Dump and Go Creamy Tortellini Soup – Cozy, Simple, and Satisfying

This is the kind of weeknight dinner that practically makes itself. You toss everything in a pot, let it simmer, and you’re rewarded with a silky, hearty soup that tastes like it took all afternoon. Creamy tomato broth, tender cheese tortellini, and a handful of veggies make it comforting without being heavy.

It’s kid-friendly, budget-friendly, and perfect for busy days. Serve it with crusty bread and you’ve got a complete, cozy meal in a bowl.

Dump and Go Creamy Tortellini Soup - Cozy, Simple, and Satisfying

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• Refrigerated or frozen cheese tortellini (about 18–20 ounces)
• Olive oil or butter (1 tablespoon)
• Yellow onion, finely chopped (1 medium)
• Garlic, minced (3–4 cloves)
• Carrots, diced (2 medium)
• Celery, diced (2 ribs)
• Crushed tomatoes (1 can, 28 ounces)
• Low-sodium chicken or vegetable broth (4 cups)
• Italian seasoning (1 teaspoon)
• Crushed red pepper flakes (optional, 1/4 teaspoon)
• Salt and black pepper to taste
• Heavy cream or half-and-half (3/4–1 cup)
• Baby spinach (2–3 cups, loosely packed)
• Parmesan cheese, grated (1/2 cup, plus more for serving)
• Fresh basil or parsley, chopped (optional, for garnish)

Instructions

 

• Warm the pot. Set a large soup pot or Dutch oven over medium heat. Add olive oil or butter and let it heat until shimmering.
• Sauté aromatics. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes until softened, stirring occasionally. Add garlic and cook 30 seconds until fragrant.
• Build the base. Pour in crushed tomatoes and broth. Stir in Italian seasoning, red pepper flakes (if using), and a few grinds of black pepper. Bring to a gentle boil.
• Add the tortellini. Stir in the tortellini and reduce heat to a simmer. Cook according to package directions, usually 4–7 minutes, until the pasta is tender and floats.
• Make it creamy. Lower the heat. Stir in the cream and Parmesan until smooth. Do not boil after adding dairy; keep it at a gentle simmer.
• Finish with greens. Fold in spinach and cook 1–2 minutes until wilted. Taste and adjust seasoning with salt and pepper.
• Serve. Ladle into bowls and top with extra Parmesan and fresh herbs if you like. Add a drizzle of olive oil or a crack of pepper for a simple finish.

Why This Recipe Works

This soup leans on pantry staples and smart shortcuts. Using store-bought cheese tortellini gives you big flavor and comfort with minimal prep.

A mix of broth and crushed tomatoes builds a savory base, while cream and Parmesan add body and richness. Spinach (or any soft greens) goes in at the end for a fresh pop. You get layers of flavor with hardly any chopping, and it all comes together in one pot.

What You’ll Need

• Refrigerated or frozen cheese tortellini (about 18–20 ounces)
• Olive oil or butter (1 tablespoon)
• Yellow onion, finely chopped (1 medium)
• Garlic, minced (3–4 cloves)
• Carrots, diced (2 medium)
• Celery, diced (2 ribs)
• Crushed tomatoes (1 can, 28 ounces)
• Low-sodium chicken or vegetable broth (4 cups)
• Italian seasoning (1 teaspoon)
• Crushed red pepper flakes (optional, 1/4 teaspoon)
• Salt and black pepper to taste
• Heavy cream or half-and-half (3/4–1 cup)
• Baby spinach (2–3 cups, loosely packed)
• Parmesan cheese, grated (1/2 cup, plus more for serving)
• Fresh basil or parsley, chopped (optional, for garnish)

Instructions

1. Warm the pot. Set a large soup pot or Dutch oven over medium heat.

   Add olive oil or butter and let it heat until shimmering.

2. Sauté aromatics. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes until softened, stirring occasionally. Add garlic and cook 30 seconds until fragrant.
3. Build the base. Pour in crushed tomatoes and broth.

   Stir in Italian seasoning, red pepper flakes (if using), and a few grinds of black pepper. Bring to a gentle boil.

4. Add the tortellini. Stir in the tortellini and reduce heat to a simmer. Cook according to package directions, usually 4–7 minutes, until the pasta is tender and floats.
5. Make it creamy. Lower the heat.

   Stir in the cream and Parmesan until smooth. Do not boil after adding dairy; keep it at a gentle simmer.

