As the weather cools, nothing beats a warm bowl of tortellini soup for cozy comfort. We’ve gathered 20 hearty recipes that are perfect for busy weeknights or lazy weekends. From classic broths to creamy creations, there’s a delicious option for every taste. Dive in and find your new favorite bowl of comfort!
Creamy Chicken Tortellini Soup
Kicking off this cozy holiday season, I’m sharing my go-to comfort soup that always feels like a warm hug. As a busy food blogger, I love how this creamy chicken tortellini soup comes together quickly with pantry staples, and it’s become a tradition in my house on chilly evenings like today—perfect for unwinding after last-minute gift wrapping!
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 (9 oz) package cheese tortellini (refrigerated or frozen)
– 1 tsp dried thyme
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 cup fresh spinach, roughly chopped
– 1/4 cup grated Parmesan cheese, plus extra for serving
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds—be careful not to burn it.
4. Add 1 lb chicken pieces to the pot and cook until no longer pink on the outside, about 4-5 minutes, stirring occasionally.
5. Pour in 4 cups chicken broth and 1 cup heavy cream, then increase heat to medium-high and bring to a gentle boil.
6. Reduce heat to medium-low and stir in 1 package cheese tortellini, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Simmer uncovered, stirring occasionally, until the tortellini is tender and the chicken is cooked through, about 10-12 minutes (if using frozen tortellini, add 2-3 extra minutes).
8. Turn off the heat and stir in 1 cup fresh spinach and 1/4 cup grated Parmesan cheese until the spinach wilts, about 1 minute.
9. Ladle the soup into bowls and serve immediately, topped with extra Parmesan if desired.
Just savor that velvety broth hugging each tender tortellini and chicken bite—it’s rich without being heavy. I love how the spinach adds a fresh pop of color, and for a fun twist, try serving it with crusty garlic bread for dipping to soak up every last drop.
Spicy Italian Sausage Tortellini Soup
Unbelievably cozy and packed with flavor, this Spicy Italian Sausage Tortellini Soup has become my go-to comfort meal during chilly evenings. I first made it on a whim when I had some leftover sausage and tortellini, and now my family requests it weekly—it’s that good! There’s something magical about how the spicy sausage melds with the rich broth and cheesy pasta.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb spicy Italian sausage, casings removed (or mild if you prefer less heat)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 4 cups chicken broth
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes, adjust to taste
– 1 (20 oz) package cheese tortellini, refrigerated or frozen
– 2 cups fresh spinach, roughly chopped
– 1/2 cup heavy cream
– 2 tbsp olive oil, or any neutral oil
– Salt and black pepper, as needed
– Grated Parmesan cheese, for serving (optional)
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat (about 350°F).
2. Add 1 lb spicy Italian sausage to the pot, breaking it into small pieces with a wooden spoon, and cook for 5–7 minutes until browned and no longer pink.
3. Tip: If there’s excess grease, drain it off for a lighter soup, but I usually leave a bit for extra flavor.
4. Add 1 diced yellow onion to the pot and cook for 3–4 minutes until softened and translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour in 1 can crushed tomatoes, 4 cups chicken broth, 1 tsp dried oregano, and 1/2 tsp red pepper flakes, then bring to a boil.
7. Reduce heat to medium-low (about 250°F), cover the pot, and simmer for 15 minutes to let the flavors meld.
8. Tip: Taste the broth now and season with salt and black pepper as needed—I find it usually needs a pinch of each.
9. Add 1 package cheese tortellini to the pot and cook according to package directions, typically 5–7 minutes for refrigerated or 8–10 minutes for frozen, until tender.
10. Stir in 2 cups fresh spinach and 1/2 cup heavy cream, cooking for 2–3 minutes until the spinach wilts and the soup is heated through.
11. Tip: For a thicker soup, let it simmer uncovered for an extra 5 minutes, but don’t overcook the tortellini or it may get mushy.
12. Remove from heat and let sit for 2–3 minutes before serving.
Lusciously creamy with a kick of spice, this soup boasts tender tortellini and hearty sausage in every spoonful. I love serving it with a sprinkle of Parmesan and crusty bread for dipping—it’s perfect for cozy nights in or impressing guests without much fuss!
Cheesy Tomato Basil Tortellini Soup
Nothing beats a cozy bowl of soup on a chilly evening, and this Cheesy Tomato Basil Tortellini Soup has become my go-to comfort food. I first made it last winter when I was craving something hearty but quick, and now it’s a staple in my kitchen—my husband even requests it weekly! It’s the perfect blend of creamy, cheesy, and herby goodness that comes together in under 30 minutes, making it ideal for busy weeknights or lazy weekends.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth
– 1 tsp dried basil (or 2 tbsp fresh, chopped)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 (9 oz) package cheese tortellini (refrigerated or frozen)
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese (plus extra for garnish)
– Fresh basil leaves for garnish (optional)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 small diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Pour in 1 can crushed tomatoes and 4 cups vegetable broth, then add 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 10 minutes to let flavors meld.
