Creamy Shrimp Tortellini Soup is packed with vegetables, filling and comforting — ready in about 30 minutes.

I enjoy tweaking favorite recipes to suit what I have on hand. We usually make a chicken-and-vegetable soup, but it’s easy to adapt. This time I had shrimp in the freezer, so I turned my creamy chicken-and-vegetable base into a Creamy Shrimp Tortellini Soup.

This soup is hearty, loaded with vegetables, and includes cheese tortellini and shrimp. It’s rich and comforting — ideal for sudden cold snaps and ready in under 30 minutes.

I mentioned the unpredictable weather lately: after a week of heat, one morning was freezing, cloudy and misty. A severe weather alert followed with thunderstorms, strong winds and possible hail. Hail can be a real concern where I live; we’ve had significant hail damage in the past.

On that chilly, stormy morning this soup was perfect. My family loved it — the combination of a creamy, vegetable-packed broth, tender shrimp and cheesy tortellini was an instant hit. It’s a great weekday meal when you want something quick, satisfying and cozy.

I prefer cooler weather, and this soup — along with my favorite chicken noodle soup — is exactly the kind of meal that gets me through cold days.

You can use almost any mix of vegetables for this soup, and chicken stock can be swapped for vegetable stock if you prefer. I recommend using a good stock base for best flavor, though homemade stock works beautifully as well.

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I used cheese tortellini, but spinach or other varieties work nicely and will add a little extra veggie content.

Creamy Shrimp Tortellini Soup

With A Blast

Creamy Shrimp Tortellini Soup is packed with vegetables, filling and comforting — ready in about 30 minutes.

5 from 7 votes

Course Soup

Prep Time 5

Cook Time 25

Total Time 30

Servings 6 People

Ingredients

2 TB Butter
2 cups Frozen Vegetables defrosted (small chopped type)
5 cups Milk
1 KNORR Chicken Stock Pot (dissolved in a little boiling water)
500 g Tortellini (16 oz) cheese tortellini recommended
250 g Frozen Cooked Shrimp defrosted if you like (8 oz)
Salt and Black Pepper to taste

Instructions

Heat the butter in a large saucepan with a lid. Sauté the mixed vegetables until tender, about 5–8 minutes.
Add the milk and the dissolved chicken stock, then bring to a boil.
Stir in the tortellini, reduce the heat, and simmer partially covered until the pasta is cooked, about 15 minutes.
Add the shrimp, cover partially, and simmer 2–3 minutes until heated through.
Season with salt and black pepper to taste.

Notes

If you prefer a thicker soup, dissolve 1 teaspoon of cornflour (cornstarch) in a little milk, stir it into the soup, and cook while stirring until thickened — this takes only a minute or two.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve immediately; the soup will thicken as it stands.

LINDA

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