Cheese Tortellini Soup with Creamy Tomato Broth

This cheese tortellini soup is creamy, comforting, and ready in about 25 minutes. Refrigerated cheese tortellini simmers right in a marinara and chicken broth base, then a splash of heavy cream makes it rich and velvety. Add a handful of spinach if you like, and dinner is done in one pot.

It’s an easy weeknight meal that feels a little special, and kids love the cheesy pasta pillows.

Why You’ll Love This Creamy Tomato Tortellini Soup

• Five ingredients. Tortellini, marinara, chicken broth, heavy cream, and optional spinach.
• Ready in 25 minutes. Perfect for busy nights.
• One pot. Easy cleanup.
• Kid-friendly. Cheesy pasta in a creamy tomato broth is hard to resist.

What You’ll Need

• Refrigerated cheese tortellini: one 19-ounce package.
• Marinara sauce: one 24-ounce jar.
• Chicken broth: 4 cups.
• Heavy cream: 1 cup.
• Fresh spinach (optional): 2 cups.

How to Make Cheese Tortellini Soup

Step 1: Heat the broth

Add the marinara sauce and chicken broth to a large pot. Stir and bring to a gentle boil.

Step 2: Cook the tortellini

Add the cheese tortellini and cook according to the package directions until tender.

Step 3: Make it creamy

Reduce the heat to low and stir in the heavy cream.

Step 4: Add spinach (optional)

Stir in the spinach and cook for 1–2 minutes, just until wilted.

Step 5: Serve

Ladle into bowls and top with Parmesan cheese, if desired.

Easy Add-Ins and Swaps

• More protein: Stir in cooked ground beef or Italian sausage.
• Lighter: Replace some of the heavy cream with milk.
• Serve with crusty bread or garlic bread.

Frequently Asked Questions

Can I use frozen tortellini?

Yes. Frozen tortellini usually needs a few extra minutes, so follow the package directions and taste one before serving.

What’s the difference between this and cream of tomato tortellini soup?

They’re very similar! This version builds a cream of tomato tortellini soup from marinara, broth, and heavy cream, so you get the same creamy tomato flavor with fewer ingredients.

Can I freeze tortellini soup?

For best results, freeze the soup base before adding the tortellini and cream. Thaw, bring to a simmer, then add the tortellini and cream.

How to Store and Reheat

Refrigerate leftovers for 3–4 days. The tortellini absorbs liquid as it sits, so add extra broth when reheating.

More Cozy Soups You’ll Love

• The Best Potato Soup Recipe
• High-Protein 5-Ingredient Lasagna Soup
• Easy 5-Ingredient White Chicken Chili

Creamy Tomato Cheese Tortellini Soup

This creamy cheese tortellini soup simmers refrigerated tortellini in a marinara and chicken broth base finished with heavy cream. Five ingredients, one pot, ready in 25 minutes.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 package (19 oz) refrigerated cheese tortellini
• 1 jar (24 oz) marinara sauce
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups fresh spinach optional

Method

 

1. Heat the broth. Add the marinara sauce and chicken broth to a large pot. Stir and bring to a gentle boil.
2. Cook the tortellini. Add the cheese tortellini and cook according to the package directions until tender.
3. Add the cream. Reduce heat to low and stir in the heavy cream.
4. Add spinach. If using spinach, stir it in and cook for 1–2 minutes until wilted.
5. Serve. Serve with Parmesan cheese, if desired.

Notes

Extra protein: Add cooked ground beef or Italian sausage.

Lighter: Replace some of the heavy cream with milk.

Serve with crusty bread or garlic bread.

Storage: Refrigerate leftovers for 3–4 days. Add extra broth when reheating because the tortellini absorbs liquid.

Freezing: For best results, freeze the soup base before adding the tortellini and cream.