If you’re searching for a soul-warming, cozy bowl that feels like a hug in every spoonful, look no further than this Creamy Spinach Tortellini Soup Recipe. It captures the perfect balance of tender cheese-filled tortellini, vibrant spinach, and a luscious, creamy broth that’s bursting with comforting Italian flavors. Whether you’re craving something quick for a weeknight dinner or an impressive yet simple dish to share with loved ones, this soup checks all the boxes with its rich texture and heartening warmth.
Ingredients You’ll Need
Gathering simple, fresh ingredients for this soup keeps it approachable while creating layers of flavor that are truly satisfying. Each component plays a crucial role—from the aromatic onion and garlic forming the base, to the fresh spinach adding vibrant color and nutrition, and of course, the star cheese tortellini delivering indulgent creaminess.
- Olive oil: Use a good-quality olive oil to sauté your aromatics—it adds a subtle fruity richness.
- Yellow onion: A diced yellow onion brings sweetness and depth after being gently sautéed.
- Garlic: Minced garlic infuses the broth with its irresistible aroma and savory taste.
- Dried Italian seasoning: This blend of herbs offers that authentic Italian flair without any fuss.
- Red pepper flakes (optional): A pinch adds a gentle touch of heat for spice lovers.
- Low-sodium vegetable broth: Acts as the flavorful liquid base, keeping the soup light but tasty.
- Diced tomatoes with juice: They contribute a tangy brightness and lovely texture contrast.
- Refrigerated cheese tortellini: The rich, cheesy pasta pockets are what make this soup special and filling.
- Fresh baby spinach: Adds vibrant green color and essential nutrients, wilting perfectly in the hot broth.
- Heavy cream: Ensures the soup becomes luxuriously creamy, balancing the acidity of the tomatoes.
- Grated Parmesan cheese: Adds savory umami and thickens the soup beautifully when stirred in.
- Salt and black pepper: Essential seasoning to enhance every flavor in the dish.
How to Make Creamy Spinach Tortellini Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil over medium heat in a large pot or Dutch oven. Toss in your diced yellow onion and sauté gently until it turns soft and translucent, about 4 to 5 minutes. This step builds a fragrant foundation for the soup. Then, stir in the minced garlic along with the dried Italian seasoning and optional red pepper flakes. Cook for another minute until you can smell that amazing Italian herb blend waking up alongside the garlic’s savory perfume.
Step 2: Add Broth and Tomatoes
Next, pour in the vegetable broth followed by the diced tomatoes with their juice. Bring this mixture to a gentle boil—it’s when the flavors start to mingle, and you know good things are coming. This tomato and herb-infused broth will infuse the tortellini with extra zest and moisture during cooking.
Step 3: Cook the Tortellini
Add the cheese tortellini straight from the package and cook according to the directions, generally 5 to 7 minutes. The tortellini will soften and release just the right amount of cheese flavor into the broth, making the soup even more irresistible. Keep an eye on the tortellini to ensure they’re tender but not mushy.
Step 4: Wilt the Spinach
Lower the heat to a simmer and gently stir in the fresh baby spinach. You’ll only need about two minutes here, just enough for those vibrant green leaves to wilt and soak up the broth’s flavors. Spinach adds a fresh, slightly earthy note that balances the richness perfectly.
Step 5: Stir in Cream and Parmesan
Finally, pour in the heavy cream and sprinkle the grated Parmesan cheese over the top. Stir well to create a silky, creamy consistency that coats the tortellini and spinach with luxurious flavor. Season with salt and pepper to taste, then serve the soup piping hot. The result is a comforting blend of creaminess, herbs, and fresh greens that feels special every single time.
How to Serve Creamy Spinach Tortellini Soup Recipe
Garnishes
Top your bowl with extra freshly grated Parmesan or a sprinkle of red pepper flakes for a subtle kick. A drizzle of high-quality extra virgin olive oil or a few torn fresh basil leaves can also add a fresh and elegant finish that brightens up each bite.
Side Dishes
This soup pairs beautifully with a crisp green salad dressed with lemon vinaigrette for contrast or some warm, crusty bread to soak up those creamy bites. Garlic bread or a simple focaccia also complements the Italian flavors wonderfully and makes the meal more substantial.
