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If tomato soup<\/a> is your go-to comfort food, you\u2019re going to love this creamy tortellini soup. It starts with a rich, velvety broth inspired by creamy tomato soup<\/a>, and is packed with cheesy tortellini<\/a> and a generous helping of spinach. A splash of balsamic vinegar \u2014 an unexpected ingredient that\u2019s added to the soup once it\u2019s finished cooking \u2014 adds a pop of acidity that both enhances the flavor of the tomatoes and keeps the soup from feeling heavy.\u00a0<\/p>\n The best part: It\u2019s a true weeknight soup<\/a>. There\u2019s minimal prep, mostly hands-off cooking, and since the tortellini cooks directly in the soup, you only need one pot.<\/p>\n<\/div>\n<\/div>\n Creamy tortellini soup is a brothy tomato-based soup flavored with vegetables, Italian seasoning, and a splash of tangy balsamic vinegar. It\u2019s loaded with tender cheese tortellini and a few handfuls of baby spinach. A combination of flour, Parmesan cheese, and heavy cream lends the soup its creaminess. There\u2019s no meat in this version, and you can keep it vegetarian by using vegetable broth<\/a> (chicken broth<\/a> also works well, if you prefer to use that).<\/p>\n<\/div>\n<\/div>\n I recommend using refrigerated tortellini for this soup. It tends to be slightly larger than frozen and cooks in just a few minutes directly in the pot of soup. This recipe calls for cheese tortellini, but if there\u2019s another variety you love or already have on hand, toss it in; it\u2019ll work just fine.\u00a0<\/p>\n This isn\u2019t to say that frozen tortellini won\u2019t work \u2014 it does. If you prefer to use frozen tortellini, which is a little smaller in size and often comes in a larger package, I recommend increasing the quantity to about 12 ounces (or about 3 cups).\u00a0<\/p>\n<\/div>\n<\/div>\nWhat Is Creamy Tortellini Soup?<\/h2>\n<\/p>\n<\/div>\n
How To Make Creamy Tortellini Soup<\/h2>\n<\/p>\n<\/div>\n
Best Type of Tortellini to Use for Creamy Tortellini Soup<\/h2>\n<\/p>\n<\/div>\n