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Creamy Tortellini Soup

This Creamy Tortellini Soup with spinach has layers upon layers of cozy flavor! It’s an easy vegetarian soup recipe loaded with cheese tortellini and tender veggies in a flavorful cream base. Have this one-pot wonder ready in 30 minutes!

A Rich, Velvety Vegetarian Soup with Pasta

I remember the first time I made this creamy tortellini soup recipe. I was in serious need of some comfort. I’d just dropped my little one off for her first day at preschool. And she didn’t. Even. Cry. Not even a tug on my sweater to suggest she might miss me. She just walked off toward all the other little ones and never looked back! 😭

In retrospect, kudos to my kiddo. But at the time, I needed something that equated to a “there, there, mummy” in a bowl. Hello, creamy homemade soup!

This beautiful tortellini soup is a vegetarian dream. It’s made with cheesy tortellini, carrots, and spinach, swimming in the silkiest cream base. A little roux and a splash of milk make it super rich, soul-warming, and of course, comforting. Plus, it’s ready in a single pot in just 30 minutes!

Creamy tortellini soup ingredients simmering in a pot with a wooden spoon.


You might already be aware, but I’m a vegetable lover in a house full of pasta fiends. This creamy veggie soup filled with tortellini is our meeting ground! Below is a roundup of what you’ll need to make this creamy tortellini soup, with the full deets available in the recipe card:

  • Butter: For sauteing your veggies. Use salted or unsalted butter, just remember to adapt the amount of added salt as needed.
  • Onion: I like to use a mild onion variety like Vidalia, brown, or yellow onion.
  • Garlic: You’ll need 2-3 freshly minced garlic cloves, depending on how garlicky you like your soup.
  • Carrots: Thinly slice up two large-sized carrots.
  • Seasoning: I season this tortellini soup with Italian seasoning, salt, and freshly cracked black pepper.
  • Flour: All-purpose flour forms the base for a quick and easy roux to thicken the soup.
  • Vegetable Broth: Use low-sodium vegetable broth if you’re making vegetarian soup. Otherwise chicken stock or broth will also work.
  • Tortellini: Pick up one package of your favorite frozen tortellini. I make this recipe with vegetarian-friendly cheese tortellini.
  • Baby Spinach: Fresh is recommended. Spinach adds loads of nutrition and also a delicious pop of green!
  • Cream: It wouldn’t be a creamy soup without it! You can use full cream, milk (I use 2%), or half-and-half depending on what you prefer.

What Is Tortellini Filled With?

In short: anything you’d like! I use classic ricotta cheese tortellini for this vegetarian soup, while some varieties come filled with parmesan or spinach. You may also find other kinds of tortellini in your local supermarket, like prosciutto, ground pork, or chicken tortellini. Basically, choose your favorite!

The ingredients for creamy tortellini soup.

How to Make Creamy Tortellini Soup

Get out a big ol’ pot or saucepan (just one, because I’m all about that one-pot dinner life). And let’s make this easy tortellini soup!

  • Sauté: First, sauté onion, garlic, and carrots with Italian seasoning, salt, and pepper. Once the veggies are fragrant and tender, whisk in the flour to make the roux.
  • Make the Broth: Gradually pour in the broth, whisking until smooth. The base for your soup should be clump-free so that the end result is oh-so-creamy! Once combined, bring the pot to a boil.
  • Add Tortellini and Spinach: While the soup boils, stir in the frozen tortellini and fresh spinach leaves. Simmer for a few minutes more to get the tortellini heated through.
  • Add Cream: Pour in your choice of cream, then stir continuously as the soup returns to a boil. Let the cream cook in and thicken for a couple of minutes, then take the pot off the heat.
  • After it’s sat for a few minutes off the heat, season your creamy tortellini soup to taste with salt and pepper, then serve!
Overhead view of a ladle scooping creamy tortellini soup from a pot.

