Easy Tortellini Soup With Chicken Broth (Printable Version)

Comforting creamy soup with tender cheese tortellini, savory chicken broth, and fresh vegetables ready in 40 minutes.

# What You 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 Steps:

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

# Expert Tips:

01 -
  • It comes together in under 40 minutes, so you're not standing over a stove all evening.
  • The cream makes it feel indulgent, but it's actually pretty straightforward to make.
  • Cheese tortellini does the heavy lifting—you're basically just simmering pasta in broth and calling it dinner.
02 -
  • Never let the cream boil hard, or it can separate and look curdled—keep the heat at a gentle simmer once it goes in.
  • Tasting as you go is non-negotiable because seasoning builds as the broth reduces, and you don't want to oversalt.
03 -
  • Cut your vegetables roughly the same size so they cook evenly and look intentional in the bowl.
  • Use a good quality Parmesan that you grate yourself—it melts better and tastes exponentially better than the pre-grated kind.
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