6. Add 1 package cheese tortellini and cook according to package directions, usually 5-7 minutes until tender, stirring occasionally to prevent sticking.
7. Reduce heat to low and stir in 1 cup heavy cream and 1 cup shredded mozzarella cheese until the cheese is fully melted and the soup is creamy, about 2 minutes.
8. Remove from heat and let sit for 2 minutes to thicken slightly.
9. Ladle into bowls and garnish with extra shredded mozzarella and fresh basil leaves if desired.
As you serve it, you’ll love the velvety texture from the cream and melted cheese, which balances the tangy tomato base beautifully. The tortellini adds a delightful chewiness that makes every spoonful satisfying—try pairing it with crusty garlic bread for dipping, or top it with a sprinkle of red pepper flakes for a spicy kick. It’s a soup that feels indulgent yet simple enough to whip up anytime a cozy craving strikes.
Vegetable-Packed Tortellini Minestrone
Finally, after a long day of holiday shopping, I needed something comforting yet packed with veggies to balance out all the treats. This Vegetable-Packed Tortellini Minestrone is my go-to—it’s like a hug in a bowl, and my kids actually eat the spinach without a fuss! It’s the perfect cozy, one-pot meal for a busy December evening.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and diced
– 2 stalks celery, diced
– 1 (28-oz) can crushed tomatoes
– 6 cups vegetable broth
– 1 tsp dried oregano
– 1/2 tsp dried thyme
– 1 (9-oz) package cheese tortellini (refrigerated or frozen)
– 1 (15-oz) can cannellini beans, drained and rinsed
– 2 cups fresh baby spinach
– Salt and black pepper, adjust to taste
– Grated Parmesan cheese, for serving (optional)
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering, about 1 minute.
2. Add 1 diced onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté, stirring occasionally, until the vegetables soften and the onion turns translucent, about 8 minutes.
3. Pour in 1 can crushed tomatoes and 6 cups vegetable broth, stirring to combine. Tip: Use a wooden spoon to scrape any browned bits from the bottom for extra flavor.
4. Stir in 1 tsp dried oregano and 1/2 tsp dried thyme. Bring the mixture to a boil over high heat, then reduce to a simmer.
5. Add 1 package cheese tortellini and 1 can drained cannellini beans to the simmering soup. Cook according to the tortellini package directions, usually 5-7 minutes, until the tortellini are tender and float to the top. Tip: Avoid overcooking the tortellini to prevent them from becoming mushy.
6. Stir in 2 cups fresh baby spinach and cook just until wilted, about 1 minute. Tip: Add the spinach at the end to retain its vibrant color and nutrients.
7. Season the soup with salt and black pepper to taste, starting with 1/2 tsp salt and 1/4 tsp pepper, then adjust as needed. Remove from heat.
8. Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve immediately. Zesty and hearty, this minestrone boasts a rich tomato broth with tender tortellini and beans, while the spinach adds a fresh pop. For a creative twist, try it with a dollop of pesto or crusty garlic bread on the side—it’s so satisfying, you might forget it’s packed with veggies!
Garlic Parmesan Tortellini Soup
You know those chilly evenings when you crave something cozy yet impressive without spending hours in the kitchen? Garlic Parmesan Tortellini Soup is my go-to for exactly that—it’s rich, comforting, and always feels like a hug in a bowl. I love how the cheesy tortellini soaks up the creamy broth, making every spoonful a delight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 4 cups chicken broth (use vegetable broth for a vegetarian option)
– 1 cup heavy cream
– 1 (9 oz) package cheese tortellini
– 1 cup grated Parmesan cheese
– 1 tsp dried thyme
– Salt and black pepper, adjust to taste
– Fresh parsley, chopped for garnish
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in 4 cups chicken broth and bring to a boil over high heat.
5. Reduce heat to medium-low and add 1 cup heavy cream, stirring gently to combine.
6. Add 1 package cheese tortellini and 1 tsp dried thyme, then simmer uncovered for 8-10 minutes until tortellini are tender.