Recipe Notes

Here are some additional notes when cooking up a batch of this ah-mazing homemade soup:

  • Add the cream over lower heat. Make sure your soup isn’t boiling when you go to pour in the cream. Also, remember to stir continuously when you add it. This way you don’t risk the soup curdling!
  • For fewer carbs, omit the carrots and use low carb pasta.
  • For dairy free, use olive oil or coconut oil in place of butter. Swap out the milk or cream with your choice of dairy-free alternative, like oat, coconut, or rice milk.
  • To make vegan tortellini soup, substitute the butter and cream (same as above), and use your preferred brand of vegan tortellini.
  • To make a gluten-free soup, use cornstarch instead of flour to make the roux. Be sure to check that the tortellini pasta, seasoning, and broth you’re using are also gluten-free.
  • Add mushrooms to make a cream of mushroom-style tortellini soup.
  • Add cooked, shredded chicken to make creamy chicken tortellini soup (also check out my Instant Pot Creamy Chicken Tortellini Soup!). Or, stir in cooked pork or Italian sausage for a hearty sausage tortellini soup.
  • Swap spinach for kale. If you’d prefer, fresh spinach can be swapped for fresh chopped kale instead.
Overhead view of hands holding a bowl of cream tortellini soup with a spoon.

Serving Suggestions

Whoever coined the term “soup for the soul,” I’m preeeetty sure they were talking about creamy tortellini soup. Ever since I first made it, I serve up bowls of this soup with a thick slice of crusty bread or one of my Garlic and Cheddar Drop Biscuits. Cozy, creamy, crumbly bliss! The very definition of comfort food.

Here are more easy ways to serve this hearty homemade soup:

  • Topped with savory add-ons like crumbled bacon, freshly grated parmesan cheese, or shredded cheddar.
  • With fresh herbs like chopped basil, rosemary, or oregano.
  • Sprinkle on some crispy baked croutons for a bit of crunch.
  • Served bistro-style with a side of Lemon Kale Caesar Salad, or paired with a Grilled Cheese Sandwich.
Overhead view of a bowl of cream tortellini soup with a spoon.

How to Store and Reheat Leftover Soup

  • Store any leftover creamy tortellini soup in an airtight container in the fridge for up to 3 to 4 days.
  • Reheat portions in the microwave or in a saucepan on the stove until the soup and tortellini are warmed through again.

Does Tortellini Soup Freeze Well?

  • While it’s technically safe to freeze this creamy tortellini soup, I usually don’t recommend it. Cream soups are notoriously tricky to freeze, as the texture and flavor tend to change for the worse once the soup is thawed. Luckily, this soup is so yummy we never have any problems finishing a whole pot!


Overhead close up shot of a bowl of cream tortellini soup with a spoon.

Creamy Tortellini Soup

Katerina | Diethood
This Creamy Tortellini Soup is a quick, easy, and deliciously creamy soup packed with cheesy tortellini and fresh spinach.
4.93 from 41 votes
Servings : 6 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes



  • Melt butter in a Dutch oven or soup pot.
  • Add onions, garlic, carrots, Italian seasoning, salt, and pepper; cook over medium-low heat for 6 minutes or until vegetables are tender.
  • Whisk in flour; whisk until crumbly.
  • Slowly add broth and continue to vigorously whisk until everything is well combined and there are no clumps.
  • Bring soup to a boil.
  • Add frozen tortellini.
  • Continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.
  • Whisk in cream or milk and add in the spinach; bring back to a steady boil and cook for 2 to 3 minutes or until smooth and thickened.
  • Remove from heat and let stand 5 minutes.
  • Taste for salt and pepper, and adjust accordingly.
  • Serve.



  • Cream: I like to use heavy cream for a creamier, silkier texture, but this soup also works with milk or half & half. Also, stir continuously when adding the cream, so it doesn’t curdle. 
  • Dairy-Free: To make this soup dairy-free, use coconut oil instead of butter, and you can also use nut milk to replace the cream.
  • Frozen Cheese Tortellini: This is my favorite frozen pasta for this particular soup, hence the name “tortellini soup”,  but you can use whatever pasta you have on hand… as long as there is cheese in it. ☺️
  • Spinach: Baby spinach is my go-to leafy green for soups, but you can also use kale, watercress, collard greens, and so on.
  • Add Protein: Stir in some cooked, shredded chicken or cooked Italian pork sausage.


