Creamy Roasted Garlic Tortellini Soup
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Creamy Roasted Garlic Tortellini Soup
Cozy up to the ultimate winter comfort with our Creamy Roasted Garlic Tortellini Soup recipe. This speedy, soul-soothing dish combines plump tortellini, rich roasted garlic, and a touch of warming spice, all swimming in a lusciously creamy broth with hearty kale. It's the kind of meal that wraps you in a blanket of comfort on chilly days, offering a fast and delightful escape to a bowlful of goodness. Gluten-free, Slow-cooker + Vegan options.
What Makes This Creamy Roasted Garlic Tortellini Soup The ULTIMATE Comfort Food?
When soup season rolls around, this hearty and creamy tortellini soup recipe is always on the menu at my house. It's so warming and comforting and a total breeze to make. It also makes your entire house smell delicious with the aroma of roasting garlic. If you love garlic and pasta, you're going to fall in love with this wintertime soup. And, full disclosure, my garlic obsession doesn't stop there—I love pairing this soup with delights like— Cheesy Kale Garlic Bread, Vegan Garlic Herb Kale Bread and Vegan Garlic Naan Bread -- Yes, I admit I'm a little garlic obsessed, okay? Haha
And hey, since it's officially soup season, you can tag along on Instagram and peek into the making of all my soups throughout the season. Get ready for a behind-the-scenes feast!
Overall, this garlic soup is definitely family-friendly, comfort food in a bowl, includes simple steps, and can totally be personalized based on preference----i.e. sub with your favorite side dish or just by just enjoying it with the gnocchi instead of tortellini. Can also be made using vegan or gluten-free ingredients for those who are sensitive to specific ingredients!
Jump to:
- What Makes This Creamy Roasted Garlic Tortellini Soup The ULTIMATE Comfort Food?
- How to Make Creamy Roasted Garlic Tortellini Soup
- Ingredients in Creamy Tortellini Soup
- What is Tortellini?
- Homemade Tortellini vs. Store-bought
- How Long to Cook Tortellini
- What Kind of Tortilini Fillings Work For This Tortellini Soup Recipe
- Why You’ll Love This Creamy Roasted Garlic Tortellini Soup
- How to Thicken Soup
- Tips For Making Good Soup Every Time
- Topping Ideas for Creamy Roasted Garlic Tortellini Soup
- What to Serve with Tortellini Soup
- Common Q + A's For Creamy Lemon Broccoli Tortellini Soup
- More Hearty Soup Recipes to Try this Season!
- MADE OUR RECIPE(S)?
- Creamy Roasted Garlic Tortellini Soup
How to Make Creamy Roasted Garlic Tortellini Soup
To make this tortellini soup recipe, you'll basically dive right into the recipe by sautéing the garlic over the stovetop in a dutch oven. Then you'll add in the seasonings, flour, and chicken stock, stirring until combined. Next, add in the kale followed by the tortellini pasta along with the remaining ingredients go into the pot for the soup. Let it simmer a bit more and wallah! Nice creamy results.
Ingredients in Creamy Tortellini Soup
It's surprising that this soup has such a short and sweet ingredient list, when you consider how flavor-packed it is. This is a great pantry recipe to whip up on a weeknight with the following ingredients:
- Cheese tortellini. Pick these up in the refrigerated or freezer section of the grocery store.
- Garlic. You'll want two whole bulbs for the rich garlic flavor in this soup.
- Chicken stock. You can also use veggie stock to keep this dish vegetarian.
- Heavy cream. For the rich, creamy body in the soup.
- Kale. Any kind of kale will work!
- Paprika and chili powder add a hint of spice to the soup.
- Parmesan to add savoriness and melty cheese flavor.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Tortellini Soup. Everything from my fave baking sheet, liners, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
What is Tortellini?
Basically, tortellini is pasta that originated in the Italian region. Traditionally, they come stuffed with a mix of meat, cheese (ricotta or Parmigiano Reggiano), egg, and nutmeg, which is then served in capon broth.
Unlike ravioli which comes square shaped and stuffed, tortellini are ring or navel-shaped (visually similar to a tiny wonton or croissant).
Homemade Tortellini vs. Store-bought
Usually, I like purchasing organic tortellini via Whole Foods, which has a great option by Artisola. However, making your own tortellini much like ravioli is something feasible as well!
Tortellini is generally made with either round pasta wrappers or square pasta wrappers. In either case, you'll just be sure to roll your dough as thin as possible. Overall, like most stuffed pasta, try to not over-stuff the centers, always keep the pasta dough covered to avoid drying, use ample flour, and take your time when assembling----al of which helps to make the perfect tortellini.
Regardless of whether you use homemade or not, this creamy soup recipe is sure to come out amazingly!
