Creamy tortellini soup is a deliciously warm way to spruce up a package of tortellini noodles. Plus, it’s fun to customize the soup with seasonal veggies, meat and fresh herbs.

When soup season is in full swing, it’s essential to swap in new recipes from time to time. Luckily, soup slumps are easily avoided because of how fun it is to substitute fresh ingredients. Our recipe for creamy tortellini soup is distinctively cheesy, and we’ll share fun ways to customize the soup to your preferences (think savory Italian sausage and curly kale).

This creamy, filling dinner is sure to make it on your list of favorite quick soups—serve with a crispy salad and homemade bread to bring it all together!

How to Make Creamy Tortellini Soup, Step-by-Step

This recipe from our Taste of Home Test Kitchen makes six servings of one cup each.

Ingredients

creamy tortellini soup ingredients laid out on navy wood surfaceTMB Studio

  • 2 tablespoons olive oil
  • 3 medium carrots, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Crushed red pepper flakes, optional
  • 1 cup heavy whipping cream
  • 4 cups chopped fresh spinach
  • Grated Parmesan cheese, optional

Directions

Step 1: Cook the aromatics

adding garlic to aromatics in soup pot on hotplateTMB Studio

In a Dutch oven, heat oil over medium heat. Add carrots and onion, stirring until crisp-tender, six to eight minutes. Add garlic, cook and stir for one minute longer.

Step 2: Let the wine reduce

whisking the broth for creamy tortellini soupTMB Studio

Stir in the flour until blended, and then add the white wine. Increase the heat and cook, stirring occasionally until wine is reduced by half, two to three minutes. Gradually whisk in the broth. Bring to a boil, stirring constantly. Cook and stir until slightly thickened, three to five minutes.More from Taste of Home – Article Continues Below

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Step 3: Add tortellini

tortellini added into the pot for creamy tortellini soupTMB Studio

Add the tortellini, Italian seasoning, salt, pepper and, if desired, crushed red pepper flakes. Reduce the heat and cook, uncovered, just until tortellini are tender, three to five minutes. Add the cream and spinach, cook and stir until spinach is wilted, one to two minutes longer.

Step 4: Garnish and serve

If desired, serve with grated Parmesan cheese and top with additional crushed red pepper flakes.

How to Store Tortellini Soup Leftovers

The best way to store your creamy tortellini soup leftovers is to place in an airtight container and enjoy the next day. It’s no secret that soups often taste better a day after cooking. If you don’t want to eat the same dinner two nights in a row, your soup will last in the fridge for three to four days.

Because of the pasta and dairy, we don’t recommend freezing it. The tortellini noodles will become soggy while the cream could turn grainy upon reheating.

How to Customize Creamy Tortellini Soup

The best part of cooking soup is making it your own! Swap fresh spinach for fresh kale, use fresh herbs (whether homegrown herbs or store-bought) instead of dried, and add meat for extra protein. You can add cooked Italian sausage or chicken, or you can buy meat-filled tortellini. Adding more veggies is also a simple upgrade—try mushrooms, tomatoes or sliced zucchini. If you’re really looking to make this soup from scratch, try making your own tortellini.