Creamy Tortellini Soup Recipe - Flavorful, Easy Homemade Soup! (2024)

FAQs

How can I make my soup more creamy? ›

Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.

STORING AND FREEZING TORTELLINI SOUP

This soup will keep in the refrigerator for about five days and reheats well. The tortellini do tend to become pretty soft, but everything tastes so good that I don't mind. If this bothers you, cook and store your tortellini separately and add it to each individual bowl.

Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once. You may thicken your soup too much.

Tortelloni is pasta in a similar shape, but larger, typically 5 g, vs. 2 g for tortellini. While tortellini have a meat-based filling, tortelloni are filled with ricotta and sometimes with parsley or spinach.

The traditional filling for a tortellini contains the following: parmigiano reggiano cheese, egg, nutmeg, and some kind of pork meat like mortadella or prosciutto. The premade tortellini you can find in the store, however, is filled with all manner of things.

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness. Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for.

If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.

Does tortellini soup reheat well? ›

Yes! You can freeze the leftovers without the tortellini and heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding cooked tortellini and heavy cream when serving.

Leftovers and storage

Store leftovers of this creamy tortellini soup for 3-4 days in the fridge. Keep in mind that the pasta will soak up the soup the longer you leave it, so if you are reheating leftovers, you may need to add more chicken broth if needed.

You can store unopened or opened bags of Barilla Collezione filled tortellini for up to two weeks in a cool, dry location, such as a cupboard or pantry.

Heat to a simmer, add up to 1 pint/475 ml of cream per 1 gallon/4 liters of soup and season to taste with salt and pepper. The consistency can be adjusted by adding stock or water if it's too thick, or if it's too thin either simmer it on the stove or add roux or a slurry of refined starch (cornstarch, potato starch).

Foods like rice, bread, potatoes and beans are naturally high in starches, which, when broken down, act as a thickening agent. With rice, the grains will break down into the soup as it's simmered and stirred, releasing the starches and thickening the soup.

Use umami-rich ingredients: Umami is the fifth taste sensation, which is often described as savory or meaty. Adding umami-rich ingredients such as mushrooms, soy sauce, miso, or Parmesan cheese can add depth and complexity to the soup's flavor.