Ingredients
Scale
Main Ingredients
- 1 pound cheese tortellini (fresh, frozen, or dried).
- 4 cups chicken or vegetable broth (low-sodium recommended).
- 1 cup heavy cream or half-and-half (optional for creamy texture).
- 2 tablespoons all-purpose flour or cornstarch (for slurry).
- 1 cup cooked and pureed vegetables (e.g., carrots, potatoes, or squash).
- 1 cup shredded Parmesan or cream cheese (for added creaminess).
Optional Add-ins
- 1 teaspoon garlic powder or onion powder.
- 1 tablespoon olive oil or butter (for making roux).
- ½ teaspoon crushed red pepper flakes (for a spicy kick).
- Fresh herbs like parsley or basil for garnish.
Instructions
- Prepare the Base
- In a large pot, heat broth over medium heat until it begins to simmer.
- Add your tortellini and cook according to package instructions (3–5 minutes for fresh tortellini).
- Thicken the Soup
- For a Slurry: Mix 2 tablespoons of flour or cornstarch with 4 tablespoons of water. Slowly whisk into the soup and stir until thickened.
- For Creamy Texture: Stir in heavy cream or half-and-half, ensuring it’s warmed slightly to prevent curdling.
- For Blended Soup: Remove 1 cup of the soup, puree it in a blender, and return it to the pot.
- Incorporate Additional Flavors
- Add Parmesan or cream cheese, stirring until fully melted.
- Adjust seasoning with garlic powder, onion powder, or crushed red pepper flakes.
- Simmer and Serve
- Simmer the soup uncovered for a few minutes to let it thicken naturally.
- Garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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