Name: Creamy Tortellini Soup (Easy One-Pot Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup olive oil; 1/2 small white onion (diced); 2 small carrots (finely chopped); 2 cloves garlic (thinly sliced); 1/4 cup all-purpose flour; 3 cups low sodium vegetable broth; 1 14.5- ounce can diced tomatoes; 1 cup tomato sauce; 1/2 teaspoon dried basil; 1/2 teaspoon oregano; 1/2 cup heavy cream; 9 ounces cheese tortellini (from the refrigerator section); 1 cup kale (de-stemmed and roughly chopped); 1 cup freshly grated parmesan cheese (plus more to add on top); Salt; Pepper

This Creamy Tortellini Soup is a cozy, one-pot dinner packed with tender tortellini, hearty vegetables, and a rich, creamy broth. Ready in 30 minutes, it’s the ultimate comfort food for chilly nights.

I try not to play favorites with recipes.

But this one is definitely up there.

There’s something so comforting and amazing about soup once the weather gets cold.

For starters, soup is probably the easiest thing on earth to make. And especially this one. You throw everything in one pot and boom, you’re done.

Soup is also a fantastic way to add a bunch of different wholesome and filling nutrients into one meal.

I don’t know about you, but I get major meal fatigue and very quickly run out of ideas to make for lunch and dinner (yes, even as a dietitian who creates recipes for a living!).

Soup is one of my go-to’s whenever I get into that rut. It’s simple, nourishing, and always satisfying.

This Tortellini Soup is full of different vegetables: onion, carrot, tomatoes, and kale. It’s also so customizable too – add any other veg you like!

The tortellini adds belly-filling carbs and protein, making it a balanced and satisfying meal.

And of course, most importantly, it’s just so dang good. It’s creamy, salty, cheesy, flavorful, warm, comforting…. truly everything you want in a winter meal.

Batch make this one and store in the fridge to have for a few days! You’ll be so glad you did.

Why You’ll Love This Tortellini Soup

This soup is easy and simple, but packed with flavor and nutrients.

This is an easy weeknight recipe that you’ll come back to time and time again. It’s made in just one pot, makes enough for leftovers, and is so delicious.

Tortellini soup is like a dream pairing of pasta and soup. It makes a comforting, cozy, and satisfying meal in just 30 minutes.

You’ll want to bookmark this one to make on repeat in the fall and winter.

How to Make This Easy, One-Pot Creamy Tortellini Soup

Prep ingredients

You’ll need olive oil, onion, carrots, garlic, all-purpose flour, vegetable broth, canned diced tomatoes, tomato sauce, heavy cream, kale, tortellini, and parmesan cheese.

Cook the vegetables

Add the oil to a large pot over medium high heat. Add the onion and carrot and cook, stirring occasionally, for about 5 minutes, until soft and fragrant. Add the sliced garlic and flour and stir quickly to create a roux.

Add the broth, tomato sauce & herbs

Pour in the vegetable broth, diced tomatoes, tomato sauce, basil and oregano, plus salt and pepper to taste. Stir to combine.

Add cream

Bring to a light boil, then add the heavy cream and stir to combine.

Add the tortellini

Add the tortellini and cook for 3 minutes, stirring occasionally, until tortellini is soft and cooked through.

Remove from heat

Remove from heat and add the kale and parmesan cheese and stir.

Top with cheese

Top this Creamy Tortellini Soup with more fresh parmesan cheese.

Creamy Tortellini Soup (Easy One-Pot Recipe)

Serve

Serve Creamy Tortellini Soup for lunch or dinner.

If You Love This Creamy Tortellini Soup, Try These Soup Recipes

Chicken Lemon Rice Soup
Roasted Tomato Soup with Parmesan Croutons
Easy Chicken and Wild Rice Soup
Creamy Broccoli Cheddar Soup
Tomato, Kale and White Bean Soup

Ingredients You’ll Need

Vegetables: The more, the merrier! When you add the onion and carrot, you can also add finely chopped bell pepper, mushroom, or zucchini if you’d like.
Olive oil: A little olive oil helps to sauté the vegetables.
Flour: Flour will create a roux to thicken the soup slightly.
Vegetable broth: You can also use chicken broth if preferred.
Canned tomatoes: Look for a can of diced tomatoes.
Heavy cream: Adds creaminess!
Tomato sauce: A plain tomato sauce will work just fine here, as other components in the sauce add so much flavor.
Tortellini: Make sure this is from the refrigerator section. If it’s frozen or shelf stable, adjust cooking time as necessary (check the recommended cooking time on the package). Note that tortellini cooks fast and can get mushy easily if overcooked.
Kale: Feel free to swap for spinach if you’d prefer. Or add ‘em both!
Parmesan cheese: An absolute must. There’s nothing better than the salty flavor blended into a Creamy Tortellini Soup. Make sure to save some to add on top!

Creamy Tortellini Soup Tips

Make ahead and storage: Make this Creamy Tortellini Soup ahead of time and store in an airtight container in the fridge for up to 4 days. To reheat, bring the soup to a boil on the stovetop or in the microwave. The soup will thicken as it’s stored. You can eat it as is, or mix in a little vegetable broth to thin. This soup can also be stored in the freezer for up to 3 months.

Frequently Asked Questions

Yes. Half-and-half can be used for a slightly lighter creamy tortellini soup. Whole milk ma also work, although the finished soup will be thinner and less richer than when made with heavy cream.

Absolutely. Cooked shredded chicken or Italian sausage would both work well in creamy tortellini soup. You can also add white beans for a vegetarian option that adds additional protein and fiber.

Creamy tortellini soup pairs well with crusty bread, garlic bread, or a simple green salad. Since the soup already contains pasta, vegetables, and cheese, it can also be served on its own as a complete, satisfying meal.

Course: Lunch, Soup