If you are craving something comforting yet fresh, the Creamy Spinach Tortellini Soup Recipe is here to charm your taste buds and warm your soul. This delightful soup brings together tender cheese-filled tortellini, vibrant baby spinach, and a luscious creamy broth that feels like a cozy hug in a bowl. Every spoonful melds savory Italian herbs, garlicky goodness, and a touch of Parmesan, making it an irresistible option for a quick dinner or a satisfying lunch. It’s simple enough for busy weekdays but special enough to impress anyone around your table.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing any recipe, especially one as tasty and comforting as this soup. Each item plays a crucial role, whether it’s bringing rich flavor, adding depth, or enhancing texture and color for a bowl that looks as good as it tastes.
- Olive oil: The perfect base for sautéing onions and garlic, adding subtle fruity notes.
- Yellow onion, diced: Provides a sweet, savory foundation when softened.
- Garlic, minced: Adds a punch of aromatic warmth that elevates the entire soup.
- Dried Italian seasoning: A blend of herbs that brings authentic Italian flair.
- Red pepper flakes (optional): For a gentle kick that brightens the overall flavor without overpowering.
- Low-sodium vegetable broth: Creates a flavorful, lighter liquid base that supports the ingredients perfectly.
- Canned diced tomatoes with juice: Offers acidity and richness, balancing the creamy elements.
- Refrigerated cheese tortellini: The star of the show, these tender pillows of cheesy goodness make the soup hearty.
- Fresh baby spinach: Brings vibrant green color and nutritious freshness.
- Heavy cream: Adds luscious creaminess to create that dreamy texture everyone loves.
- Grated Parmesan cheese: Gives a salty, nutty finish that ties everything together.
- Salt and black pepper to taste: Essential for seasoning and balancing flavors perfectly.
How to Make Creamy Spinach Tortellini Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and cook for about 4 to 5 minutes until it’s tender and translucent, releasing its natural sweetness. Next, stir in the minced garlic, dried Italian seasoning, and optional red pepper flakes. Let everything cook together for just another minute to awaken those gorgeous aromas that will make your kitchen inviting and warm.
Step 2: Add Broth and Tomatoes
Pour in the low-sodium vegetable broth along with the canned diced tomatoes and their juices. Turn up the heat to bring the mixture to a gentle boil, setting the stage for a flavorful base that’s both bright and comforting. This combination infuses the soup with vibrant flavor and a lovely hint of acidity that contrasts beautifully with the creamy parts coming next.
Step 3: Cook the Tortellini
Carefully add the refrigerated cheese tortellini to the boiling broth. Follow the package instructions, usually letting them cook for around 5 to 7 minutes until tender but still slightly firm to the bite. This step is crucial because perfectly cooked tortellini soak up the soup’s flavors while adding delightful texture to every spoonful.
Step 4: Add Spinach and Cream
Once the tortellini is tender, lower the heat to a simmer and stir in fresh baby spinach. Give it about 2 minutes to wilt gently and release its vibrant green flavor without losing that fresh bite. Then, pour in the heavy cream and sprinkle in the grated Parmesan cheese, stirring everything until the soup turns irresistibly creamy and smooth. Finish with salt and black pepper to taste, adjusting according to your preference.
How to Serve Creamy Spinach Tortellini Soup Recipe
Garnishes
Adding garnishes is a fun way to personalize your bowl of soup and elevate its presentation. A sprinkle of extra grated Parmesan on top adds delightful saltiness and a tempting finish. For a touch of freshness, a few torn basil leaves or a swirl of cream can make each bowl feel elegant and inviting, encouraging everyone to dig right in.
Side Dishes
This soup shines as a stand-alone meal but pairs wonderfully with warm, crusty bread or garlic knots to soak up any leftover broth. A simple side salad with tangy vinaigrette also complements the richness with a crisp, refreshing counterpoint, making your meal both balanced and satisfying.
