Easy Creamy Cheese Tortellini Soup Recipe

Creamy Cheese Tortellini Soup is filled with vegetables and ground turkey for a hearty and nutritious soup that kids love. 

If you like this recipe, check out my Tortellini Pasta Salad next!

Refrigerated tortellini takes just a few minutes to cook. So it’s an easy addition to a hearty bowl of soup. My soup uses ground turkey plus chicken broth, tomatoes and frozen veggies for its base. The creamy texture is thanks to some cream cheese stirred in toward the end. This soup is quick to make. And an easy way to add some veggies and protein to a meal your kids will enjoy. I’ve made it a few times over the years for my kids’ post trick or treat meal. Serve it with my Mummified Garlic Bread for a festive Halloween treat that isn’t candy.

More kid friendly soup recipes

• Campfire Stew with Ground Beef
• Crockpot Loaded Potato Soup
• Alphabet Italian Wedding Soup

Ingredients for tortellini soup

• Cheese Tortellini – Use a 16 oz package of refrigerated tortellini for this recipe. It’s cooked right in the soup, no need to boil according to package directions beforehand. I tested the recipe with cheesy tortellini. But you could use your favorite flavor, like spinach tortellini or mushroom.
• Ground Turkey – I chose 99% fat free turkey to add to this soup to make it leaner. But you could choose to use ground beef or sausage instead.
• Veggies – Tomato sauce, petite cut diced tomatoes and a bag of frozen peas and carrots. But feel free to mix and match your own favorites. You could add frozen corn or green beans as well or instead of the peas and carrots for example. Or some chopped fresh zucchini when you are cooking the onion.
• Creamy Broth – A combination of chicken broth and cream cheese.
• Flavorings – Olive oil, onion, minced garlic, Worcestershire sauce, salt and parsley.
• Variations – Garnish the soup with fresh basil, red pepper flakes and/or a sprinkle of fresh Parmesan cheese. Add a can of drained white beans to the soup for additional fiber.

Instructions

In a soup pot over medium heat, add the olive oil. Once the oil is hot, add the chopped onion. Stir and cook until starting to soften, about 5 minutes. Add the turkey and cook until no longer pink, breaking up the meat with a spoon. Stir in the garlic, salt, parsley and Worcestershire sauce and cook for about one minute, until garlic is fragrant.

Stir in the diced tomatoes, peas and carrots, tomato sauce and chicken broth. Bring to a boil. Reduce to a simmer and cook for about 20 minutes, covered. Remove the lid. Stir in the cream cheese and the tortellini. Cover and cook on simmer again for about 10 minutes. Stir well to make sure the cream cheese is melted into the soup. Taste. Adjust seasonings if necessary. Serve.

Serving suggestions

Here’s some of my recipes to turn this tortellini soup into a complete meal –

• The Best Garlic Bread
• Roast Pumpkin Salad
• Apple Dapple Cake

Storage directions

Store leftovers in an airtight container. It will stay fresh in the fridge for up to three days. I don’t recommend freezing the leftovers of this soup.

Kitchen tools

• Use a soup pot with glass lid so you can keep an eye on the soup without removing the lid

Print Pin

5 from 7 votes

Creamy Cheese Tortellini Soup

Creamy Cheese Tortellini Soup is filled with vegetables and ground turkey for a hearty and nutritious soup that kids love. 

Course Main Course

Cuisine American

Keyword cheese tortellini soup, tortellini soup, tortellini soup recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 445kcal

Author Jill McOwen

Equipment

• 1 Soup Pot

Ingredients

• 2 tbsp olive oil
• 1/2 large white onion peeled and finely chopped
• 1 lb ground turkey
• 1 tbsp Worcestershire sauce
• 2 cloves garlic minced
• 1 1/2 tsp salt
• 1 tsp dried parsley
• 1 15 oz can petite cut diced tomatoes drained
• 1 bag (10 or 12 oz) frozen peas and carrots
• 1 8 oz can tomato sauce
• 4 cups chicken broth
• 4 oz cream cheese cut into cubes
• 16 oz refrigerated cheese tortellini

Start Cooking

Instructions

• In a soup pot over medium heat, add the olive oil. Once the oil is hot, add the chopped onion. Stir and cook until starting to soften, about 5 minutes.
• Add the turkey and cook until no longer pink, breaking up the meat with a spoon.
• Stir in the garlic, salt, parsley and Worcestershire sauce and cook for about one minute, until garlic is fragrant.
• Stir in the diced tomatoes, peas and carrots, tomato sauce and chicken broth. Bring to a boil. Reduce to a simmer and cook for about 20 minutes, covered.
• Remove the lid. Stir in the cream cheese and the tortellini. Cover and cook on simmer again for about 10 minutes. Stir well to make sure the cream cheese is melted into the soup. Taste. Adjust seasonings if necessary. Serve.

Nutrition

Calories: 445kcal | Carbohydrates: 37g | Protein: 32g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 1627mg | Potassium: 323mg | Fiber: 3g | Sugar: 4g | Vitamin A: 296IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 3mg

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