What is the best type of tortellini to use for creamy tortellini soup?

Refrigerated cheese tortellini is the best choice for this soup. It cooks quickly in just a few minutes and has a tender, delicate texture that holds up well in the broth. Dried tortellini takes longer to cook and can become too soft or starchy.

Can you freeze creamy tortellini soup?

Yes, but it is best to freeze the soup base before adding the tortellini. Prepare the soup up to the point of adding the pasta, then let it cool and store it in a freezer-safe container for up to 3 months. To serve, bring the base to a boil, add the tortellini, and finish with spinach, parmesan, and cream.

How do you thicken creamy tortellini soup?

This recipe uses a small amount of all-purpose flour, which is stirred into the sautéed onions and garlic, to create a lightly thickened and silky broth. The tortellini also releases starch as it cooks, which naturally helps thicken the soup. For an even thicker texture, you can mash some of the cooked tortellini or blend a portion of the soup.

How long does creamy tortellini soup last in the fridge?

Leftover creamy tortellini soup can be stored in a covered container in the refrigerator for 3 to 4 days. Keep in mind that the tortellini will continue to absorb liquid and soften over time. For best results, store the soup base separately from the cooked tortellini if you plan to have leftovers.

Creamy Tortellini Soup Recipe: A Quick and Comforting 25-Minute Meal

Ingredients

Scale

1 Tablespoon olive oil
1 Tablespoon butter
1 onion, diced
2 cloves garlic, minced
1 pinch crushed red pepper flakes
1/4 cup all-purpose flour
3 cups vegetable broth
14.5 ounce diced tomatoes
8 ounces tomato sauce
1/2 teaspoon dried basil
1 teaspoon Italian seasoning
salt
freshly ground black pepper
8 ounces cheese tortellini, the refrigerated kind
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-Add oil and butter to a large: Add oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, 5 minutes.
2-Add the garlic: Add the garlic. Stir in the flour and cook for another minute.
3-Add the vegetable broth, diced tomatoes, tomato: Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste broth and adjust seasonings if needed.
4-Bring mixture to a gentle boil and: Bring mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until tortellini are tender.
5-Remove from heat and stir in spinach,: Remove from heat and stir in spinach, parmesan cheese, and cream.
6-Add chopped basil: Add chopped basil. Serve warm.

Prep Time: 10 min
Cook Time: 15 min
Method: stovetop

Nutrition

Calories: 472kcal
Sugar: 10g
Sodium: 1490mg
Fat: 26g
Saturated Fat: 13g
Carbohydrates: 46g
Fiber: 5g
Protein: 16g
Cholesterol: 74mg