Creative Ways to Present
For a special occasion or just to jazz things up, try serving the soup in mini bread bowls or rustic mugs to add charm and warmth. You can even top the soup with a few toasted pine nuts or a light drizzle of chili oil if you’re craving some extra texture or a pop of spice. Creativity here is the secret to making this beloved recipe feel brand new every time.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra soup, store it in an airtight container in the refrigerator for up to 3 days. Keep it chilled well to maintain the fresh flavors and creamy texture, although tortellini can absorb some broth over time, so stirring before reheating helps redistribute everything nicely.
Freezing
While freezing is possible, the cream and tortellini can slightly change texture once thawed. It’s best to freeze the soup without the cream and add it fresh after reheating for the best consistency. Freeze in freezer-safe containers for up to 2 months to enjoy later without losing much of its delicious character.
Reheating
Gently reheat leftover soup on the stovetop over low to medium heat, stirring frequently. To avoid curdling, add a splash of cream or broth as it warms up. If reheating from frozen, thaw overnight in the refrigerator first, then warm slowly. This care will keep the soup perfectly creamy and comforting.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely, but be sure to thaw and drain frozen spinach thoroughly before adding it to prevent extra water from thinning the soup too much. Fresh spinach adds the most vibrant color and texture, but frozen works fine in a pinch.
Is there a way to make this soup vegan?
Yes! Substitute the heavy cream with a plant-based option like coconut cream or cashew cream, use vegan tortellini, and replace Parmesan with nutritional yeast or a vegan cheese. This way, you still get that creamy, rich soup without animal products.
Can I add protein to this soup?
Definitely! Cooked Italian sausage or shredded rotisserie chicken stirred in at the end complements the tortellini and spinach beautifully, adding heartiness and extra flavor to make the dish more filling.
What’s the best cheese tortellini to use?
Opt for good-quality refrigerated cheese tortellini found near fresh pastas in the store. They cook quickly and offer excellent texture and flavor compared to dried varieties, making your soup extra special.
How spicy is this soup with the red pepper flakes?
The red pepper flakes add just a subtle heat that enhances the overall flavor without making it spicy. You can adjust the amount or skip them entirely if you prefer milder flavors.
Final Thoughts
There is nothing quite like a warm bowl of Creamy Spinach Tortellini Soup Recipe to bring comfort and joy to your day. Whether you need a simple weeknight supper or a meal to share with loved ones, this soup’s rich flavors and silky texture are sure to become a favorite in your recipe collection. I can’t wait for you to try it and savor every cozy, delicious spoonful.
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 favorite perfect for an easy weeknight dinner. Made with tender cheese tortellini, fresh baby spinach, and a rich blend of heavy cream and Parmesan cheese, this soup delivers a deliciously smooth and savory flavor. Enhanced with aromatic garlic, onion, and Italian seasoning, it offers warmth and satisfaction in every bowl.
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
Dairy
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
Seasoning
- 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 cook for 4–5 minutes until soft and translucent. Stir in the minced garlic, dried Italian seasoning, and red pepper flakes if using, cooking for another minute until fragrant.
- Add Broth and Tomatoes: Pour in the vegetable broth and diced tomatoes with their juice. Bring the mixture to a gentle boil, stirring occasionally to combine flavors.
- Cook Tortellini: Add the refrigerated cheese tortellini to the boiling soup and cook according to package instructions, usually about 5–7 minutes, until tender but not overcooked.
- Add Spinach: Reduce heat to a simmer, then stir in the fresh baby spinach. Cook for about 2 minutes until the spinach is wilted and tender.
- Finish Soup: Stir in the heavy cream and Parmesan cheese until the soup becomes creamy and well combined. Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan if desired.
Notes
- For extra protein, add cooked Italian sausage or shredded rotisserie chicken to the soup.
- You can substitute kale for spinach; however, kale will require a few more minutes to soften.
- Use low-sodium broth to better control the salt content in the soup.
- Serve with crusty bread for a complete meal.