How Long to Cook Tortellini
Like with many other types of pasta, you bring a pot of water to a boil, add the tortellini along with olive oil or salt, and let it boil for 4-9 minutes, depending on the packaging and brand----shorter than most other pastas.
General rule of thumb: 2 to 3 minutes for refrigerated (soft) tortellini, 3 to 5 minutes for frozen tortellini, and 10 to 11 minutes for dried tortellini. Signs of doneness are when the pasta floats to the surface of the water, and has an internal temperature of 165 degrees.
What Kind of Tortilini Fillings Work For This Tortellini Soup Recipe
For this specific garlic soup recipe, I chose to use cheese tortilini. However, there are so many options (whether homemade or store-bought) that can help to elevate this entire dish based on the use of any of the following ravioli:
- Chicken
- Sausage
- Vegan filling options
- Spinach and Ricotta
- Lobster or Seafood stuffed
- Mushroom
- Four cheese
Why You’ll Love This Creamy Roasted Garlic Tortellini Soup
Once you make and eat this Creamy Roasted Garlic Tortellini Soup—– you’ll fall in absolute love. Haha. More importantly, here are also the reasons why you’ll love it the most:
- It’s super easy to make.
- Simple set + forget it—-Simmer, Simmer, Simmer over the stovetop!
- Only requires ONE pot.
- Makes for a great weeknight meal with a full vegan + gluten-free option.
- So creamy and full of texture.
- Great for meal prepping and make aheads for the week!
- Super flavorful.
- Perfect for Spring, Summer, Fall or Winter vibes!
- Did I mention, it’s just delicious?
How to Thicken Soup
While many soups are thickened for texture, what you use as a thickening agent is solely up to you. All in all, it depends on how you like it! Use 1 tablespoon at a time mixed with 1 tablespoon of water to dilute. Then pour the mixture into the soup, simmering for an additional few minutes to activate the thickener.
Some thickening agents you can use are:
- Cornstarch (GF)
- Arrowroot starch (GF)
- Potato starch (GF)
- All-purpose flour
Tips For Making Good Soup Every Time
Now, if you're intimidated with making soup or are concerned that it won't turn out as delicious, no worries. In my experience with making many different types of soup and watching the adults around me make a TON of soup (it's a staple in the Jamaican culture), I've learned a few things along the way that can help you make really good soup, including this Creamy Roasted Garlic Tortellini Soup:
- Chop your veggies and ingredients into bite-sized pieces for greater ease when eating.
- ALWAYS sauté your veggies, especially the garlic, onions, etc.
- Make your own stock if you can or use water as your base with seasonings + herbs for a great taste. If using store-bought stock/broth, always purchase high-quality ones.
- Let it simmer. While you might be tempted to cook your soup on high for a faster cook time, it's definitely BEST to let everything simmer and allow the flavors to "fuse" together slowly.
- If using meat, always sear your meat in the pot first prior to adding it to the soup to cook the rest of the way.
- If adding dairy or an alternative, always stir it in last or during the final few minutes.
- To thicken (if needed), always mix your thickener (flour, arrowroot, starch, etc.) in a small bowl with some of the hot broth from your soup before adding it to the entire pot of soup. This prevents lumps and gives you a nice creaminess.
Topping Ideas for Creamy Roasted Garlic Tortellini Soup
While I love this Creamy Roasted Garlic Tortellini Soup dinner as-is, straight from the pan, you can dress it up with toppings if you like.
For extra flavor, color, and texture, you can try:
- Candied bacon (If you eat meat)
- Dollops of Pesto Sauce
- Chopped nuts, such as toasted pecans or walnuts
- Homemade croutons
- Sliced jalapeños for a bit more heat
- Roasted pumpkin seeds for texture
- Grated lemon zest --adds a zesty, citrusy twist that brightens up the dish.
- Parmesan cheese
- Crispy sage leaves
- Toasted panko bread crumbs
If you discover a new favorite topping idea, be sure to let me know in the comments section below!
What to Serve with Tortellini Soup
This is a hearty soup that makes a complete meal on its own. If you want to add something bright and refreshing on the side, try a Orange Kale Salad or Fall Harvest Apple Kale Salad. For added heartiness and to soak up the creamy broth, serve with Loaded Cheddar Pesto Zucchini Bread with Bacon.
Common Q + A's For Creamy Lemon Broccoli Tortellini Soup
Store leftover roasted garlic tortellini soup in an airtight container in the fridge for up to three days. You can also freeze leftovers for up to six months. Defrost the soup overnight in the fridge, then reheat on the stove or in the microwave.
Yes! Of course. To make this soup vegan, be sure to substitute the tortellini with a vegan-friendly version, heavy cream with full-fat coconut cream/milk and use vegetable stock instead of chicken.
