As the leaves started changing and my kids began asking for “warm food” after school, I found myself thinking about what would make the perfect autumn comfort meal. That’s when this creamy tortellini soup came to mind – something hearty enough to satisfy growing appetites but quick enough for busy weeknight dinners.
I originally thought about pairing it with some simple baked potatoes for the children, since they love anything they can eat with their hands. But honestly, this soup turned out to be so satisfying on its own that it quickly became our go-to fall recipe.
What I love most about this recipe is how it feels fancy enough for weekend family dinners but comes together quickly enough for those hectic Tuesday nights when homework is piling up and everyone needs something comforting. The golden, creamy soup just screams autumn to me – it’s like a warm hug in a bowl when the weather starts getting unpredictable.
This has become our unofficial “welcome to fall” soup, and I have a feeling it’ll become yours too once you try it.
This recipe combines the richness of a creamy tomato base with tender tortellini and fresh spinach, making for a comforting and satisfying meal.
Ingredients
1 tbsp olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes (or 2 (14.5 ounce) cans diced tomatoes, pureed)
4 cups vegetable broth (or chicken broth)
1/2 cup heavy cream (or half-and-half for a lighter version)
1 (9 ounce) package refrigerated cheese tortellini (or your preferred filling)
2 cups fresh spinach, roughly chopped (or a mix of spinach and kale)
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup fresh basil or parsley, chopped (for garnish)
Salt and freshly ground black pepper to taste
Optional: Red pepper flakes for a little heat
Directions
- Sauté Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook until softened and translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. - Add Tomatoes and Broth:
- Pour in the crushed tomatoes and vegetable broth.
Stir well to combine. Bring the soup to a simmer. - Simmer & Season:
- Reduce the heat to low, cover, and let the soup simmer for at least 10-15 minutes to allow the flavors to meld.
Season with salt and freshly ground black pepper to taste. If you like a bit of heat, add a pinch of red pepper flakes. - Cook Tortellini:
- Increase the heat to medium and add the tortellini to the simmering soup.
Cook according to package directions, usually 3-5 minutes, until the tortellini are al dente and float to the top. - Finish with Cream and Greens:
- Stir in the heavy cream and Parmesan cheese. Continue to cook for another 2-3 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
Stir in the fresh spinach and cook just until it wilts, about 1-2 minutes. - Serve:
- Ladle the hot soup into bowls.
Garnish generously with fresh chopped basil or parsley, and a sprinkle of freshly ground black pepper
Serve immediately with extra Parmesan cheese on the side.
Tips for Success
Fresh tomatoes: Add diced fresh tomatoes along with the spinach at the end of cooking for a nice pop of color and freshness.
Add protein: Consider stirring in cooked shredded chicken, browned Italian sausage, or white beans to make this a more substantial meal.
Extra vegetables: Diced carrots, celery, or zucchini work well if added during the simmering stage to bulk up the soup.
Adjust creaminess: Start with less heavy cream and add more to reach your preferred consistency and richness level.
Storage notes: Store leftovers in the refrigerator for up to 3-4 days. The tortellini will soften slightly over time, but the flavor remains excellent.
Perfect Side Dishes
This creamy tortellini soup pairs beautifully with a variety of sides that complement its rich, comforting nature. For bread lovers, try crusty Italian bread, garlic breadsticks, or warm focaccia – they’re perfect for soaking up every last drop of that delicious broth.
If you’re looking to balance the richness, a fresh salad works wonderfully. Consider a simple arugula salad with lemon vinaigrette, a classic Caesar, or mixed greens with balsamic dressing to provide a bright contrast.
For those wanting extra protein, grilled chicken breast, pan-seared salmon, or herb-crusted pork tenderloin make excellent companions without competing with the soup’s flavors. Roasted vegetables like asparagus, Brussels sprouts, or zucchini add both nutrition and a nice textural variety.
You might also enjoy creating a small antipasto plate with olives, cured meats, and cheese for a more Italian-inspired meal. If you prefer heartier sides, garlic mashed potatoes or herb rice pilaf will make the meal even more satisfying.
The best sides either provide a nice textural contrast or help cleanse your palate between spoonfuls of this wonderfully creamy soup.
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