Creamy Tortellini Soup

This creamy tortellini soup recipe is truly a soup that eats like a meal! Full of flavour, you and the family will love this hearty tortellini soup made with ground beef and cheese tortellini.

In the past few years, I’ve really started to realize how much I like a good soup. I never thought of myself as a big soup fan, as it’s not something I would really order at a restaurant and I hate waiting for a soup to cool down so I can enjoy it! But lately, whenever the weather starts to get chilly and the seasons change to fall and then (ugh) winter, I find myself craving something that will really warm the belly!

The best kind of soup, in my opinion, is a really hearty soup that has a lot of flavour and textures. Usually, this involves some type of meat, some vegetables, and some type of starch. This creamy tortellini soup checks all of those boxes and more!

What You’ll Need to Make this Creamy Tortellini Soup

As with almost all of my recipes, the ingredient list is not overwhelming or long and you may already have most of these ingredients in your pantry or fridge! For this soup recipe you’ll need the following:

• olive oil
• diced onion
• garlic
• ground beef
• carrots
• Italian seasoning
• salt
• beef broth
• cream cheese
• heavy cream
• cheese tortellini
• parmesan cheese

If you’re not a big fan of ground beef you can easily substitute it for ground turkey, or even a chorizo or ground pork option. Any of these will work well! If you do use ground turkey or pork, I would suggest switching the broth to either a vegetable or chicken broth to match the flavour of the meat better.

How to Make Creamy Tortellini Soup

You’ll want to start this dinner recipe about 30 minutes before you’re ready to eat. You can also easily prepare the soup ahead of time and either keep it simmering on low for 1-2 hours before you’re ready to eat or allow the fully prepared soup to cool down before storing it in the refrigerator and reheating it on the stove about 20 minutes before you’re ready to eat.

I LOVE using my Perfect Pot from Our Place. It even has a spot for a spoon rest!

The full recipe details can be found in the recipe card below.

1. In a large soup pot on the stove over medium heat, add one tablespoon of olive oil and allow it to heat for a minute or two before adding the diced onion. Sauté the onion for 2-3 minutes or until it begins to turn fragrant and translucent. Next, add the minced garlic and cook it for an additional 30 seconds to a minute before adding the ground beef. Use a large wooden spoon to break up the beef into small pieces and stir often, cooking until the beef is completely browned.
2. Add the diced carrots to the pot, along with the Italian seasoning and salt. Stir everything together and cook for about a minute before adding in the beef broth. Bring the pot to a boil and then turn it down to a simmer and cook for 10-15 minutes, before adding the cream cheese, heavy cream and tortellini. Note: The cream cheese should be at room temperature and broken into smaller pieces before adding it to the soup pot.
3. Cook the soup for another 5 minutes or until the tortellini begins floating to the top of the pot and the cream cheese is fully incorporated with no large chunks. Serve the soup immediately, with grated parmesan cheese on top!

How to Serve this Creamy Tortellini Soup

As I mentioned above, this soup is perfectly filling all on its own, but I can’t fault if you like having your soup with bread! Here are a few of my favourite bread recipes and sides to serve this soup:

• with this super easy and popular 3 ingredient bread!
• bacon cheddar scones
• cheesy cornmeal drop biscuits
• 30 minute dinner rolls

Can you make this soup ahead of time and save it for later?

Yes! Absolutely. Not only can you make this soup ahead of time in the same day and save it for later, you can also freeze this soup beautifully. If you want to make your soup earlier in the day before you serve it, you could let it simmer on the stove on low until you’re ready to eat it, or you could let it cool down after cooking it and then store it in the fridge until you’re ready to heat it on the stove and serve it.

I would allow about 20-30 minutes before dinner to reheat the soup.

Tip: I would recommend adding the tortellini just before serving. If it simmers too long it may start to get softer and soggier. The tortellini will only need a few minutes to cook in a simmering soup, so adding it just before will not add much to the cooking time.

For freezing, allow the soup to cool to room temperature before placing it in freezer-safe containers to last up to 2 months. Thaw the soup overnight in the fridge and reheat on the stove. I would also recommend adding the tortellini then, although freezing it and reheating with the tortellini will also work just fine.

Can this creamy tortellini soup be made dairy-free?

I have never tried it myself, but you could certainly leave the cream cheese out of the soup recipe and a non-dairy milk in the soup instead of heavy cream, although if you’re not using a thick, heavy milk alternative the soup will not have a creamy consistency. If you are doing this, you will also want to ensure you are not using cheese-filled tortellini for the soup, but rather a dairy-free alternative.

My other favourite soup recipes:

There are more than a few soup treasures on the blog! You’ll definitely want to check out:

• sausage gnocchi soup
• creamy roasted tomato basil soup
• spicy Thai chicken noodle soup

Creamy Tortellini Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 4–5 servings 1x

Print Recipe

Pin Recipe

Description

This creamy tortellini soup recipe is truly a soup that eats like a meal! Full of flavour, you and the family will love this hearty tortellini soup made with ground beef and cheese tortellini.

---

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1/2 yellow onion, diced
• 4 cloves garlic, minced
• 1 lb ground beef
• 2 carrots, diced
• 1 tsp Italian seasoning
• 1 tsp salt
• 5–6 cups beef broth
• 4 oz cream cheese, room temperature and broken into smaller pieces
• 1 cup heavy cream
• 12 oz cheese tortellini, packaged
• 1 cup parmesan, for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat 1 tbsp olive oil in a large pot on the stove over medium heat. Allow it to heat for a minute or two before adding the diced onion. Sauté the onion for 2-3 minutes or until it begins to turn fragrant and translucent. Next, add the minced garlic and cook it for an additional 30 seconds to a minute before adding the ground beef. Use a large wooden spoon to break up the beef into small pieces and stir often, cooking until the beef is completely browned.
2. Add the diced carrots to the pot, along with the Italian seasoning and salt. Stir everything together and cook for about a minute before adding in the beef broth. Bring the pot to a boil and then turn it down to a simmer and cook for 10-15 minutes, before adding the cream cheese, heavy cream and tortellini. 
3. Cook the soup for another 5 minutes or until the tortellini begins floating to the top of the pot and the cream cheese is fully incorporated with no large chunks. Serve the soup immediately, with grated parmesan cheese on top of each individual bowl!

Leftover soup can be stored in the refrigerator, in an airtight container, for 3-4 days and reheated on the stove or in the microwave. 

Soup can also be frozen for up to 2 months. See the full blog post above for detailed instructions.

Notes

See the blog post above for substitutions and variations.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup
• Method: stovetop
• Cuisine: american

Recipe Card powered by