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Creamy Tortellini Soup

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A quick and easy creamy tortellini soup that offers nostalgic comfort with a smooth texture and cheesy tortellini, perfect for cozy dinners.

Ingredients

Scale
  • 12 ounces fresh or frozen cheese tortellini
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cups low sodium chicken broth
  • 1 cup whole milk (or half-and-half for extra creaminess)
  • 1 cup small-curd cottage cheese
  • ½ cup freshly grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped (optional)
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons fresh basil or parsley, chopped

Instructions

  1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat for about 2 minutes until shimmering.
  2. Add chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables soften and onion turns translucent.
  3. Stir in minced garlic and 1 teaspoon dried Italian seasoning. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Pour in 4 cups of low sodium chicken broth and bring the mixture to a boil, about 5 minutes.
  5. Add 12 ounces of tortellini, reduce to a gentle simmer, and cook according to package instructions (3-5 minutes for fresh tortellini), stirring occasionally.
  6. While tortellini cooks, blend 1 cup small-curd cottage cheese and 1 cup whole milk until smooth and creamy.
  7. Slowly stir the blended cottage cheese and milk into the simmering soup. Heat through for 3-4 minutes without boiling to prevent curdling.
  8. Stir in 2 cups fresh spinach and ½ cup grated Parmesan cheese. Cook until spinach wilts, about 2 minutes.
  9. Season with salt, black pepper, and a pinch of red pepper flakes if desired. Adjust seasoning to taste.
  10. Remove from heat and sprinkle 2 tablespoons chopped fresh basil or parsley on top before serving.

Notes

Use fresh tortellini if possible for best texture. Blend cottage cheese thoroughly to avoid lumps. Keep soup at a gentle simmer when adding dairy to prevent curdling. Adjust seasoning gradually. If soup is too thick, add more broth or milk. Leftovers store well refrigerated for up to 3 days and freeze soup base without tortellini for up to 2 months.

Nutrition

Keywords: creamy tortellini soup, easy soup recipe, comfort food, cheesy tortellini, quick dinner, homemade soup

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