Description
A quick, one-pot creamy tortellini soup made with marinara sauce, heavy cream, and frozen cheese tortellini. Perfect for busy weeknights, this comforting meal is ready in under 25 minutes with minimal cleanup.
Ingredients
Scale
- 10 oz (283g) frozen cheese tortellini
- 1 cup (240ml) heavy cream
- 1 jar (24 oz / 680g) marinara sauce
- 2 cups (480ml) chicken broth (low-sodium)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
- Optional: Fresh basil, grated Parmesan cheese, spinach, kale, or cooked chicken
Instructions
- Pour chicken broth into a large pot or Dutch oven. Add Italian seasoning, garlic powder, salt, and red pepper flakes.
- Turn heat to medium-high and bring the broth to a gentle simmer to infuse flavors.
- Add frozen tortellini to the simmering broth. Stir gently to separate pieces.
- Cook uncovered for 4-5 minutes until tortellini floats and is tender. Do not overcook.
- Reduce heat to low. Stir in marinara sauce and heavy cream until combined and uniformly colored.
- Warm through for 2-3 minutes without boiling vigorously to prevent cream from separating.
- Taste and adjust seasoning with salt and pepper. Add more broth if too thick or simmer longer if too thin.
- Ladle into bowls and serve immediately, topped with fresh basil or Parmesan cheese if desired.
Notes
Do not overcook the tortellini as it will become mushy. Add cream at the very end to prevent separation. If using dry tortellini, boil separately first. For freezing, omit cream and freeze the base; add fresh cream upon reheating. Use low-sodium broth to control salt levels.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 900
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 18
Keywords: tortellini soup, creamy tortellini soup, 5pm dinner, weeknight dinner, one pot meal, quick soup, easy dinner, comfort food