29 Delicious Creamy Tortellini Soup Recipes for Cozy Nights

Unwind with a warm bowl of creamy tortellini soup—the ultimate comfort food for chilly evenings. Whether you’re craving a quick weeknight dinner or a cozy weekend treat, these recipes transform simple ingredients into soul-warming meals. From classic flavors to creative twists, get ready to find your new favorite. Let’s dive into these delicious ideas that promise to make your nights extra cozy!

Classic Creamy Chicken Tortellini Soup

Skip the canned stuff—this creamy chicken tortellini soup delivers restaurant-quality comfort in under 30 minutes. Sear juicy chicken, simmer with cheesy tortellini, and finish with fresh spinach for a vibrant, soul-warming bowl.

Ingredients

• Chicken breast – 1 lb
• Olive oil – 2 tbsp
• Onion – 1 medium
• Garlic – 3 cloves
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Cheese tortellini – 9 oz
• Spinach – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Dice the chicken breast into 1-inch cubes.
2. Heat olive oil in a large pot over medium-high heat until shimmering.
3. Add chicken and cook for 6–8 minutes, turning pieces until golden brown on all sides.
4. Remove chicken and set aside—this prevents overcooking when simmering later.
5. Dice the onion and mince the garlic.
6. Add onion to the same pot and sauté for 4 minutes until translucent.
7. Stir in garlic and cook for 1 minute until fragrant.
8. Pour in chicken broth and bring to a boil.
9. Add tortellini and boil for 7–9 minutes until pasta floats and is tender.
10. Reduce heat to low and stir in heavy cream.
11. Return chicken to the pot.
12. Add spinach and stir until wilted, about 2 minutes.
13. Season with salt and pepper, then simmer for 3 more minutes to meld flavors.
14. Ladle into bowls and serve immediately.

Creamy broth hugs each tortellini, while tender chicken and wilted spinach add layers of texture. For a spicy kick, swirl in chili oil or top with crispy bacon crumbles right before serving.

Slow Cooker Creamy Sausage Tortellini Soup

A cozy, creamy soup that practically cooks itself while you tackle your day. Grab your slow cooker and let those Italian flavors mingle all afternoon. This hands-off dinner delivers maximum comfort with minimal effort.

Ingredients

Italian sausage – 1 lb
Chicken broth – 4 cups
Heavy cream – 1 cup
Cheese tortellini – 9 oz
Spinach – 2 cups
Garlic – 3 cloves
Onion – 1 medium
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Brown 1 lb Italian sausage in a skillet over medium-high heat for 6-8 minutes, breaking it into crumbles with a wooden spoon.
2. Transfer the browned sausage to your slow cooker insert.
3. Dice 1 medium onion and mince 3 garlic cloves directly into the slow cooker.
4. Pour 4 cups chicken broth over the sausage and aromatics.
5. Season with 1 tsp salt and ½ tsp black pepper, then stir to combine.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
7. Stir in 9 oz cheese tortellini and 1 cup heavy cream.
8. Cook for 30 more minutes on HIGH until tortellini are tender.
9. Stir in 2 cups fresh spinach until just wilted, about 2 minutes.
10. Ladle into bowls and serve immediately.
Just ladle up that creamy broth swirled with plump tortellini and savory sausage crumbles. The spinach adds fresh contrast to the rich, cheesy base—perfect with crusty bread for dipping. Try topping with extra Parmesan or red pepper flakes for a spicy kick.

Spinach and Mushroom Creamy Tortellini Soup

Huddle up, soup season! This creamy tortellini situation transforms basic pantry staples into the coziest bowl you’ll crave all week. Grab your Dutch oven and let’s get swirling.

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Cremini mushrooms – 8 oz, sliced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Cheese tortellini – 9 oz
• Fresh spinach – 3 cups
• Parmesan cheese – ½ cup, grated
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add diced onion and sauté for 4 minutes until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced mushrooms and cook for 6 minutes until browned and tender.
5. Pour in chicken broth and bring to a rolling boil.
6. Reduce heat to medium and stir in heavy cream.
7. Add cheese tortellini and simmer for 8 minutes until pasta floats.
8. Stir in fresh spinach and cook for 2 minutes until wilted.
9. Remove from heat and stir in grated Parmesan until melted.
10. Season with salt and black pepper, stirring to combine.

A silky cream base hugs each plump tortellini while earthy mushrooms add depth. The fresh spinach keeps it vibrant—serve with crusty bread for maximum dunking. This bowl delivers restaurant-level comfort in under 30 minutes flat.

