Easy Creamy Tortellini Soup with Sun Dried Tomatoes

Some dinners just need to be simple and comforting, and this Creamy Tortellini Soup with Sun-Dried Tomatoes fits that mood perfectly. It’s the kind of soup that feels generous and satisfying — tender tortellini, wholesome vegetables, and a rich, velvety broth that comes together into something warm and deeply satisfying.

Sun-dried tomatoes add a savoury richness that runs through every spoonful, while herbs and a touch of Calabrian chilli add gentle warmth and depth. Finished with handful of spinach and a good grating of Parmesan, and you have a bowl the feels hearty without being too heavy — exactly the sort of bowl you’ll happily return to again and again.

Best of all, it’s on the table in under 30 minutes, making it ideal for busy evenings when you want something wholesome and filling without much fuss. Ladle it into bowls, serve with a chunk of crusty bread to soak up the broth, and dinner really doesn’t need much else.

And if there happen to be leftovers, they make a very good lunch the next day.

Why You’ll Love This Recipe

• Big on flavour for minimal effort — sun-dried tomatoes and Calabrian chilli do a lot of the work here, giving the broth a depth that tastes far more involved than it actually is.
• Easy to adapt — swap the vegetables, change the tortellini filling, or adjust the chilli to suit your taste. It’s a flexible recipe that works well with what you have.
• Naturally balanced — the richness from the cream and mascarpone is kept in check by spinach, herbs and the natural acidity of the tomatoes, so the soup never feels too heavy.
• A real crowd pleaser — it’s the sort of meal that tends to go down well with most people, fussy eaters included.

Ingredients You’ll Need to Make Creamy Totalling Soup

The ingredients for this soup are straightforward and easy to find, but each one plays a role in building a broth that feels rich, balanced and full of flavour.

• Olive Oil — The starting point for most good soups, gently softening the vegetables and forming the base of the broth.
• Onion, Carrots & Celery — The classic trio that quietly does a lot of work. As they soften, they release a natural sweetness that gives the soup its foundation.
• Garlic — Brings warmth and that unmistakable savoury depth that makes a broth smell as good as it tastes.
• Fresh Thyme, Dried Basil & Oregano — A simple blend of herbs that gives the soup its Italian character and gentle earthiness.
• Sun-Dried Tomato Paste & Calabrian Chilli Paste — Two ingredients that give the broth its depth. The sun-dried tomato paste adds a concentrated savoury richness, while the Calabrian chilli brings a gentle warmth and a little complexity.
• Chilli Flakes, Paprika, Salt & Pepper — These bring warmth and balance to the soup. The chilli adds a gentle background heat while the paprika gives a subtle smokiness.
• White Wine — Adds brightness and helps lift the richer flavours as the soup develops.
• Vegetable Broth — The body of the soup, so it’s worth using one you enjoy the taste of.
• Mascarpone & Cream — These give the broth its creamy, velvety texture while softening the acidity from the tomatoes.
• Parmesan — Melted into the soup towards the end for a savoury finish, with a little extra for serving.
• Spinach — Stirred in at the end so it just wilts into the broth, adding freshness and colour.
• Tortellini — The heart of the soup. Tender pasta parcels that turn the broth into a satisfying meal. I used the Mozzarella, Roasted Tomato & Basil Girasoli from Marks & Spencer, which is simply a sunflower-shaped stuffed pasta similar to ravioli or tortellini. Any good quality chilled tortellini or stuffed pasta will work just as well.

How to Make Creamy Tortellini Soup with Sun-Dried Tomato

Step 1: Build the Base

Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté for a few minutes until it begins to soften. Stir in the garlic and cook briefly until fragrant. Add the chopped celery and a pinch of salt, and continue cooking for a few minutes until the vegetables start to soften and release their aroma.

Step 2: Add the Flavouring

Stir in the Calabrian chilli paste, sun-dried tomato paste, chilli flakes, paprika and the herbs. Cook for a minute or two, allowing the spices and pastes to warm through and deepen in flavour.

