Spinach Tortellini Soup
Spinach Tortellini Soup is a warm, comforting bowl filled with tender cheese tortellini, fresh spinach, and a light, flavorful broth. It’s the kind of soup that feels cozy and nourishing…
Tip: save now, cook later.Spinach Tortellini Soup is a warm, comforting bowl filled with tender cheese tortellini, fresh spinach, and a light, flavorful broth. It’s the kind of soup that feels cozy and nourishing without any heaviness, perfect for a quick lunch or a relaxing dinner. The combination of soft pasta and the vibrant green spinach makes it as pretty as it is tasty.
I love making this soup because it comes together so easily, and the ingredients are simple yet packed with flavor. Using store-bought tortellini makes it a snap to whip up on busy days, and I usually add just a bit of garlic and Parmesan to keep things interesting. It’s one of those recipes that everyone seems to enjoy, whether you’re cooking for your family or having friends over.
My favorite way to serve Spinach Tortellini Soup is with a side of crusty bread for dipping into the broth. Sometimes I sprinkle a little extra Parmesan on top and a crack of black pepper to finish it off. It’s a meal that feels homemade and satisfying, and I always find it brings a little extra warmth on chilly days. I think you’ll love how easy and comforting it is, too!
Key Ingredients & Substitutions
Cheese Tortellini: This is the star of the soup, adding a lovely cheesy bite and soft texture. If you can’t find cheese tortellini, cheese ravioli works well too. For a gluten-free option, try gluten-free tortellini.
Fresh Spinach: Fresh spinach adds great color and a mild, fresh flavor. Baby spinach is easiest to use. If you only have frozen spinach, thaw and drain it well before adding to avoid a watery soup.
Broth & Tomatoes: Using good-quality chicken or vegetable broth makes the soup flavorful. Canned diced tomatoes add a touch of brightness. If you want less acidity, drain the tomatoes or use fire-roasted for a smoky twist.
Heavy Cream or Half and Half: This makes the soup rich and creamy. You can use a lighter cream or even milk, but go easy to keep the soup from thinning out too much.
Parmesan Cheese: Parmesan adds a nutty, salty finish. If you need a substitute, Pecorino Romano works great or a little nutritional yeast for dairy-free lovers.
How Do I Keep the Spinach Bright and Fresh in Soup?
The spinach cooks very fast and can get mushy or dull if cooked too long. To keep it bright and fresh-looking:
- Add the spinach at the very end of cooking, just after stirring in the cream.
- Let it wilt gently for only 1-2 minutes on low heat—just enough to soften it but not overcook.
- Stir carefully so your spinach stays intact and doesn’t break up too much.
This way, you keep the appealing color and fresh flavor that makes the soup so inviting.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and holding all ingredients comfortably.
- Sauté pan or skillet – useful if you want to soften onions and garlic separately for better flavor.
- Wooden spoon or silicone spatula – great for stirring without scratching your pots.
- Ladle – makes serving the soup easy and mess-free.
- Measuring cups and spoons – to keep your ingredient amounts accurate for the best taste.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or diced chicken for extra protein and a heartier meal.
- Mix in mushrooms or zucchini for more vegetable texture and flavor.
- Swap heavy cream for coconut milk to make it dairy-free with a subtle sweetness.
- Stir in crushed red pepper flakes if you like a bit of heat and spice in your soup.
How to Make Spinach Tortellini Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup heavy cream or half and half
- 1 package (about 9 oz) refrigerated cheese tortellini
- 4 cups fresh spinach leaves, roughly chopped
- 1/2 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for serving
How Much Time Will You Need?
Preparing and cooking this soup takes about 25 minutes total. You’ll spend 5-7 minutes sautéing vegetables and bringing the broth to a simmer, 5 minutes cooking the tortellini, and a few minutes finishing the soup with cream, spinach, and cheese. It’s quick and simple!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 3-4 minutes. Then add the minced garlic and cook for an additional 30 seconds, until you can smell the aroma.
2. Add Broth, Tomatoes, and Seasoning:
Pour in the vegetable or chicken broth along with the undrained diced tomatoes. Stir in the dried Italian seasoning. Let the soup come to a simmer on medium heat.
3. Cook the Tortellini:
Once the soup is simmering, add the cheese tortellini. Follow the package directions, usually cooking for about 5 minutes, until the tortellini float and are tender.
4. Finish with Cream, Spinach, and Cheese:
Lower the heat to gentle warmth and stir in the heavy cream. Add the fresh spinach leaves and cook just 1-2 minutes, until they wilt but still look bright green. Season with salt and pepper to taste, then stir in the grated Parmesan cheese until it melts seamlessly into the soup.
5. Serve and Enjoy:
Ladle the soup into bowls and sprinkle extra Parmesan cheese on top if you like. Serve warm with crusty bread or a simple side salad for a complete meal.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just be sure to thaw it completely and squeeze out excess water before adding it to the soup to avoid making it too watery.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the heavy cream with coconut milk or a plant-based cream, and use a dairy-free cheese alternative or nutritional yeast instead of Parmesan.
What Can I Use Instead of Cheese Tortellini?
If you don’t have cheese tortellini, cheese ravioli or other stuffed pasta work well. You can also try small pasta like mini shells or even gnocchi for a different texture.
