Tortellini Soup With Chicken Broth (Printable)

Creamy soup with cheese tortellini, chicken broth, spinach, and vegetables ready in 40 minutes.

# Ingredient List:

→ 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 Steps:

01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté diced onions, sliced 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 dried Italian herbs, salt, black pepper, and red pepper flakes.
04 - Add cheese tortellini and simmer according to package instructions, typically 5 to 7 minutes, stirring occasionally.
05 - Lower the heat and add heavy cream. Simmer for 3 minutes.
06 - Stir in chopped spinach and cook until wilted, approximately 1 to 2 minutes.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with grated Parmesan cheese and fresh chopped parsley.

# Expert Hints:

01 -
  • It comes together faster than you'd expect, leaving you genuinely impressed with yourself.
  • The creamy broth clings to the tortellini in a way that makes each spoonful feel indulgent without being heavy.
  • It's flexible enough to work with whatever vegetables are lurking in your crisper drawer.
02 -
  • Don't skip the initial vegetable sauté, that 5 minutes of softening onion, carrot, and celery creates a flavor foundation that broth alone will never give you.
  • Low-sodium broth is essential because the Parmesan garnish adds saltiness at the end, and you want control over the final seasoning rather than guessing.
03 -
  • Use refrigerated tortellini instead of frozen so everything finishes in one quick window and you don't end up with overcooked pasta while waiting for other elements.
  • Taste the soup before adding any extra salt, because the pasta water and Parmesan contribute more saltiness than you might expect.
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