7. Stir in 1 cup grated Parmesan cheese until fully melted and the soup thickens slightly.
8. Season with salt and black pepper to taste, starting with ½ tsp salt and adjusting as needed.
9. Remove from heat and ladle into bowls.
10. Garnish with chopped fresh parsley before serving.
Ultimately, this soup boasts a velvety texture with a savory garlic-Parmesan flavor that’s perfectly balanced by the pillowy tortellini. Try serving it with crusty bread for dipping or a sprinkle of red pepper flakes for a spicy kick—it’s versatile enough for a quick weeknight dinner or a cozy holiday meal.
Slow Cooker Beef Tortellini Soup
Just when I thought my slow cooker couldn’t get any more use during the holiday hustle, this cozy soup became my weeknight savior. I love how the beef tenderizes while I wrap gifts, and the tortellini plumps up perfectly in the rich broth—it’s become our family’s new Christmas Eve tradition after a long day of last-minute shopping.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1.5 lbs beef chuck roast, cut into 1-inch cubes (trim excess fat for leaner soup)
– 1 tbsp olive oil (or any neutral oil)
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 4 cups beef broth (low-sodium preferred)
– 1 (28 oz) can crushed tomatoes
– 2 carrots, sliced into ¼-inch rounds
– 2 tsp dried Italian seasoning
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– 9 oz refrigerated cheese tortellini (fresh, not frozen, for best texture)
– 2 cups fresh spinach leaves (packed)
– ¼ cup grated Parmesan cheese (for garnish)
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes to the skillet and sear until browned on all sides, approximately 5–7 minutes total—this locks in flavor for a richer broth.
3. Transfer the seared beef to a 6-quart slow cooker.
4. In the same skillet, sauté the diced onion over medium heat until translucent, about 4 minutes.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour the beef broth into the skillet to deglaze, scraping up any browned bits from the bottom with a wooden spoon.
7. Transfer the onion-garlic mixture and broth to the slow cooker with the beef.
8. Add the crushed tomatoes, sliced carrots, Italian seasoning, salt, and black pepper to the slow cooker.
9. Stir all ingredients in the slow cooker until well combined.
10. Cover and cook on low heat for 6 hours, until the beef is fork-tender—avoid opening the lid frequently to maintain temperature.
11. After 6 hours, stir in the refrigerated cheese tortellini and fresh spinach leaves.
12. Cover and cook on high heat for 15 minutes, until the tortellini are plump and cooked through and the spinach is wilted.
13. Ladle the soup into bowls and garnish each serving with grated Parmesan cheese.
14. Let the soup cool for 5 minutes before serving to allow flavors to meld and prevent burning your tongue.
Out of the slow cooker, this soup boasts tender beef that shreds easily and pillowy tortellini soaked in a tomato-herb broth. I love serving it with crusty bread for dipping, and the spinach adds a fresh pop of color—it’s comfort in a bowl that somehow tastes even better as leftovers the next day.
Spinach and Ricotta Tortellini Soup
Zesty winter evenings always have me craving something warm and comforting, and this Spinach and Ricotta Tortellini Soup is my go-to—it’s like a cozy hug in a bowl, perfect for those chilly December nights when you want minimal effort but maximum flavor. I love how the cheesy tortellini and fresh spinach meld together in a savory broth, making it a one-pot wonder that’s ready in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 (9-ounce) package fresh spinach and ricotta tortellini
– 2 cups fresh spinach leaves, packed
– 1/2 cup heavy cream (or half-and-half for a lighter option)
– Salt and black pepper, adjust to taste
– Grated Parmesan cheese for serving (optional)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Pour in 4 cups vegetable broth and bring to a boil over high heat, which should take about 3-4 minutes.
5. Reduce heat to medium and add 1 package fresh spinach and ricotta tortellini, simmering for 8-10 minutes until the tortellini are tender and float to the surface.
6. Stir in 2 cups fresh spinach leaves and cook for 2 minutes until wilted but still vibrant green.
7. Pour in 1/2 cup heavy cream and simmer for 2 more minutes to heat through without boiling.
8. Season with salt and black pepper to taste, starting with 1/2 tsp salt and 1/4 tsp pepper, then adjust as needed.
9. Remove from heat and ladle the soup into bowls.
10. Top with grated Parmesan cheese if desired, serving immediately.
Here’s the magic of this soup: the tortellini stay delightfully plump and cheesy, while the spinach adds a fresh, earthy note that balances the rich broth. For a creative twist, I sometimes sprinkle in red pepper flakes for a bit of heat or serve it with crusty bread to soak up every last drop—it’s a simple dish that always feels special.
Pesto Tortellini Soup with White Beans
Unbelievably cozy and ready in under 30 minutes, this pesto tortellini soup has become my go-to weeknight lifesaver when I’m craving something hearty but don’t want to spend hours in the kitchen. I first whipped it up on a chilly evening when my pantry was looking sparse, and now it’s a regular in our rotation—especially when my kids beg for ‘the green soup.’
