I wanted a creamy tortellini soup but couldn’t find a version I liked, so I created one. The result was so good I had to share it. I wanted a smooth, creamy base without mushrooms, plus some meat and vegetables. To keep things simple, I used pre-diced ham and frozen peas and carrots—no chopping required.
After picking up a few easy ingredients I assembled this quickly, and the flavors were exactly what I hoped for: comforting, creamy, and satisfying. My husband loved it and already wants it again. The recipe below serves a family of four; double it if you have hungrier appetites.
Creamy Ham & Vegetable Tortellini Soup
Ingredients
- 2 Tbsp butter
- 3 Tbsp all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 2 Tbsp dehydrated onion
- ¼ tsp pepper
- ½ tsp salt
- 1 tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried basil
- 8 oz frozen peas & carrots
- 8 oz diced ham
- 9.5 oz frozen cheese tortellini (half of a 19 oz package)
Instructions
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In a large stockpot, melt the butter over medium heat. Whisk in the flour and cook for about one minute to form a roux.
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Slowly whisk in the chicken broth and milk until smooth. Bring the mixture to a boil, stirring occasionally.
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Stir in the dehydrated onion, pepper, salt, garlic powder, oregano, and basil. Add the frozen peas and carrots and the diced ham. Return the pot to a rolling boil.
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Add the frozen tortellini and cook until they float and are tender, about 3–5 minutes. Taste and adjust seasonings if needed. Serve hot.
Notes
This is a quick, pantry-friendly soup—use low-sodium broth if you prefer, and swap vegetables or add spinach near the end for more greens. Leftovers keep well in the fridge for 2–3 days; reheat gently so the milk doesn’t separate.
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