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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!
The details
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.
It’s delish.
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:
Healthier Slow Cooker Creamy Tortellini Vegetable Soup
Spicy Buffalo White Chicken Chili
Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon
Cream of Mushroom Soup with Garlic Herb Breadcrumbs
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
Servings: 6
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.
Ingredients
- 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
Instructions
Stove
- 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!
Crockpot
- 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!
We just finished making this and it is to die for. We did notice that the heavy cream wasn’t on the steps, so we added it in at the end.
Hey Danielle,
Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT
I am making this for the weekend of thanksgiving. I’d love to know where we can find the copper, oven safe soup bowls that you have in the photos. (the pic with the French onion potato soup)
Thanks so much Sandy! So sorry, I do not have a link for the copper bowls, they are vintage:) Please let me know how the recipe turns out! xT
This was delicious! My mom commented that it’s the best FOS she’s ever had and loved the addition of tortellini.
Caramelizing my onions took about double the time that the recipe suggested and they still weren’t all the way caramelized. Even so the recipe was delicious.
Hey Claire,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
Also, I do not have a dutch oven but would like to make this in the crockpot. Can I just melt the butter in a pan with the onions? Thank you!
You bet! That will work well for you:)
Hi! Is there an alternative to the wine? Thank you! Can’t wait to try this recipe!
Hi Josafina,
You bet, apple cider or apple juice will be great to use in place of the wine! I hope you love this recipe! xT
I made this for my birthday today. Love it!
Hi William,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
Making this one soon, looks and sounds so good!
Thanks Kelly-Jane, I hope you love the recipe!!
one word – wow! I just made this for dinner and can’t believe how delicious it was. I did not add the cream or mushrooms and it turned out fantastic. I can’t wait to make this again for friends and family.
Hey Dimitra,
Amazing!! I love to hear that this recipe was a hit, thanks so much for making it:) Happy Friday! xx
This is a great idea as my kids love the bread, cheese and broth but only a little bit of onion in the FOS. I try not to eat too much cheese. Would beef tortellini be a good substitute for the cheese filled (or another suggestion)? Thanks for sharing!
Hey Megan,
Totally, you could really use any tortellini that your family enjoys:) Let me know if you give this recipe a try, I hope it’s delish! xT
Great, Thanks!
I’d love to know what brand of oven-safe bowls you use! Thanks!
Hey Ellie,
So sorry, I do not have a link for those bowls, but here are some others that I like to use, you just need to wrap the wood handle in foil to make them oven safe:
https://food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan?sku=16496&gclid=CjwKCAjw0On8BRAgEiwAincsHBe3a8SuK74DVnhhA2PAv19u6Swe9MBN9o-zsXgTkAEYTMR-AiwApBoC9x0QAvD_BwE
Please let me know if you have any other questions! xx
Ok, who knew there were HBH hate trolls? My question would be WHY???
Teighan is an amazing cook and a quite loved member of our dinner table 😍
I just finished making this. I dislike mushrooms, so I left them out. I probably could have caramelized my onions a bit more to develop flavor, so I was left with a conundrum. Well, I had a bottle of brandy on the counter from the Coq au Vin 2 nights ago…a hefty tablespoon (Ok, maybe 2) and it was perfect!
Thank you again and again.
Right? Gawd, one would have to be a truly miserable soul to complain about HBH. 😁
I love your idea of using brandy! 😍
I actually don’t like onions, but can sometimes tolerate the red ones if they are caramelized into oblivion…in brandy perhaps?
The rest of this recipe sounds so divine, I’m gonna try it.
Thanks so much Melanie 🤍 Yum, brandy would be delicious!! Let me know if you give the recipe a try:) xx
Hey Joy,
Happy Friday!🎃 I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! xx
No, I don’t like onion soup; my husband doesn’t either and it’s his name we go around in/at. No French onion soup for us!
What a pointless, immature, and rude post.
Ignorant comment. Why would you rate a recipe that you didn’t make?
Thanks Tieghan! Something the other day just reminded me that I haven’t had tortellini or tortellini anything in a long while. Good timing! Btw, I can’t imagine a 20 degree snowy day pre-November! Too cold. God bless
Thanks so much Dave!! I hope this recipe turns out well for you! xx
This looks amazing. Do you have any suggestions for an alternative to mushrooms? My family won’t eat them, but I must try this recipe! 🙂
Thanks Jessica! I would just skip the mushrooms:) You could add something like zucchini but just the onions are totally fine too! I hope you love the recipe! xT
So you took two different recipes and combined them into one as original? FOS on its own is a wonderful dish and does not need pasta stuffed with cheese added to it! Yuk
Why give a one star rating for something you didn’t even try? If you don’t like the concept, don’t make it.
Agree!
Don’t knock it until you’ve tried it.
You hit the nail on the head AJ
Agree. If someone doesn’t like FOS then skip over this and find another recipe. I made it tonight. It was delicious.
There’s a simple solution to that…don’t make it.
