Broccoli Cheese Tortellini Soup

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!

Course Main Course, Soup

Cuisine American

Prep Time 30

Cook Time 30

Servings

Calories 540kcal

Author Nichole

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

Storing:
This broccoli cheese tortellini soup can be stored in an airtight container in the fridge for up to 5 days.