Creamy Tortellini Vegetable Soup for a Cozy and Nutritious Meal

If you’ve ever struggled to choose between pasta and soup, this Creamy Tortellini Vegetable Soup lets you enjoy both in one cozy bowl. Packed with vibrant vegetables, tender cheese-filled tortellini, and a velvety broth infused with garlic and basil, this dish is comforting without feeling heavy.

Perfect for chilly nights or a quick weeknight dinner, this soup is as satisfying as it is easy to make. Plus, with its mix of fiber-rich veggies, calcium-packed tortellini, and immune-boosting ingredients, it’s a meal that nourishes your body while keeping your taste buds happy.

Tips for the Best Creamy Tortellini Soup

Our expert tips ensure this recipe is not only delicious but also easy to execute every time:

• Chop vegetables evenly: Cutting your carrots and onions into similar sizes ensures even cooking.

• Cook veggies before adding pasta: Carrots take longer to soften, so let them cook before adding tortellini.

• Swap ingredients if needed: No tortellini? Use mini ravioli, short pasta, or gnocchi instead.

• Use the right broth: Choose low-sodium vegetable broth to control salt levels without sacrificing flavor.

• Check for heavy cream alternatives: Some brands may label it as "whipping cream."

Nutritional Benefits of This Soup

This soup isn’t just delicious it’s packed with nutrients:

• Cheese tortellini provides protein and calcium, supporting bone health.

• Vegetables like spinach, carrots, and tomatoes add fiber, antioxidants, and vitamins, promoting digestion and lowering inflammation.

• Using a reduced-sodium broth helps support heart health, especially for those watching their salt intake.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 large carrot, peeled and chopped (1 cup)

• 1 small yellow onion, chopped (1 cup)

• 1 tablespoon finely chopped garlic (about 3 cloves)

• 3 cups reduced-sodium vegetable broth

• 1 (15-ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano (undrained)

• 2 tablespoons chopped fresh basil, plus extra for garnish

• ½ teaspoon ground pepper

• ¼ teaspoon plus ⅛ teaspoon salt

• 1 (9-ounce) package refrigerated cheese tortellini

• 1 (5-ounce) package baby spinach

• 1 cup heavy cream

How to Make Creamy Tortellini Vegetable Soup

Step 1: Sauté the Vegetables

In a large Dutch oven, heat olive oil over medium-high heat. Add chopped carrots and onions and cook, stirring occasionally, until the onions soften (about 5 minutes). Stir in garlic and cook for another minute until fragrant.

Step 2: Simmer the Broth

Pour in the vegetable broth, diced tomatoes, basil, pepper, and salt. Bring to a boil, then reduce heat to medium, cover, and let it simmer for 5 minutes until the carrots are crisp-tender.

Step 3: Cook the Tortellini

Uncover and stir in the tortellini. Cook for about 5 minutes, stirring occasionally, until the pasta is tender.

Step 4: Add the Spinach and Cream

Reduce heat to medium-low and stir in the baby spinach and heavy cream. Cook for 1 minute, stirring constantly, until the spinach wilts.

Step 5: Serve and Enjoy

Divide into 6 bowls and garnish with extra fresh basil, if desired.

Nutrition Per Serving

• Calories: 362

• Fat: 22g

• Carbohydrates: 34g

• Protein: 9g

This Creamy Tortellini Vegetable Soup is a perfect blend of comfort and nutrition, making it an ideal meal for any season. It’s easy to prepare, packed with essential nutrients, and incredibly satisfying. If you enjoyed this recipe, consider sharing it or subscribing to our newsletter for more healthy meal ideas.