Creamy Tortellini Soup

A creamy tortellini soup made with spinach and ricotta tortellini, fresh spinach leaves, peas and carrots in a creamy cheesy soup. Hearty and delicious!

Creamy tortellini soup in a pan

This creamy tortellini soup is just perfect for days when you need something hearty and filling for lunch.

I use whatever vegetables I have, so it could be anything ranging from courgettes, peas, carrots, sweetcorn, peppers or spinach. Some cooked sliced sausage would also be a tasty addition to the soup.

I make a mushroom version of this tortellini soup using mushroom tortellini and sliced chestnut mushrooms. It's a bit more grown up, especially with a bit of blue cheese added at the end. It's a really good base recipe for playing around with the flavours.

A mug of tortellini soup

How long will Tortellini Soup last?

The creamy tortellini soup will keep in the fridge for 3 days. You can also freeze the soup, so why not make a double batch and stash some in your freezer for a busy day?

What goes well with Creamy Tortellini Soup?

The creamy tortellini soup soup is very hearty, so you might not feel like you need to serve anything with it. Fococcia bread is a good choice if you wanted an accompaniment.  

Mugs of tortellini soup

What do I need to make Creamy Tortellini Soup?


  • Onion
  • Garlic 
  • Plain Flour
  • Vegetable Stock
  • Tortellini
  • Fresh spinach
  • Peas
  • Carrots
  • Double Cream
  • Parmesan
  • Nutmeg


  • Chopping board
  • Knife
  • Large pan for making the soup

Pin the Tortellini Soup for later!

A filling and hearty Creamy Tortellini Soup with spinach and peas #tortellinisoup #soup #comfortfood

Other hearty soup recipes you might like

Creamy Vegetable Tortellini Soup in mugs

Do let me know if you make the tortellini soup, by leaving a comment below. Feel free to share a photo on social too ( you can tag me on Twitter @jamandcream or Instagram @beth_jamandcreamblog)

Creamy Tortellini Soup
Yield: 4 bowls
Creamy Tortellini Soup

Creamy Tortellini Soup

Prep time: 10 MCook time: 15 MTotal time: 25 M
A creamy tortellini soup made with spinach and ricotta tortellini, fresh spinach leaves, peas and carrots in a creamy cheesy soup.


  • 1 TBSP Butter
  • 1 Onion, chopped
  • 1 Garlic Clove, chopped
  • 2 Carrots, chopped
  • 1 TBSP Italian Seasoning
  • 3 TSBP Plain Flour
  • 600ml Vegetable Stock
  • 300g Spinach and Ricotta Tortellini
  • 100g Fresh Spinach
  • 50g Frozen Peas
  • 200ml Double Cream
  • 50g Parmesan, grated
  • Pinch of Nutmeg


  1. In a large pan, gently fry the onion, garlic, carrots and Italian Seasoning in a little butter for about 5 minutes, until soft.
  2. Stir in the plain flour, then add the stock. Bring to the boil to thicken then turn down the heat.
  3. Add the tortellini, spinach, carrots and peas to the soup and cook on a low heat until the pasta and veggies are cooked (about 5 minutes).
  4. Add the cream, Parmesan and nutmeg. Serve with bread.
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@beth_jamandcreamblog #jamandcreamrecipes
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  1. cooked it tonight for our tea, it was amazing, thank you for posting

  2. Lovely idea Beth, it really soup time of year now isn't it?

    1. it certainly is Helen... I've turned my heating on!

  3. This creamy pasta looks amazing, definitely something for the Autumn weather. x

  4. I love a soup when it gets a bit colder, this would be a great option as the hubby loves pasta. Your photos are absolutely stunning!

  5. That soup sounds amazing and different to the average soups (and our heating is already on - oops) x

  6. I love this time of year for making soup. Your recipe sounds delicious!

  7. That is definitely an autumn/winter warmer. That looks really delicious!

  8. I will be trying my hands on this. Looks very tasty.

  9. That just looks simply amazing, my husband adores creamy pasta, if I eat it, it means an extra long run, but might have to give it a try! (sod the run!)

  10. Looks absolutely delicious and quick as well which is a huge bonus for mid-week. I have to say I love your instagram account btw :) xx