Calories: 498 kcal | Carbohydrates: 45 g | Protein: 16 g | Fat: 30 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.2 g | Cholesterol: 96 mg | Sodium: 1012 mg | Potassium: 487 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 7099 IU | Vitamin C: 9 mg | Calcium: 168 mg | Iron: 3 mg | Net Carbs: 40 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: Italian
Keyword: easy soup recipe, spinach tortellini soup, vegetarian soup recipes
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154 comments on “Creamy Tortellini Soup”

  1. Are the servings listed at the bottom referring to a 1.5 cup serving? I think it’ll be helpful if you specified serving sizes in the nutritional value 🙂

  2. Did I miss this info somewhere?? What are the nutrition values, ESP SODIUM, SAT FAT CALORIES AND CHOLESTEROL??? <

    1. They’re at the >>>BOTTOM OF THE RECIPE CARD<<<. Here's a copy/paste FYI: Calories: 498 kcal | Carbohydrates: 45 g | Protein: 16 g | Fat: 30 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.2 g | Cholesterol: 96 mg | Sodium: 1012 mg | Potassium: 487 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 7099 IU | Vitamin C: 9 mg | Calcium: 168 mg | Iron: 3 mg | Net Carbs: 40 g

  3. Excited to try this recipe tonight. I made some lower fat substitutions and added leftover rotisserie chicken. I’ll add the frozen tortellini closer to serving time. I see this recipe serves 6. Can you tell me about how many cups per serving?

  4. SO DELICIOUS!!! Prepared the soup exactly as the recipe called for and it was perfect – it looked and tasted like it belonged on the menu of an upscale Italian restaurant!! I’ll definitely be placing this recipe in my personal cookbook – thank you!

  5. Yum! Added a little grated parmigiana reggiano to the top before serving. We loved it! Will definitely be checking out your other recipes.

    1. Hi!
      Yes, you can freeze it, but keep in mind that creamy soups have higher chances of flavor and texture changes when defrosted. Also, cream or milk based soups are more likely to split once defrosted. I suggest to defrost and then reheat over low heat while frequently stirring.

  6. Made this tonight because it was really cold and this looked so delicious! And it was!! This soup will be in my recipe box for future dinners.

  7. My husband new favorite soup. He’s not a soup person but he loves this one bc it’s creamy. I added Italian sausage to the soup to give him some protein. Will have to add this to the fall/winter rotation.

  8. Avatar photo
    Sunda Chumley

    Making this again Tonight for Dinner. Love this recipe super Good,easy. Thank U for sharing

  9. Loved this recipe! I ended up not using the 1/4 cup flour because I didn’t have enough chicken stock but it still came out delicious. It was so easy too which I liked!

  10. This is a great soup had it good it with 5 cheese two different one and with Italian sausage tortellini was all great. Tryed with the chicken tortellini was ok and tryed it with Italian ravioli was good. Overall a great soup.

  11. My family loves soup and I knew they would love this recipe! So easy to make and very delicious. The only thing I added was Parmesan Cheese because my kids are “cheese addicts”. and as recommended by another commenter. So very, very good. Thank you so much for sharing this with us.

    Your daughter is beautiful. Such an exciting time in her life.

    1. Katerina - Diethood
      Katerina Petrovska

      Thank you so much! I am very happy to hear that everyone loved this tortellini soup!! 🙂

    2. Can’t wait to try this! Do you think I could freeze this? Making some postpartum meals for my friend and it looks delicious.

      1. Katerina - Diethood
        Katerina Petrovska

        Yes, you can technically freeze this soup, however, just keep in mind that creamy soups have higher chances of flavor and texture changes when defrosted. Creamy/milk soups are more likely to split once defrosted. I suggest to defrost and then reheat over low heat while frequently stirring.