Creative Ways to Present
For entertaining, serve the soup in mini bowls or espresso cups as a charming appetizer. You can also ladle it into hollowed-out sourdough or rustic bread bowls for a dramatic yet cozy presentation that’s always a hit. Garnish with a sprig of fresh herbs or edible flowers to impress guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a convenient next-day meal that tastes just as good. Just be mindful the tortellini can absorb some liquid overnight, so you might want to add a splash of broth or cream when reheating.
Freezing
If you want to freeze this soup, it’s best to do so before adding the cream and Parmesan cheese. Freeze the base soup in a sealed container for up to 2 months. When ready to eat, thaw overnight in the fridge, reheat gently on the stove, and then add the cream and cheese fresh to maintain that creamy texture and vibrant flavor.
Reheating
Reheat the soup gently over low to medium heat, stirring occasionally to prevent scorching. If the soup feels too thick after sitting, add a splash of vegetable broth or water to loosen it up. Avoid boiling once the cream is added, as high heat may cause the cream to separate.
FAQs
Can I use frozen spinach instead of fresh in this Creamy Spinach Tortellini Soup Recipe?
While fresh baby spinach is preferred for its texture and vibrant color, you can use frozen spinach in a pinch. Just be sure to thaw and drain it well to avoid excess water diluting the soup’s creaminess.
Is there a vegetarian protein option I can add?
Absolutely! Adding cooked Italian sausage or shredded rotisserie chicken boosts protein, but if you want to keep it vegetarian, try stirring in white beans or chickpeas for added heartiness without altering the flavor profile.
What type of tortellini works best?
Cheese-filled refrigerated tortellini is ideal for this recipe because it cooks quickly and melts into the soup’s creamy base. Avoid dried tortellini unless you adjust cooking times accordingly.
Can I make this soup dairy-free or lighter?
Yes, substitute the heavy cream with coconut milk or cashew cream for a dairy-free version. For a lighter option, use half-and-half or whole milk, but keep in mind the soup won’t be as rich.
How long does this soup take to prepare?
This Creamy Spinach Tortellini Soup Recipe comes together in about 30 minutes, making it perfect for a quick weeknight meal without sacrificing flavor or comfort.
Final Thoughts
This Creamy Spinach Tortellini Soup Recipe has become one of my all-time favorites for its ease, heartwarming flavors, and satisfying texture. It’s perfect for chilly evenings or anytime you want a comforting bowl of deliciousness that’s both simple and impressive. Give it a try—you might just find yourself making it again and again.
Print
Creamy Spinach Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Creamy Spinach Tortellini Soup is a comforting and hearty Italian-American dish perfect for any night. It features tender cheese tortellini, fresh baby spinach, and a creamy broth enriched with Parmesan cheese and heavy cream. Lightly spiced with Italian seasoning and a hint of red pepper flakes, this soup is easy to prepare on the stovetop and brings a delicious bowl of warmth and flavor to your table.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 4 cups low-sodium vegetable broth
- 1 (14.5 oz) can diced tomatoes with juice
Main Ingredients
- 1 (9 oz) package refrigerated cheese tortellini
- 4 cups fresh baby spinach
Finishing Ingredients
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until they turn soft and translucent. Stir in the minced garlic, dried Italian seasoning, and red pepper flakes if using, cooking for an additional 1 minute until fragrant.
- Add Broth and Tomatoes: Pour in the vegetable broth along with the diced tomatoes and their juice. Bring the mixture to a gentle boil to combine the flavors thoroughly.
- Cook Tortellini: Add the cheese tortellini to the boiling soup and cook according to the package instructions, generally about 5–7 minutes, until the pasta is tender and cooked through.
- Wilt Spinach: Reduce the heat to a simmer. Stir in the fresh baby spinach and cook for about 2 minutes, allowing it to wilt and blend into the soup.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until the soup becomes creamy and well combined. Season with salt and black pepper to taste. Serve hot, optionally topped with extra Parmesan cheese.
Notes
- For added protein, you can stir in cooked Italian sausage or shredded rotisserie chicken.
- If preferred, substitute kale for spinach; however, kale will require a few more minutes to soften properly.
