Easy Tortellini Soup Chicken Broth (Printable Format)

A comforting Italian-American soup with cheese tortellini, vegetables, and creamy broth. Ready in 40 minutes.

# What's Needed:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 2 medium carrots, sliced
03 - 2 celery stalks, sliced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach, roughly chopped

→ Broth and Dairy

06 - 6 cups low-sodium chicken broth
07 - 1 cup heavy cream

→ Pasta

08 - 18 oz refrigerated cheese tortellini

→ Seasonings

09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper

→ Garnish

13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Heat a large pot over medium heat. Add olive oil, then sauté onions, carrots, and celery for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a gentle boil. Stir in Italian herbs, salt, pepper, and red pepper flakes.
04 - Add cheese tortellini and simmer for 5 to 7 minutes according to package instructions, stirring occasionally.
05 - Lower heat to medium-low, add heavy cream, and simmer for 3 minutes to blend flavors.
06 - Stir in chopped spinach and cook until wilted, approximately 1 to 2 minutes.
07 - Taste the soup and adjust salt, pepper, and herbs as needed for desired flavor.
08 - Ladle into bowls and garnish generously with grated Parmesan cheese and fresh chopped parsley.

# Expert Advice:

01 -
  • It's genuinely ready faster than you'd think, which means weeknight dinner stress just melts away.
  • The heavy cream transforms simple broth into something that tastes like you actually planned ahead, even when you didn't.
02 -
  • Don't skip the initial sauté of your vegetables—those five minutes of caramelization create the actual depth of flavor that makes this taste homemade instead of rushed.
  • Heavy cream can break or separate if the heat gets too high, so keep things at a gentle simmer once it goes in and you'll never have to worry about curdling.
03 -
  • Buy refrigerated tortellini instead of frozen—it cooks faster and has a more delicate texture that doesn't get rubbery in the broth.
  • Taste the soup before serving because salt levels vary in different broths, and you might only need a pinch more or none at all depending on your brand.
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