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Creamy Tortellini Soup

Listen, if you show up at my door when it is chilly and I look slightly frazzled, there is a solid chance I am already making Creamy Tortellini Soup. The first time I threw this together was after a long Tuesday that felt like a Monday in disguise, I grabbed cream form the fridge, spilled a bit because of course, and still ended up with a bowl that made everything feel alright again. It is the soup I ladle while telling a story I only half remember, and it still tastes like a warm hello. Also, tiny confession, I keep eating the tortellini before they even hit the pot. Whoops.

Why I keep making this on windy nights

I make this when I want dinner that hugs back. My family goes wild for it because the cheese tortellini turn into soft little pillows in a silky broth, and you can jam in a handful of spinach and pretend it is basically a salad. When I am tired of chopping, this still feels doable. And if I am out of sausage, I do not sweat it, the soup is still lush. The only thing that used to bug me was the cream splitting when I rushed it, but I have learned to chill out about the heat and it behaves just fine now.

(If you like going down rabbit holes, here is the stock guide I learned from when I wanted to make my own. But store stock totally works. Promise.)

What you will need, plus my lazy swaps

  • 1 tablespoon olive oil and 2 tablespoons butter. I sometimes use all oil if I am out of butter.
  • 1 small onion, finely diced. My grandmother swore by a sweet onion, but honestly any onion works fine.
  • 2 carrots, diced small. A handful of frozen mixed veg works in a pinch, I will not tell.
  • 2 celery ribs, diced. Or skip it and add a tiny pinch of celery salt.
  • 3 cloves garlic, minced. Jarred garlic if you are in a rush, actually, I find it works better if you cook it a bit longer.
  • 1 teaspoon Italian seasoning, or a mix of dried basil and oregano.
  • Pinch of red pepper flakes, optional but lovely.
  • 1 tablespoon tomato paste, optional for color and depth. Sometimes I leave it out, sometimes I do not.
  • 4 cups chicken broth. Vegetable broth if you want it meat free.
  • 500 g fresh cheese tortellini. Frozen is fine too, just cook a minute or two longer. I often grab Rana tortellini because it is easy to find.
  • 1 cup heavy cream. Half and half is fine, but do not boil it hard.
  • 2 cups baby spinach, loosely packed. Kale works if you want more chew, chop it small.
  • 1 cup cooked Italian sausage, crumbled, optional. Chicken sausage also lovely.
  • Salt and black pepper, to taste.
  • A handful of grated Parmesan, plus extra for serving.
  • Lemon wedge or a pinch of zest, optional but brightens the whole bowl.

How I actually cook it

  1. Warm a large pot over medium heat, add the oil and butter. When the butter melts and gets a tiny bit foamy, add onion, carrot, and celery with a pinch of salt. Cook until glossy and soft, about 6 to 8 minutes. Do not rush this part, it is the soup base.
  2. Stir in the garlic, Italian seasoning, and red pepper flakes. Cook 30 to 60 seconds until fragrant. If using tomato paste, add it now and cook it until it deepens in color, about 1 minute. This is where I usually sneak a taste because it already smells like dinner.
  3. Pour in the broth and bring to a gentle simmer. Not a wild boil, just a happy little bubble. Taste and season with a little salt and pepper.
  4. Slip in the tortellini. Cook according to package timing, usually 3 to 5 minutes, until they float and feel tender. Do not walk away too long. If you are using frozen, give it another minute or two.
  5. Lower the heat to just under a simmer and stir in the cream. Keep it gentle, you want the soup to look silky. If it looks a bit weird at this stage, do not worry, it always does before it comes together.
  6. Add the spinach and sausage if using. The greens wilt in about 1 minute. Toss in the Parmesan and stir until it melts in, taste again. Needs salt, a little more pepper, maybe a squeeze of lemon if it feels heavy.
  7. Ladle into bowls and serve immediately. The tortellini keep drinking the broth so do not let them sit forever in the pot.

