Let’s talk about comfort in a bowl: this Creamy Spinach Tortellini Soup is your weeknight ticket to a meal that feels like a loving hug. Every spoonful bursts with cheesy tortellini, tender greens, and an herby, tomato-laced broth enriched with cream and Parmesan. It’s dreamy, vibrant, and ridiculously simple, making it a go-to whether you’re feeding your family or just in the mood for something cozy. With everything coming together in just 30 minutes, it’s no wonder this soup disappears faster than you can dish it up!
Ingredients You’ll Need
You’ll be amazed at how just a handful of basic, flavorful ingredients come together to create something so vibrant and satisfying. Each component plays a key role, bringing in its own color, flavor, and a hint of that old-fashioned Italian-inspired warmth we all crave.
- Olive oil: The classic way to start off, olive oil gives our base lovely richness and depth.
- Yellow onion: It softens quickly and infuses the soup with sweet, aromatic flavor that makes everything taste like home.
- Garlic: Nothing compares to fresh garlic for that signature savory note.
- Low-sodium chicken or vegetable broth: Using low-sodium lets you season to taste and keeps things perfectly balanced.
- Diced tomatoes (with juices): They add body, color, and a wonderful tang that brightens every spoonful.
- Dried basil: Offers an earthy, sophisticated layer of flavor that mingles beautifully with tomato and cream.
- Dried oregano: A touch of this herb blends in that classic Italian fragrance.
- Red pepper flakes (optional): For those who like a little kick, red pepper brings subtle warmth without overpowering the dish.
- Salt and pepper: Season generously for the best flavor – don’t be shy!
- Cheese tortellini: Pillowy, rich, and oh-so-cheesy, the tortellini transforms this soup into a meal.
- Fresh baby spinach: Lush greens that wilt beautifully, bringing nutrients and a pop of color.
- Heavy cream: Creates that luscious, velvety texture we dream about when we crave “creamy.”
- Grated Parmesan cheese: Finishes the soup with a salty, umami punch and irresistibly cheesy finish.
How to Make Creamy Spinach Tortellini Soup
Step 1: Sauté the Onion and Garlic
Start with a large, heavy-bottomed pot over medium heat. Drizzle in your olive oil, then toss in the diced onion. Let it cook for 3 to 4 minutes, stirring occasionally, until the onion is translucent and the kitchen is filled with that swoon-worthy aroma. Stir in the minced garlic and let it cook for just one minute—don’t walk away here! Garlic burns quickly, but in just sixty seconds it will unlock so much flavor.
Step 2: Build the Broth
Pour in your broth and the entire can of diced tomatoes (juices included for max flavor). Sprinkle in the dried basil, oregano, red pepper flakes if you like a hint of heat, and a pinch each of salt and pepper. Give everything a good stir to combine, then bring the mixture to a gentle boil. This is where the magic really starts. Drop the heat to a simmer and let it bubble away for about 5 minutes so those flavors can mingle.
Step 3: Cook the Tortellini
Add the cheese tortellini directly to your aromatic broth. Cook them according to your package directions, typically about 4 to 6 minutes, until they float to the top and feel deliciously tender when prodded. Your soup will already be smelling like an Italian trattoria at this point—try not to sneak a bite!
Step 4: Wilt the Spinach
Pile in the fresh baby spinach and gently stir it through the simmering soup. In 1 to 2 minutes, you’ll see the spinach wilt beautifully, turning a brilliant green and adding loads of nutrition and color to your Creamy Spinach Tortellini Soup.
Step 5: Make It Creamy
Reduce the heat to low and pour in the heavy cream, stirring slowly as the soup transforms into something truly decadent. Add the grated Parmesan cheese, stirring until it melts right in. Let everything heat gently for just 2 to 3 more minutes. Don’t let it boil at this stage—just let it get hot and creamy. Taste and adjust seasoning if needed, then ladle up bowls of cozy, creamy goodness.
How to Serve Creamy Spinach Tortellini Soup
Garnishes
The finishing touches can turn a good bowl of Creamy Spinach Tortellini Soup into pure restaurant-worthy comfort! Shower each serving with a generous sprinkle of extra Parmesan, some fresh-cracked black pepper, and perhaps a handful of chopped fresh basil for a hint of freshness. If you like a touch of heat, a little pinch of red pepper flakes on top adds gorgeous color and warmth.