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups low-sodium vegetable broth
– 1 (15-oz) can white beans, drained and rinsed
– 1 (9-oz) package cheese tortellini (fresh or frozen)
– 1/2 cup prepared basil pesto
– 1/4 tsp red pepper flakes (optional, for a little heat)
– Salt and black pepper, to season
– Freshly grated Parmesan cheese, for serving
– 2 cups fresh baby spinach
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, 5–6 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds—be careful not to let it burn.
4. Pour in 4 cups vegetable broth and bring to a gentle boil over medium-high heat.
5. Add the drained white beans and the package of cheese tortellini to the boiling broth.
6. Reduce heat to medium and simmer, uncovered, until the tortellini are tender and cooked through, 7–9 minutes (or according to package directions).
7. Stir in 1/2 cup pesto until fully incorporated, then add 1/4 tsp red pepper flakes if using.
8. Season the soup with salt and black pepper to taste, starting with 1/4 tsp each and adjusting as needed.
9. Turn off the heat and fold in 2 cups baby spinach until just wilted, about 1 minute.
10. Ladle the soup into bowls and top with freshly grated Parmesan cheese.
A velvety, herbaceous broth clings to the plump tortellini and creamy white beans, with the spinach adding a fresh bite. I love serving this with a crusty baguette for dipping, and leftovers taste even better the next day as the flavors meld together.
Zesty Lemon Tortellini Soup
Gosh, after a long day of holiday shopping in the chilly December air, nothing beats coming home to a pot of something warm, bright, and incredibly comforting simmering on the stove. This Zesty Lemon Tortellini Soup is my go-to for exactly that—it’s like a cozy hug in a bowl that comes together faster than you can wrap a present. I love how the fresh lemon cuts through the richness, making it feel light yet utterly satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 (9-oz) package cheese tortellini
– 1 (5-oz) package fresh baby spinach
– Zest and juice of 1 large lemon
– 1/2 cup heavy cream
– Salt and black pepper, to season
– Fresh parsley, chopped, for garnish (optional)
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Pour in 4 cups low-sodium chicken broth and bring to a gentle boil over medium-high heat.
5. Once boiling, add 1 package cheese tortellini and cook according to package directions, usually 7–9 minutes, until tender.
6. Reduce heat to low and stir in 1 package fresh baby spinach, letting it wilt completely into the soup, about 2 minutes.
7. Remove the pot from heat and stir in the zest and juice of 1 large lemon, along with 1/2 cup heavy cream.
8. Season the soup with salt and black pepper to taste, starting with 1/2 tsp salt and 1/4 tsp pepper, then adjust as needed.
9. Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Perfectly creamy with a vibrant lemon tang, this soup has a lovely texture from the plump tortellini and wilted spinach. I sometimes serve it with a sprinkle of red pepper flakes for a kick or a side of crusty bread for dipping—it’s versatile enough for a quick weeknight dinner or a festive starter.
Roasted Red Pepper Tortellini Soup
Nothing warms the soul on a chilly December evening quite like a big bowl of this creamy, dreamy soup. I first made this Roasted Red Pepper Tortellini Soup for a last-minute holiday potluck, and it was such a hit that it’s now my go-to cozy meal—perfect for those nights when you want something comforting but don’t want to spend hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (12 oz) jar roasted red peppers, drained and chopped
– 4 cups vegetable broth
– 1 (9 oz) package cheese tortellini
– 1 cup heavy cream
– 1 tsp dried Italian seasoning
– ½ tsp smoked paprika (adjust to taste)
– Salt and black pepper, as needed
– Fresh basil or parsley for garnish (optional)
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 chopped jar of roasted red peppers, 4 cups vegetable broth, 1 tsp dried Italian seasoning, and ½ tsp smoked paprika to the pot. Tip: For a smoother soup, you can blend the peppers with a bit of broth before adding them.
5. Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 10 minutes to let the flavors meld.
6. Add 1 package of cheese tortellini to the simmering soup and cook according to package directions, usually 5–7 minutes, until the tortellini are tender and float to the top. Tip: Avoid overcooking the tortellini to prevent them from becoming mushy.
7. Reduce the heat to low and stir in 1 cup heavy cream. Heat for 2–3 minutes until warmed through, but do not boil. Tip: For a lighter version, substitute half-and-half for the heavy cream.
