Tortellini Soup with Spinach Recipe

If there’s ever been a more soul-warming bowl than Tortellini Soup with Spinach, I haven’t found it yet! This creamy, flavor-packed soup turns store-bought tortellini and pantry staples into a meal that’s guaranteed to gather everyone at the table with big smiles. It’s a quick cook, too—ready in just about 25 minutes, which means you can have homemade comfort even on the busiest nights. Rich sun-dried tomatoes, hearty spinach, and velvety cream swirl together in a tomatoey broth, while cheesy tortellini make every spoonful absolutely irresistible. Let’s dive into this cozy classic!

Ingredients You’ll Need

The beauty of Tortellini Soup with Spinach is in its simple, no-fuss ingredients—each one playing a unique role in crafting that deep, layered flavor and satisfying texture. From the chewy, cheese-packed tortellini to a pop of nutritious spinach and the brightness of sun-dried tomatoes, these essentials come together for soup perfection.

• Sun-dried tomatoes in oil: Bring a punch of tangy, savory flavor with a rich dose of Italian herbs—use the oil for even more depth.
• Frozen, sliced carrots: These lend natural sweetness and a tender bite without any chopping—just toss them in straight from the bag.
• Minced garlic: Adds that unmistakable aromatic kick, infusing the broth with warmth.
• Italian seasoning: A blend of herbs (usually oregano, basil, thyme, and more) that instantly elevates the soup’s flavor profile.
• Vegetable broth: The foundation of your soup’s flavor—opt for a good-quality broth for the best taste.
• Tomato sauce: Offers body, acidity, and a rich, savory base for all the other ingredients to shine.
• Spinach and cheese tortellini: The star of the show! These bite-sized pasta pillows are filled with creamy, savory goodness.
• Frozen, chopped spinach: Packs extra greens and color, and melts right into the soup for an easy nutrition boost.
• Heavy cream: Adds luxurious creaminess that ties everything together—don’t skimp if you love a silky finish!
• Fresh grated parmesan (optional): A final flourish that brings umami and a salty finish (best added right before serving).
• Fresh chopped basil (optional): For extra herby brightness that makes the flavors pop!

How to Make Tortellini Soup with Spinach

Step 1: Sauté Aromatics and Vegetables

Start by heating a couple of tablespoons from your sun-dried tomato oil in a large stockpot or soup saucepan over medium heat. This oil is liquid gold—it’ll infuse your vegetables with that sun-dappled Italian flavor. Toss in the frozen carrots, minced garlic, and Italian seasoning. Sauté everything for 3 to 5 minutes—the carrots should start to soften on the edges while garlic and herbs make your kitchen smell heavenly.

Step 2: Build the Broth

It’s time to pour in the vegetable broth, tomato sauce, and all the sun-dried tomatoes from the jar that you set aside. Give it all a good stir to combine, making sure to scrape the bottom of the pot for any caramelized bits—this is where the flavor magic really happens as the tomato base deepens and melds with all those aromatics.

Step 3: Add Tortellini and Spinach

Bring your bubbling soup to a gentle boil. Then, add the spinach and cheese tortellini and frozen spinach straight in. Stir so everything is evenly distributed, cover your pot, and let it all cook for about 10 to 15 minutes. The tortellini will puff up beautifully while the spinach melts into the broth, making this soup hearty and colorful.

Step 4: Stir in the Cream

Remove your pot from the heat and pour in the heavy cream. Swirl it through and watch as your tortellini soup with spinach transforms into a rich, silky bowl of comfort. The cream gives the soup that dreamy texture that’s just made for dipping a piece of crusty bread.

Step 5: Garnish and Serve

Ladle your creamy tortellini soup with spinach into bowls while piping hot. Scatter plenty of fresh grated parmesan and chopped basil on top if you have them. Each bowl is now officially a hug in a mug—comfort food at its best!

How to Serve Tortellini Soup with Spinach

Garnishes

Take your tortellini soup with spinach to the next level with a sprinkle of finely grated parmesan and a handful of chopped fresh basil. If you like a little zest, try a pinch of lemon zest or a dash of cracked black pepper over the top. These simple touches don’t just add color—they bring out fresh, vibrant flavors and make each serving feel special.

Side Dishes

Soup and bread are a match made in heaven! Serve your tortellini soup with spinach alongside thick slices of warm, crusty sourdough, a buttery garlic baguette, or even cheesy toast for dunking. If you want something lighter, a crisp green salad with a lemony vinaigrette is the perfect palate cleanser.

Creative Ways to Present

For a fun dinner party twist, ladle your tortellini soup with spinach into mini soup mugs, sprinkle with parmesan, and stick in a grissini stick or mini grilled cheese sandwich on the side. Or serve it family-style in one big pot at the table—everyone can grab seconds and help themselves to garnishes!

Make Ahead and Storage

Storing Leftovers

Leftover tortellini soup with spinach will keep beautifully in the fridge for up to three days. Transfer cooled soup into an airtight container and stash it on the top shelf—just be aware the tortellini might soak up some of the broth, making it a little thicker (and even more comforting!) after a night’s rest.

Freezing

If you want to freeze tortellini soup with spinach, it’s best to do so before adding the tortellini and cream; simply freeze the base and then add pasta and cream fresh when reheating. If you freeze it as is, just expect a little texture change in the pasta once thawed—still delicious, just softer!

Reheating

To reheat, simply warm the soup gently on the stove over medium heat, stirring frequently. If your soup has thickened up, splash in a bit more broth or milk to loosen it. If you’re microwaving individual portions, cover them loosely and stir every 30 seconds to keep it creamy and evenly heated.

FAQs

Can I use refrigerated tortellini instead of frozen?

Absolutely! Fresh refrigerated tortellini cooks a bit faster—just keep an eye on it and adjust the cook time so the pasta stays perfectly tender and not mushy.

Is there a way to make this soup vegan?

Yes, with a few swaps! Use vegan stuffed pasta (many grocery stores have options), plant-based cream, and skip the parmesan or use your favorite vegan substitute. The sun-dried tomatoes and spinach will still pack the soup with bold, satisfying flavor.

Can I add protein to this tortellini soup with spinach?

Definitely. Stir in cooked Italian sausage, shredded rotisserie chicken, or even cannellini beans for a heartier soup. Just add your protein of choice along with the tortellini so it heats through right at the end.

What’s the best way to avoid overcooking the tortellini?

Add the tortellini to boiling soup right before serving, and keep an eye on the cook time. Test for doneness after 7–8 minutes—even a minute or two too long can turn them soft, so catch them when they’re just tender and ready to eat.

Can I use fresh spinach instead of frozen?

Absolutely! Toss in a few generous handfuls of fresh baby spinach during the last two minutes of simmering. It will wilt down beautifully and add a lovely pop of color and mild, earthy flavor to your tortellini soup with spinach.

Final Thoughts

I hope you feel inspired to make this tortellini soup with spinach on your next chilly evening! Whether you enjoy it as a quick weeknight meal or serve it up for friends and family, this soup delivers warmth and big, bold flavors every time. Don’t hesitate to put your own twist on it, and most of all—enjoy every cozy, creamy spoonful!

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