Skip to main content

Tortellini Soup

Once you try this restaurant-quality tortellini soup, it will become an instant addition to your go-to recipes! It is so delicious and a perfect new way to eat tortellini! This soup is easily customizable: if you want to add more protein, feel free to add sausage, chicken, beef, tofu, or any other protein. You can also add beans like white or cannellini beans, even chickpeas would be a great addition. You can add bell peppers, zucchini, kale or any of your other favorite vegetables. Feel free to use gluten-free or vegan tortellini pasta, coconut milk instead of dairy milk, and vegetable stock to meet your dietary preferences! It is a great soup to make for meal prep, especially during the colder seasons, as it is good in the fridge for up to a week, and you can use fresh or frozen ingredients. While it may seem intimidating at first glance, the most difficult part of this recipe is just waiting for everything to cook for the set amount of time! If you like your food on the spicy side, add a teaspoon or two of chili powder. This soup is a family-favorite, and once you try this, your family will be asking you to make it over and over again!

  • Yield: 8 servings 1x


  • 1 small onion, diced
  • 34 garlic cloves, minced
  • 2 celery stalks, diced
  • 2 large carrots, peeled and diced
  • 45 mushrooms, diced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp Italian seasoning
  • 1 tsp fennel seed, crushed or chopped
  • 8 oz crushed tomatoes
  • ¼ cup all-purpose flour
  • 67 cups chicken/vegetable broth
  • 14 oz. refrigerated cheese tortellini
  • 2 cups milk/half and half/heavy cream
  • 12 cups chopped fresh spinach


  1. In a large pot over medium heat, cook the onion and garlic for 3 minutes.
  2. Add the carrots, celery, and mushrooms, and saute for 5-6 minutes, until soft. 
  3. Add the spices and crushed tomatoes and cook for 3-5 minutes, stirring occasionally.
  4. Stir in the flour and cook for 1 minute. It will be dry and sticky.
  5. Gradually add in the chicken broth and stir to combine. Bring to a simmer, reduce the heat to low and simmer for 15 minutes.
  6. Add the cream and bring to a low simmer. Add tortellini and spinach and cook until al dente, according to the tortellini package instructions. Serve with fresh parsley and parmesan and enjoy! 


Link to reference recipe :

Recipe reviewed by Annie Tsang, RD



  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 7g
  • Sodium: 770mg
  • Fat: 29g
  • Saturated Fat: 12.1g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 55mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!