This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div><\/noscript><\/div>\nMy love of cozy soups kicks in the second summer fades. This creamy vegetable tortellini soup gives me all the fall vibes<\/strong>. Fresh veggies, cheesy pasta<\/strong>, and a creamy broth, it\u2019s comfort in a bowl. You\u2019ve got to try it today!<\/p>\n\n\n\n<\/noscript><\/figure>\n\n\n\n\nWhy This Recipe is Soup-erior in Every Way<\/h2>\n\n\n\n\nCozy and Flexible!<\/strong> Hearty and filling on its own. Or, add simple swaps so it fits your family\u2019s taste.<\/li>\n\n\n\nWeeknight Dinner Winner!<\/strong> Big flavor in just 30 minutes. No long simmer needed.<\/li>\n\n\n\nPerfect Balance!<\/strong> Cheesy tortellini meets fresh veggies, spinach, cream, and Parmesan. YUM! <\/li>\n<\/ul>\n\n<\/div>\n\n\n\nCreamy Vegetable Tortellini Soup Ingredients<\/h3>\n\n\n\n<\/noscript><\/figure>\n\n\n\n\nRich or Light?<\/strong> Heavy cream adds rich flavor, but you can use half-and-half<\/a> for a lighter soup.<\/li>\n\n\n\nProtein Options:<\/strong> Toss in chicken<\/a>, sausage, or white beans for more protein.<\/li>\n<\/ul>\n\n<\/div><\/div><\/div> \n\n\nHow to Make Vegetable Tortellini Soup<\/h2>\n\n\n\nCan we talk about how much I love a cozy soup? This creamy tortellini vegetable soup is easy and surprisingly filling, even without meat. Check out my other soup recipes here<\/a>!<\/p>\n\n\n\n\nCook Veggies:<\/strong> Heat\u00a0olive oil\u00a0in a large pot over medium high heat, then add\u00a0onion, carrots, celery, and\u00a0garlic. Cook for 5 minutes, until the veggies soften.<\/li>\n\n\n\nBoil & Simmer:<\/strong> Stir in the\u00a0Italian seasoning<\/a>,\u00a0salt,\u00a0black pepper,\u00a0vegetable broth<\/a>, and\u00a0diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for about 5 minutes. Or until the carrots begin to soften.<\/li>\n\n\n\nAdd Tortellini:<\/strong> Stir in\u00a0cheese tortellini<\/a>\u00a0and cook for about 5 minutes, stirring occasionally until the pasta is tender.<\/li>\n\n\n\nAdd Spinach and Heavy Cream: <\/strong>Reduce the heat to low. Then stir in\u00a0fresh baby spinach, heavy cream,\u00a0Parmesan cheese, and fresh basil. Cook until the spinach has wilted, about 2 minutes.<\/li>\n<\/ol>\n\n\n\n\n<\/noscript><\/figure>\n\n\n\n<\/noscript><\/figure>\n\n\n\n<\/noscript><\/figure>\n\n\n\n<\/noscript><\/figure>\n<\/figure>\n\n\n\n\nAlyssa\u2019s Pro Tip<\/h2>\n\n\n\nMake it Your Own!<\/strong> Swap the veggie broth for chicken broth<\/a>. Or try a tortellini with chicken, spinach, or mushrooms. You could even switch it up with gnocchi<\/a> or mini ravioli. Just have fun and make it your own!<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tHeat 2 tablespoons olive oil<\/span> in a large pot over medium-high heat. Add 1 medium yellow onion,<\/span> diced, 2 medium carrots,<\/span> peeled and sliced, 2 celery ribs,<\/span>sliced, and 3 garlic cloves,<\/span> minced. Cook until the vegetables begin to soften, about 5 minutes.<\/span><\/p><\/li>Stir in 1 tablespoon Italian seasoning<\/span>, 1 teaspoon salt<\/span>, \u00bd teaspoon black pepper<\/span>, 3 cups vegetable broth<\/span>, and 1 (14.5-ounce) can diced tomatoes<\/span>. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.<\/span><\/p><\/li>Stir in 1 (9-ounce) package refrigerated cheese tortellini<\/span> and cook for about 5 minutes, stirring occasionally until the pasta is tender.<\/span><\/p><\/li>Reduce the heat to low and stir in 2 cups fresh baby spinach<\/span>, 1 cup heavy cream<\/span>, \u00bd cup shredded Parmesan cheese<\/span>, and 2 tablespoons chopped basil<\/span>. Cook until the spinach has wilted, about 2 minutes.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nMake Ahead, Storage, & Reheating Instructions<\/span>\n\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for 3\u20134 days.<\/li>\n <\/span>\nMake Ahead:<\/strong> Cook the soup without the tortellini, then add it in when you reheat.<\/li>\n <\/span>\nReheating:<\/strong> Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>240<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Cholesterol: <\/span>51<\/span>mg<\/span><\/span>Sodium: <\/span>1037<\/span>mg<\/span><\/span>Potassium: <\/span>249<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>5344<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/noscript><\/figure>\n\n\n\n\nMore Cozy Tortellini Soups<\/h2>\n\n\n\nIf you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
My love of cozy soups kicks in the second summer fades. This creamy vegetable tortellini soup gives me all the fall vibes<\/strong>. Fresh veggies, cheesy pasta<\/strong>, and a creamy broth, it\u2019s comfort in a bowl. You\u2019ve got to try it today!<\/p>\n\n\n\n<\/noscript><\/figure>\n\n\n\n\nWhy This Recipe is Soup-erior in Every Way<\/h2>\n\n\n\n\nCozy and Flexible!<\/strong> Hearty and filling on its own. Or, add simple swaps so it fits your family\u2019s taste.<\/li>\n\n\n\nWeeknight Dinner Winner!<\/strong> Big flavor in just 30 minutes. No long simmer needed.<\/li>\n\n\n\nPerfect Balance!<\/strong> Cheesy tortellini meets fresh veggies, spinach, cream, and Parmesan. YUM! <\/li>\n<\/ul>\n\n<\/div>\n\n\n\nCreamy Vegetable Tortellini Soup Ingredients<\/h3>\n\n\n\n<\/noscript><\/figure>\n\n\n\n\nRich or Light?<\/strong> Heavy cream adds rich flavor, but you can use half-and-half<\/a> for a lighter soup.<\/li>\n\n\n\nProtein Options:<\/strong> Toss in chicken<\/a>, sausage, or white beans for more protein.<\/li>\n<\/ul>\n\n<\/div><\/div><\/div> \n\n\nHow to Make Vegetable Tortellini Soup<\/h2>\n\n\n\nCan we talk about how much I love a cozy soup? This creamy tortellini vegetable soup is easy and surprisingly filling, even without meat. Check out my other soup recipes here<\/a>!<\/p>\n\n\n\n\nCook Veggies:<\/strong> Heat\u00a0olive oil\u00a0in a large pot over medium high heat, then add\u00a0onion, carrots, celery, and\u00a0garlic. Cook for 5 minutes, until the veggies soften.<\/li>\n\n\n\nBoil & Simmer:<\/strong> Stir in the\u00a0Italian seasoning<\/a>,\u00a0salt,\u00a0black pepper,\u00a0vegetable broth<\/a>, and\u00a0diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for about 5 minutes. Or until the carrots begin to soften.<\/li>\n\n\n\nAdd Tortellini:<\/strong> Stir in\u00a0cheese tortellini<\/a>\u00a0and cook for about 5 minutes, stirring occasionally until the pasta is tender.<\/li>\n\n\n\nAdd Spinach and Heavy Cream: <\/strong>Reduce the heat to low. Then stir in\u00a0fresh baby spinach, heavy cream,\u00a0Parmesan cheese, and fresh basil. Cook until the spinach has wilted, about 2 minutes.<\/li>\n<\/ol>\n\n\n\n\n<\/noscript><\/figure>\n\n\n\n<\/noscript><\/figure>\n\n\n\n<\/noscript><\/figure>\n\n\n\n<\/noscript><\/figure>\n<\/figure>\n\n\n\n\nAlyssa\u2019s Pro Tip<\/h2>\n\n\n\nMake it Your Own!<\/strong> Swap the veggie broth for chicken broth<\/a>. Or try a tortellini with chicken, spinach, or mushrooms. You could even switch it up with gnocchi<\/a> or mini ravioli. Just have fun and make it your own!<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tHeat 2 tablespoons olive oil<\/span> in a large pot over medium-high heat. Add 1 medium yellow onion,<\/span> diced, 2 medium carrots,<\/span> peeled and sliced, 2 celery ribs,<\/span>sliced, and 3 garlic cloves,<\/span> minced. Cook until the vegetables begin to soften, about 5 minutes.<\/span><\/p><\/li>Stir in 1 tablespoon Italian seasoning<\/span>, 1 teaspoon salt<\/span>, \u00bd teaspoon black pepper<\/span>, 3 cups vegetable broth<\/span>, and 1 (14.5-ounce) can diced tomatoes<\/span>. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.<\/span><\/p><\/li>Stir in 1 (9-ounce) package refrigerated cheese tortellini<\/span> and cook for about 5 minutes, stirring occasionally until the pasta is tender.<\/span><\/p><\/li>Reduce the heat to low and stir in 2 cups fresh baby spinach<\/span>, 1 cup heavy cream<\/span>, \u00bd cup shredded Parmesan cheese<\/span>, and 2 tablespoons chopped basil<\/span>. Cook until the spinach has wilted, about 2 minutes.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nMake Ahead, Storage, & Reheating Instructions<\/span>\n\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for 3\u20134 days.<\/li>\n <\/span>\nMake Ahead:<\/strong> Cook the soup without the tortellini, then add it in when you reheat.<\/li>\n <\/span>\nReheating:<\/strong> Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>240<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Cholesterol: <\/span>51<\/span>mg<\/span><\/span>Sodium: <\/span>1037<\/span>mg<\/span><\/span>Potassium: <\/span>249<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>5344<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/noscript><\/figure>\n\n\n\n\nMore Cozy Tortellini Soups<\/h2>\n\n\n\nIf you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
Can we talk about how much I love a cozy soup? This creamy tortellini vegetable soup is easy and surprisingly filling, even without meat. Check out my other soup recipes here<\/a>!<\/p>\n\n\n\n\nCook Veggies:<\/strong> Heat\u00a0olive oil\u00a0in a large pot over medium high heat, then add\u00a0onion, carrots, celery, and\u00a0garlic. Cook for 5 minutes, until the veggies soften.<\/li>\n\n\n\nBoil & Simmer:<\/strong> Stir in the\u00a0Italian seasoning<\/a>,\u00a0salt,\u00a0black pepper,\u00a0vegetable broth<\/a>, and\u00a0diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for about 5 minutes. Or until the carrots begin to soften.<\/li>\n\n\n\nAdd Tortellini:<\/strong> Stir in\u00a0cheese tortellini<\/a>\u00a0and cook for about 5 minutes, stirring occasionally until the pasta is tender.<\/li>\n\n\n\nAdd Spinach and Heavy Cream: <\/strong>Reduce the heat to low. Then stir in\u00a0fresh baby spinach, heavy cream,\u00a0Parmesan cheese, and fresh basil. Cook until the spinach has wilted, about 2 minutes.<\/li>\n<\/ol>\n\n\n\n\n<\/noscript><\/figure>\n\n\n\n<\/noscript><\/figure>\n\n\n\n<\/noscript><\/figure>\n\n\n\n<\/noscript><\/figure>\n<\/figure>\n\n\n\n\nAlyssa\u2019s Pro Tip<\/h2>\n\n\n\nMake it Your Own!<\/strong> Swap the veggie broth for chicken broth<\/a>. Or try a tortellini with chicken, spinach, or mushrooms. You could even switch it up with gnocchi<\/a> or mini ravioli. Just have fun and make it your own!<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tHeat 2 tablespoons olive oil<\/span> in a large pot over medium-high heat. Add 1 medium yellow onion,<\/span> diced, 2 medium carrots,<\/span> peeled and sliced, 2 celery ribs,<\/span>sliced, and 3 garlic cloves,<\/span> minced. Cook until the vegetables begin to soften, about 5 minutes.<\/span><\/p><\/li>Stir in 1 tablespoon Italian seasoning<\/span>, 1 teaspoon salt<\/span>, \u00bd teaspoon black pepper<\/span>, 3 cups vegetable broth<\/span>, and 1 (14.5-ounce) can diced tomatoes<\/span>. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.<\/span><\/p><\/li>Stir in 1 (9-ounce) package refrigerated cheese tortellini<\/span> and cook for about 5 minutes, stirring occasionally until the pasta is tender.<\/span><\/p><\/li>Reduce the heat to low and stir in 2 cups fresh baby spinach<\/span>, 1 cup heavy cream<\/span>, \u00bd cup shredded Parmesan cheese<\/span>, and 2 tablespoons chopped basil<\/span>. Cook until the spinach has wilted, about 2 minutes.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nMake Ahead, Storage, & Reheating Instructions<\/span>\n\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for 3\u20134 days.<\/li>\n <\/span>\nMake Ahead:<\/strong> Cook the soup without the tortellini, then add it in when you reheat.<\/li>\n <\/span>\nReheating:<\/strong> Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>240<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Cholesterol: <\/span>51<\/span>mg<\/span><\/span>Sodium: <\/span>1037<\/span>mg<\/span><\/span>Potassium: <\/span>249<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>5344<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/noscript><\/figure>\n\n\n\n\nMore Cozy Tortellini Soups<\/h2>\n\n\n\nIf you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