8. Season the soup with salt and black pepper as needed, tasting and adjusting until balanced.
9. Ladle the soup into bowls and garnish with fresh basil or parsley if desired.
You’ll love the velvety texture from the blended peppers and cream, which perfectly coats the plump, cheesy tortellini. Yum—this soup is a flavor powerhouse with its smoky, sweet, and savory notes, making it ideal for serving with a crusty baguette for dipping or topping with a sprinkle of grated Parmesan for extra richness.
Cajun Shrimp Tortellini Soup
Recently, I found myself craving something that could bridge the gap between a hearty stew and a comforting pasta dish, especially on a chilly evening like this. My solution? A bubbling pot of Cajun Shrimp Tortellini Soup, which has quickly become my go-to for its incredible depth of flavor and satisfying texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 green bell pepper, diced
– 2 tbsp Cajun seasoning (adjust to taste)
– 4 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 9 oz refrigerated cheese tortellini
– 1 lb large raw shrimp, peeled and deveined
– 1/2 cup heavy cream
– Salt and black pepper, as needed
Instructions
1. Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat for 1 minute until shimmering.
2. Add the diced onion, minced garlic, and diced green bell pepper to the pot.
3. Sauté the vegetables for 5-7 minutes, stirring occasionally, until the onion is translucent and the pepper has softened.
4. Sprinkle 2 tablespoons of Cajun seasoning over the vegetables and stir for 30 seconds to toast the spices and release their aroma.
5. Pour in 4 cups of low-sodium chicken broth and the entire can of undrained diced tomatoes.
6. Bring the mixture to a boil over high heat, which should take about 3-4 minutes.
7. Reduce the heat to medium-low and let the soup simmer uncovered for 10 minutes to allow the flavors to meld.
8. Add 9 ounces of refrigerated cheese tortellini to the simmering soup.
9. Cook the tortellini for 5 minutes according to package directions, stirring gently to prevent sticking.
10. Add 1 pound of peeled and deveined raw shrimp to the pot.
11. Cook the shrimp for 3-4 minutes, stirring occasionally, until they turn pink and opaque throughout.
12. Stir in 1/2 cup of heavy cream until fully incorporated and the soup is heated through, about 1 minute.
13. Season the soup with salt and black pepper as needed, tasting after each addition.
14. Ladle the hot soup into bowls and serve immediately.
Let the rich, creamy broth hug each tender tortellini and plump shrimp, creating a symphony of spicy Cajun warmth. I love how the bell peppers add a slight crunch, contrasting beautifully with the silky soup—perfect for dunking crusty bread or serving over a scoop of rice for an extra-hearty meal.
Herbed Mushroom Tortellini Soup
Zesty winter evenings always have me craving something warm and comforting, and this Herbed Mushroom Tortellini Soup is my go-to for a cozy, satisfying meal that comes together in no time—I love how the rich broth hugs the tender tortellini, making it feel like a hug in a bowl after a long day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 4 cups vegetable broth
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 (9 oz) package cheese tortellini (fresh or frozen)
– 2 cups fresh spinach
– 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, until they release their liquid and brown slightly, about 5-7 minutes.
5. Pour in 4 cups vegetable broth, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper, then bring to a boil over high heat.
6. Reduce heat to medium-low, add 1 package cheese tortellini, and simmer uncovered for 5-7 minutes if fresh or 8-10 minutes if frozen, until tortellini are tender and float to the top.
7. Stir in 2 cups fresh spinach and cook for 1-2 minutes until wilted.
8. Remove from heat and ladle soup into bowls.
9. Top with 1/4 cup grated Parmesan cheese if desired.
Now, this soup delights with its earthy mushroom flavor melding into the herby broth, while the tortellini adds a delightful chewiness—try serving it with crusty bread for dipping to soak up every last drop.
Broccoli Cheddar Tortellini Soup
You know those cozy winter nights when you just want something warm, comforting, and ready without a fuss? Yesterday, after a long day of holiday errands, I found myself staring into the fridge, willing inspiration to strike. That’s when this Broccoli Cheddar Tortellini Soup was born—a creamy, cheesy hug in a bowl that comes together almost as quickly as your takeout order.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for a dairy-free start)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth (vegetable broth works too)
– 1 cup whole milk (for extra creaminess, half-and-half is a great swap)
– 4 cups fresh broccoli florets, cut into bite-sized pieces
– 1 (9 oz) package cheese tortellini, refrigerated
– 2 cups shredded sharp cheddar cheese
– 1/2 tsp salt (adjust based on broth saltiness)
– 1/4 tsp black pepper
– 1/4 tsp ground nutmeg (optional, but adds a warm depth)
Instructions
1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to let it burn.
