Easy Tortellini Soup With Chicken Broth (Printer-friendly)

Creamy tortellini soup with chicken broth, fresh vegetables, and cheese-filled pasta. Comfort in a bowl!

# What You'll Need:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 2 medium carrots, sliced
03 - 2 celery stalks, sliced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach, roughly chopped

→ Broth & Dairy

06 - 6 cups low-sodium chicken broth
07 - 1 cup heavy cream

→ Pasta

08 - 18 oz refrigerated cheese tortellini

→ Seasonings

09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper

→ Garnish

13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté onions, carrots, and celery for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a gentle boil. Stir in Italian herbs, salt, pepper, and red pepper flakes.
04 - Add the cheese tortellini and simmer according to package instructions, usually 5 to 7 minutes, stirring occasionally.
05 - Lower the heat, add heavy cream, and simmer for 3 minutes.
06 - Stir in chopped spinach and cook until wilted, about 1 to 2 minutes.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with Parmesan cheese and fresh parsley before serving.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can have dinner ready before the evening really kicks into gear.
  • The heavy cream transforms simple broth into something luxurious and velvety without feeling fussy or complicated.
  • You can prep it with pantry staples and whatever fresh vegetables you happen to have, making it endlessly adaptable.
02 -
  • Don't skip the gentle simmering after you add the cream, because it helps the dairy emulsify into the broth rather than looking separated or curdled.
  • Refrigerated tortellini cooks much faster than frozen, so don't wander off or you'll end up with mushy pasta instead of tender pillows.
03 -
  • Keep your cream at room temperature before adding it, because cold cream can sometimes shock the hot broth and break the emulsion.
  • If you want extra richness without extra effort, use half heavy cream and half whole milk to cut calories while keeping that silky mouthfeel.
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