How long can you store Creamy Tortellini Soup in the fridge?

Creamy Tortellini Soup will keep well in the refrigerator for up to 4 days. Make sure to let the soup cool to room temperature before transferring it to an airtight container. As the soup sits, the tortellini may absorb some of the broth and thicken the soup, so you might want to add a splash of broth or cream when reheating. Always reheat gently on the stovetop or in the microwave, stirring often to prevent scorching. If you notice any sour smell or change in texture, it’s best to discard the leftovers.

Can I use frozen or dried tortellini instead of refrigerated?

Absolutely! You can use frozen or dried tortellini if that’s what you have on hand. Frozen tortellini may need a couple of extra minutes to cook through, while dried tortellini will need several more—just follow the package directions and check for tenderness. Add them directly to the simmering soup base and taste for doneness before adding the spinach and cream. The soup will still turn out delicious and hearty. Just remember, the texture will be a little firmer with dried tortellini.

What are the best ways to serve Creamy Tortellini Soup?

This soup is a meal in itself, but it’s especially comforting with a slice of crusty bread or a warm garlic roll for dipping. For a cozier dinner, serve it alongside a simple green salad tossed with balsamic vinaigrette. If you’re feeling extra fancy, sprinkle extra parmesan and fresh basil on top before serving. It’s also a great choice for potlucks or casual family gatherings—just keep it warm in a slow cooker. Leftovers make a satisfying lunch the next day.

What vegetables can I add to customize this soup?

Creamy Tortellini Soup is wonderfully flexible, so feel free to add whatever veggies you need to use up. Chopped zucchini, bell pepper, carrots, or mushrooms are all delicious additions. Stir them in with the onion at the start so they have time to soften. You can also toss in extra greens like kale or Swiss chard near the end of cooking. This is a great way to boost nutrition and add color to your bowl!

Creamy Tortellini Soup Recipe – Cozy, Comforting & Easy

Description

A cozy, comforting soup with cheese tortellini, fresh spinach, tomatoes, and a creamy, herby broth.

Ingredients

Scale

1 tablespoon olive oil

1 tablespoon butter

1 onion, diced

2 cloves garlic, minced

Pinch of crushed red pepper flakes

1/4 cup all-purpose flour

3 cups vegetable broth

1 can (14.5 ounces) diced tomatoes

8 ounces tomato sauce

1/2 teaspoon dried basil

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

8 ounces refrigerated cheese tortellini

1/2 cup freshly grated parmesan cheese

1 1/2 cups fresh spinach leaves, packed

1/2 cup heavy cream or half and half

1/4 cup fresh basil leaves, chopped

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Instructions

1. Heat olive oil and butter in a large pot over medium heat. Add diced onion and cook, stirring, for 5 minutes until softened.

2. Add minced garlic and red pepper flakes. Stir in flour and cook for 1 minute, stirring constantly.

3. Gradually add vegetable broth, diced tomatoes, tomato sauce, dried basil, and Italian seasoning. Season with salt and pepper. Stir well and bring to a gentle boil.

4. Add cheese tortellini to the soup. Cook for 3–4 minutes, or until tortellini are tender.

5. Remove pot from heat. Stir in spinach, parmesan cheese, and heavy cream until spinach is wilted and soup is creamy.

6. Add chopped fresh basil. Serve warm.

Notes

For a heartier soup, add cooked ground sausage with the onion in step 1.

Add extra vegetables such as celery, shredded carrot, zucchini, or kale with the onion for more nutrition.

To make ahead, prepare soup base through step 3, cool, and refrigerate. Add tortellini, spinach, cheese, and cream when reheating to serve.

Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 10
Cook Time: 15
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 472 kcal
Sugar: 10 g
Sodium: 1490 mg
Fat: 26 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0.1 g
Carbohydrates: 46 g
Fiber: 5 g
Protein: 16 g
Cholesterol: 74 mg