Creamy Tomato Basil Tortellini Soup

Just when you thought comfort food couldn’t get better—creamy tomato basil tortellini soup enters the chat. This cozy bowl combines cheesy pasta pillows with rich tomato broth in under 30 minutes. Seriously, your weeknight dinner game just leveled up.

Ingredients

– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Crushed tomatoes – 1 (28 oz) can
– Vegetable broth – 4 cups
– Heavy cream – ½ cup
– Cheese tortellini – 1 (9 oz) package
– Fresh basil – ¼ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Pour in crushed tomatoes and vegetable broth, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 10 minutes to meld flavors.
6. Uncover and stir in heavy cream until fully incorporated.
7. Add cheese tortellini and simmer uncovered for 7 minutes, stirring once halfway.
8. Stir in chopped basil, salt, and black pepper.
9. Remove from heat and let stand for 2 minutes before serving.
For maximum creaminess, don’t boil after adding heavy cream. Fresh basil brightens the soup—add it last to preserve its flavor. Let the soup rest off heat so the tortellini absorbs broth without overcooking. Feel that velvety texture hugging each tortellini? The tangy tomato base balances the rich cream, while fresh basil cuts through with herbal freshness. Serve it with crusty bread for dipping or top with extra basil and a sprinkle of Parmesan for an Instagram-worthy bowl.

Asiago and Garlic Creamy Tortellini Soup

Savor this cozy bowl of Asiago and Garlic Creamy Tortellini Soup—it’s the ultimate comfort food that comes together in under 30 minutes. Seriously, you’ll want to make this on repeat all season long.

Ingredients

• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Frozen cheese tortellini – 9 oz
• Shredded Asiago cheese – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add minced garlic and sauté for 1 minute until fragrant—don’t let it brown.
3. Pour in chicken broth and bring to a boil, about 5 minutes.
4. Stir in heavy cream and reduce heat to medium-low.
5. Add frozen tortellini and simmer for 7 minutes, stirring occasionally to prevent sticking.
6. Sprinkle in shredded Asiago cheese, stirring continuously until fully melted, about 2 minutes.
7. Season with salt and black pepper, then simmer for 2 more minutes to thicken slightly.
8. Remove from heat and stir in fresh parsley.

Just ladle this velvety soup into bowls and watch the cheese stretch with every spoonful. The garlic-infused cream base hugs each tender tortellini, making it irresistible dipped with crusty bread.

Italian Herb Creamy Tortellini Soup

Oh my goodness, this creamy tortellini soup is the cozy hug you need tonight. Packed with Italian herbs and cheesy tortellini, it’s ready in under 30 minutes—perfect for busy weeknights. Grab your pot and let’s get simmering!

Ingredients

Olive oil – 2 tbsp
Yellow onion – 1, diced
Garlic – 3 cloves, minced
Chicken broth – 4 cups
Heavy cream – 1 cup
Cheese tortellini – 9 oz
Italian seasoning – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh spinach – 2 cups

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and sauté for 4–5 minutes until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it burn.
4. Pour in chicken broth and bring to a boil, about 3–4 minutes.
5. Reduce heat to medium-low and stir in heavy cream until combined.
6. Add cheese tortellini, Italian seasoning, salt, and black pepper.
7. Simmer uncovered for 8–10 minutes, stirring occasionally, until tortellini is tender.
8. Turn off the heat and fold in fresh spinach until just wilted, about 1 minute.
9. Let the soup rest for 2 minutes to thicken slightly before serving. Now, that’s a bowl of pure comfort! Notice how the creamy broth clings to each tortellini, while the spinach adds a fresh pop. Try topping it with extra black pepper or a sprinkle of Parmesan for an extra kick.

Vegetable Loaded Creamy Tortellini Soup

Craving cozy comfort? This creamy tortellini soup delivers maximum flavor with minimal effort. Chop, simmer, and devour—your new cold-weather obsession starts now.

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1, diced
• Carrots – 2, sliced
• Garlic – 3 cloves, minced
• Vegetable broth – 4 cups
• Heavy cream – 1 cup
• Cheese tortellini – 9 oz
• Spinach – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Sauté diced onion and sliced carrots for 7 minutes until softened.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 10 minutes to meld flavors.
6. Stir in heavy cream until fully incorporated.
7. Add cheese tortellini and cook for 8 minutes until tender.
8. Fold in spinach until wilted, about 2 minutes.
9. Season with salt and black pepper, stirring to combine.
10. Remove from heat and let stand for 3 minutes before serving.

You’ll love the velvety broth hugging each cheese-filled tortellini. For extra richness, top with grated parmesan and crusty bread for dipping.