  12. I made this soup but didn’t have spinach so I used kale I love nutmeg in cream dishes so I added a pinch and some parmesan cheese it was delicious and I will definitely be making it again thanks for the recipe!

  13. Avatar photo
    Michelle Bunker

    My family made this for me today the creamy tortellini soup. Oh my stars so good! I’m so blessed to have a family that cares so much to cook for me…

    1. Katerina - Diethood
      Katerina Petrovska

      As a starter, soup’s serving size is about one cup, but if you’re going to serve it as a main, then you can have around 1.5 cups to 2 cups per serving.

  14. This was amazing!! The soup came out creamy and full of flavor and it is so comforting! Thank you for sharing this recipe!

  15. This soup is AMAZING! I didn’t have Italian Seasoning, so I just did half of my recipe. Also, I had refrigerated tortellini and fresh spinach, so did the milk step first, then just heated the tortellini and spinach at the very end for 2 minutes. So delicious and easy — I’ll definitely be making it again soon!

      1. Avatar photo
        Tammy Jenkins

        What are your thoughts on adding rotisserie chicken to this recipe? Would it mesh with the flavor profile? Looking for a way to add protein.

  16. Wonderful tortellini soup, but I substituted escarole for the spinach, and skipped the dairy altogether. Used rich homemade chicken stock and fresh tortellini. Followed your directions on the roux and it came out thick and creamy. I lost power while making this (thank goodness for a gas cooktop 😂). Will make it again. Thank you!

        1. Katerina - Diethood
          Katerina Petrovska

          Yes, because 1% milk (low fat) has a thinner consistency and it’s less rich in taste. Fat is what makes dairy products creamier.

          1. Katerina - Diethood
            Katerina Petrovska

            Yes. Combine 2 tablespoons cornstarch with 3 tablespoons cold water and whisk until smooth. Stir that into the soup and continue to cook for couple minutes, or until thickened.

  17. This soup is absolutely delicious and heart warming! I have made it multiple times during quarantine, and have been making it for family members and friends. It is always a hit and the broth is amazing. The only thing I add is stirring in some Parmesan and a scoop of cream cheese at the end (I read this in other reviews), I’m sure it doesn’t need this but it does add some extra lusciousness! LOVE!

  18. This soup is simply amazing. Sub’d chicken bone stock and used 1/2 half&half, 1/2 skim milk. WOW!

      1. Wha?? Only 11
        WW Smart Points??? This soup tastes so sinful and delicious! I made it as written but added chopped mushroom. I had no problem getting the soup to thicken and I boiled it for about 10 minutes after adding the half/half. This recipe is definitely a keeper!

  19. This is so tasty and comes together quickly. I throw together a salad and maybe a loaf of store bought Italian bread, and there’s a hearty fall or winter supper for a work night. I’m a happy lady at work the next day with leftover soup for lunch. I use fresh tortellini. A fancy touch that goes a lot further than saucing the tortellini, so it’s still an economical meal. Looking forward to more soup recipes from your website!

    1. I made it in a crock pot but I did’t add the spinach and tortellini until about an hour before I wanted to eat it.

  20. This soup is amazing! It is a now a go to in my house. I like to add celery and mushroom and occasionally I substitute mini beef ravioli instead of the Tortellini. THANK YOU 😊 🤩😘 for sharing this great versatile recipe!

  21. This is a great recipe. It’s frequently requested by my wife and sisters. Sometimes we add mushrooms but it’s pretty perfect as is.

  22. Ok, it’s time to take a stand. Can we stop with the unnecessary life monologues before every recipe? Your preschooler and your cankles serve no purpose to this recipe. Just. Get. To. The. Recipe. Please. We don’t care about this other stuff.

    Soup was delicious though.

    1. Katerina - Diethood
      Katerina Petrovska

      I appreciate your comment and opinion, and thank you for sharing it, but this is my website, my content, my story. I can’t believe a picture of my daughter, and a bit of this-and-that about her first day of preschool would bother you so much. It was a proud-mom-moment and felt that I could share that with my readers. At the time (this recipe was shared in 2015), more people came to blogs to read about our personal stories. Times have changed, clearly, but I can’t imagine a picture of a young girl going to school would make you want to leave a comment like this.