Then why did you even bother to look at recipe
Hi Louis,
Thanks so much for sharing your feedback! I would suggest you just skip this recipe if it doesn’t sounds good to you:) Happy Thursday! xx
Tieghan, you are destined for sainthood for being able to respond to this…individual…with such style and grace.
I’d have told him to go shit in his hat! 😂
“Louis”, please go back to the Anti-HBH orchestrated Reddit hate group you came from and take the rest of your putrid ilk with you.
Every time some hit-and-run troll-bomb posts appear here, you can go search the Reddit hate group and find the same verbatim drivel there, at its origins. It’s pathetic, and at this point it’s outright harassment – you are targeting someone’s business, and the person who runs it. You all should be ashamed of yourselves – I feel sorry for you that this is your sad, meaningless life. Talking crap about people you don’t know, who have never done anything to you, in the deep, stinking cesspools of Reddit, then slithering over here to infect the positive quality of this site with your low-life monkey-pox way of simple-minded thinking. The whole lot of you combined (which is a small but sick group) have about five IQ points between you.
Seriously – go to hell.
Tieghan, this is an absolutely fantastic creation – never can have too much cheese and tortellini! Keep up the fabulous work, and your terrific spins on the classics. Those who matter love it, and those who don’t love it…can crawl back into their worm hole and rot.
Nailed it. 🙌
I agree with what several other posters have already suggested. Only registered accounts with verified emails should be permitted to comment, and comments should be pre-approved. Legitimate posters won’t mind at all, and those who are actually investing in the business and truly appreciating the content would have a much more enjoyable experience. Would be a huge improvement to an otherwise already fantastic site.
Also agree about the cheese and tortellini. It’s good in ANYTHING. Keep it coming! 👍🏻
Major trigger, apparently. Should the obvious elephant in the room be ignored? You think that is doing TG any favors? Take a quiet moment, try to be objective and think about what you are seeing. If you really do care, stop being enabler and do something constructive.
I agree with the sentiment of your post but wonder what monkeypox has to do with it? Considering it is prevalent in the gay community, it sounds as if you’re suggesting gay men are the types responsible for hate rhetoric on this site.
Absolutely not, David. Apologies if it seemed that way. I was merely referring to the virulence, contagion, and general unpleasantness of it all – and how nobody wants it.
I think most of the hate rhetoric on this site is actually from heterosexual and very jealous women, considering the obsession with the blogger’s weight.
Thanks for clarifying, Marcie. My husband and I are huge fans of Tieghan’s recipes. I would never leave a negative review because something wasn’t to my particular taste. I’ve picked up tons of helpful tips or tidbits from the comment sections, so I agree hate has no place in this forum.
I read it like she was saying the Reddit trolls were a pox on society.
That, I have to agree with! 😂
Will definitely try this recipe. I fear no pasta!
Oh the irony 😂 nice double standards “Marcie”. Well done. But it’s ok to trash people as long as you’re doing it, right? You earned your paycheck today as well. (Or is this still family members trolling under fake names?)
No darling, but nice try. Run back to Reddit now!
Not related to Tieghan, (but I’m sure you know that, and neither are the hundreds of other regular posters like myself who are really sick of your crap, “Onions”, “Louis”, or whatever sock puppet account you are using today.)
No double standard here, but congratulations on your utter failure to make a convincing point. It’s not “trashing” if it’s calling out and challenging abusive and harassing behavior. Because it needs to be exposed, and nipped in the bud. Pointing out how useless you and your small band of troll buddies hiding behind multiple pseudonyms are is merely a necessity – and a public service many of us will happily provide for free.
Marcie is indeed my real name. What’s yours? The irony of you accusing me of being a HBH plant while you call yourself “Onions” is pretty funny. Do you realize how idiotic you appear?
Now since you are clearly not welcome here, run along. Go play in freeway traffic or something.
P.S. I couldn’t agree with you more David. My family loves HBH as well. Millions of us do. 😊👍🏻
It’s actually totally ok to trash talk the trolls. They bring it on themselves, and very much deserve every ounce of it.
It wouldn’t happen if they didn’t make it happen, right?
This soup was the BOMB, BTW. The pasta really kicked it up. Nice one, T.!
Why out of the 50 or so people who routinely defend HBH daily from these attacks does Marcie get singled out as the “paid family member”?
I guess the HBH fam is pretty huge then! ❤️
How do I get on the payroll? 😁
Hi Marcie!
How about we leave monkey pox out of this? It’s an actual disease affecting real people and in some of the most vulnerable communities in this insufferable country. Try another comeback vs the continued marginalization of this population and maybe have a banana and sit in the sun for a few minutes.
It’s a pox, love, like you and the rest of the sad trolls that have no life outside of attacking successful people they are jealous of. You know that comparison has already been understood and clarified, so you are a bit late to the party, and a bit slow on the mental uptake.
