If you’re dreaming of a soul-soothing meal that comes together in thirty minutes and feels like a hug in a bowl, you’re in the right place. Ang’s Creamy Tortellini Soup overflows with cheesy pillows of tortellini, silky cream, wilted spinach, and a burst of herbed tomato flavor — every spoonful is comfort food perfection. Whether it’s a chilly weeknight or you’re feeding a hungry crowd, this soup’s inviting aroma and cozy textures will have everyone grabbing seconds. With accessible ingredients and tons of room for creativity, it’s a dish you’ll want to make on repeat!

Ang’s Creamy Tortellini Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Ang’s Creamy Tortellini Soup is in its simplicity — each ingredient plays a starring role. From the fragrant onions and garlic right down to the fresh greens, this recipe is an easy way to showcase pantry staples while delivering rich taste, texture, and color in every bite.

Olive oil: Creates a flavorful base for sautéeing the aromatic vegetables.
Yellow onion: Adds natural sweetness and depth as it cooks down.
Garlic: Brings irresistible fragrance and a subtle kick of flavor.
Dried oregano: Lends earthy, Mediterranean notes to the soup’s broth.
Dried basil: Adds aromatic, herbaceous undertones that pair beautifully with tomato.
Crushed red pepper flakes (optional): A pinch of heat, for those who like a little extra warmth in their bowl.
Diced tomatoes (14.5 oz can): Bring brightness and body to the soup; don’t forget the juices for extra flavor.
Chicken broth: Forms a savory foundation — use homemade or quality store-bought.
Refrigerated cheese tortellini (9 oz): These stuffed pasta gems are the star, offering soft texture and creamy, cheesy filling.
Baby spinach: Wilts beautifully into the soup, adding a pop of green and tender bites.
Heavy cream: Delivers the luscious, dreamy creaminess that defines this dish.
Grated Parmesan cheese: Melts into the broth for savory depth and a touch of nuttiness.
Salt and pepper: Essential for balancing and perfecting the flavors right at the end.

How to Make Ang’s Creamy Tortellini Soup

Step 1: Sauté the Aromatics

Start this recipe by heating olive oil in a large, heavy-bottomed pot over medium heat. Add your diced onion and cook until translucent and just starting to turn golden at the edges. This gentle caramelization coaxes out natural sweetness, creating a flavor-packed base. Stir in the minced garlic, oregano, basil, and a sprinkle of red pepper flakes if you enjoy a bit of spice. Cook for about a minute, just until fragrant and the kitchen starts to smell amazing.

Step 2: Build the Broth

Next, pour in the can of diced tomatoes — be sure to include all the juices for maximum flavor. Follow with the chicken broth, stirring everything together. Turn up the heat to bring the soup to a lively simmer, then reduce to low and cook for five minutes. This melds the tomato and herb flavors into a comforting, flavorful broth.

Step 3: Cook the Tortellini

Drop in the refrigerated cheese tortellini. Give the pot a good stir so the tortellini don’t stick, and let them cook according to the package directions, usually around four to six minutes. Watch carefully, as overcooking isn’t ideal — you want them perfectly tender with their cheesy filling just warmed through.

Step 4: Add the Greens

With the tortellini almost done, stir in the fresh baby spinach. It will wilt quickly in the hot broth, turning bright green and silky. This step sneaks in some veggie goodness and adds color, making Ang’s Creamy Tortellini Soup as stunning as it is delicious.

Step 5: Creamy Finish

Lower the heat to prevent boiling, then pour in the heavy cream and sprinkle over the grated Parmesan cheese. Stir thoroughly until the soup turns creamy and the cheese melts seamlessly into the broth. Taste, then season with salt and pepper to your preference. Serve piping hot and get ready for satisfied smiles all around!

How to Serve Ang’s Creamy Tortellini Soup

Garnishes

Take this soup over the top by showering each bowl with extra grated Parmesan or even a dollop of ricotta. A scatter of fresh basil or cracked black pepper gives lovely color and an herbaceous finish. For true indulgence, try a drizzle of good olive oil or a pinch of chili flakes right before serving.