Bacon and Corn Creamy Tortellini Chowder

Viral-worthy comfort just dropped. Velvety tortellini swims in smoky bacon and sweet corn cream—this chowder hugs your soul. Get ready to slurp every last drop.

Ingredients

• Bacon – 6 slices
• Yellow onion – 1 cup, diced
• Garlic – 2 cloves, minced
• Frozen corn – 1.5 cups
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Cheese tortellini – 9 oz
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Chop 6 slices of bacon into ½-inch pieces.
2. Cook bacon in a large pot over medium heat for 6–8 minutes until crisp.
3. Remove bacon with a slotted spoon, leaving 2 tbsp of drippings in the pot.
4. Add 1 cup diced yellow onion to the pot and sauté for 4 minutes until translucent.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 4 cups chicken broth and 1.5 cups frozen corn, then bring to a boil.
7. Add 9 oz cheese tortellini and simmer for 7 minutes until tender.
8. Reduce heat to low and stir in 1 cup heavy cream.
9. Season with ½ tsp salt and ¼ tsp black pepper.
10. Simmer for 3 more minutes—do not boil—to thicken slightly.
11. Fold in cooked bacon and 2 tbsp chopped fresh parsley.

Just ladle it steaming into bowls. The broth clings to each tortellini, balancing smoky bacon with pops of sweet corn. Jazz it up with extra black pepper or crusty bread for dipping—pure cozy magic.

Creamy Pesto Tortellini Soup

Nailing cozy season just got easier. This creamy pesto tortellini soup delivers restaurant-quality flavor in under 30 minutes. Grab your Dutch oven and let’s transform simple ingredients into pure comfort.

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1, diced
• Garlic – 3 cloves, minced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Cheese tortellini – 9 oz
• Basil pesto – ¼ cup
• Spinach – 2 cups
• Parmesan cheese – ½ cup, grated

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Sauté diced onion for 5 minutes until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat to medium-low and stir in heavy cream.
6. Add cheese tortellini and simmer for 7 minutes until pasta floats.
7. Fold in basil pesto until fully incorporated.
8. Stir in spinach and cook for 2 minutes until wilted.
9. Sprinkle grated Parmesan cheese and stir until melted.

Finish with a final swirl of pesto for vibrant color. The silky broth clings to each pillowy tortellini, while fresh spinach adds subtle earthiness. Serve it in shallow bowls with crusty bread for dipping into that creamy, herbaceous goodness.

Cajun Spiced Creamy Tortellini Soup

Make your weeknight dinner game absolutely legendary with this creamy, spicy tortellini soup. Master the art of comfort food in under 30 minutes. Melt into this rich, Cajun-kissed bowl that’s pure cozy perfection.

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Celery – 2 stalks, chopped
• Garlic – 3 cloves, minced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Cheese tortellini – 9 oz
• Cajun seasoning – 2 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat for 1 minute.
2. Add diced onion and chopped celery to the pot.
3. Sauté vegetables for 5 minutes until onions become translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat to medium and stir in heavy cream.
7. Add cheese tortellini directly to the simmering broth.
8. Sprinkle Cajun seasoning, salt, and black pepper over the soup.
9. Simmer uncovered for 8 minutes, stirring occasionally to prevent sticking.
10. Check that tortellini are tender and floating before removing from heat.

But the magic happens when that creamy broth hugs every tender tortellini pocket. Bold Cajun spices create a gentle heat that builds with each spoonful. Serve it with crusty bread for dipping or top with extra black pepper for an extra kick.

Parmesan and Broccoli Creamy Tortellini Soup

Craving cozy comfort in under 30 minutes? Combine tender tortellini with broccoli florets in a silky parmesan broth. This one-pot wonder delivers restaurant-quality flavor with minimal cleanup.

Ingredients

• Cheese tortellini – 9 oz
• Broccoli florets – 3 cups
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Parmesan cheese – ¾ cup, grated
• Garlic – 3 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Pour in chicken broth and bring to a boil.
4. Add broccoli florets and cook for 4 minutes until bright green.
5. Drop cheese tortellini into the boiling broth.
6. Simmer for 7 minutes until tortellini float to the surface.
7. Reduce heat to low and stir in heavy cream.
8. Tip: Temper the cream by adding a ladle of hot broth first to prevent curdling.
9. Sprinkle grated parmesan cheese while stirring continuously.
10. Tip: Use freshly grated parmesan for smoother melting and better flavor.
11. Season with salt and black pepper.
12. Simmer for 2 more minutes until slightly thickened.
13. Tip: Don’t boil after adding cream to maintain silky texture.