Step 3: Deglaze the Pot

Pour in the white wine and let it simmer for a minute or two, allowing the alcohol to cook off while it lifts all the flavour from the bottom of the pot.

Step 4: Simmer the Soup

Add the diced carrots and vegetable broth. Bring the soup to a gentle boil, then reduce the heat, cover and allow it to simmer until the vegetables are just tender.

Step 5: Make It Cream

Stir in the mascarpone and cream, allowing them to melt into the broth and create a smooth, creamy base.

Step 6: Cook the Tortellini

Add the tortellini and cook according to the packet instructions until tender.

Step 7: Finish the Soup

Stir in the spinach and allow it to wilt into the soup. Turn off the heat. Ladle the soup into bowls and finish with a generous grating of Parmesan before serving.

Helpful Tips and Tricks to Make the Best Creamy Tortellini Soup

• Don’t let the tortellini sit in the soup too long
  Tortellini continues to absorb liquid as it sits. If you’re planning on leftovers, it’s often better to cook the tortellini separately and add it to individual bowls before serving. This keeps the pasta tender and prevents the soup from becoming too thick the next day.
• Sun-dried tomato paste makes a difference
  Using a paste rather than chopped sun-dried tomatoes gives the broth a much deeper flavour without changing the texture of the soup.
• Add the spinach right at the end
  Spinach only needs a moment to wilt. Adding it too early can dull the colour and make it overly soft.
• Taste the soup before adding Parmesan
  Parmesan adds saltiness as well as flavour. Taste the soup first, then adjust the seasoning once the cheese has been added.
• The soup thickens as it sits
  Because of the tortellini and the cream, the broth naturally thickens over time. If reheating leftovers, simply add a splash of broth or water to loosen it.

If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.

Creamy Tortellini Soup with Sun-Dried Tomatoes

Serves: 6 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

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Ingredients

• 3 tbsp extra virgin olive oil
• 1 brown onion, chopped
• 3 garlic cloves, minced
• 2 celery stalks, chopped
• 2 carrots, diced
• 2 tbsp fresh thyme
• 1 tbsp dried basil
• 1 tbsp dried oregano
• ½ tsp chilli flakes
• 1 tsp paprika
• 1.5 tbsp Calabrian chilli paste
• 2-3 tbsp sun-dried tomato paste
• ½ cup dry white wine
• 6 cups vegetable broth
• ½ cup mascarpone cheese
• ¼ cup cream
• ⅓ cup parmesan cheese, grated
• 1 cup spinach leaves
• 300 g tortellini

method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for a few minutes until softened. Stir in the garlic and cook briefly until fragrant.
   (3 tbsp Olive oil, 1 brown onion, 3 cloves garlic)
2. Add the chopped celery and cook for a few minutes until the vegetables begin to soften.
   (2 ribs Celery)
3. Stir in the Calabrian chilli paste, sun-dried tomato paste, chilli flakes, paprika, thyme, basil, oregano, salt and pepper. Cook for 1–2 minutes to allow the flavours to develop.
   (1.5 tbsp Calabrian chilli paste, 2-3 sun-dried tomato paste, ½ tsp chilli flakes, 1 tsp paprika, 2 tbsp thyme, 1 tbsp basil, 1 tbsp oregano, salt, pepper)
4. Pour in the white wine and let it simmer for a minute or two, allowing the alcohol to cook off.
   (½ cup White wine)
5. Add the diced carrots and vegetable broth. Bring to a gentle boil, then reduce the heat, cover and simmer until the vegetables are just tender.
   (2 Carrots, 6 cups vegetable broth)
6. Stir in the mascarpone and cream until the broth becomes smooth and creamy.
   (½ cup Mascarpone cheese, ¼ cup cream)
7. Add the tortellini and cook according to the packet instructions until tender.
   (300 g Tortellini)
8. Stir in the spinach and allow it to wilt. Ladle the soup into bowls and finish with a generous grating of parmesan before serving.
   (1 cup Spinach, ⅓ cup parmesan)

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