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Cheese tortellini soup with tomato broth and Parmesan in a white serving dish

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
Cook Time 20 minutes
Total Time 25 minutes
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.