4. Pour in the chicken broth and milk, then increase the heat to medium-high and bring the mixture to a gentle simmer.
5. Add the broccoli florets to the pot and cook for 5 minutes, just until they turn bright green and start to soften.
6. Gently stir in the cheese tortellini and cook according to the package directions, usually 3–4 minutes, until they float to the top and are tender.
7. Reduce the heat to low and gradually sprinkle in the shredded cheddar cheese, stirring constantly until fully melted and the soup is creamy.
8. Season the soup with salt, black pepper, and nutmeg if using, then remove it from the heat immediately to prevent the cheese from separating.
9. Ladle the soup into bowls and serve hot. During testing, I found that letting the soup sit for 5 minutes off the heat helps the flavors meld beautifully.
Delightfully creamy with tender tortellini and broccoli in every spoonful, this soup has a rich cheddar flavor that’s perfectly balanced—not too heavy. For a fun twist, try topping it with extra shredded cheese, crispy bacon bits, or a drizzle of hot sauce to add a spicy kick. It’s become my go-to for busy weeknights, and leftovers taste even better the next day after the tortellini soaks up all that cheesy goodness.
Sweet Potato and Kale Tortellini Soup
Kicking off the holiday season with a cozy bowl of soup is my favorite tradition, and this Sweet Potato and Kale Tortellini Soup is my new go-to. It’s the kind of hearty, comforting meal that comes together quickly on a busy weeknight but feels special enough for Christmas Eve dinner—I love how the sweet potatoes add a natural sweetness that balances the earthy kale.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
– 4 cups vegetable broth
– 1 (9-ounce) package cheese tortellini (refrigerated or frozen)
– 4 cups chopped kale, stems removed
– 1/2 teaspoon dried thyme
– 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
– Salt and black pepper, to season
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute, until fragrant.
4. Add 2 diced sweet potatoes, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes (if using) to the pot.
5. Pour in 4 cups vegetable broth, bring to a boil, then reduce heat to medium-low and simmer for 10 minutes, until sweet potatoes are fork-tender.
6. Add 1 package cheese tortellini to the simmering soup and cook according to package directions, usually 5-7 minutes for refrigerated tortellini.
7. Stir in 4 cups chopped kale and cook for 3 minutes, until wilted but still vibrant green.
8. Season the soup with salt and black pepper, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust as needed.
9. Remove the pot from heat and let the soup sit for 2 minutes to allow flavors to meld.
The soup is wonderfully creamy from the sweet potatoes without any dairy, and the tortellini adds a cheesy bite that pairs perfectly with the tender kale. Serve it with crusty bread for dipping, or top with a sprinkle of Parmesan cheese for an extra savory touch—it’s a bowl of warmth that’ll have everyone asking for seconds.
Chicken Alfredo Tortellini Soup
During the hectic holiday season, I crave something comforting yet simple enough to throw together after a long day of shopping or wrapping gifts. This Chicken Alfredo Tortellini Soup has become my go-to cozy meal—it’s like a warm hug in a bowl, blending creamy Alfredo flavors with hearty tortellini and tender chicken. I love making a big batch on Sundays so I have leftovers for busy weeknights; it reheats beautifully and always satisfies my family’s picky eaters.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 tablespoon olive oil (or any neutral oil)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- 1 (9-ounce) package cheese tortellini (refrigerated or frozen)
- 2 cups fresh spinach leaves
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
- Add the cubed chicken breasts and cook for 5–7 minutes, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center.
- Add the diced onion and minced garlic to the pot and cook for 3–4 minutes, stirring frequently, until the onion is translucent and fragrant.
- Pour in the chicken broth and bring the mixture to a boil over high heat.
- Reduce the heat to medium-low and stir in the heavy cream, grated Parmesan cheese, dried Italian seasoning, salt, and black pepper.
- Simmer the soup for 10 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken slightly.
- Add the cheese tortellini to the pot and cook according to the package instructions, typically 5–7 minutes for refrigerated tortellini or 8–10 minutes for frozen, until the tortellini are tender and float to the surface.
- Stir in the fresh spinach leaves and cook for 1–2 minutes, just until the spinach is wilted and bright green.
- Remove the pot from the heat and let the soup sit for 2–3 minutes to cool slightly before serving.
Out of the pot, this soup boasts a luxuriously creamy broth that clings to every bite of tortellini and chicken, with the spinach adding a fresh, vibrant contrast. I often serve it with extra Parmesan sprinkled on top and a side of crusty bread for dipping—it’s perfect for chilly evenings or as a comforting lunch the next day.
