Creamy Tortellini Soup

This creamy Tortellini Soup recipe has cheese tortellini in a creamy vegetable broth with fresh basil, diced tomatoes, and spinach.

This healthy comfort food is delicious and ready in under 30 minutes. Courtesy of Lauren Allen

View the print-ready version of this recipe.

I’m a big fan of dinners like this tortellini soup that you can make ahead of time, or throw together in 30 minutes, right before you’re ready to eat. That way I can buy what I need, and depending on how my days goes, I can start prepping it in the morning. Or if I don’t get to it early, I know it will be easy to throw together at dinnertime. This recipe was inspired by my Creamy Tomato and Spinach Tortellini pasta that has been so popular. And if you love tortellini, I’ve got several other tortellini recipes.

What I Love About This Soup Recipe

• Refrigerated Tortellini—The refrigerated tortellini is inexpensive and it tastes better than the dry packaged kind. Plus, it cooks faster!
• Creamy, but not too creamy—This is a healthier tortellini soup recipe but still feels like your enjoying a nice comforting creamy soup. The broth consists of 3 cups of vegetable broth and just ½ cup of cream (or half and half) stirred in at the end.
• Versatile—This easy tortellini soup shines as the main dish but it can also be a fun appetizer or side.

How to Make Tortellini Soup

Sauté Onion: Melt oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add garlic and stir in the flour and cook for another minute.