This delightful Tortellini Soup recipe offers a perfect blend of comforting flavors in a creamy vegetable broth, making it a quick and wholesome meal ready in under 30 minutes. The combination of cheese tortellini, fresh basil, diced tomatoes, and spinach creates a hearty and nutritious dish. The cooking process begins with sautéing onions in a mixture of olive oil and butter, infusing the base with rich flavors. The addition of garlic, crushed red pepper flakes, and a touch of flour adds depth to the broth, creating a harmonious medley of tastes.

The soup’s texture and richness come from the incorporation of key ingredients like vegetable broth, diced tomatoes, tomato sauce, dried basil, and Italian seasoning. These elements are complemented by the savory notes of salt and freshly ground black pepper, allowing the flavors to meld seamlessly. The introduction of refrigerated cheese tortellini brings a satisfying chewiness to the soup, with the pasta cooking to tender perfection in the simmering broth.

As the finishing touches, the soup receives a burst of freshness from vibrant spinach leaves, the nutty richness of freshly grated Parmesan cheese, and a touch of cream or half-and-half for added creaminess. Chopped fresh basil enhances the overall aroma and provides a final layer of herbaceous goodness. The recipe’s versatility is highlighted in optional variations, such as adding cooked ground sausage for a heartier option or incorporating extra vegetables to suit personal preferences.

Whether enjoyed as a main course or a comforting side dish, this Tortellini Soup promises a delightful culinary experience. The simplicity of preparation, coupled with the flexibility to customize ingredients, makes it an ideal choice for a cozy weeknight dinner or a casual gathering with friends and family. With its balance of flavors and textures, this soup is sure to become a go-to recipe for those seeking a quick, flavorful, and nourishing meal.

Creamy Tortellini Soup

This creamy Tortellini Soup recipe has cheese tortellini in seasoned vegetable broth with fresh basil, diced tomatoes, and spinach. It’s healthy comfort food that’s delicious and ready in under 30 minutes!

Prep Time10minutes mins

Cook Time15minutes mins

Total Time25minutes mins

Course: Main Course, Side Dish, Soup

Cuisine: American

Servings: 4

Calories: 472kcal

Author: Lauren Allen


  • Dutch Oven , or large pot


  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 onion , diced
  • 2 cloves garlic minced
  • pinch crushed red pepper flakes , to taste
  • 1/4 cup all-purpose flour
  • 3 cups vegetable broth
  • 14.5 ounce can diced tomatoes
  • 8 ounces tomato sauce
  • 1/2 teaspoon dried basil
  • 1 teaspoon Italian Seasoning
  • salt and freshly ground black pepper to taste
  • 8 ounces cheese tortellini (the refrigerated kind)
  • 1/2 cup freshly grated parmesan cheese
  • 1 1/2 cups fresh spinach leaves (packed)
  • 1/2 cup heavy cream or half and half
  • 1/4 cup fresh basil leaves , chopped


  • Add oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, 5 minutes.
  • Add the garlic. Stir in the flour and cook for another minute.
  • Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste broth and adjust seasonings if needed.
  • Bring mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until tortellini are tender.
  • Remove from heat and stir in spinach, parmesan cheese, and cream.
  • Add chopped basil. Serve warm.


Sausage Tortellini Soup: We often like to add cooked ground sausage to this recipe. Cook it with the onion in step 1.

More veggies: This is a great recipe to add extra produce from your fridge that needs to be used up. While sautéing the onion you could also add celery, shredded carrot, baby broccoli, chopped kale, chopped zucchini.

Crockpot Tortellini Soup: Sauté onion then add to crockpot. Add remaining ingredients except for tortellini, spinach, parmesan cheese, and cream. Cook for 4-5 hours, then add the tortellini the last 30 minutes. Add spinach, parmesan cheese, and cream a few minutes before serving.

Storage Instructions: Keep tortellini soup covered in the refrigerator for 3-4 days.

Freezing Instructions: Make the soup up to step 3 (before adding the tortellini). Allow it to cool, and store it in a freezer safe container for up to 3 months. To reheat, heat the soup until boiling, add the tortellini, and cook for a few minutes until tender. Remove from heat and stir in spinach, parmesan cheese, and cream.

I originally shared this recipe in 2014, inspired by Closet Cooking.


Calories: 472kcal | Carbohydrates: 46g | Protein: 16g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 1490mg | Potassium: 545mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2518IU | Vitamin C: 20mg | Calcium: 286mg | Iron: 4mg