Creamy Tortellini Soup Recipe

I am back to posting another one-pot wonder. This tortellini soup was the plan for tonight but I got sidetracked so I will have to make it next week. BUT, I did not want to wait to share it with you. I think I am going to substitute chicken broth for vegetable broth but other than that..this looks like another winner.


adapted from


  • 3 tablespoons butter
  • 1 yellow onion , diced
  • 2 to 3 garlic cloves , minced
  • 2 large carrots, thinly sliced
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4- cup all-purpose flour
  • 6 cups vegetable broth
  • 1 package (12-ounces) frozen tortellini
  • 1 bag (5-ounces) fresh baby spinach
  • 1 cup cream OR milk OR half-and-half (I like fat-free 1/2 & 1/2 in soups)
  1. Melt butter in a large saucepan or soup pot.
  2. Add onion, garlic, carrots, Italian seasoning, salt, and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender.
  3. Whisk in flour; whisk until crumbly.
  4. Slowly add broth and continue to vigorously whisk until everything is well combined and there are no clumps.
  5. Bring soup to a boil.
  6. Add frozen tortellini and spinach.
  7. Continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.
  8. Stir in cream or milk; bring back to a steady boil and cook for 2 to 3 minutes, or until smooth and thickened.
  9. Remove from heat and let stand 5 minutes.
  10. Add salt and pepper to taste before serving.
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