There’s something magical about a warm, creamy bowl of soup on a chilly day—and this Creamy Tortellini and Spinach Soup is no exception. It’s cozy, filling, and packed with flavor, all while coming together in under 30 minutes. Think plump cheese tortellini swimming in a rich, velvety broth with tender spinach and a hint of garlic. Whether you’re cooking for a weeknight dinner or a lazy weekend lunch, this recipe is a lifesaver. Let’s get started!
Why You Will Love This Recipe
This soup is the perfect blend of convenience and comfort. The tortellini adds a satisfying chew, the spinach brings freshness, and the creamy base ties it all together. You’ll love how quick it is to prepare, even on busy days. Plus, it’s adaptable: swap the veggies or adjust the creaminess to suit your taste. It’s a one-pot wonder that’s sure to become a regular in your rotation!
Ingredients
- 1 tbsp olive oil (or butter)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 (9-oz) package fresh or frozen cheese tortellini
- 1 (14-oz) can diced tomatoes, undrained
- 2 cups fresh baby spinach
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1⁄2 tsp dried Italian seasoning
- Salt and black pepper to taste
- Grated Parmesan cheese (optional, for serving)
Ingredient Prep Guide
Let’s prep your ingredients first to make cooking seamless. Chop the onion finely so it cooks quickly and blends into the broth. Mince the garlic cloves—don’t skip this! Fresh garlic adds a punch of flavor. If using frozen tortellini, let it thaw slightly on the counter while you prep the other ingredients. Fresh spinach needs a quick rinse, but pat it dry to avoid watering down the soup. Drain the diced tomatoes if you prefer a less tangy flavor, but keeping the juice adds depth.
Equipment & Tools
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Ladle for serving
Step-by-Step Instructions
Heat the olive oil in your pot over medium heat. Add the onion and sauté for 3–4 minutes until it softens and turns golden. Stir in the garlic and cook for another 30 seconds—this wakes up the flavor but keeps it from burning. Pour in the broth and diced tomatoes (with their juices), then bring everything to a gentle boil.
Add the tortellini and Italian seasoning to the pot. Cook according to the tortellini package instructions, usually 5–7 minutes. Fresh tortellini cooks faster, so keep an eye on it! Once the pasta is tender, reduce the heat to low. Stir in the spinach and let it wilt for 1–2 minutes. Slowly pour in the heavy cream, stirring constantly to keep the soup smooth. Taste and adjust the seasoning with salt and pepper. Serve hot with a sprinkle of Parmesan!
Key Details
Total Time: 25 mins (Prep: 10 mins | Cook: 15 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Large pot, wooden spoon, knife, measuring tools
Serving Suggestions
Pair this soup with crusty garlic bread or a simple green salad with lemon dressing. For a heartier meal, add grilled chicken or white beans. Serve it in wide, shallow bowls to showcase the tortellini and spinach. This dish is perfect for weeknights, potlucks, or even a cozy date night—it’s that versatile!
Pro Tips
**Avoid overcooking the tortellini:** Don’t walk away once you add the pasta! Overcooked tortellini becomes mushy. If using frozen, check a minute early. **Boost flavor without salt:** Add a Parmesan rind to the broth while simmering for extra umami. **Customize the creaminess:** Swap heavy cream with coconut milk for a dairy-free version, or use milk thickened with a cornstarch slurry for fewer calories.
Storage and Reheating Instructions
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring often. The tortellini may absorb liquid as it sits—add a splash of broth or water when reheating to restore the creamy texture. Freezing isn’t recommended, as the cream can separate when thawed.
Troubleshooting
**Too thick?** Add 1⁄2 cup broth or water and warm through. **Too bland?** Brighten it with a squeeze of lemon or a pinch of red pepper flakes. **Cream curdling?** Avoid boiling after adding cream—keep the heat low. If it separates, blend the soup briefly with an immersion blender to smooth it out.
Frequently Asked Questions
Can I use dried tortellini instead of fresh?
Absolutely! Cook dried tortellini according to package directions first, then add it to the soup just before serving to keep it al dente.
Can I freeze this soup?
I don’t recommend freezing due to the cream, which can separate. For best results, enjoy it fresh or refrigerate for up to 3 days.
How do I make this vegetarian?
Use vegetable broth and check that your tortellini doesn’t contain meat. Most cheese-filled varieties are vegetarian-friendly.
Creamy Tortellini and Spinach Soup
Ingredients
- 1 tbsp olive oil or butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 9-oz package fresh or frozen cheese tortellini
- 1 14-oz can diced tomatoes, undrained
- 2 cups fresh baby spinach
- 1 cup heavy cream or half-and-half for a lighter option
- 1/2 tsp dried Italian seasoning
- Salt and black pepper to taste
- Grated Parmesan cheese optional, for serving
Instructions
- Heat the olive oil in your pot over medium heat. Add the onion and sauté for 3–4 minutes until it softens and turns golden. Stir in the garlic and cook for another 30 seconds.
- Pour in the broth and diced tomatoes (with their juices), then bring everything to a gentle boil.
- Add the tortellini and Italian seasoning to the pot. Cook according to the tortellini package instructions, usually 5–7 minutes.
- Once the pasta is tender, reduce the heat to low. Stir in the spinach and let it wilt for 1–2 minutes.
- Slowly pour in the heavy cream, stirring constantly. Taste and adjust the seasoning with salt and pepper.
- Serve hot with a sprinkle of Parmesan!
