A bowl of pure comfort loaded with rich flavor and tender cheese tortellini! Every bite is warm and satisfying!

Vegetarian Creamy Tortellini Soup

While I was running a quick errand at my local grocery store I saw a fight between two women start over one of them thinking the other one should have moved her cart so she could get through the aisle.

The detective in me couldn’t help but look at the entire situation from both sides to figure out how it started and who was in the wrong. I concluded that the woman who wanted to get through could have easily, and politely, asked the other woman to move so she could have room to get through.

Instead, she yelled at her using bad language, as if she was entitled to do as she pleased. In return, the lady who blocked the aisle yelled back, using bad language. As part of my conclusion, I decided both of the women were in the wrong. While it started with one of them acting like a brat, the one being yelled at first could have had a victorious win by returning her meanness with kindness. And it would have shown their children, who watched the entire fight, that responding with kindness breaks the cycle of hostility and protects your peace.

Choosing empathy over bitterness keeps our hearts light. Answering cruelty with compassion reminds everyone watching that doing the right thing still wins.

If you need some comfort to help battle conflict, try a heaping bowl of this warm Creamy Tortellini Soup! It would go well with The Best Cornbread , Homemade Cheddar Biscuits , Homemade Garlic Bread , Cloverleaf Dinner Rolls , or Easy Focaccia Bread !

What You’ll Need

1 tbsp Olive Oil

1 tbsp Butter

1 Onion, Diced

2 cloves Garlic, Minced

Pinch of Crushed Pepper

1/4 cup Flour

3 cups Vegetable Broth

1 (14.5 oz) can Diced Tomatoes

1 (8 oz) Tomato Sauce

1/2 tsp Dried Basil

1 tsp Italian Seasoning

1 (8 oz) bag Cheese Tortellini

1/2 cup Parmesan Cheese, Grated

1/2 cup Heavy Cream

1 cup Spinach, Optional

How to Make Creamy Tortellini Soup

Add 1 tbsp olive oil and 1 tbsp butter to a large saucepan over medium heat. Once melted, add 1 diced onion and cook, stirring occasionally for 5 minutes.

Add 2 cloves minced garlic. Stir in 1/4 cup flour and cook for another minute.

Add 3 cups vegetable broth, 1 (14.5 oz) can diced tomatoes, 1 (8 oz) can tomato sauce, 1/2 tsp dried basil, and 1 tsp Italian seasoning.

Bring mixture to a gentle boil and then add 8 oz cheese tortellini. Cook for a few minutes, until tortellini is tender.

Remove from heat. Stir in 1/2 cup grated parmesan cheese and 1/2 cup heavy cream. Stir in 1 cup spinach leaves if using.