Smoky Bacon Tortellini Soup
Unwrapping presents can wait—first, let’s talk about this cozy, smoky soup that’s become my go-to for chilly evenings when I want something hearty without spending hours in the kitchen. I stumbled upon this tortellini soup recipe last winter when I had some leftover bacon and a craving for comfort, and it’s been a family favorite ever since, perfect for those busy nights when you need a warm hug in a bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 6 slices thick-cut bacon, chopped (use applewood-smoked for extra flavor, or substitute with turkey bacon)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1/4 teaspoon black pepper
– 9 ounces refrigerated cheese tortellini (fresh or frozen both work; I prefer cheese-filled for creaminess)
– 2 cups fresh baby spinach
– 1/2 cup heavy cream (or half-and-half for a lighter version)
– 2 tablespoons chopped fresh parsley, for garnish (optional, but adds a fresh pop)
Instructions
1. Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook for 5–7 minutes, stirring occasionally, until crispy and browned. Tip: Render the bacon slowly to avoid burning—it should sizzle gently.
2. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain, leaving about 1 tablespoon of bacon fat in the pot.
3. Add the diced onion to the pot and cook in the bacon fat for 4–5 minutes, stirring frequently, until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute, until fragrant but not browned.
5. Pour in the chicken broth and diced tomatoes with their juices, then add the smoked paprika, dried thyme, and black pepper. Bring the mixture to a boil over high heat.
6. Reduce the heat to medium-low and let the soup simmer uncovered for 10 minutes to allow the flavors to meld. Tip: Simmering helps deepen the smoky taste—don’t rush this step.
7. Add the tortellini to the simmering soup and cook according to package directions, usually 5–7 minutes, until tender and floating to the top.
8. Stir in the baby spinach and cook for 1–2 minutes, until wilted and bright green.
9. Pour in the heavy cream and stir gently to combine, then remove the pot from the heat. Tip: Add the cream off the heat to prevent curdling—it should just warm through.
10. Ladle the soup into bowls and top with the reserved crispy bacon and chopped parsley, if using.
Creamy from the tortellini and rich with smoky bacon, this soup has a velvety texture that’s balanced by the fresh spinach. I love serving it with crusty bread for dipping, or for a fun twist, try topping it with a sprinkle of grated Parmesan or a dollop of sour cream to enhance the savory notes.
Caramelized Onion Tortellini Soup
Every time winter rolls around, I find myself craving a bowl of something deeply comforting yet surprisingly elegant, and this caramelized onion tortellini soup is my absolute go-to. It’s the kind of dish that fills the kitchen with the most incredible sweet, savory aroma, making a dreary December evening feel instantly cozy—perfect for a Christmas Eve like today.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for a dairy-free option)
– 2 large yellow onions, thinly sliced
– 1 tsp granulated sugar (helps caramelization)
– 4 cloves garlic, minced
– 6 cups low-sodium vegetable broth
– 1 (9 oz) package cheese tortellini, refrigerated
– 1/2 cup heavy cream (or half-and-half for a lighter version)
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
– Salt and black pepper, to season
Instructions
1. Melt the butter in a large pot or Dutch oven over medium-low heat.
2. Add the sliced onions and sugar, stirring to coat, and cook for 25–30 minutes, stirring occasionally, until the onions are deeply golden brown and caramelized—be patient, as this builds the soup’s rich flavor base.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in the vegetable broth, increase the heat to medium-high, and bring to a gentle boil.
5. Add the tortellini and cook according to the package directions, usually 4–5 minutes, until they float to the top and are tender.
6. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and thyme leaves until well combined.
7. Season with salt and black pepper, tasting and adjusting as needed—I like to start with 1/2 tsp salt and a few cracks of pepper.
8. Simmer for 2–3 minutes to let the flavors meld, then remove from heat.
Buttery tortellini and sweet caramelized onions create a luxurious, velvety texture in every spoonful, while the thyme adds an herby brightness that cuts through the richness. Serve it piping hot with extra Parmesan on top and a slice of crusty bread for dipping—it’s a simple yet impressive meal that always feels like a hug in a bowl.
Curried Coconut Tortellini Soup
Lately, I’ve been craving something that feels both cozy and a little adventurous—enter this Curried Coconut Tortellini Soup, which I whipped up on a chilly evening when my pantry staples needed a flavorful lift. It’s a creamy, aromatic bowl that comes together surprisingly fast, perfect for a busy weeknight when you want dinner to feel special without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 (13.5 oz) can full-fat coconut milk
– 4 cups vegetable broth
– 1 (9 oz) package cheese tortellini (refrigerated or frozen)
– 2 cups fresh spinach
– Salt, to taste (start with 1/2 tsp)
– Fresh cilantro for garnish (optional)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant—be careful not to burn them.
