Cozy Creamy Tortellini Soup

When the weather turns cold, there’s nothing more comforting than a warm bowl of soup simmering on the stove. This Creamy Tortellini Vegetable Soup is cozy, hearty, and packed with fresh vegetables, tender cheese tortellini, and a velvety broth. It’s the kind of one-pot meal that feels both nourishing and indulgent—perfect for busy weeknights or slow weekends at home.

Instructions

1. Heat olive oil in a large pot over medium heat. Add carrots, celery, onion, and mushrooms. turn head to medium-low & cover. Cook for about 5 minutes, until softened. Remove lid & cook for another 5 minutes to carmelize the veggies more.
2. Stir in garlic, smoked paprika, Italian seasoning, garlic powder, dried basil, red chili flakes, and a pinch of salt. Cook for another few minutes, until fragrant. Add in tomato paste and continue to stir for another few minutes to deepen flavor. Optional: add a splash of white wine or white balsamic vinegar to deglaze the pan!
3. Pour in diced tomatoes and vegetable broth. Stir well and bring to a boil. Reduce heat and simmer for 15–20 minutes, until vegetables are tender.
4. Add tortellini to the pot and cook according to package directions. About 3 minutes before the tortellini is done, add the zucchini & cover.
5. Once zucchini is tender, remove the pot from heat. Stir in kale, cream, and Parmesan. Mix until creamy and well combined.
6. Taste and adjust seasoning as needed. For extra flavor, stir in freshly chopped basil just before serving.

Storage Tips

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The tortellini may absorb some of the broth, so add a splash of extra broth or cream when reheating.
• Freezer: This soup freezes best before adding the tortellini and cream. Freeze the vegetable base, then add fresh tortellini and cream after reheating for best texture.

Ingredient Swaps & Variations

• Greens: Swap kale with spinach, Swiss chard, or collard greens.
• Protein: Add cooked Italian chicken sausage or white beans for extra heartiness.
• Dairy-Free: Use coconut milk or a cashew cream in place of dairy cream, and skip the Parmesan or swap for nutritional yeast.
• Spice Level: Adjust the chili flakes depending on your heat preference, or add a pinch of cayenne for extra kick.

Serve this Creamy Tortellini Vegetable Soup with:

• Warm crusty bread or homemade garlic knots
• A side salad with tangy vinaigrette (a simple arugula and balsamic salad works beautifully)
• A cozy drink like hot herbal tea or mulled cider to round out the meal