      Also, there’s a button at the very top of every post labeled as “JUMP TO RECIPE”. Click on it and you won’t have to deal with my monologues.

      1. WOAH the negative comments on here made my jaw drop. 😨 Shame.
        ANYWAY…. Made this tonight, delish!!!! I actually am weird and subbed out the carrot for tomatoes so with the cream it made it look like a Valentine’s Day soup 😅 also used chicken broth instead of veggie. So good tho!!!! ♥️♥️♥️

    2. Mk, consider how many free recipes you’ve gotten from bloggers. These don’t come without effort. Maybe try thanking instead of criticizing?

      Katerina, your daughter is a cutie. Thanks for this recipe.

      1. I have been making this recipe for a couple of years and it has become a regular favorite in my house. Thank you so much for sharing it!

  23. Avatar photo
    Sara English

    This is a wonderful soup for this chilly day. I didn’t have carrots, so I made it with mushrooms, which made it a little watery (I should have known) but it was delicious! Thanks for sharing this recipe!

  24. Avatar photo
    Julie Shelton

    My husband and son LOVE this soup. It is super easy to make and is a great way to get them to eat vegetables.

  25. I made this recipe and followed all of the directions. It did not turn out as creamy as I would have liked using just milk. I added half of an 8oz block of cream cheese (that’s all I had at the time) and it helped improve the consistency. Next time I make it, I’m going to use heavy cream to see if it improves the creaminess. Also, in my opinion, the amount of Italian seasoning, 1 Tbsp, is too much for my taste, the flavor was a little over powering. Next time I’m going to use half or even a third of it instead. Other than that, this was a really good soup that paired up nicely with garlic bread sticks.

    1. Have you ever frozen this soup? I’m thinking I would leave the tortellini out and then cook it when reheating the soup since they’re so quick to cook, but wondered about freezing and reheating a cream based soup. I haven’t done it before. Thoughts?

  26. Katerina, I never read blogs just recipies,, but for some reason I read yours and I loved it. Your are a very good commucator and I loved your humor.

    1. Avatar photo
      Cheryl Little

      I have made this soup several times and my family loves it. So easy and so yummy. Tonight I took it to church for a soup supper. Not even a spoonful left over! I was the only one that went home with an empty pot! People aaked for the recipe and I printed from your site with full credit to you! Thank you for an awesome recipe.

      1. Katerina - Diethood
        Katerina Petrovska

        That is so wonderful!! I am very happy everyone enjoyed this soup!! THANK YOU, Cheryl! 🙂

  27. Avatar photo
    Tom Williams

    I followed the recipe exactly as written and it is awesome! I used heavy cream and it was thick. I also used a chicken/herb tortellini which my wife loved. I may try a three cheese tortellini the next time. I have made this recipe a total of three times in the last 6 weeks so I know it spot on! Thanks for sharing.

  28. I never boil cream because it will separate and break down…that includes half and half. I suggest not boiling the soup after the cream is added.

  29. Is there a conversion for coconut flour (instead of wheat flour) & coconut milk (in place of dairy)? I’m trying to avoid everyone’s allergies in one dish.

    1. Katerina - Diethood
      Katerina Petrovska

      I’d use 1-1/2 tablespoons cornstarch in place of flour, if you can. In as far as dairy, you can definitely use non-dairy “milk”.

  30. I made this tonight for the GF and I and it was delicious. I followed the recipe as written but the soup didnt thicken as i would have liked. Any suggestions?

    1. Avatar photo
      Ginger Thomas

      You should make a simple roux with equal parts flour and butter then add that to your veggie broth in the recipe. The recipe doesn’t really specify to do it this way, which will make the flour more lumpy and take longer to thicken the broth. For my dairy I also use half and half. My soup turned out perfect and delicious! The only addition was a little parm at the end.

