Easy Tortellini Soup Chicken Broth

Snow was falling outside my kitchen window when I first threw this soup together, tired after a long day and craving something that felt like a hug in a bowl. I had half a bag of tortellini in the fridge and some wilting spinach, so I just started sautéing whatever vegetables I could find. That accidental dinner has since become the most requested recipe in my house, the kind of meal that makes people pause mid-bite and ask for seconds.

Last winter my sister came over during a rough week at work, and I made a double batch. She sat at my counter eating quietly for ten minutes before finally looking up and telling me this was exactly what she needed. There is something about hot soup and good company that fixes things no therapy session ever could.

Ingredients

• 1 medium yellow onion, diced: The foundation of flavor, yellow onions become sweet and mellow when sautéed slowly
• 2 medium carrots, sliced: Use fresh, not limp carrots for the best natural sweetness
• 2 celery stalks, sliced: Include some celery leaves if you have them, they add beautiful herbal notes
• 3 garlic cloves, minced: Fresh garlic makes all the difference here, do not use the jarred stuff
• 2 cups baby spinach, roughly chopped: Baby spinach is tender and wilts perfectly into hot broth
• 6 cups low-sodium chicken broth: Low-sodium lets you control the seasoning completely
• 1 cup heavy cream: Creates that luxurious restaurant style texture
• 18 oz refrigerated cheese tortellini: Refrigerated pasta cooks up more tender than dried
• 1 tsp dried Italian herbs: A blend of oregano, basil, and thyme works beautifully
• 1/2 tsp crushed red pepper flakes: Optional, but adds a gentle warmth that balances the cream
• 1/2 tsp salt: Adjust based on your broth saltiness
• 1/4 tsp ground black pepper: Freshly cracked makes a noticeable difference
• 1/4 cup grated Parmesan cheese: For finishing each bowl with salty richness
• 2 tbsp fresh parsley, chopped: Adds a bright, fresh pop against the creamy soup

Instructions

Sauté the base:

Heat a large pot over medium heat with a splash of olive oil. Add onion, carrots, and celery, cooking for about 5 minutes until they soften and start to smell sweet.

Add the garlic:

Stir in minced garlic and cook for just 1 minute until it becomes fragrant, being careful not to let it brown or it will turn bitter.

Build the broth:

Pour in the chicken broth and bring to a gentle boil. Stir in Italian herbs, salt, pepper, and red pepper flakes if you want that extra warmth.

Cook the tortellini:

Add the cheese tortellini and simmer according to package directions, usually 5 to 7 minutes. Stir occasionally to keep them from sticking together.

Add the cream:

Lower the heat and stir in heavy cream. Let everything simmer together for 3 minutes so the flavors meld and the soup thickens slightly.

Wilt the spinach:

Stir in chopped spinach and cook for just 1 to 2 minutes until it wilts down into the soup. Do not overcook or it will lose its vibrant color.

Season to taste:

Taste the soup and adjust salt or pepper as needed. Remember the Parmesan will add saltiness too.

Finish and serve:

Ladle hot soup into bowls. Top with grated Parmesan and fresh parsley, maybe some extra red pepper flakes if you like heat.

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My neighbor texted me at 9 PM one Tuesday, asking what that amazing smell was. I sent her home with a container, and now she makes it every time her kids have a bad day at school. Food has this way of traveling where it is needed most.

Making It Hearty

Sometimes soup alone does not feel like enough, especially on those bone chilling January nights. You can add shredded rotisserie chicken or brown some Italian sausage before starting the vegetables. Either addition transforms this from a light dinner into something that sticks to your ribs properly.

Broth Matters

I have made this with every brand of broth on the market, and the quality absolutely shows in the final bowl. Spend a little extra on a good organic broth, or even better, make your own if you have time. The difference between a mediocre broth and a great one is the difference between decent soup and the kind people remember months later.

Make Ahead Magic

You can prep all your vegetables the day before, storing them in the refrigerator in a sealed container. When you are ready to cook, just start heating your pot and everything comes together even faster. I have also cooked the soup through step 6, cooled it completely, and refrigerated overnight, then reheated gently the next day while adding the spinach fresh.

• Never freeze tortellini soup unless you like mushy pasta
• Spinach is best added just before serving to keep it bright green
• Leftovers keep beautifully in the refrigerator for up to 3 days

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This soup has become my go-to for everything from sick days to celebrations. I hope it finds its way into your regular rotation too.

Recipe FAQ

→ Can I make this vegetarian?

Yes, simply substitute vegetable broth for chicken broth. Ensure your cheese tortellini doesn't contain meat-based rennet for a fully vegetarian version.

→ How long does this soup keep?

Store in an airtight container in the refrigerator for up to 3 days. The tortellini may absorb some liquid, so add extra broth when reheating.

→ Can I freeze this soup?

Freezing is not recommended as the cream and tortellini texture may change. Enjoy fresh or refrigerate for best results.

→ What can I add for more protein?

Add cooked shredded chicken, Italian sausage, or white beans during the last 5 minutes of cooking for extra protein and heartiness.

→ Can I use dried tortellini instead?

Yes, dried tortellini works well but may require longer cooking time. Check package instructions and adjust simmer time accordingly.

→ How do I make it dairy-free?

Use coconut milk or cashew cream instead of heavy cream, and choose dairy-free tortellini. Skip the Parmesan or use a vegan alternative.