Creamy Vegetarian Tortellini Soup
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Creamy vegetarian Tomato Spinach Tortellini Soup is made with refrigerated cheese tortellini cooked in a creamy, cheesy tomato sauce. It’s made in just 15 minutes for a quick and easy Italian soup recipe!
One of the things you’ll always find in my freezer is a bag of refrigerated cheese tortellini. It can be cooked straight out of the freezer in just a few minutes and turned into an easy weeknight meal!
I’ve used this cheese tortellini over the years to make Buffalo Chicken Cheesy Tortellini. I’ve also used it to make One Pot Vegetarian Pesto Tortellini. Both are easy meals made in 29 minutes or less!
Today I’m incorporating the delicious tortellini into a new scrumptious soup recipe that’s made in just 15 minutes! That’s right creamy, cheesy tomato basil tortellini soup is made from start to finish in under 30 minutes.
That’s less time than watching an episode of Friends on Netflix! And it’s so easy, you can totally catch up with Ross, Rachel and the whole gang while preparing this soup.
My family loved this soup recipe so much. Kurt has already requested I make it again this week. I know your family is going to love it too!
Table of contents
Step by step instructions
- Add olive oil, onions, garlic and spinach to a large pot or dutch oven on the stove over medium high heat.
- Saute for 5 minutes, then add diced tomatoes, tomato sauce, vegetable broth and Italian seasoning.
- Note: Crushed tomatoes can be used in place of diced tomatoes for a less chunky soup.
- Bring the liquid to a simmer, then add the refrigerated cheese tortellini. Cook for 3-4 minutes. Add an additional minute to the cooking time if the tortellini is frozen.
- Add heavy cream and parmesan cheese to the pot. Stir to combine and simmer for an additional 1-2 minutes. Remove from the heat, top with fresh basil and serve immediately.
Frequently asked questions
- Can you freeze creamy tortellini soup? Because of the heavy cream and pasta in this soup, it should not be frozen. However, the soup can be kept in the refrigerator for 3-4 days in a sealed container. It can be reheated in the microwave for 2 minutes. It can also be reheated on the stove for 10 minutes in a pot over medium heat.
- Does tortellini need to be refrigerated? The fresh tortellini used in this recipe does need to be refrigerated. You will find this tortellini in the deli section or produce section of your local grocery store in a refrigerator. It is typically sold in 9 or 10 oz bags, either will work just fine for this recipe. They’re also sold in 20 oz bags which can be used to easily double this recipe.
- How many calories are in the soup? This tortellini soup recipe contains 474 calories per serving. Each serving is approximately 3 cups or 24 oz of soup. This serving is enough for a complete meal that will fill you up at under 500 calories!
What to serve with it
I’m a big fan of the soup and salad combo. This delicious Italian soup would pair perfectly with a caesar salad, caprese salad or green salad with Italian dressing.
I’m also a big fan of serving this soup with a crispy baguette. Dip it right in the soup and soak up all of the creamy tomato basil goodness!
More soup recipes
Looking for more great soup recipes? Try these blog favorites!
- Thai Coconut Potsticker Soup
- Slow Cooker Taco Soup
- Healthy Greek Turkey Soup
- Slow Cooker French Onion Meatball Soup
- Roasted Tomato Soup
- Pasta Fagioli Soup
- Creamy Potato Soup
- Italian Meatball Soup
Creamy Vegetarian Tortellini Soup
Ingredients
- 1 tbsp olive oil
- ½ cup onions, diced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 28 oz diced tomatoes, or crushed tomatoes
- 15 oz tomato sauce
- 4 cups vegetable broth
- 2 tbsp Italian seasoning
- 10 oz refrigerated fresh cheese tortellini
- ½ cup heavy cream
- ¼ cup parmesan cheese, grated
- 2 tbsp fresh basil
Instructions
- Add the olive oil to a large pot over medium high heat.
- Add the onions, garlic and spinach. Saute for 5 minutes.
- Add the diced tomatoes, tomato sauce, vegetable broth and Italian seasoning, bring to a simmer.
- Add the tortellini, cook 3-4 minutes.
- Add the heavy cream and parmesan, simmer for an additional 1-2 minutes.
- Remove from the heat and serve topped with fresh basil.
Nutrition Facts
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