Ultra-creamy broth clings to every pasta pocket while broccoli stays crisp-tender. The nutty parmesan sharpness balances the rich cream base perfectly. Serve with crusty bread for dipping or top with extra cheese and red pepper flakes for heat.

Ham and Pea Creamy Tortellini Soup

Unleash cozy comfort in under 30 minutes. This creamy tortellini soup transforms simple ingredients into pure bliss. Your weeknight dinner game just leveled up.

Ingredients

• Cheese tortellini – 1 package (20 oz)
• Diced ham – 2 cups
• Frozen peas – 1 cup
• Heavy cream – 1 cup
• Chicken broth – 4 cups
• Butter – 2 tbsp
• Minced garlic – 2 cloves
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Sauté minced garlic for 1 minute until fragrant.
3. Pour in chicken broth and bring to a boil.
4. Add cheese tortellini and cook for 7 minutes.
5. Stir in diced ham and frozen peas.
6. Simmer for 3 minutes until peas are tender.
7. Reduce heat to low and pour in heavy cream.
8. Season with salt and black pepper.
9. Simmer for 2 more minutes without boiling.
10. Remove from heat and let rest for 2 minutes before serving.

The creamy broth clings perfectly to each cheese-filled tortellini, while the salty ham and sweet peas create a balanced bite. Serve it with crusty bread for dipping, or top with extra black pepper for a subtle kick that cuts through the richness.

White Bean and Kale Creamy Tortellini Soup

Amazing comfort food that’s ready in under 30 minutes. Grab your Dutch oven and let’s make magic happen. This creamy tortellini soup is your new weeknight hero.

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1, diced
• Garlic – 3 cloves, minced
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• White beans – 1 (15 oz) can, drained
• Kale – 2 cups, chopped
• Cheese tortellini – 1 (9 oz) package
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes until translucent.
3. Stir in minced garlic and cook for 1 more minute until fragrant.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat to medium-low and stir in heavy cream.
6. Add drained white beans and chopped kale.
7. Simmer for 5 minutes until kale wilts slightly.
8. Drop in cheese tortellini and cook for 7-8 minutes until they float.
9. Season with salt and black pepper, stirring to combine.
10. Remove from heat and let stand for 2 minutes before serving.

Magic happens when the creamy broth coats every bite of tortellini. The kale adds texture while white beans make it hearty. Serve with crusty bread for dipping or top with extra black pepper.

Creamy Alfredo Tortellini Soup

Make your weeknight dinner dreams come true with this creamy Alfredo tortellini soup. Melt butter in your pot, then stir in minced garlic until fragrant—about 1 minute. Pour in chicken broth and heavy cream, then bring to a simmer over medium-high heat. Add cheese tortellini and cook for 8 minutes, stirring occasionally to prevent sticking. Tip: Fresh tortellini cooks faster than frozen, so adjust timing if needed. Stir in grated Parmesan until fully melted and creamy. Season with salt and black pepper—start with ½ tsp salt and adjust after tasting. Tip: For extra richness, whisk in an extra ¼ cup Parmesan off heat. Let soup rest for 2 minutes to thicken slightly. Garnish with chopped parsley before serving. Tip: For a crispy twist, top with toasted breadcrumbs or extra Parmesan. Velvety and comforting, this soup balances rich Alfredo creaminess with tender tortellini pillows. Serve it with crusty garlic bread for dipping, or add spinach in the last minute for a veggie boost.

Ingredients

• Butter – 2 tbsp
• Garlic – 3 cloves, minced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Cheese tortellini – 9 oz
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Melt butter in a large pot over medium heat.
2. Add minced garlic and cook for 1 minute, stirring constantly.
3. Pour in chicken broth and heavy cream.
4. Bring mixture to a simmer over medium-high heat.
5. Add cheese tortellini to the pot.
6. Cook tortellini for 8 minutes, stirring occasionally.
7. Stir in grated Parmesan cheese until fully melted.
8. Season with salt and black pepper.
9. Let soup rest off heat for 2 minutes to thicken.
10. Garnish with chopped parsley before serving.

Turkey and Carrot Creamy Tortellini Soup

Every chilly evening deserves this cozy hug in a bowl. Elevate basic soup with creamy tortellini and tender turkey for maximum comfort food vibes.

Ingredients

Ground turkey – 1 lb
Carrots – 2 cups, chopped
Chicken broth – 4 cups
Heavy cream – ½ cup
Cheese tortellini – 9 oz
Olive oil – 1 tbsp
Garlic – 3 cloves, minced
Onion – 1 medium, diced
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add ground turkey and break apart with a wooden spoon.
3. Cook turkey for 5-7 minutes until no pink remains, stirring frequently.
4. Add diced onion and cook for 3 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add chopped carrots and cook for 2 minutes to soften slightly.
7. Pour in chicken broth and bring to a rolling boil.
8. Reduce heat to medium and simmer for 10 minutes until carrots are fork-tender.
9. Add cheese tortellini and cook for 7 minutes according to package directions.
10. Stir in heavy cream until fully incorporated.
11. Season with salt and black pepper, then simmer for 2 more minutes.
12. Remove from heat and let stand for 3 minutes before serving.

