Easy Tortellini Soup Chicken Broth (Printable)

Creamy soup with cheese tortellini, vegetables, and chicken broth—perfect for cozy winter dinners.

# What You'll Need:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 2 medium carrots, sliced
03 - 2 celery stalks, sliced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach, roughly chopped

→ Broth & Dairy

06 - 6 cups low-sodium chicken broth
07 - 1 cup heavy cream

→ Pasta

08 - 18 oz refrigerated cheese tortellini

→ Seasonings

09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper

→ Garnish

13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Heat a large pot over medium heat. Add olive oil, then sauté diced onions, sliced carrots, and celery for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a gentle boil. Stir in Italian herbs, salt, pepper, and red pepper flakes if using.
04 - Add cheese tortellini and simmer according to package instructions, usually 5 to 7 minutes, stirring occasionally.
05 - Lower the heat, add heavy cream, and simmer for 3 minutes.
06 - Stir in chopped spinach and cook until wilted, about 1 to 2 minutes.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with Parmesan cheese and fresh parsley before serving.

# Expert Advice:

01 -
  • Ready in under 40 minutes, which means you can go from craving soup to eating it before your tea gets cold.
  • The cream transforms simple broth into something that tastes like you've been simmering it all day, but you haven't.
  • One pot means one thing to wash, and honestly, that's half the battle on a tired evening.
02 -
  • Don't let the cream boil hard or it can separate and look broken—a gentle simmer keeps everything creamy and smooth.
  • Taste the broth before you add the tortellini because it's easier to adjust seasoning in plain broth than in the finished soup.
  • Fresh parsley at the end isn't just decoration—it brightens the whole bowl and reminds you this is fresh food, not something that's been sitting.
03 -
  • Use low-sodium broth because you can always add more salt, but you can never take it out—this gives you control over the final flavor.
  • If you're making this ahead, store the soup and Parmesan separately, then add fresh parsley right before serving so the brightness doesn't fade.
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