Ready in under 30 minutes and packed with cheese tortellini, spinach, and sun-dried tomatoes, this creamy tortellini soup is worth adding to your weekly meal rotation.
Vegetarian Tortellini Soup Recipe
There are plenty of different places I find inspiration for tasty vittles that float my boat. A bite of a dish from a favorite restaurant, a mention from a cooking show I see on TV, and then there are these things on the internet called food blogs. Have you ever heard of ’em?
So when I’m searching for a specific recipe to fix for the fam, it’s usually my fingers that do the walking on my computer’s keyboard. And while pundits have been plotting the demise of print ever since the internet wiggled its way into our information seeking hearts, I say au contraire mo-frair!
I’m still a die hard fan of the printed recipe, whether it’s listed in a favorite cookbook or magazine. And when I’m skimming their pages, that’s usually when inspiration strikes.
This cheese tortellini soup recipe is based on a Tortellini Florentine Soup I saw in Better Homes and Gardens 30-Minute Dinners, one of their many culminated recipe publications I can’t seem to stop myself from buying. And since I had everything on hand (well, almost everything), and the soup can be on the table in 30 minutes, I decided it was a good addition to have in the cooking arsenal.
What’s in This Creamy Tortellini Soup?
This simple tortellini soup recipe is a nine-ingredient wonder and requires almost no chopping, measuring, or prep work of any kind. Here’s what you’ll need to make this recipe:
- Vegetable broth
- 3-cheese tortellini
- Oil-packed sun-dried tomatoes
- Garbanzo beans
- Frozen artichoke hearts
- Half and half
- Red pepper flakes
- Parmesan cheese (optional)
How to Make Tortellini Soup
When I say this is an easy tortellini soup recipe, I mean it. Simply bring the broth to a boil, then chuck in the tortellini and tomatoes.
Cook until the pasta floats to the top, then add the garbanzo beans, artichoke hearts, half and half and red pepper flakes. Let the mixture simmer until heated through before stirring in the fresh spinach.
Serve immediately with a sprinkle of Parmesan on top and dig in.
Can I Use Frozen Spinach?
Most likely, yes. But I think fresh works best in this creamy tortellini soup since it’s only slightly wilted and not total mush when you serve it.
Can I Use Another Type of Tortellini?
Sure, why not? Use your favorite type of tortellini. Just make sure to choose a tortellini from the refrigerator section of your grocery store, not a dried tortellini that’s on a shelf in the pasta aisle.
Tips for Making Creamy Tortellini Soup
I felt like making this soup vegetarian style. In altering the recipe, I added garbanzo beans for protein (the original recipe calls for chicken) and switched out the chicken broth with vegetable broth. But you’re welcome to use diced or ground chicken instead of chickpeas in this easy tortellini soup recipe, if desired.
I used frozen artichokes because for a soup like this I feel like they hold their form better. But in a salad, I prefer those packed in water or oil. You could sub either for the frozen, just be sure to drain all of the oil if using artichokes packed in oil.
The original recipe calls for a jar of alfredo sauce. That sounds pretty good, but I didn’t want to add the extra fat, and didn’t have a jar of alfredo sauce in the pantry, so I went with half and half instead. It added a nice creaminess to the broth but didn’t overwhelm the other flavors.
In the original recipe, they cooked the tortellini first in water by themselves. I felt like the broth would give the tortellini more flavor, soaked right in. I was right, but you could do it either way and still have a tasty soup.
More Easy Soup Recipes to Make This Winter
- How to Make the Best Minestrone Soup
- Vegetarian Crockpot Lasagna Soup
- Creamy Chicken and Wild Rice Soup
- Slow Cooker Thai Chicken Soup
- Easy Hamburger Vegetable Soup
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Creamy Tortellini Soup with Artichokes
- 6 cups vegetable broth (or chicken broth)
- 1 9- ounce package refrigerated 3-cheese tortellini
- ½ cup oil-packed sun dried tomatoes drained and sliced
- 1 15- ounce can garbanzo beans rinsed and rained
- 8 ounces frozen artichoke hearts about 2 cups, thawed
- ½ cup half and half
- ¼ teaspoon red pepper flakes
- 2 cups spinach
- Parmesan cheese for garnish
- In a dutch oven or large stock pot, bring the broth to a boil. Add the tortellini and sun dried tomatoes to the broth and cook until the tortellini float to the top, about 3-4 minutes.
- Reduce the heat and add the garbanzo beans, artichoke hearts, half and half and red pepper flakes and cook for 2-3 minutes or until heated through and the flavors meld.
- Add spinach and cook 1 minute more or until wilted.
- Serve immediately topped with grated Parmesan cheese and more red pepper flakes if desired.
More Vegetarian Dinners to Make
- Vegetable Lasagna with Butternut Squash and Shiitake Mushrooms
- Creamy Tomato Basil Soup
- Curry Lentil Soup with Butternut Squash and Greens
- Moroccan Soup with Kale and Chickpeas
- Gluten-Free Quinoa and Cauliflower Chowder
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