Make it Your Own!<\/strong> Swap the veggie broth for chicken broth<\/a>. Or try a tortellini with chicken, spinach, or mushrooms. You could even switch it up with gnocchi<\/a> or mini ravioli. Just have fun and make it your own!<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tHeat 2 tablespoons olive oil<\/span> in a large pot over medium-high heat. Add 1 medium yellow onion,<\/span> diced, 2 medium carrots,<\/span> peeled and sliced, 2 celery ribs,<\/span>sliced, and 3 garlic cloves,<\/span> minced. Cook until the vegetables begin to soften, about 5 minutes.<\/span><\/p><\/li>Stir in 1 tablespoon Italian seasoning<\/span>, 1 teaspoon salt<\/span>, \u00bd teaspoon black pepper<\/span>, 3 cups vegetable broth<\/span>, and 1 (14.5-ounce) can diced tomatoes<\/span>. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.<\/span><\/p><\/li>Stir in 1 (9-ounce) package refrigerated cheese tortellini<\/span> and cook for about 5 minutes, stirring occasionally until the pasta is tender.<\/span><\/p><\/li>Reduce the heat to low and stir in 2 cups fresh baby spinach<\/span>, 1 cup heavy cream<\/span>, \u00bd cup shredded Parmesan cheese<\/span>, and 2 tablespoons chopped basil<\/span>. Cook until the spinach has wilted, about 2 minutes.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nMake Ahead, Storage, & Reheating Instructions<\/span>\n\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for 3\u20134 days.<\/li>\n <\/span>\nMake Ahead:<\/strong> Cook the soup without the tortellini, then add it in when you reheat.<\/li>\n <\/span>\nReheating:<\/strong> Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>240<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Cholesterol: <\/span>51<\/span>mg<\/span><\/span>Sodium: <\/span>1037<\/span>mg<\/span><\/span>Potassium: <\/span>249<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>5344<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/noscript><\/figure>\n\n\n\n\nMore Cozy Tortellini Soups<\/h2>\n\n\n\nIf you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
Pin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tHeat 2 tablespoons olive oil<\/span> in a large pot over medium-high heat. Add 1 medium yellow onion,<\/span> diced, 2 medium carrots,<\/span> peeled and sliced, 2 celery ribs,<\/span>sliced, and 3 garlic cloves,<\/span> minced. Cook until the vegetables begin to soften, about 5 minutes.<\/span><\/p><\/li>Stir in 1 tablespoon Italian seasoning<\/span>, 1 teaspoon salt<\/span>, \u00bd teaspoon black pepper<\/span>, 3 cups vegetable broth<\/span>, and 1 (14.5-ounce) can diced tomatoes<\/span>. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.<\/span><\/p><\/li>Stir in 1 (9-ounce) package refrigerated cheese tortellini<\/span> and cook for about 5 minutes, stirring occasionally until the pasta is tender.<\/span><\/p><\/li>Reduce the heat to low and stir in 2 cups fresh baby spinach<\/span>, 1 cup heavy cream<\/span>, \u00bd cup shredded Parmesan cheese<\/span>, and 2 tablespoons chopped basil<\/span>. Cook until the spinach has wilted, about 2 minutes.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nMake Ahead, Storage, & Reheating Instructions<\/span>\n\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for 3\u20134 days.<\/li>\n <\/span>\nMake Ahead:<\/strong> Cook the soup without the tortellini, then add it in when you reheat.<\/li>\n <\/span>\nReheating:<\/strong> Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>240<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Cholesterol: <\/span>51<\/span>mg<\/span><\/span>Sodium: <\/span>1037<\/span>mg<\/span><\/span>Potassium: <\/span>249<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>5344<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/noscript><\/figure>\n\n\n\n\nMore Cozy Tortellini Soups<\/h2>\n\n\n\nIf you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tHeat 2 tablespoons olive oil<\/span> in a large pot over medium-high heat. Add 1 medium yellow onion,<\/span> diced, 2 medium carrots,<\/span> peeled and sliced, 2 celery ribs,<\/span>sliced, and 3 garlic cloves,<\/span> minced. Cook until the vegetables begin to soften, about 5 minutes.