Easy Tortellini Soup Chicken Broth (Printable Version)

Comforting creamy soup with tender cheese tortellini, vegetables, and savory broth 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

# Step-by-Step Guide:

01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté diced onions, 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, ground 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, simmering for 3 minutes to blend flavors.
06 - Stir in chopped spinach and cook until wilted, approximately 1 to 2 minutes.
07 - Taste the soup and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with grated Parmesan cheese and fresh chopped parsley.

# Expert Advice:

01 -
  • It comes together in less time than it takes to decide on a movie to watch.
  • That splash of heavy cream creates a velvet texture that masks how many vegetables you actually packed in.
02 -
  • If you leave the tortellini in the hot soup too long they will absorb all the liquid and grow massive.
  • Adding the cream at the very end prevents it from curdling and keeps the texture perfectly smooth.
03 -
  • Chop your carrots and celery into very thin rounds so they cook at the same rate as the onions.
  • Freshly grated Parmesan melts into the broth much better than the stuff from a green can.
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