Take It Easy Tortellini Soup

Take It Easy Creamy Tortellini Soup: Cozycakes Cottage
Before you say anything, let me say this:  Yes, I do know we’re smack dab in the middle of summer.  But I craved autumn yesterday so I made soup.  This takes hardly any time to make so I didn’t start it until 30 minutes before dinner–which means it was no longer 90° outside.  We opened the windows as we sat down to the table and a cool breeze danced around us as we enjoyed garlic bread and this creamy tortellini soup.  Just what I needed.
Take It Easy Creamy Tortellini Soup (2): Cozycakes Cottage

I usually add a little of this and a bunch of that to this filling soup without measuring.  So yesterday I eyeball-measured it for you.  No matter if you’re off by a bit.  Love when you can relax with a recipe, do what you wish without fear of messing it up–just taking it easy while you toss it all in the pot.  Use whatever you have on hand, but adding your own homemade spaghetti sauce gives it a great flavor.  Short on time or no homemade sauce in the freezer?  Take a shortcut and use your favorite jarred sauce.  Do what works for you, make it your own.  🙂

Take It Easy Tortellini Soup


  • 1 – 2 Tbsp. olive oil
  • 1/2 lb. ground beef
  • 3 cloves garlic, minced
  • about 1/2 medium onion, diced
  • 1 carrot, diced very small
  • about 5 cups homemade spaghetti sauce (or a 24 0z. jar store-bought works, too)
  • 8 oz. cream cheese, room temperature
  • 4 cups chicken broth
  • 1/2 a large zucchini, shredded
  • 5 oz. fresh baby spinach (I used one plastic organic spinach container–but I often use a lot more)
  • 1/2 cup mushrooms, sliced (I prefer cremini, but use whatever you like)
  • 9 – 20 oz. fresh cheese-filled tortellini (I use 1 large package refrigerated Buitoni or 2 smaller packages depending on how much pasta I want)
  • fresh ground pepper
  • freshly grated parmesan, optional

In a large stockpot, brown beef, garlic, and onion in olive oil.  Drain fat.  Add carrots to meat mixture and cook another 2 minutes.  Turn the heat to medium and stir in the spaghetti sauce.  Use a whisk to stir in the cream cheese until it is smooth.  Add the broth and bring to a boil.  Turn down heat a bit to simmer for about 10 minutes.  Add the zucchini, spinach, mushrooms, and tortellini.  Simmer for about 7-9 more minutes, just until tortellini is cooked/warmed and tender.  Grind a bit of pepper into soup and stir.  Serve topped with freshly grated parmesan.

*Cozycakes Suggestion:  I recommend Philadelphia brand cream cheese.  It’s the only brand I can vouch for in this.  Once I used a store brand that did weird things in the soup and didn’t smooth like the Philly does.  Maybe it was an off day for me, but have to put it out there.  Also, don’t worry about having a bit more or less spaghetti sauce.  It will only make your soup slightly more or less thick.  No big deal. 🙂

Enjoy! ♥



  1. I made soup yesterday too! It’s one of my favorites for lunch. I love how simple this recipe is. I can’t wait to try it!

  2. Sounds delicious! I eat whatever my mood takes me, whatever the time of year. So this could be on the menu very soon… Ie when I next get to a shop for Philidelphia 🙂

  3. I made Tex-Mex Mac & Cheese today, too, and though it was a hot dish, we were happy for a bowl of it tonight to just nuke or not for dinner. Boy do I love the sounds of the recipe above! You do such a beautiful job – I’m definitely going to make this – thank you, yet again, Danielle for all of your beautiful posts and joyful spirit which you share so generously.

    • Tex Mex Mac—I need that tomorrow. 🙂 If you’re feeding a bigger crew, doubling this recipe is easy. Thank you for your kind words, Tammy. Means a lot especially on days when I feel like I’m talking to myself LOL. I feel that way about YOUR blog and you. So mwah! xxx

  4. This looks so good – and the ingredients will be ripening shortly in the garden. I think I still have some of last year’s tomato sauce to use up, plus some chicken stock in the freezer. I’ll have to bookmark this for later.

  5. chindeep3141 says:

    I love this soup! I make a Tortellini soup with a clear chicken broth and spinach…and I also just love the stuff for a simple pasta toss (with bacon and sweet peas.) thanks for giving me another tortellini recipe to add to my repertoire! 🙂 xoxo ~M

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