<\/span><\/p><\/li>Stir in 1 tablespoon Italian seasoning<\/span>, 1 teaspoon salt<\/span>, \u00bd teaspoon black pepper<\/span>, 3 cups vegetable broth<\/span>, and 1 (14.5-ounce) can diced tomatoes<\/span>. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.<\/span><\/p><\/li>Stir in 1 (9-ounce) package refrigerated cheese tortellini<\/span> and cook for about 5 minutes, stirring occasionally until the pasta is tender.<\/span><\/p><\/li>Reduce the heat to low and stir in 2 cups fresh baby spinach<\/span>, 1 cup heavy cream<\/span>, \u00bd cup shredded Parmesan cheese<\/span>, and 2 tablespoons chopped basil<\/span>. Cook until the spinach has wilted, about 2 minutes.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nMake Ahead, Storage, & Reheating Instructions<\/span>\n\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for 3\u20134 days.<\/li>\n <\/span>\nMake Ahead:<\/strong> Cook the soup without the tortellini, then add it in when you reheat.<\/li>\n <\/span>\nReheating:<\/strong> Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>240<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Cholesterol: <\/span>51<\/span>mg<\/span><\/span>Sodium: <\/span>1037<\/span>mg<\/span><\/span>Potassium: <\/span>249<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>5344<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/noscript><\/figure>\n\n\n\n\nMore Cozy Tortellini Soups<\/h2>\n\n\n\nIf you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
Heat 2 tablespoons olive oil<\/span> in a large pot over medium-high heat. Add 1 medium yellow onion,<\/span> diced, 2 medium carrots,<\/span> peeled and sliced, 2 celery ribs,<\/span>sliced, and 3 garlic cloves,<\/span> minced. Cook until the vegetables begin to soften, about 5 minutes.<\/span><\/p><\/li>Stir in 1 tablespoon Italian seasoning<\/span>, 1 teaspoon salt<\/span>, \u00bd teaspoon black pepper<\/span>, 3 cups vegetable broth<\/span>, and 1 (14.5-ounce) can diced tomatoes<\/span>. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.<\/span><\/p><\/li>Stir in 1 (9-ounce) package refrigerated cheese tortellini<\/span> and cook for about 5 minutes, stirring occasionally until the pasta is tender.<\/span><\/p><\/li>Reduce the heat to low and stir in 2 cups fresh baby spinach<\/span>, 1 cup heavy cream<\/span>, \u00bd cup shredded Parmesan cheese<\/span>, and 2 tablespoons chopped basil<\/span>. Cook until the spinach has wilted, about 2 minutes.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nMake Ahead, Storage, & Reheating Instructions<\/span>\n\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for 3\u20134 days.<\/li>\n <\/span>\nMake Ahead:<\/strong> Cook the soup without the tortellini, then add it in when you reheat.<\/li>\n <\/span>\nReheating:<\/strong> Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>240<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Cholesterol: <\/span>51<\/span>mg<\/span><\/span>Sodium: <\/span>1037<\/span>mg<\/span><\/span>Potassium: <\/span>249<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>5344<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/noscript><\/figure>\n\n\n\n\nMore Cozy Tortellini Soups<\/h2>\n\n\n\nIf you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
Stir in 1 tablespoon Italian seasoning<\/span>, 1 teaspoon salt<\/span>, \u00bd teaspoon black pepper<\/span>, 3 cups vegetable broth<\/span>, and 1 (14.5-ounce) can diced tomatoes<\/span>. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.<\/span><\/p><\/li>Stir in 1 (9-ounce) package refrigerated cheese tortellini<\/span> and cook for about 5 minutes, stirring occasionally until the pasta is tender.<\/span><\/p><\/li>Reduce the heat to low and stir in 2 cups fresh baby spinach<\/span>, 1 cup heavy cream<\/span>, \u00bd cup shredded Parmesan cheese<\/span>, and 2 tablespoons chopped basil<\/span>. Cook until the spinach has wilted, about 2 minutes.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nMake Ahead, Storage, & Reheating Instructions<\/span>\n\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for 3\u20134 days.