Creamy Roasted Garlic Tortellini Soup

Creamy roasted garlic tortellini soup became one of my cold-weather traditions after a spontaneous Sunday kitchen experiment where I decided to roast an entire head of garlic without really knowing what I’d do with it and the smell alone was enough to convince me it belonged in something special. I had a pack of cheese tortellini and some baby spinach in the fridge and with a few more ingredients this soul-warming soup came to life.

It’s rich without being heavy and the roasted garlic gives it a deep mellow flavor that’s totally comforting and layered and every time I make it I find myself going back for seconds because it’s just that cozy and satisfying and it makes a simple weeknight meal feel elegant and nourishing at the same time.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cheese tortellini – The star of the soup offering creamy cheesy bites in every spoonful.
• Roasted garlic – Adds deep sweet mellow flavor that transforms the broth.
• Yellow onion – Gives aromatic sweetness and a savory base.
• Butter – For sautéing and adding richness.
• All-purpose flour – Helps thicken the soup to a perfect creamy texture.
• Chicken or vegetable broth – Forms the savory liquid base of the soup.
• Heavy cream – Adds luxurious creaminess and body.
• Baby spinach – Brings in freshness and color while adding nutrients.
• Parmesan cheese – For umami richness and that classic Italian soup finish.
• Salt and black pepper – Essential for seasoning and balance.
• Fresh thyme or Italian herbs – For a layer of warmth and earthy flavor.

Tools You’ll Need

• Baking sheet – To roast the garlic until golden and caramelized.
• Large soup pot or Dutch oven – For cooking the soup evenly from start to finish.
• Cutting board and knife – For prepping onion and garlic.
• Wooden spoon or whisk – To stir the roux and soup without clumping.
• Measuring cups and spoons – For precise ingredients and consistency.
• Ladle – Makes serving the creamy soup easier and neater.

Instructions

Step 1

I start by preheating the oven to 400°F and slicing the top off a whole garlic bulb then I drizzle it with olive oil wrap it in foil and roast it for 35 to 40 minutes until it’s soft and golden.

Step 2

While the garlic roasts I melt butter in a large soup pot and sauté chopped onion for about 5 minutes until it’s translucent and fragrant.

Step 3

Next I stir in the flour and whisk it into the butter and onions to form a roux cooking it for about a minute to remove any raw taste.

Step 4

I slowly pour in the broth while whisking constantly so it stays smooth and I bring it to a gentle simmer.

Step 5

Once the roasted garlic is ready I squeeze the soft cloves into the pot and stir to incorporate them into the broth.

Step 6

Now I add in the tortellini and let them cook directly in the broth according to the package instructions usually about 6 to 8 minutes.

Step 7

Then I lower the heat and pour in the heavy cream letting it warm through for another 3 to 5 minutes without boiling.

Step 8

Just before serving I stir in the baby spinach and grated Parmesan then season with salt pepper and fresh thyme.

Tips

Roasting the garlic ahead of time saves you prep and makes this recipe quicker on busy days.

If you prefer a thinner soup use more broth and less cream or swap cream with half-and-half.

Don’t overcook the tortellini or they’ll get mushy especially if you plan to store leftovers.

Add red pepper flakes for a subtle spicy kick or toss in mushrooms for an earthy touch.

Ways to Serve

I love serving this with crusty bread or garlic knots to soak up every last bit of broth.

For a full meal pair it with a light Caesar or arugula salad.

A sprinkle of extra Parmesan and cracked pepper on top makes it feel restaurant-worthy.

Frequently Asked Questions

Can I use frozen tortellini in creamy roasted garlic tortellini soup?

Yes just adjust the cooking time according to the package and don’t thaw them first.

Can I make creamy roasted garlic tortellini soup vegetarian?

Absolutely just use vegetable broth and cheese tortellini without meat.

Does this creamy roasted garlic tortellini soup freeze well?

It’s best eaten fresh because the tortellini can get too soft when frozen and reheated.

What’s a good substitute for heavy cream in this soup?

You can use half-and-half or even coconut milk for a dairy-free option though the flavor will change slightly.

See You in the Kitchen

I hope you try this creamy roasted garlic tortellini soup soon because it’s truly one of those meals that feels both special and soothing and I’d love to hear how you enjoy it. Whether you’re curled up on the couch or serving guests at a dinner table this soup brings comfort in every bite.

Happy Cooking!

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