This Cheese Tortellini Soup is hearty and flavorful with all of the makings of an easy weekday meal. It features cheesy tortellini cooked in a rich tomato infused broth with onions, sweet carrots and baby spinach. If you enjoy making satisfying one pot meals, you’ll love this soup not only during the fall and winter months, but year-round.
Easy Tortellini Soup Recipe
This cheese tortellini soup recipe may look involved but it’s not! To make it:
- In a 6 quart Dutch oven or soup pot, heat a couple of drizzles of olive oil over medium-high heat. Add onion and carrots. Cook the veggies until they’re softened and beginning to brown. This can take a few minutes, be patient.
- Cook the diced vegetables for 6-8 minutes or just until carrots soften. Add the minced garlic and fennel seeds, cooking for 1 minute longer. You’ll notice the fragrance almost immediately.
- To the pot add the chicken stock, crushed tomatoes, diced tomatoes, Italian seasoning, thyme, salt, black pepper, crushed red pepper flakes and bay leaf. Mix everything together to combine. Bring to a boil then immediately lower the heat and cover. Simmer for 10 minutes.
- Uncover the soup and add the cheese tortellini, fresh spinach and basil to the pot. Cook for 5-8 minutes over medium heat uncovered or until spinach is wilted and the cheese tortellini are fully cooked.
- At this point, use tomato paste to thicken to your taste, if needed. Begin with 2 Tablespoons mixing until completely melted into the broth then add more in small amounts mixing until you reach your desired thickness. Likewise, if you want to thin the soup, use additional stock.
- Remove the soup from heat and serve immediately topped with grated Parmesan cheese and a side of bread to dip in the yummy broth!
How to Make the BEST Cheese Tortellini Soup
- Ingredients you’ll need to make homemade Cheese Tortellini Soup with Spinach: Frozen cheese tortellini, crushed tomatoes, Italian seasoned diced tomatoes, chicken stock or vegetable stock, olive oil, onion, shredded carrots, baby spinach, fresh basil, salt, black pepper, fennel seed, bay leaf, dried Italian seasoning, fresh thyme, crushed red pepper flakes, tomato paste for thickening and grated Parmesan cheese (optional).
- Kitchen tools you’ll need: Large Dutch oven or soup pot, sharp knife and chopping board, measuring cups and spoons, cheese grater and ladle or large spoon.
- Italian seasoned diced canned tomatoes typically include garlic, basil and oregano. If you use plain tomatoes, adjust the seasonings to accommodate increasing the amounts to your taste.
- You can use any brand of cheese tortellini that you enjoy.
- To make Crockpot Cheese Tortellini Soup: Place all of the ingredients into a 6 quart or similar size crockpot reserving the tortellini. Cook on high for 3-4 hours or on low for 6-8 hours. Thirty minutes before serving add in the tortellini and place the crockpot on high or just until the tortellini are cooked through.
- Turn this into sausage and cheese tortellini soup by adding cooked and crumbled mild or spicy Italian sausage. Italian sausage really adds a lot of flavor that will take the overall taste delicious.
- Likewise you can add shredded cooked chicken to the mix for cheese tortellini soup with chicken for added protein.
- You can turn this into creamy tortellini soup by adding ½ cup to 1 cup of heavy cream at the end of cooking.
- Store Tortellini Soup chilled in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat or in single servings in the microwave.
- You can freeze this soup for up to 3 months.
More Easy Soup Recipes to Make
- Better than Panera Broccoli Cheddar Soup.
- Cheeseburger Soup features everything we love about a burger without the bun.
- Creamy Chicken Noodle Soup will fill your hungry spot.
- Dry Lentil Soup is a delicious option that won’t empty your wallet.
- Hearty Hamburger Soup is a family favorite.
- Fully Loaded Smashed Potato Soup is comfort in a bowl.
- Creamy Garlic Seafood Soup from My Recipes.
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Helpful Kitchen Items:
- 2 Tbsp olive oil
- 1 medium onion diced
- 2 medium carrots, peeled and shredded
- 3 medium cloves garlic minced
- 1 tsp fennel seed
- 6 cups chicken or vegetable stock
- 1 15 oz can crushed tomatoes
- 1 14 oz can Italian seasoned diced tomatoes
- 1 Tbsp dried Italian seasoning
- 1 Tbsp fresh thyme
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1 large bay leaf
- 2 Tbsp chopped fresh basil
- 1 19 oz package frozen cheese tortellini
- 1 5 oz package baby spinach leaves (about 2 cups)
- 2 Tbsp tomato paste to thicken (optional)
- grated Parmesan cheese and crusty bread or serving
- In a 6 quart Dutch oven or soup pot, heat a couple of drizzles of olive oil over medium-high heat. Add onion and carrots.
- Cook for 6-8 minutes or until carrots soften. Add garlic and fennel seed. Cook for 1 minute longer.
- To the pot add chicken stock, crushed tomatoes, diced tomatoes, Italian seasoning, thyme, salt, black pepper, crushed red pepper flakes and bay leaf. Mix well. Bring to a boil then immediately lower the heat and cover. Simmer for 10 minutes.
- Uncover then add tortellini, fresh spinach and basil to the pot. Cook for 5-8 minutes over medium heat uncovered or until spinach is wilted and tortellini are fully cooked. (At this point, use tomato paste to thicken to your taste, if needed. Begin with 2 Tablespoons adding more in small amounts mixing until it's fully melted into the soup broth. Likewise, you can thin further adding more stock.)
- Remove from heat and serve immediately topped with grated Parmesan cheese and a side of bread.