4. Sprinkle 2 tbsp curry powder into the pot and toast for 30 seconds to deepen the flavor, stirring constantly.
5. Pour in 1 can coconut milk and 4 cups vegetable broth, then bring to a gentle boil over medium-high heat.
6. Reduce heat to medium-low and simmer uncovered for 10 minutes to let the flavors meld, stirring occasionally.
7. Add 1 package cheese tortellini and cook according to package directions, usually 3–5 minutes for refrigerated or 5–7 minutes for frozen, until they float to the top.
8. Stir in 2 cups fresh spinach and cook just until wilted, about 1 minute—this keeps it vibrant and tender.
9. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
10. Ladle the soup into bowls and garnish with fresh cilantro if desired.
Keep in mind that this soup thickens as it sits, so if you prefer it brothier, add a splash more vegetable broth before serving. The creamy coconut base pairs beautifully with the pillowy tortellini, while the spinach adds a fresh pop of color—try topping it with a squeeze of lime for an extra zing that cuts through the richness.
Sun-Dried Tomato Tortellini Soup
Pulling out my favorite Dutch oven on a chilly evening always signals comfort food time in my kitchen, and this Sun-Dried Tomato Tortellini Soup is my go-to for warming up fast. I love how the rich tomato base comes together with minimal fuss, making it perfect for busy weeknights when I crave something hearty without spending hours at the stove.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp of the oil for cooking)
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust for spice preference)
– 1 (9 oz) package cheese tortellini, refrigerated
– 2 cups fresh baby spinach
– 1/2 cup heavy cream
– Salt and black pepper to taste
– Fresh basil for garnish, chopped
Instructions
1. Heat the olive oil and reserved sun-dried tomato oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes.
3. Stir in the minced garlic and cook until fragrant, 30 seconds to 1 minute, being careful not to burn it.
4. Add the chopped sun-dried tomatoes, diced tomatoes with their juices, vegetable broth, dried oregano, and red pepper flakes to the pot.
5. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer uncovered for 10 minutes to allow the flavors to meld.
6. Add the cheese tortellini to the simmering soup and cook according to the package directions, usually 5-7 minutes, until they float to the top and are tender.
7. Stir in the fresh baby spinach and cook just until wilted, about 1-2 minutes.
8. Pour in the heavy cream, stirring gently to combine, and heat through for 1-2 minutes without boiling.
9. Season the soup with salt and black pepper to taste, then remove it from the heat.
10. Ladle the soup into bowls and garnish with chopped fresh basil.
Creating this soup feels like wrapping up in a cozy blanket—the tortellini adds a delightful chewiness that soaks up the creamy, tangy tomato broth beautifully. I often serve it with a sprinkle of Parmesan and crusty bread for dipping, making it a complete meal that’s as comforting as it is flavorful.
Three-Cheese Tortellini Soup
Every time the holiday hustle leaves me craving something cozy yet effortless, I turn to this three-cheese tortellini soup—it’s my go-to for turning a hectic evening into a comforting, cheesy escape. I love how the rich broth hugs each tender tortellini, and honestly, it reminds me of the big pot my mom would simmer on snowy weekends. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth (vegetable broth works too)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried Italian seasoning
– 1/4 tsp red pepper flakes (adjust to taste)
– 1 (9 oz) package refrigerated three-cheese tortellini
– 2 cups fresh baby spinach
– 1/2 cup heavy cream
– Salt and black pepper to taste
– Grated Parmesan cheese for serving
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Pour in 4 cups chicken broth and 1 can diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits.
5. Add 1 tsp dried Italian seasoning and 1/4 tsp red pepper flakes, then bring the mixture to a boil over high heat.
6. Reduce the heat to medium-low and let the soup simmer uncovered for 10 minutes to allow the flavors to meld.
7. Gently add 1 package refrigerated three-cheese tortellini to the simmering soup.
8. Cook the tortellini according to the package directions, usually 5–7 minutes, until they float to the top and are tender.
9. Stir in 2 cups fresh baby spinach and cook just until wilted, about 1 minute.
10. Pour in 1/2 cup heavy cream and stir to combine, then remove the pot from the heat.
11. Season the soup with salt and black pepper to taste, starting with 1/2 tsp salt and 1/4 tsp pepper.
12. Ladle the soup into bowls and top with grated Parmesan cheese. Creamy and hearty, this soup boasts a velvety texture from the cream and a savory depth from the trio of cheeses. I love serving it with crusty bread for dipping, and it reheats beautifully for leftovers the next day—just add a splash of broth if it thickens up.