Side Dishes

Ang’s Creamy Tortellini Soup is fabulous on its own, but it pairs beautifully with simple sides. A crusty loaf of artisan bread is perfect for dunking into the creamy broth, while a crisp green salad with a zesty vinaigrette balances the richness. For a cozy dinner, consider roasted vegetables or a side of garlicky crostini.

Creative Ways to Present

For festive get-togethers, serve the soup in small mugs or espresso cups as an appetizer. You could also set up a “soup bar” with bowls of toppings like toasted pine nuts, shredded chicken, or sautéed mushrooms so everyone can personalize their bowl of Ang’s Creamy Tortellini Soup. Kids especially love the mini tortellini, so offering fun toppings makes it even more interactive.

Make Ahead and Storage

Storing Leftovers

Leftover Ang’s Creamy Tortellini Soup keeps nicely in an airtight container in the refrigerator for up to three days. The pasta may absorb some of the broth as it sits, so don’t be surprised if the soup thickens a bit — add a splash of extra broth or water when reheating to loosen it up.

Freezing

While you can freeze this soup, the texture of the tortellini and cream may change slightly after thawing. If you plan to freeze, consider omitting the tortellini and cream, and add them freshly when reheating for best results. Otherwise, freeze portions in airtight containers for up to two months, then thaw overnight in the fridge before gently reheating.

Reheating

When ready to reheat, simply pour the soup into a saucepan and warm on low, stirring occasionally. If it’s extra thick, add a bit more broth until it returns to its velvety consistency. Avoid boiling once the cream is in to prevent curdling, and finish with a fresh grating of Parmesan before serving.

FAQs

Can I make Ang’s Creamy Tortellini Soup vegetarian?

Absolutely! Just swap in vegetable broth instead of chicken broth and double-check your cheese tortellini to ensure it’s made without animal rennet. It’s every bit as hearty and satisfying.

What protein can I add to make it more filling?

For a heartier meal, stir in cooked Italian sausage, shredded rotisserie chicken, or even canned white beans. These all complement the cozy flavors and give the soup extra staying power for hungry eaters.

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini work beautifully. Add a couple of extra minutes to the cooking time and be sure to check for doneness by tasting — they should be tender and hot throughout.

What other greens can I use besides spinach?

Feel free to substitute kale (remove the tough stems) or Swiss chard for spinach. Just chop them into bite-sized pieces and give them a minute or two longer to wilt in the soup for a tender, flavorful result.

Is Ang’s Creamy Tortellini Soup gluten-free?

As written, the recipe isn’t gluten-free because of the tortellini. However, if you can find gluten-free cheese tortellini (or even substitute with gluten-free gnocchi or another pasta), the soup easily adapts for a gluten-free crowd!

Final Thoughts

Now that you’ve seen how quick and satisfying it is, I hope you give Ang’s Creamy Tortellini Soup a spot in your dinner rotation soon. It’s the perfect excuse to gather everyone around the table, scoop up a big bowlful, and savor a little cozy magic, any night of the week.

Ang’s Creamy Tortellini Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 28 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting bowl of Ang’s Creamy Tortellini Soup, a delightful blend of cheese tortellini, spinach, and a creamy Parmesan broth. Perfect for a cozy night in or to impress guests with a satisfying soup course.

Ingredients

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For the Soup:

1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional)
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 package (9 oz) refrigerated cheese tortellini
2 cups baby spinach
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

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Instructions

Prepare the Base: Heat olive oil in a large pot over medium heat. Cook diced onion until softened, about 5 minutes.
Add Flavor: Stir in garlic, oregano, basil, and red pepper flakes (if using); cook for 1 minute.
Simmer: Add diced tomatoes and chicken broth. Bring to a boil, then simmer for 5 minutes.
Cook Tortellini: Add tortellini and cook for 4-6 minutes according to package instructions.
Add Spinach: Stir in spinach and cook until wilted.
Make it Creamy: Lower heat, add heavy cream and Parmesan cheese. Stir until creamy.
Season and Serve: Season with salt and pepper. Serve hot.