Creamy Tortellini Soup Recipe
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This quick and easy Creamy Tortellini Soup Recipe is one of our favorite soups for a soup and bread night. It comes together fast, tastes great, and everyone enjoys it!
The first time I made this I shared it on Instagram in my stories, (don’t follow me? you should!) and someone said wow I never knew you could put tortellini in a soup. And in my head, I was like “wait, how else do you make them?”
Turns out there are lots of ways to make tortellini, I’m just stuck in a rut with soup. It’s a GOOD rut to be in because YUM. But if you’re looking for another way to use tortellini that’s NOT a creamy tortellini soup recipe, check out this fabulous Tortellini Salad Recipe from Cook Clean then Repeat.
Or if you’re looking for an AMAZING cheesy pasta dish that you bake in the oven try my Cheese and Spinach Stuffed Shells. They’re SO easy to make and they make a great dish to take to friends in need of dinner.
Creamy Tortellini Soup
And speaking of creamy tortellini soup, you do need cream for this recipe. You can’t make it work with just plain whole milk or skim milk. Adding milk to a hot acidic soup can cause it to curdle, the cream is a little easier to work with.
I advise anyone adding a milk product to a hot liquid to take it off the heat, and let it cool down before adding the cream.
what do I need to make this soup
- Olive oil
- bell pepper
- onion celery
- garlic
- broth, buy it, or make this vegetable stock recipe
- canned tomatoes
- Italian seasoning
- sugar
- salt
- bay leaf
- kale
- tortellini
- cream or canned evap milk
A Substitute for the Cream
A substitute for the cream in a creamy soup like this one is evaporated milk. it’s not the SAME as a half cup of cream but it will be creamy and delicious. I’ve tried this recipe both ways, and they both taste good, real cream is creamier. Evap milk stays fresh in the pantry.
What kind of Tortellini to use in soup?
I’ve made this with Buitoni pasta from the refrigerated section of Fred Meyers. I’ve also made it with the Kirkland Brand of tortellini, they call it tortelloni.
I prefer the Kirkland brand because it cooks in 2 minutes so it’s easy to add to the soup. The other brand sucks up a ton of water or broth so it’s better to cook them in a separate pot of water.
Dried tortellini will work too. If you plan to use them, do cook them separately and then add to the soup for a few minutes to come together.
How to Cook Tortellini for Soup
I know it can feel confusing to try to figure out how to cook tortellini for soup. Here’s what I’ve come up with as the best way to cook the tortellini for use in soup.
- Refrigerated Pasta if it requires 8-10 minutes of cook time, cook separately until almost cooked, then drain and add to the soup for a few minutes before cooling it off to add the cream
- Kirkland Brand Tortelloni if it requires 2 minutes of cooking time add it directly to the soup, let it cook, cool slightly to add the cream
- Dried Tortellini cook separately until almost cooked, then drain and add to the soup for a few minutes before cooling it off to add the cream
What to serve with Tortellini Soup?
In my house it’s ALWAYS bread! Or salad. Try this easy peasant bread or my quick dutch oven bread. And for salad, this Antipasto Salad can’t be beaten! And if you’re looking for something easier than bread try these Easy Garlic Knots, so quick and tasty!
Creamy Tortellini Soup Recipe
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1/2 onion
- 1 medium bell pepper any color will work
- 3-4 stalks of celery
- 1 Tablespoon minced garlic
- 2 quarts vegetable broth make it at home or use store bought
- 15 1/2 ounce petit diced tomatoes
- 15 1/2 ounce crushed tomatoes
- 1 teaspoon Italian seasonings more to taste
- 1 teaspoon sugar more to taste
- 1 bay leaf
- 1 market bunch of kale
- 1.5 pounds refrigerated tortellini-see notes about subbing in different pasta
- 1/2 cup cream use more as desired
- salt to taste add before serving
- pepper to taste add before serving
Instructions
- if you’re cooking the tortellini separately bring a large pot of salted water to a boil
- meanwhile, heat the oil in a large heavy bottom dutch or french oven
- chop the onion and add it to the oil
- clean the pepper, chop and add it to the pot
- chop the celery and stir it in the pan as well
- cook and stir for 2-3 minutes more
- add the garlic and cook for another 30 seconds or so
- pour in the broth, and tomatoes, stir to combine
- add the Italian seasonings, bay leaf, and sugar, and stir to combine
- bring the soup just to a boil, reduce the heat and simmer 10 minutes
- if you're cooking the tortellini separately get them cooked in the pot you started, drain and rinse in cold water when they're finished cooking
- meanwhile, wash and clean the kale, pull the stems out and chop the leaves
- after 10 minutes add the kale to the soup
- add the tortellini as soon as it’s done as well
- reduce the heat on the soup to low
- once it’s no longer close to a boil slowly add the cream and stir to combine
- taste and add salt and pepper to taste
- serve at once
Notes
- Refrigerated Pasta if it requires 8-10 minutes of cook time, cook separately until almost cooked, then drain and add to the soup for a few minutes before cooling it off to add the cream
- Kirkland Brand Tortelloni if it requires 2 minutes of cooking time add it directly to the soup, let it cook, cool slightly to add the cream
- Dried Tortellini cook separately until almost cooked, then drain and add to the soup for a few minutes before cooling it off to add the cream
This Creamy Tortellini soup looks yummy.