You’ll love the creamy broth hugging each cheese-filled tortellini pocket. The tender carrots add subtle sweetness against the savory turkey. Try topping with extra black pepper or serving with crusty bread for dipping.

Butternut Squash Creamy Tortellini Soup

Every spoonful of this creamy tortellini soup delivers pure comfort. Embrace autumn with silky butternut squash and cheesy pasta pillows. Whip up this cozy bowl in under 30 minutes—your taste buds will thank you.

Ingredients

Butternut squash – 4 cups cubed
Chicken broth – 4 cups
Heavy cream – 1 cup
Cheese tortellini – 16 oz
Onion – 1 medium diced
Garlic – 3 cloves minced
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed butternut squash and chicken broth to the pot.
5. Bring to a boil, then reduce heat to medium-low.
6. Simmer for 15 minutes until squash is fork-tender.
7. Carefully transfer the soup to a blender in batches.
8. Blend on high speed for 45 seconds until completely smooth.
9. Return the blended soup to the pot over low heat.
10. Stir in heavy cream until fully incorporated.
11. Add cheese tortellini to the soup.
12. Simmer for 7 minutes until tortellini are cooked through.
13. Season with salt and black pepper, stirring to combine.
14. Remove from heat and let stand for 2 minutes before serving.

Outrageously creamy with velvety squash puree hugging every cheese-filled tortellini. The rich broth balances sweet squash notes against savory pasta pockets. Top with crispy sage or crusty bread for the ultimate fall comfort experience.

Zesty Lemon and Herb Creamy Tortellini Soup

Nailing cozy comfort just got easier with this vibrant tortellini soup. Whip up this creamy dream in under 30 minutes for instant satisfaction. Get ready for bright lemon zing and herbaceous goodness in every spoonful.

Ingredients

• Cheese tortellini – 9 oz
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Lemon juice – 2 tbsp
• Garlic – 3 cloves, minced
• Fresh parsley – ¼ cup, chopped
• Fresh dill – 2 tbsp, chopped
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Sauté minced garlic for 1 minute until fragrant.
3. Pour in chicken broth and bring to a boil.
4. Add cheese tortellini and cook for 7 minutes until tender.
5. Reduce heat to low and stir in heavy cream.
6. Add lemon juice, salt, and black pepper.
7. Simmer for 3 minutes without boiling to prevent curdling.
8. Stir in chopped parsley and dill just before serving.
9. Remove from heat and let stand for 2 minutes to thicken slightly.

The creamy broth clings perfectly to each cheese-filled tortellini pocket. Bright lemon cuts through the richness while fresh herbs add garden-fresh vibrancy. Serve with crusty bread for dipping or top with extra black pepper for added kick.

Roasted Red Pepper Creamy Tortellini Soup

Whip up this creamy dream in under 30 minutes. Roast those peppers until they’re blistered and sweet. Blend everything into a velvety soup that hugs each cheese tortellini.

Ingredients

• Roasted red peppers – 1 cup
• Cheese tortellini – 9 oz
• Heavy cream – ½ cup
• Chicken broth – 4 cups
• Garlic – 2 cloves
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in chicken broth and bring to a rolling boil.
4. Add cheese tortellini and cook for 7 minutes until tender.
5. Tip: Don’t overcook the tortellini—they’ll continue softening in the hot soup.
6. Transfer roasted red peppers to a blender with heavy cream.
7. Blend on high for 45 seconds until completely smooth.
8. Tip: For extra silkiness, strain the pepper mixture through a fine-mesh sieve.
9. Pour the blended mixture into the pot with tortellini.
10. Stir in salt and black pepper until fully incorporated.
11. Simmer on low heat for 3 minutes to meld flavors.
12. Tip: Let the soup rest for 5 minutes off heat to thicken slightly.

Heavenly creamy texture coats each tortellini with smoky sweetness. The vibrant orange color makes it Instagram-ready. Serve it with crusty bread for dipping or top with fresh basil for a peppery kick.

Conclusion

Versatile and comforting, these creamy tortellini soup recipes offer endless cozy dinner possibilities. We hope you find new favorites to warm your kitchen and satisfy your family. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference on chilly evenings!