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
Scale
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.