6. Finish with greens. Fold in spinach and cook 1–2 minutes until wilted. Taste and adjust seasoning with salt and pepper.
7. Serve. Ladle into bowls and top with extra Parmesan and fresh herbs if you like.

   Add a drizzle of olive oil or a crack of pepper for a simple finish.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3 days. The tortellini will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.
• Freezer: For best texture, freeze the soup without the tortellini. Freeze the creamy base up to 3 months, then add cooked tortellini when reheating.
• Reheating: Warm gently on the stove over low to medium heat, stirring often.

  Avoid boiling to keep the cream from separating.

Benefits of This Recipe

• Fast and fuss-free: Minimal chopping and one pot mean dinner is on the table in about 30 minutes.
• Family-friendly: Creamy tomato flavors and cheesy pasta are crowd-pleasers.
• Flexible: Works with chicken or veggie broth, different greens, or even sausage for extra protein.
• Budget-conscious: Uses pantry staples and affordable tortellini for a filling meal.
• Batch-friendly: Easy to scale up for meal prep or guests.

Pitfalls to Watch Out For

• Overcooking tortellini: It gets mushy quickly. Start checking a minute early and pull the pot off the heat once tender.
• Boiling after adding cream: High heat can cause the soup to split. Keep it at a gentle simmer.
• Under-seasoning: Tomatoes and dairy need salt.

  Taste at the end and adjust.

• Too thick after storing: Tortellini absorbs liquid. Loosen leftovers with broth or water as you reheat.
• Watery flavor: If using low-sodium broth and tomatoes, balance with salt, Parmesan, and a pinch of sugar if your tomatoes taste sharp.

Recipe Variations

• Sausage Tortellini Soup: Brown 8–12 ounces of Italian sausage before the vegetables. Drain any excess fat, then proceed with the recipe.
• Chicken and Spinach: Stir in 1–2 cups shredded rotisserie chicken with the cream for a protein boost.
• Vegetable-Packed: Add diced zucchini or bell peppers with the carrots and celery.

  Stir in peas with the spinach.

• Richer Tomato Flavor: Add 1 tablespoon tomato paste with the aromatics and cook it for 1–2 minutes to caramelize.
• Herby Upgrade: Swap Italian seasoning for 1 teaspoon each dried basil and oregano, plus a bay leaf. Remove the bay before serving.
• Lighter Version: Use half-and-half or evaporated milk instead of heavy cream, and reduce Parmesan to 1/4 cup.
• Gluten-Free: Use gluten-free tortellini and check labels on broth and Parmesan.
• Spicy Kick: Add a pinch more red pepper flakes or a swirl of Calabrian chili paste at the end.

FAQ

Can I use frozen tortellini?

Yes. Add frozen tortellini directly to the simmering soup and cook according to package directions, usually a couple of minutes longer than refrigerated tortellini.

How can I make this dairy-free?

Use full-fat coconut milk or an unsweetened plant creamer in place of cream and skip the Parmesan or use a dairy-free alternative.

Keep the heat low after adding the dairy substitute to maintain a smooth texture.

What if my soup gets too thick?

Stir in extra broth or water, a little at a time, until it reaches your preferred consistency. Adjust salt afterward since dilution can mellow the seasoning.

Can I make this in a slow cooker?

Yes, but add the tortellini and spinach at the end. Cook the base (broth, tomatoes, vegetables, and seasonings) on Low for 4–6 hours, then add tortellini for 20–30 minutes and finish with cream, Parmesan, and spinach.

Is there a substitute for crushed tomatoes?

You can use tomato sauce or blend diced tomatoes until mostly smooth.

Taste and adjust seasonings since different tomato products vary in acidity and salt.

Will this work without onion and garlic?

It will, but the flavor will be milder. Add extra Italian seasoning, a pinch of onion and garlic powder, and a bit more Parmesan to compensate.

How do I keep the spinach vibrant?

Add it at the very end and stir just until wilted. Overcooking can dull the color and flavor.

Final Thoughts

Dump and Go Creamy Tortellini Soup is a dependable, cozy meal that fits real-life schedules.

It’s flexible enough to handle what you have on hand and forgiving for new cooks. With its creamy tomato base, tender pasta, and simple prep, it’s the kind of recipe you’ll keep on repeat. Make a pot once, and you’ll know exactly why it’s a weeknight favorite.