Broccoli Cheese Tortellini Soup takes classic broccoli cheddar and elevates it to a hearty soup that is decadent and delicious. Fresh broccoli, cheese stuffed tortellini, and of course sharp cheddar cheese come together to make everyone’s favorite soup just that much better!
Broccoli Cheese Tortellini Soup
The time is here! We are officially in soup season! With fall finally coming back around the only thing I want to make is soup, soup, and more soup. There’s nothing better than a big bowl of hot and heart soup or chowder to make you feel so comfy cozy. Good thing there’s a million soup recipes out there because I can’t get enough and I know you can’t either. Let’s add another one to the list with this incredible broccoli cheese tortellini soup. Just like classic broccoli cheese soup but with a little elevated twist: cheese stuffed tortellini! Because what’s better than a cheese base? A cheese base with cheese stuffed pasta of course. Don’t worry we’ve got heaps of broccoli and onion to balance things out. And if you really want to round things out, you can even add a protein like chicken or bacon to the mix. Grab a bowl, grab seconds, and settle in for the ultimate comfort meal.
Dive into soup season with unique recipes like this thick and creamy Pumpkin Soup or my savory Cheeseburger Soup.
Can I use frozen broccoli?
You sure can. You can either cook and drain the broccoli prior to adding it to the soup or throw it in as is straight from the freezer. This is a great time saving option if you’re in a pinch and don’t have the ability to do all that endless chopping of fresh broccoli!
How To Make Broccoli Cheese Tortellini Soup
- Saute. In a large soup pot over medium heat, add the diced onion along with the butter and oil. Saute for about 5 minutes until softened, making sure the butter doesn’t burn. Stir in the garlic and cook for another 30 seconds until fragrant.
- Sprinkle. Sprinkle in the flour. Stir continuously for about 2 minutes.
- Season. Add in the cajun seasoning, garlic powder, red pepper flakes, salt, and pepper to season. Mix until combined.
- Pour. Pour in the chicken broth and whisk continuously until well combined.
- Boil. Turn the heat up to high and allow the soup to come to a boil. Once boiling, turn the heat back down to low.
- Add. Add in the broccoli florets and cook for about 3 minutes.
- Simmer. Add in the tortellini and simmer until the pasta has softened to your preference (usually about 3-4 minutes).
- Stir. Turn off the heat completely and stir in the heavy cream. Add the cheese and stir until fully melted.
- Serve. Serve up a steaming bowl with a garnish of fresh basil, extra cheese, and a dash of chili flakes. Enjoy!
Storing Broccoli Cheese Tortellini Soup
Store leftover soup in an airtight container in the fridge for up to 5 days. This soup is perfect for some cozy meal prepping!
I don’t recommend freezing this soup as the cheese and heavy cream may separate during the freezing and thawing process.
Ingredients Notes for Broccoli Cheese Tortellini Soup
- Onion – A small yellow onion, finely diced. A white onion can be used if you already have that on hand.
- Butter – Salted or unsalted butter works for this recipe.
- Olive Oil – Just a bit to help saute the onion and garlic. Another neutral oil, like avocado oil, also works.
- Garlic – Feel free to measure with your heart!
- Flour – This will help the soup thicken to the right consistency.
- Seasonings – Cajun seasoning, garlic powder, salt, pepper, and a dash of red pepper flakes or hot sauce for a little kick. Feel free to adjust the seasonings to your tastes.
- Chicken Broth – Vegetable broth works as a substitute. I would just stay away from beef broth as it won’t lend the correct flavor.
- Broccoli Florets – While you can use the stems of the broccoli as well, I prefer just the florets.
- Cheese Tortellini – Fresh, frozen, or room temperature. Whatever brand you prefer.
- Heavy Cream – You want this at room temperature for easier mixing and less chance of curdling.
- Cheese – A sharp cheddar cheese is best for a soup like this, freshly shredded from the block if you can manage. Pre-shredded cheese may seize up.
Enjoy!
~Nichole
Broccoli Cheese Tortellini Soup
Ingredients
- 1 Small yellow onion minced
- 2 Tbsp Butter
- 1 Tbsp Olive oil
- 3 Cloves Garlic minced
- 2 Tbsp All-purpose flour
- 1 tsp Cajun seasoning adjust to taste
- ½ tsp Garlic powder
- Pinch Red pepper flakes or a dash of hot sauce for heat
- Salt and black pepper to taste
- 4 Cups Chicken broth or vegetable broth
- 4 Heaping Cups Broccoli florets
- 10 Ounces Cheese tortellini fresh or refrigerated
- 1 Cup Heavy cream at room temperature
- 2 Cups Shredded sharp cheddar cheese
Instructions
- Cook the onion with the butter and oil in a large soup pot over medium heat until softened, about 5 minutes.
- Stir in the garlic and cook for 30 seconds or until fragrant.
- Sprinkle in the flour and stir continuously for 2 minutes to get rid of the raw flour taste.
- Stir in the Cajun seasoning, garlic powder, red pepper flakes, salt, and pepper.
- Whisk continuously while you pour in the chicken broth until combined.
- Turn the heat up to high and once boiling, turn the heat down to low and stir in the broccoli.
- Cook for 3 minutes then add the tortellini and simmer for 3-4 more minutes or until softened to your liking.
- Turn the heat off then stir in the heavy cream and cheese until melted.
- Serve with fresh basil, more cheese, and chili flakes for garnish if desired.
Video
Notes
This broccoli cheese tortellini soup can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