    2. I had the same problem. I followed the recipe as written, using 2% milk, but it didn’t thicken up like i would have liked. The soup, though, was delicious. I will try the flour/butter trick next time or use a heavier cream in place of the milk. GF loved it so will definitely be making it again.

  31. Avatar photo
    Debra Martinez Ruiz

    I have made this twice and my husband and I loved it. I didn’t have fresh carrots so I used canned carrots and added some polka kielbasa. It was delicious. Thank you for this wonderful recipe.

  32. This one’s a keeper! We used mini tortellini and coconut milk. So good! Will definitely make again.

  33. I just made this for my husband and myself. Pregnant me was craving something hot and creamy. This was delicious though I have to admit I didn’t measure a single thing. I love recipes that you can just estimate each ingredient and adjust to taste. I also wanted more veggies (I’m a vegetarian so I often add more to any recipe) so I added a can of diced tomatoes without draining it and it was the perfect touch. Will make again.

  34. You know you found a good soup when your kid ask you almost begs you make it. This easy to make and my family loves it. I have made this several times. We got a football game tonight need something ready eat eat so we can get to going. So I’m making this yummy soup.

    1. I really liked how this soup tasted and how quickly and easily it went together. I didn’t have spinach so I added peas and mushrooms. It was a great choice for meatless Monday.

  35. It’s a perfect rainy day for soup and I’ve been wanting to try this one! I modified it just a little by adding chicken stock instead of vegetable stock. And also because my family needs something a little more hearty, I knew I wanted to try adding some spinach & asiago chicken sausage. It was the perfect combination. I’ve definitely added this to our list of favorites!
    Thank you for sharing!

  36. Hi! I just moved to New Zealand from Austin, Texas this last December and I kept waiting for summer to start and then all of a sudden the first day of autumn came and went and I was like, “THAT’S what you call summer?!” And now it’s May and winter is creeping in and it’s like Kiwis have never heard of central heating. Back home it’s already getting close to the 90s and I’m down here in the southern hemisphere wearing my leopard print slippers and a hoodie tied up around my face (with a knit Peruvian hat sticking out underneath because this shows my boyfriend I’m about to die from the cold and we need a house with GD central heating please!) and I’m cooking your creamy tortellini soup and oh my gosh…it was just what I needed. So delicious and comforting! They say it snows in June here…this Texas girl will be making all your soup recipes. Our kitchen is the warmest room in the house, so that’s where I’ll be, bundled up and cooking your soups.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Evelyn!! The nutritional facts were there, but a glitch in the system wiped them all out. I am so sorry about that, and thank you for letting me know that they were gone! I just included a new “nutritional facts” card right underneath the recipe box. I hope this helps. Thank you!

  37. Great, easy recipe! I added mace (nutmeg) and a bit of fenugreek at the end which really added to the depth of flavor, but it was good before I added them.

  38. Avatar photo
    Jessica Ford

    I made this tonight and it was delicious! I think next time I’ll shred some chicken and add it in. Thanks for a great recipe!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Lauren! The recipe as is comes out to around 2 cups per person. I hope that helps! 🙂

  39. I made this soup for dinner last night and it was delicious. I just added fresh cracked pepper to my bowl before eating. I could believe I could make such a yummy soup in such a short amount of time. Finally a soup I can make after work that is ready by dinner time!

  40. this soup was delightful.

    added mushrooms and peas for my own personal touch but the base and soup is perfect within itself.
    didnt even add that much cream or milk and it still tasted decadent, rosemary from the garden a nice touch.

    thank you for this lovely soup!!!!

  41. I made a batch of this soup the other day for my husband and I and it was DELICIOUS. I am pregnant and have been having a very hard time finding food that is actually appetizing to eat. This seriously hit the spot, I have had at least one bowl of it everyday for the last 3 days…. In fact I’m eating a bowl now for lunch and it’s still delicious! This recipe is perfect! The carrots, spinach and onions were sublime! I used chicken broth instead of vegetable broth just because I can’t stand the smell of vegetable broth for some reason! Lol. Used regular milk and it came together SO GOOD. I ate mine just the way it was made and loved it, sprinkled some Parmesan cheese on my husbands and he said it was “over the top!” This recipe is absolutely perfect for my family! Thank you so much for sharing!!

