Creamy Shrimp Tortellini Soup
A deliciously creamy soup featuring shrimp and cheese tortellini, perfect for cozy nights and easy weeknight dinners.
Equipment
- 1 Large pot
- 1 slotted spoon
- 1 Ladle
Ingredients
Main Ingredients
- 1 pound shrimp peeled and deveined
- 9 ounces cheese tortellini
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup chopped spinach
- 1 onion diced
- 2 cloves garlic minced
Seasonings
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Rinse the shrimp under cold water and pat dry. Season with salt and pepper.
- Bring the chicken broth to a boil in a large pot. Add tortellini and cook until al dente. Remove tortellini with a slotted spoon and set aside.
- In the same pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until onion is translucent.
- Add shrimp to the pot and cook until pink, about 3-4 minutes.
- Pour in heavy cream and return tortellini to the pot. Add spinach and let it wilt. Adjust seasoning with salt and pepper. Simmer for 10 minutes.
Serving
- Ladle the soup into bowls and garnish with fresh parsley. Serve immediately.
Storage
- Allow the soup to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh shrimp for the best flavor. Avoid boiling the soup after adding cream to maintain creaminess.
Ingredient Substitutions: Use half-and-half for a lighter version. Swap shrimp with chicken or add more vegetables as desired.
How to Serve: Pair with crusty bread or a fresh salad for a complete meal.
Storage & Freshness: Store in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Tips: Prepare the broth a day ahead and refrigerate. Add shrimp and tortellini before serving.
Ingredient Substitutions: Use half-and-half for a lighter version. Swap shrimp with chicken or add more vegetables as desired.
How to Serve: Pair with crusty bread or a fresh salad for a complete meal.
Storage & Freshness: Store in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Tips: Prepare the broth a day ahead and refrigerate. Add shrimp and tortellini before serving.