Creamy Cheese Tortellini Soup

A delightful and comforting soup featuring cheesy tortellini and a rich, creamy broth, perfect for weeknight dinners or cozy gatherings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 380

Ingredients Method Notes

Ingredients

Main Ingredients

1 package cheese tortellini Fresh or frozen
4 cups chicken or vegetable broth Use homemade for better flavor
1 cup heavy cream Can substitute half-and-half for a lighter option.
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 teaspoon dried basil
1 teaspoon dried oregano
to taste Salt and pepper
Fresh parsley for garnish
Crusty bread for serving

Method

Preparation

In a large pot, sauté the onion, garlic, carrots, and celery until softened.
Add the broth and bring to a simmer.
Stir in the tortellini and cook according to package instructions.
Reduce heat and add the heavy cream, basil, oregano, salt, and pepper.
Heat through without boiling.
Serve hot, garnished with fresh parsley and accompanied by crusty bread.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. Thaw in the refrigerator overnight and warm gently on the stove, adding a splash of broth if it becomes too thick.