This Creamy Tortellini Soup is pure comfort in a bowl. Featuring cheese tortellini, ribbons of spinach, and aromatics in a luscious tomato-cream broth topped with crispy oregano breadcrumbs.

Why You’ll Love this Creamy Tortellini Soup

• Simple ingredients + big flavor. This soup is the true definition of a hug-in-a-bowl. Many ingredients are pantry items, yet the flavor is so complex, just as in this Tomato and Red Pepper Soup.
• Rich and satisfying. The cheese tortellini makes each bite feel decadent and hearty. The crispy, herby topping also adds another level of intrigue.
• Veggie-packed. Between the tomatoes, spinach, and aromatics, every bowl sneaks in 1 to 2 servings of veggies. (Even the pickiest eaters won’t complain about eating their greens when cheesy pasta is involved!)
• High-fiber + high-protein. The navy beans add a one-two punch of protein and fiber, making this vegetarian soup extra satiating meal. It’s also a good source of antioxidant-rich nutrients like vitamin C, lycopene, and other carotenoids.

Said simply, this is the soup we could all use a big bowl of right now.

It has all the warming comfort and indulgent touches we’re craving right now, done in a lighter, healthy way.

And if you’re craving more Italian soup recipes, check out my Pasta e Ceci, Chicken Gnocchi Soup, and Tuscan Butter Bean Soup recipes next.

The Ingredients

• Tortellini: Soft, pillowy cheese-stuffed tortellini just elevate any and all homemade soups. The tortellini cooks directly in the broth, so no need for a separate pot. Plus, the shape and texture hold up beautifully after being boiled.
• Fire-roasted Tomatoes: The secret weapon for giving the soup a depth that will fool everyone into thinking it spent hours simmering on the stovetop.
• Fennel Seed: Common in many Italian recipes, fennel gives the soup a note of subtle spicy-sweetness. It doesn’t overpower; rather, it will be the somethin’ somethin’ that keeps you coming back bite after bite.
• Onion + Carrot: Key for building the aromatic foundation of the soup.
• Navy Beans: Navy beans help bulk up the broth with a one-two punch of protein and fiber. I like to blend half of them with the broth, and stir the rest in at the end for texture.
• Garlic: This soup certainly is not lacking in the garlic department. I like to use 4 fresh cloves, however feel free to adjust to your liking.
• Spinach: What better way to slip in your daily dose of greens than in a hearty tortellini soup?
• Broth: Use vegetable or chicken broth.
• Cream: Either heavy cream, half and half, or canned coconut milk will work here.
• Breadcrumbs: A smattering of crispy panko completes each bowl with richness and crunch.
• Oregano: Another key ingredient in Italian cooking, oregano infuses the breadcrumb mixture with savory, earthy undertones.
• Parmesan: A go-to garnish for any and all Italian soups!

The Directions

Step 1: Sauté aromatics. Heat oil in a large stock pot or Dutch oven over medium. Add onion and carrots and cook 8 to 10 minutes, until soft. Stir in garlic, fennel seed, and red pepper flakes; cook 2 minutes.

Step 2: Add tomatoes, broth, and beans; increase heat and bring mixture to a simmer. Gently simmer for 15 minutes, until the soup slightly reduces.

Step 3: Prepare oregano breadcrumbs. Heat olive oil in a skillet over medium heat. Add breadcrumbs; cook 3 to 5 minutes, stirring often, until golden and toasty. Stir in oregano and a pinch of salt. Transfer mixture to a bowl and stir in Parmesan cheese.

Step 3: Blend. Carefully ladle half of the soup into a blender. Blend soup until smooth and creamy. Pour blended soup back into pot. (Alternatively, use an immersion blender to partially blend the soup.)

Step 4: Add the tortellini, return to a simmer, and cook until pasta is tender, 2 to 3 minutes. Add the heavy cream and spinach and cook for 2 minutes, stirring often until the spinach is wilted.

Step 5: Ladle creamy tortellini soup into bowls and scatter oregano breadcrumbs overtop. Garnish with freshly grated Parmesan cheese, cracked black pepper, and a drizzle of olive oil.

Serving Suggestions:

• Salad: Try this simple Brussels Salad with Mustard Dressing for a texturally-pleasing side. This Honeycrisp apple-adorned Halloumi Salad is also an absolute show-stopper.
• Sandwich: This Chickpea Tuna Salad is delicious wrapped in a tortilla or made into a sandwich. Readers also LOVE my Green Goddess Chicken Salad.
• Meatballs: Stick with the Italian theme and try these amazing Eggplant Parmesan Meatballs. For a vegetarian option, these Chickpea Meatballs are an easy option that come together in just 20 minutes.

Make-Ahead and Storage Tips:

• To Make Ahead. Chop vegetables up to 2 days in advance, and store them in the refrigerator.
• To Store. Place leftover soup in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. Gently rewarm the soup in a small pot on the stove over medium heat, adding splashes of broth as needed to loosen the soup. You can also rewarm individual portions in the microwave.
• To Freeze. Store creamy tortellini soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

More Vegetarian Soups and Stews

VGVegetarianGFGluten-FreeNFNut-Free

Tomato and Butter Bean Stew

VGVegetarianNFNut-Free

Wild Rice and Mushroom Soup

VGVegetarianNFNut-Free

White Bean Enchilada Soup

VGVegetarianNFNut-Free

Tuscan Creamy Gnocchi Soup

If you try this Creamy Tortellini Soup, snap a photo and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!