Creamy Tortellini Soup with Artichokes

Ready in under 30 minutes and packed with cheese tortellini, spinach, and sun-dried tomatoes, this creamy tortellini soup is worth adding to your meal rotation.

Course Soup
Cuisine Italian
Keyword tortellini soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 288 kcal


  • 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
  • 1/4 teaspoon red pepper flakes
  • 2 cups spinach
  • Parmesan cheese for garnish


  1. 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.

  2. 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.

  3. Add spinach and cook 1 minute more or until wilted.

  4. Serve immediately topped with grated Parmesan cheese and more red pepper flakes if desired.

Nutrition Facts
Creamy Tortellini Soup with Artichokes
Amount Per Serving (1 g)
Calories 288 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 25mg8%
Sodium 1415mg62%
Potassium 428mg12%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 3g3%
Protein 13g26%
Vitamin A 1722IU34%
Vitamin C 14mg17%
Calcium 136mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.