Easy Tortellini Soup Chicken Broth (Printable)

Comforting creamy soup with tender cheese tortellini, chicken broth, and fresh vegetables. Perfect hearty winter meal.

# Ingredient List:

→ 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 tsp dried Italian herbs
10 - 1/2 tsp crushed red pepper flakes
11 - 1/2 tsp salt
12 - 1/4 tsp ground black pepper
13 - Olive oil for sautéing

→ Garnish

14 - 1/4 cup grated Parmesan cheese
15 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté onions, 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 5–7 minutes, stirring occasionally.
05 - Lower the heat, add heavy cream, and simmer for 3 minutes.
06 - Stir in chopped spinach and cook until wilted, approximately 1–2 minutes.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls. Garnish with Parmesan cheese and fresh parsley before serving.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you're not sacrificing your evening to dinner prep.
  • The creaminess from the heavy cream makes it feel indulgent without being fussy or pretentious.
  • It's flexible enough to feed vegetarians and meat-eaters at the same table without cooking two soups.
02 -
  • Don't skip the sauté step with the vegetables—that five minutes of softening creates depth that you can't replicate by just dumping everything into broth.
  • Heavy cream can break if the heat is too aggressive after you add it, so keep things at a gentle simmer rather than a rolling boil.
03 -
  • Use good quality broth—it's worth splurging slightly because it's the foundation of everything else happening in the pot.
  • Grate your Parmesan fresh rather than using the pre-shredded kind; it melts into the soup more elegantly and tastes less powdery.
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