Pin It There is nothing quite as comforting as a warm bowl of Creamy Vegetable Tortellini Soup on a busy weeknight. This recipe is a quick and flavorful dish that features tender cheese-filled tortellini and vibrant vegetables in a rich, herb-infused broth. It is a satisfying Italian-inspired meal that feels indulgent yet remains incredibly easy to prepare in just 40 minutes.
Pin It This soup is packed with nutritious ingredients like carrots, celery, zucchini, and baby spinach, making it a well-rounded vegetarian option. The creamy base, created with heavy cream and milk, perfectly complements the savory notes of garlic and onions, while a hint of red pepper flakes adds just the right amount of warmth.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup baby spinach, packed
- 9 oz (250 g) refrigerated cheese tortellini
- 4 cups (1 liter) vegetable broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) milk
- 1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
- Step 2
- Stir in garlic and zucchini; cook for another 2 minutes until fragrant.
- Step 3
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Step 4
- Add cheese tortellini and cook according to package instructions (usually 3–5 minutes), until just tender.
- Step 5
- Lower heat to a gentle simmer. Stir in heavy cream, milk, Italian herbs, salt, pepper, and red pepper flakes (if using).
- Step 6
- Add spinach and simmer until wilted, about 1–2 minutes.
- Step 7
- Taste and adjust seasoning if needed.
- Step 8
- Ladle soup into bowls and garnish with Parmesan and fresh herbs if desired. Serve hot.
Zusatztipps für die Zubereitung
To ensure a smooth process, have all your tools ready: a large soup pot, wooden spoon, sharp knife, cutting board, and a ladle. Please note that this dish contains wheat and milk; always verify ingredient labels on your tortellini and other packaged goods for potential allergens such as eggs.
Varianten und Anpassungen
For extra protein, you can add a can of drained white beans when you add the tortellini. If you prefer heartier greens, feel free to substitute kale or chard for the baby spinach. To make this recipe vegan, simply use plant-based cream and vegan tortellini.
Serviervorschläge
Garnish each bowl with 1/4 cup of grated Parmesan cheese and chopped fresh basil or parsley. This soup pairs perfectly with crusty bread and a crisp white wine for a complete meal experience.
Pin It Each serving of this hearty soup contains 410 calories and 13g of protein, making it as nourishing as it is delicious. Whether you are seeking a cozy winter dinner or a quick meal for a busy afternoon, this Creamy Vegetable Tortellini Soup is sure to satisfy every craving.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, you can prepare the vegetable broth base up to 2 days in advance. Add the tortellini and cream when reheating to prevent the pasta from becoming mushy and the dairy from separating.
- → What vegetables work best in this soup?
Onions, carrots, and celery form the classic aromatic base. Zucchini and spinach add fresh texture and color. You can substitute kale, chard, or add bell peppers, green beans, or diced tomatoes based on seasonal availability.
- → Can I use dried tortellini instead of refrigerated?
Yes, dried tortellini works well but may require slightly longer cooking time. Follow package instructions and test for doneness before adding the cream and spinach to avoid overcooking.
- → How can I make this dairy-free?
Substitute heavy cream and milk with full-fat coconut milk, cashew cream, or your favorite plant-based cream alternative. Use vegan cheese tortellini or replace with small pasta shapes and add white beans for protein.
- → What can I add for extra protein?
Stir in a can of drained white beans, chickpeas, or shredded cooked chicken during the last 5 minutes of simmering. Italian sausage or browned ground beef also complement the creamy flavors beautifully.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. The pasta will continue absorbing liquid, so add extra broth when reheating. Freezing is not recommended as the cream may separate and tortellini texture changes.