We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

creamy tortellini soup
creamy tortellini soup

creamy tortellini soup
Recipe Features: Creamy Tortellini Soup is a comforting and satisfying dish that combines the richness of a creamy broth with the heartiness of cheese-filled tortellini pasta. This recipe is perfect for chilly evenings or when you’re…
creamy tortellini soup
Source
Ingredients:
1
Servings
  • 1
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 960
    ml
     chicken or vegetable broth
  • 240
    ml
     heavy cream
  • 1
    tsp
     italian seasoning
  • 1
    item
     salt and black pepper to taste
  • 9
    oz
     (255g) cheese tortellini
  • 480
    ml
     baby spinach leaves
  • 1
    item
     grated parmesan cheese for serving
creamy tortellini soup
Instructions:
  1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
  2. Pour in chicken or vegetable broth and bring to a simmer.
  3. Stir in heavy cream and Italian seasoning. Season with salt and black pepper to taste.
  4. Add cheese tortellini to the pot and cook according to package instructions until they float to the surface, usually about 5-7 minutes.
  5. Once the tortellini are cooked, add baby spinach leaves to the soup and cook for an additional 1-2 minutes until wilted.
  6. Taste the soup and adjust seasoning if necessary.
  7. Serve hot, garnished with grated Parmesan cheese.
  • 1
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 960
    ml
     chicken or vegetable broth
  • 240
    ml
     heavy cream
  • 1
    tsp
     italian seasoning
  • 1
    item
     salt and black pepper to taste
  • 9
    oz
     (255g) cheese tortellini
  • 480
    ml
     baby spinach leaves
  • 1
    item
     grated parmesan cheese for serving
1
Servings
0

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.

Pour in chicken or vegetable broth and bring to a simmer.

Stir in heavy cream and Italian seasoning. Season with salt and black pepper to taste.

Add cheese tortellini to the pot and cook according to package instructions until they float to the surface, usually about 5-7 minutes.

Once the tortellini are cooked, add baby spinach leaves to the soup and cook for an additional 1-2 minutes until wilted.

Taste the soup and adjust seasoning if necessary.

Serve hot, garnished with grated Parmesan cheese.

Contact About
Privacy Policy Terms of Service Refund Policy Refund Policy Sitemap