    10 stars! 10 thumbs up!

  42. I made this today. It was light and refreshing. I put a little shredded cheese in mine to add more flavor. I would give this recipe a 4/5.

  43. Avatar photo
    Ann-Marie Duque

    I made this tonight and this was by far the BEST tortellini soup recipe I’ve ever made!!! I didn’t have carrots on hand so that was eliminated, and I only added some parm cheese on top when I served it. Thank you for sharing!

  44. I made this tonight. I had to make a few changes, though. I didn’t have the spinach on hand but I will definitely add it next time I make it. I also only had chicken broth so I used that.

    This is outstanding. It’s a definite comfort food.

    Thank you for sharing it.


    1. Very good receipe, made it by directions first time, made it my own 2nd time,no ita. Seasoning, add celery & chicken, so delish doubled and no loftovers. House full of boys. They Loved it !! Thank You

  45. Made this for a cold, rainy Friday night’s meal and it was stupendous! I’ll definitely make agin. Was a refreshing change from tomato base tortellini soups,

  46. The hubby dislikes cookedand or wilted spinach. Will only eat raw. Has anyone tried it with kale? I know, he is crazy. Will eat kale but not spinach! Lol

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!! I’ve made it with kale plenty of times and it’s just as good. The only thing I do different when I make it with kale is that I stir in the kale at the very beginning with the onions. I hope that helps. 🙂

  47. I tried this tonight. It’s really good, Lighter than the usual tomato based soup like this I usually make. I love the spinach and carrots in it- sliced the carrots thin and they cooked perfectly in the time allowed. Great meal. Added a bit more pepper but other than that loved it as is. Gonna try and freeze it- thanks for great recipe

  48. Super delicious!! I’m not quite ready for soup yet since it is still in the upper 90’s-100’s here in Texas. However, as soon as the first “cool” front comes through I will be making this soup. Thanks for the great recipe!!

  49. Avatar photo
    eat good 4 life

    My kids love, love, , love tortellini so I know this would be a hit in my house. Love the fact that it looks so creamy. Can’t wait to start making soups again.

  50. Avatar photo
    Mariah @ Mariah's Pleasing Plates

    Aw your daughter is adorable! I just know I am gonna cry my eyes out when my daughter goes to school…luckily we have a few more years to go 😉
    This soup is total comfort food. Yum! Pinning!

  51. Avatar photo
    Becky Hardin | The Cookie Rookie

    This looks SO GOOD. And the picture is beyond words cute. She looks like she was so excited!! So sweet.

  52. Avatar photo
    Carrie @Frugal Foodie Mama

    Whoa! This soup looks like the perfect comfort food! 🙂 Love how creamy it is.

  53. Looks good. I might add the spinach and tortellini to a roasted garlic soup I make in the wintertime. Thanks for the idea and your “little one” is a cutie pie.

    1. Katerina - Diethood
      Katerina Petrovska

      Thank you, Bonni!! 🙂
      And roasted garlic soup is soooo good!! I have yet to share my recipe… will have to get on that, stat! 😉

  54. Avatar photo
    Cate | Chez CateyLou

    Pasta loving, soup loving, 30 minute meal loving girl right here! This soup looks so creamy and delicious, and I am a sucker for tortellini. Definitely making this the second it gets chilly!

  55. This looks hearty! Yum! Thanks for sharing because I pinned it. I think this’ll be a great lunch when it starts getting cooler.

  56. Avatar photo
    Lora @cakeduchess

    The first day of school is always so sentimental for me. Good for you to not cry…Felicia looks so happy to go!! She’s so precious and I love, love this soup, my dear. xx

  57. 10 am is absolutely not too early in occasions like this one. I couldn’t believe it either when BOTH my kids couldn’t care less about me on their respective first days of preschool. Buaaaaaaaahhhh!!!

    Great first soup after 9 months break 🙂 Looks absolutely gorgeous. Almost as gorgeous as your princess.

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