Easy Tortellini Soup Chicken Broth

The snow was falling sideways when I finally remembered the tortellini hiding in the back of my refrigerator. My hands were still cold from walking the dog, and all I wanted was something that would warm me from the inside out. This soup came together in that desperate, cozy hour between afternoon errands and dinner, and it has been my winter safety net ever since.

Last February, my sister came over exhausted from a brutal week at work. I made a double batch of this soup, and we sat at the kitchen table in our sweatpants, dipping crusty bread into the broth and not saying much of anything. Sometimes food does not need to be fancy to be exactly what someone needs.

Ingredients

• 1 medium yellow onion, diced: This builds the foundation of flavor, so take your time letting it soften and turn translucent
• 2 medium carrots, sliced: They add natural sweetness and that classic soup aroma while cooking
• 2 celery stalks, sliced: Do not skip this, it provides the savory backbone that makes the broth taste homemade
• 3 garlic cloves, minced: Add this only after the other vegetables have softened so it does not burn and turn bitter
• 2 cups baby spinach, roughly chopped: It wilts down beautifully and adds a fresh element to the rich cream
• 6 cups low-sodium chicken broth: Starting with low-sodium broth lets you control the final salt level perfectly
• 1 cup heavy cream: This transforms the soup from simple broth into something luxurious and comforting
• 18 oz refrigerated cheese tortellini: Refrigerated pasta cooks up more tender than dried, but either works in a pinch
• 1 tsp dried Italian herbs: Oregano, basil, and thyme blend works beautifully here
• 1/2 tsp crushed red pepper flakes: Optional, but a tiny kick of heat cuts through the rich cream
• 1/2 tsp salt, or to taste: Taste the broth before adding salt, especially if your broth is not low-sodium
• 1/4 tsp ground black pepper: Freshly ground makes a noticeable difference in the final flavor
• 1/4 cup grated Parmesan cheese: Save this for the garnish so it does not disappear into the soup
• 2 tbsp fresh parsley, chopped: This adds a bright pop of color and fresh flavor to finish

Instructions

Build your flavor base:

Heat a large pot over medium heat, add a splash of olive oil, and sauté onions, carrots, and celery for 5 minutes until softened and fragrant

Add the aromatics:

Stir in the garlic and cook for just 1 minute until it becomes fragrant, being careful not to let it brown

Create the broth:

Pour in the chicken broth, bring to a gentle boil, then stir in Italian herbs, salt, pepper, and red pepper flakes if using

Cook the tortellini:

Add the cheese tortellini and simmer according to package instructions, usually 5 to 7 minutes, stirring occasionally so they do not stick

Add the cream:

Lower the heat, stir in the heavy cream, and let it simmer gently for 3 minutes to meld the flavors

Wilt the spinach:

Stir in the chopped spinach and cook for 1 to 2 minutes until just wilted but still vibrant green

Season and serve:

Taste the soup and adjust seasoning as needed, then ladle into bowls and finish with Parmesan and fresh parsley

Save

This soup has become my default gift for friends who are sick, stressed, or just need a little comfort. I deliver it in mason jars with a side of crusty bread, and it never fails to make someone feel taken care of.

Making It Your Own

The beauty of this soup lies in how adaptable it is to whatever you have in your kitchen or whatever you are craving. I have made countless variations based on what is in season or what needs to be used up from my refrigerator.

The Perfect Texture

Getting the soup consistency just right comes down to timing and temperature control. The cream should be added gently and never brought to a rolling boil after it hits the pot, or it might separate and look curdled instead of velvety smooth.

Serving Suggestions

A warm baguette or garlic bread turns this from soup to a complete meal that feels substantial enough for dinner. I also like to set out extra Parmesan at the table so everyone can add more to their liking.

• Croutons add a nice crunch if you want something different than bread
• A drizzle of good olive oil right before serving adds richness
• Leftovers reheat beautifully over low heat, just stir gently

Save

There is something deeply satisfying about a soup that comes together this quickly but tastes like it was made with hours of intention and care. It is the kind of recipe that makes winter feel like a gift instead of a burden.

Recipe FAQs

→ Can I make this tortellini soup vegetarian?

Yes, simply substitute vegetable broth for the chicken broth. Ensure your cheese tortellini doesn't contain meat-based rennet if you follow a strict vegetarian diet.

→ How long does this soup keep in the refrigerator?

Store cooled soup in an airtight container for up to 3 days. The tortellini may absorb some liquid, so add extra broth when reheating to reach desired consistency.

→ Can I freeze this creamy tortellini soup?

Freezing is possible but may cause the cream to separate. For best results, freeze without the cream and add fresh cream when reheating. Consume within 2-3 months.

→ What can I use instead of heavy cream?

Half-and-half, coconut milk, or cashew cream work well. For a lighter version, try whole milk or increase the Parmesan for natural creaminess without added dairy.

→ Do I need to cook the tortellini before adding to the soup?

No, add refrigerated tortellini directly to the boiling broth. They'll cook perfectly in the simmering liquid within 5-7 minutes, absorbing flavor from the seasoned broth.

→ What other greens work in this soup?

Kale, Swiss chard, or escarole make excellent substitutes for spinach. Add heartier greens like kale a few minutes earlier so they have time to tenderize.