<\/li>\n <\/span>\nMake Ahead:<\/strong> Cook the soup without the tortellini, then add it in when you reheat.<\/li>\n <\/span>\nReheating:<\/strong> Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>240<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Cholesterol: <\/span>51<\/span>mg<\/span><\/span>Sodium: <\/span>1037<\/span>mg<\/span><\/span>Potassium: <\/span>249<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>5344<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/noscript><\/figure>\n\n\n\n\nMore Cozy Tortellini Soups<\/h2>\n\n\n\nIf you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
Stir in 1 (9-ounce) package refrigerated cheese tortellini<\/span> and cook for about 5 minutes, stirring occasionally until the pasta is tender.<\/span><\/p><\/li>Reduce the heat to low and stir in 2 cups fresh baby spinach<\/span>, 1 cup heavy cream<\/span>, \u00bd cup shredded Parmesan cheese<\/span>, and 2 tablespoons chopped basil<\/span>. Cook until the spinach has wilted, about 2 minutes.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nMake Ahead, Storage, & Reheating Instructions<\/span>\n\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for 3\u20134 days.<\/li>\n <\/span>\nMake Ahead:<\/strong> Cook the soup without the tortellini, then add it in when you reheat.<\/li>\n <\/span>\nReheating:<\/strong> Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>240<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Cholesterol: <\/span>51<\/span>mg<\/span><\/span>Sodium: <\/span>1037<\/span>mg<\/span><\/span>Potassium: <\/span>249<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>5344<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/noscript><\/figure>\n\n\n\n\nMore Cozy Tortellini Soups<\/h2>\n\n\n\nIf you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
Reduce the heat to low and stir in 2 cups fresh baby spinach<\/span>, 1 cup heavy cream<\/span>, \u00bd cup shredded Parmesan cheese<\/span>, and 2 tablespoons chopped basil<\/span>. Cook until the spinach has wilted, about 2 minutes.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nMake Ahead, Storage, & Reheating Instructions<\/span>\n\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for 3\u20134 days.<\/li>\n <\/span>\nMake Ahead:<\/strong> Cook the soup without the tortellini, then add it in when you reheat.<\/li>\n <\/span>\nReheating:<\/strong> Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>240<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Cholesterol: <\/span>51<\/span>mg<\/span><\/span>Sodium: <\/span>1037<\/span>mg<\/span><\/span>Potassium: <\/span>249<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>5344<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/noscript><\/figure>\n\n\n\n\nMore Cozy Tortellini Soups<\/h2>\n\n\n\nIf you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
Calories: <\/span>240<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Cholesterol: <\/span>51<\/span>mg<\/span><\/span>Sodium: <\/span>1037<\/span>mg<\/span><\/span>Potassium: <\/span>249<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>5344<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>170<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/noscript><\/figure>\n\n\n\n\nMore Cozy Tortellini Soups<\/h2>\n\n\n\nIf you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/noscript><\/figure>\n\n\n\n\nMore Cozy Tortellini Soups<\/h2>\n\n\n\nIf you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
If you enjoyed this creamy vegetable tortellini soup, you\u2019ve got to try these other soup recipes<\/a>!<\/p>\n\n<\/div><\/header><\/section><\/div>
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/tortellini-soup-1.jpg\")
![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/tortellini-soup-1-1200x1799.jpg\"\/ "\\"My")
![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/tortellini-soup-1-1200x1799.jpg\" "\\"My")
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![\"Pot](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/tortellini-soup--1200x1799.jpg\" "\\"My")