfectly into the hot broth.

Tomato Paste & Crushed Tomatoes
These create a rich, slightly sweet tomato base that gives depth to the soup’s broth.

Garlic & Onion
Aromatics that lay the foundation of flavor, making the soup deeply savory and comforting.

Heavy Cream
For that irresistible creamy texture that balances the acidity of the tomatoes.

Vegetable or Chicken Broth
The flavorful base that brings everything together. Use low-sodium if you want more control over the salt.

Olive Oil
Used for sautéing the aromatics and adding richness.

Salt, Pepper & Italian Seasoning
These simple seasonings round out the flavor with warmth and balance.

Parmesan Cheese (optional)
For serving, a dusting of freshly grated parmesan adds salty, umami richness that finishes the dish beautifully.

How To Make the Tortellini Soup

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Build the Broth

Add tomato paste and crushed tomatoes to the pot. Stir and cook for 1-2 minutes to deepen the flavor. Pour in the broth and bring to a gentle simmer. Add Italian seasoning, salt, and pepper.

Step 3: Add the Tortellini

Stir in the cheese tortellini and cook according to package directions (typically 5-7 minutes for refrigerated, 8-10 for frozen), until tender.

Step 4: Make It Creamy

Lower the heat and pour in the heavy cream. Stir gently to combine and let it simmer for 2-3 minutes until the broth thickens slightly.

Step 5: Finish with Spinach

Stir in the fresh spinach and cook just until wilted, about 1-2 minutes. Taste and adjust seasonings if needed.

Step 6: Serve

Ladle the soup into bowls and top with freshly grated parmesan and cracked black pepper. Serve hot with warm bread.

How to Serve and Store Tortellini Soup

Serve Tortellini Soup hot with a generous sprinkle of parmesan, a pinch of red pepper flakes for heat, and warm crusty bread or garlic knots on the side. For a heartier twist, add cooked Italian sausage or shredded chicken.

To store leftovers, let the soup cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over medium-low heat. If the soup thickens in the fridge, just add a splash of broth or cream to loosen it up. Freezing is possible, but the tortellini may soften when thawed—if planning to freeze, consider cooking and adding the tortellini fresh when reheating.

Frequently Asked Questions

Can I use dried tortellini?

Yes, dried tortellini works well, but it may require more broth and longer cooking time.

Is it okay to use frozen spinach?

You can substitute frozen spinach—just thaw and squeeze out excess liquid before adding.

What protein goes well with this soup?

Ground Italian sausage, rotisserie chicken, or even white beans make great additions.

Can I make this dairy-free?

Yes! Use coconut milk or a plant-based cream and skip the parmesan.

Will the tortellini get mushy in leftovers?

They can soften a bit, so try not to overcook them initially if you plan to store leftovers.

Want More Cozy Soup Ideas?

If you’re loving the warm, creamy vibe of this Tortellini Soup, try these next:

Easy Thai Red Curry Dumpling Soup for a spicy, comforting twist.
Creamy Alfredo Lasagna Soup if you want lasagna flavor in slurpable form.
Cheesy Baked Tortellini with Meat Sauce for a baked pasta version.
Creamy Garlic Parmesan Tortellini with Sausage with a satisfying cheesy kick.
Skillet Ricotta Pasta with Roasted Broccoli for a wholesome weeknight meal.

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you spice it up with sausage? Try it with kale instead of spinach? Or maybe made it dairy-free?

I love seeing your creations and answering questions. Let’s help each other cook better, one bowl at a time. And for more cozy recipe ideas, check out my daily shares over on Pinterest: Life with Jam.