Creamy Tortellini Soup with Vegetables

Creamy Vegetable Tortellini Soup Ingredients

• Rich or Light: Use heavy cream for richness or substitute half-and-half for a lighter result.
• Protein Options: Add cooked chicken, cooked sausage, or drained white beans to boost protein and make the soup heartier.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt, more to taste
• ½ teaspoon black pepper
• 3 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (9-ounce) package refrigerated cheese tortellini
• 2 cups fresh baby spinach
• 1 cup heavy cream (or half-and-half for a lighter soup)
• ½ cup shredded Parmesan cheese, plus extra for serving
• 2 tablespoons chopped fresh basil, plus more for garnish

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
2. Add the Italian seasoning, salt, and black pepper. Pour in the vegetable broth and diced tomatoes with their juices. Bring to a boil, then reduce heat and simmer for about 5 minutes, until the carrots are tender-crisp.
3. Add the cheese tortellini and cook about 5 minutes, stirring occasionally, until the pasta is tender.
4. Reduce heat to low and stir in the baby spinach, heavy cream, Parmesan, and chopped basil. Cook just until the spinach wilts, about 1–2 minutes. Taste and adjust seasoning. Serve hot with extra Parmesan and basil on top.

Notes

• Storage: Refrigerate leftovers in an airtight container for 3–4 days.
• Make Ahead: Prepare the soup without the tortellini and refrigerate; add tortellini when reheating so it stays tender.
• Reheating: Warm gently on the stove over medium heat until heated through. If tortellini was left out during storage, add it while reheating and cook until tender.