Please stop with the fake social justice warrior crap and your faux concern for “oppressed monkeypox victims” because that’s not AT ALL what my post was about and you damn well know it. Harping on one word and creating a fake crusade around your twisting of my words and meaning will not work. I could use “small pix” “tuberculosis” “diarrhea” “giardia”“pubic lice” or any other unpleasant affliction as a comparison to the value of your kind, if you prefer. Maybe try blaming recipes on “appropriation” and the genocide of entire cultures instead? Oh wait…you already have…and you looked stupid there too. BTW, what insufferable country are you referring to? Are you marginalizing a whole country right now?
Back to reality, it’s about the behavior of abusive people targeting one person and her business. So stay on topic. The marginalizing is all coming from your sort, so let’s stick to the facts.
I’ll happily sit in the sun but you go ahead and keep the banana. Would you like some suggestions on where you can shove it? 😃👍🏻🍌
Typo: Small POX…or maybe “small dix” in the case of “Louis”?
Run back to the hive and let the rest of the monkey pox brigade know that monkey pox is a virus. It can be transmitted by, and to, anyone, regardless of walk of life. It doesn’t pick and choose based on demographics. But you do! You seem to target successful, talented, naturally slender young women with highly lucrative and popular food blogs.
Merely saying the word and implying it’s an unpleasant thing doesn’t make one an “oppressor”. In order to qualify for that title, you’d have to do something like start an organized smear campaign and target your victim for repeat attacks and ongoing harassment. Hmmmm. 🤔
Perhaps the straw man arguments are wearing a little thin for you folks. Maybe give it a rest.
A good solution would be to use the term “Redditpox” instead.
Yes, Dan! 😂 Perfect! “Redditpox” it is.
Eliminates all traces of doubt where this disease originates from, and how badly it needs to be eradicated. 🦠
Ohhhhh, Marcie done touched some raw troll nerves! Lemme get my popcorn. 🍿
Hey Anne/Onions, I heard there’s a “horribly racist” white chocolate chip cookie story causing trouble at allrecipes.com. You better get over there right away to protest!
Brilliantly stated, and long overdue – thank you!
Slam dunk, Marcie. I’m glad someone finally said it.
Adding the pasta makes the soup have more bite and filling
What a rude and unhelpful “review”. Ever hear the phrase, “Don’t yuk someone’s yum?” No one is forcing you to make this. Plenty of us are excited to try it. Take that judgmental attitude elsewhere.
Why would you comment and rate a recipe that you didn’t even make? Asinine.
Eh, it’s no different than the hoards of people that leave her 5 star reviews without making a recipe just because the pictures look yummy. 🤷🏻♂️
Excellent photography and great ideas deserve five stars. Please stop using Marcie’s name, you unoriginal, weak bastard.
Lol wow. Literally nothing in my comment was rude or worthy of calling someone an “unoriginal weak bastard”. You should try growing up.
Impostor Marcie deserves zero stars for identity theft, poor and transparent trolling skills, and lack of ability to boil water.
-20 stars for telling other people to “grow up” after actually using the phrase “lol”.
Go back to calling yourself “Louis/Anne/Onions”.
She also used “lmao” as a means of communication on the other thread she was trolling, where she was devastated about having to boil water.
In addition to impostor syndrome, she’s about as sharp as a wet paper bag.
I don’t think illegitimate Marcie is even really female. I think illegitimate Marcie is actually a middle aged perv who drives around in an 80s Porsche wearing tight white pants with a pronounced moose knuckle, creeping around elementary schools offering candy to kids.
“Marcie” is just the name he stole to groom underage kids on the internet.
Cory’s theory made me spew coffee out my nose. I also think that’s exactly what’s going on here! 😀
Weak and unoriginal is being too kind. Being disingenuous and vague while making a rude comment is still rude, and trolling is still trolling, so please drop the act, and stop playing dumb.
Oh, wait…you’re not playing.
I’d hold off on advising others to grow up while you are still targeting a food blog (of all places!) with your pathetic trolling, and loitering on Reddit gossiping about peoples’ weight, and thinking up new ways to be obnoxious.
Perhaps you should get a life? Thinking doesn’t seem to be your strong suit since none of the HBH detractors appear to have an IQ above room temperature. I’m talking Celcius measurements, by the way.
Maybe go find a divisive political site to pollute? You’d be right at home there.
The ingredients list says “1/2 white wine”… do you mean 1/2 cup or 1/2 bottle?? 😉
Same question I had!
Is there an alternative for the parmesan rind?
Hi Chrissy,
You can just skip the rind if you don’t have one:) Please let me know if you have any other questions, I hope this recipe turns out well for you! xT
I wonder if it’s 1 1/2 cups. I think that’s what some of her other onion soup recipes call for. I can’t wait to try this recipe, it looks delicious.
Hi Michelle,
Sorry for any confusion, this recipe is going to use 1/2 cup of white wine. I hope you love this soup! xT
Hi Mona,
Sorry, it’s 1/2 cup of white wine:) Let me know if you have any other questions!! xx
Hi Annie,
Sorry about that! It’s 1/2 cup of white wine. Please let me know if you give this recipe a try, I hope you love it!! xx