This Creamy Tortellini French Onion Soup has everything you love about a warming, cheesy bowl of French onion soup – and so much more. There’s fresh tortellini and a touch of cream to make every spoonful cheesy, rich, and creamy. Onions that are slowly caramelized in wine, along with garlic, mushrooms, and fresh herbs. Together they deliver the most delicious flavor. Just add that classic cheesy bread topping and you’ll have the perfect bowl of soup that’s hearty enough for the coldest nights. Make this on the stove or in the crockpot!
I’ve had this idea all month long and hesitated to make it. I wasn’t sure if the concept was too weird or not. But in the end, we had the chilliest week and I couldn’t resist testing this out on a snowy, 20-degree day.
I knew it had potential, but this one is special, meaning, it’s extra delicious. It is rich, but that’s perfect for the coldest days. With November coming, it’s time for a soup like this!
The idea came from two of my favorite soup recipes. My french onion and my crockpot tortellini soup. I make them both fairly often. You all seem to love them too! Especially the tortellini soup, it’s always very popular this time of year.
I loved the sound of combining the two soups, taking elements of each and blending them into one. As I said, I hesitated, but I shouldn’t have, we all ended up really enjoying this!
Start with sweet yellow onions and butter. You have to get them caramelized before everything else is added. Even if you decide to make the crockpot variation, you’ll need to do this step.
Let the butter bubble around the onions. When they become soft, add a splash of wine to help quickly break the onions down and caramelize them. For the wine, I use a dry white wine, which is pretty traditional in most French onion soups.
If you prefer not to cook with wine, I recommend using an equal amount of apple cider or apple juice to caramelize the onions.
When the onions are caramelized, you can add everything else. The garlic, herbs, and mushrooms, then pour in some broth. Add a parmesan rind for more flavor, then simmer to allow the flavors to really mend.
You can finish this up in the crockpot as well. I gave the directions for both the crockpot and oven-top. Both options are really great!
Either way, the kitchen will smell incredible all day long. So cozy and inviting.
Once the soup has finished cooking, before serving, stir in the cream or milk and the cheese tortellini. Cook another few minutes, then ladle the soup into oven-safe bowls.
Even though this soup has cheese tortellini, I still had to top each bowl off with cheesy French bread. It’s the best part of french onion soup!
So top each bowl with toasted french bread and gruyère cheese. Bake until melted and bubbling. OH, so delicious! When you pull these out of the oven there’s a real wow factor.
If you don’t have any oven-safe bowls, simply melt the cheese onto the bread, then add the cheesy bread to the soup.
Excited to have this recipe as an updated version of the classic, especially for the holidays! I know it’s going to be a hit with everyone coming to visit this year!
Looking for other warming fall/winter soups? Here are my favorites:
Lastly, if you make this Creamy Tortellini French Onion Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Tortellini French Onion Soup
Calories Per Serving: 920 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 3 cloves garlic, chopped
- 2 cups sliced cremini or wild mushrooms
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 pinch kosher salt
- 1 pinch black pepper
- 6-8 cups low sodium chicken or vegetable broth
- 1 parmesan cheese rind
- 1/2 cup heavy cream or whole milk
- 1 pound fresh cheese tortellini
- 6 slices french bread
- 2 cups shredded Gruyère cheese
- 1 tablespoon chopped rosemary or thyme
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- 1. Melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used all of the wine and the onions are deeply caramelized.2. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the broth, parmesan rind, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the cream and tortellini. Cook another 3-5 minutes. Remove the parmesan rind and discard. Season to taste with salt and pepper.3. Meanwhile, preheat the oven to 400° F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.4. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Add rosemary, or thyme if desired. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!
- 1. Melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 5 minutes. Remove from the heat and add the onions to the crockpot bowl.2. To the crockpot, add the garlic, mushrooms, thyme, and sage. Add the broth, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 5-6 hours or on high for 2-3 hours. During the last 15 minutes of cooking, stir in the cream and tortellini.4. Meanwhile, preheat the oven to 400° F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.5. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Add rosemary, or thyme if desired. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!