Notes I learned the slightly hard way

  • If your cream starts to separate, the heat is too high. Take the pot off the burner for 30 seconds, then return it gently. I once cranked it to make it faster and regretted it because it went grainy.
  • Season in layers. Salt the veg a little, taste the broth, then tweak at the end. It is easier to build flavor than to fix a salty soup.
  • Spinach quantity is forgiving. A couple big handfuls, or just one if that is all you have, it is all good.
  • If you want the soup thicker, stir 1 teaspoon cornstarch into 2 teaspoons cold water, whisk into the soup right before adding cream, simmer lightly. Or just let it be brothy, both vibes are nice.
  • Save a bit of the Parmesan for topping. It is like a tiny snow day on your bowl.

Variations I messed with

  • Tomato creamy version: add a 14 ounce can of crushed tomatoes with the broth. It turns the soup sunset pink and tastes lovely.
  • Mushroom and thyme: sauté 250 g sliced mushrooms with the onions, add a sprig of thyme. Earthy and cozy.
  • Spicy night: use hot Italian sausage and a good pinch of red pepper flakes. A drizzle of chili oil at the end is ace.
  • Veggie only: skip sausage, use vegetable broth, add a handful of peas at the end for sweetness.
  • The one that did not quite work: I tried coconut milk once thinking it would be fun. It was fine, just a bit odd with the cheese tortellini. On second thought, save the coconut for a curry.

Gear I use, and how to fake it

I love a heavy Dutch oven because it holds heat like a champ. Mine is a well loved one from Lodge. That said, any big soup pot works. If you do not have a large pot, use a deep skillet for the veg and broth, then cook the tortellini separately in a small pot and combine at the end. Slightly more dishes, still tasty.

Creamy Tortellini Soup

How to stash leftovers without tears

Cool the soup and store it in the fridge for up to 3 days. The tortellini keep soaking up liquid, so if you plan ahead, store the pasta and broth separately. Add a splash of water or broth when reheating over low heat. Though honestly, in my house it never lasts more than a day.

How I like to serve it

Big bowls, extra Parmesan, lots of cracked black pepper. Sometimes I add a squeeze of lemon and a drizzle of good olive oil. Warm bread on the side for dunking is non negotiable at my place. We do soup night on Fridays, which sounds fancy but really just means pajamas, this soup, and silly mismatched mugs of seltzer.

Pro tips I wish I knew sooner

  • I once tried rushing the veg and skipped the slow sauté, the soup tasted flat. Give the onions time to go glossy.
  • Do not add cream at a rolling boil. It can split and it is a pain to fix.
  • Taste the broth before the tortellini go in. If it is under seasoned, fix it then, the pasta will soak up the flavor.
  • If you like extra cheesiness, finish with a small handful of Parmesan and a tiny nub of butter. Sounds simple, makes it feel restaurant nice.

FAQ I get all the time

Can I use frozen tortellini
Yep. No need to thaw, just simmer a bit longer until tender.

Could I swap the cream for milk
You can, but keep the heat low and expect a lighter texture. Half and half is the sweet spot if you ask me.

How do I make it vegetarian
Use vegetable broth, skip the sausage, maybe add mushrooms for oomph. It is still Creamy Tortellini Soup and still cozy.

Can I make it ahead
Sure, but store the tortellini separate so they do not drink all the broth. Reheat gently, add a splash of water, and it is golden.

What if I only have kale
No problem. Chop it small and let it simmer a few extra minutes so it softens. A pinch of salt helps it along.

Do I need a Dutch oven
I say yes because it is steady and dependable, but also no because a regular pot works. Contradictory, but true. Use what you have.

Why does my soup look thin
Give it 5 minutes off the heat, the tortellini release starch and it thickens. Or add that tiny cornstarch slurry I mentioned.

Small non soup digression while you are still here. Does anyone else lose only one sock per laundry day, like it is running away to start a new life. Anyway, back to dinner. This Creamy Tortellini Soup is a keeper, and I tend to think it tastes even better the next day, except when its all gone.

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