However, to make this soup GF-friendly, simply substitute the tortellini with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly and you use GF bread on the side, if using.
Yup----to make this soup in the slow cooker, simply sauté garlic before adding everything (including the broccoli + tortellini) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.
More Hearty Soup Recipes to Try this Season!
- Hearty Cheddar Garlic Herb Potato Soup
- Creamy Tuscan Tortellini Soup
- Roasted Broccoli Cheddar Soup
- Creamy Roasted Garlic Cauliflower Chickpea Soup
- Apple Cheddar Sweet Potato Soup
- Loaded Vegan Veggie Soup
- Easy Flavorful Rigatoni Meatball Soup
MADE OUR RECIPE(S)?
If you tried this Creamy Roasted Garlic Tortellini Soup recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Creamy Roasted Garlic Tortellini Soup
Ingredients
ROASTED GARLIC:
- 2 medium garlic bulbs (See Notes!)
- 1-2 Tbsps Extra virgin olive oil + 1 tablespoon for cooking!
SOUP:
- 1 (8 oz.) pacakage organic cheese tortellini
- 4 cups organic chicken stock (You can use veggie stock as well!)
- 1 cup organic heavy cream
- 2 cups kale, ribs removed + chopped
- sea salt + black pepper, to taste
- ½ teaspoon smoked parika
- ½ teaspoon chili powder
- ½ cup freshly-grated parmesan
Instructions
ROAST THE GARLIC:
- Begin by preheating the oven to 400 degrees Fahrenheit and preparing a large piece of foil paper. Add each garlic bulb to the center of the foil paper, drizzle with olive oil and wrap tightly with foil paper.
- Bake for 15-20 minutes or until the garlic bulbs are cooked through and super fragrant, tender, and browned on the edges. Let it cool a bit before removing the garlic from their bulbs + mincing them.
COOK THE TORTELLINI:
- Begin by cooking tortellini pasta according to the directions of the packaging (about 3-4 minutes) and drain. Set aside.
MAKE THE SOUP:
- In a medium size dutch oven over medium-high heat, add 1 tablespoon of olive oil. Once heated, add minced roasted garlic and sauté until translucent + fragrant, about 1-2 minutes. Add the salt, black pepper, smoked paprika, and chili powder, and mix together until combined.
- Add in the chicken stock, heavy cream, and kale, stirring everything together until combined.
- Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Add in the parmesan and cooked tortellini, stirring to combine. Continue to simmer for another 5 minutes.
- At this point, the soup should be thickened, but if it's not to your desired consistency----simply add 1 tablespoon of arrowroot starch or flour to 2 Tbsps warm water (mix together) and add to thicken soup more. Simmer for another minute or two.
- Remove from heat and serve immediately into prepared bowl(s) and enjoy with a side of bread, if desired.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- GREENS: If preferred, you can always add greens other than Kale, like Spinach or Collard Greens to soup for more richness.
- GARLIC: If you're a fan of garlic flavor, you can add up to 3 bulbs of garlic for bolder flavor.
Nutrition
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LET US KNOW!
Oh, so yummy!! My garlic took a lot longer than 20 min in the oven to get brown and toasty, more like 30-40 min. Spinach was a super yummy substitution. I also added a lot more tortellini for our preference and the broth held it's flavor really well. Would definitely make again!
Hi Hannah! I'm so happy to hear that you enjoyed this soup! Thanks so much on your feedback about the garlic! I'm thrilled that it turned out well! 🙂
Really delicious, filling soup! I would definitely make this again - even my soup-fussy husband loved it! The only things holding it back are that the parmesan totally overpowers the other flavours, next time I would leave it out completely or only add a small amount like a teaspoon. It also takes a lot longer to thicken than the recipe suggests so just make sure to factor that in!
Hi Sally! Thanks so much for choosing to try this soup recipe! I'm so glad that you enjoyed it! 🙂
Was planning on making this soup this weekend anyway and it rained all day so I think it was meant to be? Maybe? Prepared the ingredients as listed and did 1tsp salt and ¼tsp pepper. All of the flavors were there and the kids loved it too! Served it up with grilled cheese. Not bad for my first time making soup. Will definitely try the other recipes at some point. Good job Chef!
Hi! OMG---yay! I'm so happy to hear that you enjoyed it and it turned out great! Definitely meant to be. Haha. Thanks so much for choosing to make it! 🙂
When do you add the two garlic cloves listed?
Hi! It looks like the two additional garlic cloves were listed incorrectly. Please disregard. You'll only need the roasted garlic bulbs. 🙂
When do you add the roasted garlic?
Hi Brett! You actually add the roasted garlic after the olive oil in the heated dutch oven! 🙂
When do you add the roasted garlic and bullet point 4 isn’t completed
Hi! So sorry for the confusion! Everything has been updated! 🙂