Side Dishes
There’s nothing better to accompany this soup than warm, crusty bread—think a rustic baguette or slices of sourdough perfect for dipping and soaking up every last drop. If you want to round out the meal, a crisp green salad tossed in a simple vinaigrette makes a lovely, light contrast to the soup’s richness. For a classic Italian touch, serve with a side of roasted vegetables or a small antipasto platter.
Creative Ways to Present
Invite some fun to the table by serving Creamy Spinach Tortellini Soup in bread bowls for that wow factor. For dinner parties, ladle it into small mugs or espresso cups for effortless “soup shooters” that get everyone’s attention. Or let everyone customize their soup by setting out an array of toppings: more cheese, chopped herbs, spicy oil, or crunchy croutons—watch the creativity flow!
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Spinach Tortellini Soup cool to room temperature before transferring to an airtight container. It’ll keep well in the fridge for up to three days, making tomorrow’s lunch nothing short of spectacular. Just remember, the tortellini will soak up more liquid as it sits, so don’t be surprised if your soup thickens—add a splash of broth when reheating to loosen things up.
Freezing
While the creamy base means this soup isn’t a superstar in the freezer, you can freeze it with a tiny tweak: prepare and freeze the soup without the tortellini or cream. When you’re ready to enjoy it, thaw, warm up the base, add fresh tortellini, and stir in cream at the end for the best texture. This way, you’ll dodge any risk of mushy pasta or separated cream.
Reheating
To reheat, pour your soup into a pot and warm it gently over low heat, stirring every so often. Avoid bringing it to a vigorous boil, since the cream and cheese are best kept silky-smooth. If it seems too thick, add a splash of broth or a spoonful of cream to revive the lovely texture. Enjoy it just as much as the first time!
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini works beautifully—just add a few extra minutes to the cooking time, and check for doneness by tasting a tortellini before proceeding to the next step.
What can I substitute for spinach?
Kale, Swiss chard, or even baby arugula make tasty swaps for spinach. Just keep in mind that tougher greens like kale might need a few extra minutes to become tender in the hot soup.
Is there a way to make this Creamy Spinach Tortellini Soup vegan?
Yes, with a couple of swaps! Use plant-based tortellini, your favorite unsweetened non-dairy cream (like cashew or coconut), and a vegan Parmesan-style cheese. Be sure your broth is vegetable-based too.
Can I add protein for a heartier version?
Definitely. Cooked Italian sausage, shredded rotisserie chicken, or even canned cannellini beans can be added right before the cream and cheese to make this a chunkier, more filling meal.
What’s the best way to prevent the cream from curdling?
To keep the soup perfectly creamy, make sure to add the cream after you’ve reduced the heat to low. Stir slowly and don’t let the soup boil once the cream and cheese are in—it’ll stay silky smooth every time!
Final Thoughts
If you’re craving an inviting, soul-satisfying meal that comes together in half an hour, you’ll want to make this Creamy Spinach Tortellini Soup again and again. Warm, creamy, and delightfully simple, it’s exactly the kind of recipe that turns a busy night into something special. Go ahead—treat yourself (and your favorite people) to a big bowl soon!
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Creamy Spinach Tortellini Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of this Creamy Spinach Tortellini Soup. Perfect for a cozy night in, this Italian-inspired soup is a delightful blend of cheese tortellini, fresh spinach, and a creamy Parmesan-infused broth.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 (14 oz) can diced tomatoes, undrained
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1 (9 oz) package refrigerated cheese tortellini
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion until softened. Add garlic and cook briefly.
- Add broth and tomatoes: Pour in broth and diced tomatoes. Season with basil, oregano, red pepper flakes, salt, and pepper. Simmer.
- Cook tortellini: Add tortellini and cook until tender. Stir in spinach until wilted.
- Finish the soup: Stir in cream and Parmesan. Simmer until heated through.
- Serve: Enjoy hot with extra Parmesan on top if desired.
Notes
- To make this soup vegetarian, use vegetable broth and cheese tortellini.
- You can substitute kale for spinach or add cooked Italian sausage for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg
