Easy Tortellini Soup With Chicken Broth

There's something about a steaming bowl of tortellini soup that stops a hectic afternoon in its tracks. My neighbor dropped by one rainy Tuesday with a bag of fresh tortellini from the Italian market, and I found myself throwing together whatever was in my crisper drawer with some chicken broth I had on hand. Twenty minutes later, we were sitting at my kitchen table with bowls of this creamy, comforting soup, and she asked for the recipe before she'd even finished her first spoonful. It became our go-to whenever the weather turned cold or someone needed cheering up.

I made this for my coworker after she mentioned her teenager was home sick, and she texted me later saying it was the first thing he actually wanted to eat all day. There's real power in a bowl of warm, creamy soup when someone needs comfort, and this one delivers without requiring you to spend hours in the kitchen.

Ingredients

• Yellow onion, medium, diced: The foundation of flavor, softened in oil until it becomes almost sweet and aromatic.
• Carrots, medium, sliced: They add natural sweetness and a touch of texture that holds up beautifully in the broth.
• Celery stalks, sliced: This trio of vegetables is your flavor base, and the celery gives the broth a subtle earthiness you might not even consciously notice but absolutely would miss.
• Garlic cloves, minced: Three cloves gives you that savory depth without overwhelming the delicate cheese tortellini.
• Baby spinach, roughly chopped: Added at the end so it wilts into soft ribbons and adds color and nutrition without cooking down to nothing.
• Low-sodium chicken broth: Six cups is your canvas here, and low-sodium lets you control the salt level as you build the soup's personality.
• Heavy cream: One cup creates that luxurious, silky texture that makes this soup feel special rather than ordinary.
• Refrigerated cheese tortellini: Eighteen ounces means you'll have enough tender pasta pockets in every spoonful, and refrigerated ones cook faster than frozen.
• Dried Italian herbs: A teaspoon ties all the vegetable flavors together with that familiar warm, herbaceous note.
• Crushed red pepper flakes: Optional, but a tiny pinch adds a whisper of heat that makes the creaminess feel less heavy.
• Salt and black pepper: Always taste before you finish and adjust, because every broth brand and every stove behaves differently.
• Grated Parmesan cheese: A quarter cup scattered on top gives every bite a sharp, salty contrast to the creamy broth.
• Fresh parsley, chopped: Two tablespoons of fresh herb at the end wakes everything up and adds brightness you didn't know you needed.

Instructions

Build your flavor base:

Heat a large pot over medium and add a splash of olive oil, then toss in your diced onions, carrots, and celery. Let them soften and start to release their aromas for about five minutes, stirring occasionally so nothing browns or sticks. You're looking for that moment when the kitchen smells alive and vegetable-forward.

Wake it up with garlic:

Add your minced garlic and cook just until fragrant, about one minute. If you let it go longer, it can turn bitter, so keep your attention on the pot.

Introduce the broth:

Pour in all six cups of chicken broth and bring it to a gentle boil, then stir in your Italian herbs, salt, pepper, and red pepper flakes if you're using them. This is when the soup starts feeling like itself.

Add the tortellini:

Drop in your cheese tortellini and simmer according to the package instructions, which is usually five to seven minutes, stirring occasionally so nothing sticks to the bottom. The tortellini will float up when they're done, and that's your signal.

Make it creamy:

Lower the heat and pour in your heavy cream, then let everything simmer gently for about three minutes so the cream can integrate without breaking or curdling. You'll notice the broth turn from golden to pale cream-colored.

Add the spinach:

Stir in your chopped spinach and watch as it wilts into soft ribbons within a minute or two. It should be tender but not dissolved.

Taste and adjust:

This is the moment to taste and make any final tweaks to salt or seasonings. Trust your palate.

Serve with garnish:

Ladle the soup into bowls and finish each one with a scatter of Parmesan and a pinch of fresh parsley. The fresh herb and salty cheese are what make each spoonful feel intentional.

Save

My daughter asked me to make this soup for her school potluck, and watching the other kids' faces when they tasted it made me realize that sometimes the simplest meals are the ones people remember. It's not fancy, but it tastes like someone cared.

Making It Your Own

This soup is remarkably forgiving, which is part of why it became such a regular in my rotation. If you have cooked shredded chicken in the fridge or some crumbled Italian sausage left over from another meal, stir it in for extra heartiness and protein. You could also swap the spinach for kale or Swiss chard if that's what you have, though kale will need a bit longer to soften. The beauty of this recipe is that it adapts to whatever you've got on hand without losing its essential creaminess and comfort.

Serving Suggestions That Work

Crusty bread is non-negotiable for soaking up every bit of this broth, but you could also serve it alongside a crisp salad or even a grilled cheese sandwich if you want to turn it into something more substantial. I've made it vegan before by swapping plant-based cream and finding dairy-free tortellini, and it holds up beautifully with vegetable broth instead of chicken broth. The soup itself is forgiving enough that dietary adaptations don't feel like compromises.

Storage, Reheating & Smart Thinking

This soup keeps well in the refrigerator for up to three days if you store the tortellini separately from the broth, which prevents them from absorbing too much liquid and becoming mushy. Reheating is straightforward: warm the broth gently on the stove, then add fresh tortellini and let them cook through, or reheat with the original pasta if you don't mind a slightly softer texture. You can also freeze the vegetable-broth base before adding the cream and pasta for a quick weeknight meal down the line.

• Make the vegetable base ahead and refrigerate it, then finish with cream and tortellini when you're ready to eat.
• If your soup seems too thick after sitting, a splash of broth or water will loosen it back up.
• Taste before serving because flavors can shift after a day in the fridge, and a pinch more salt or herb often brings everything back into focus.

Save

This is the kind of soup that reminds you why cooking at home matters, even when it's simple. It feeds people, it warms them up, and it takes just enough time to feel intentional without demanding all your attention.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, but cook the tortellini separately and add when reheating to prevent them from becoming mushy. Store the broth and vegetables together in the refrigerator for up to 3 days.

→ What can I use instead of heavy cream?

Half-and-half, whole milk, or a mixture of milk and cream cheese work well. For a lighter option, use coconut milk or cashew cream for dairy-free versions.

→ Can I freeze tortellini soup?

The broth and vegetables freeze well for up to 2 months, but cream-based soups can separate when thawed. It's best to freeze before adding cream and tortellini, then add fresh when reheating.

→ How do I prevent the tortellini from falling apart?

Use gentle heat and avoid vigorous stirring once the tortellini is added. Cook just until tender according to package directions, and remove from heat promptly to maintain their shape.

→ What other vegetables work well in this soup?

Zucchini, bell peppers, mushrooms, or kale are excellent additions. You can also use frozen mixed vegetables for convenience. Add heartier vegetables with the carrots, and leafy greens at the end.

→ Can I use dried tortellini instead of fresh?

Yes, but dried tortellini requires longer cooking time, typically 10-12 minutes. Check the package instructions and adjust cooking time accordingly to ensure they're tender but not overcooked.