Comforting Creamy Tortellini Soup Recipe with Spinach

The first time I made creamy tortellini soup with spinach, I couldn’t believe how something so simple could taste so indulgent. Imagine tender cheese-filled tortellini floating in a rich, velvety broth with hints of garlic, a touch of cream, and bright, fresh spinach. It’s the kind of meal that feels like a warm hug in a bowl – perfect for chilly evenings or when you need a little extra comfort.

This recipe has quickly become one of my go-to meals because it’s so easy to prepare and always leaves everyone at the table smiling. Whether it’s a cozy family dinner or an impromptu gathering, creamy tortellini soup has a way of bringing people together. Let me show you how to make this deliciously satisfying dish in your own kitchen!

Why You’ll Love This Recipe

• Quick & Effortless: This creamy tortellini soup comes together in just 30 minutes, making it ideal for busy weeknights when you need something hearty but don’t want to spend hours cooking.
• Simple Ingredients: You won’t need anything fancy—most of the ingredients are pantry staples or easy to find at your local grocery store.
• Perfect for Any Occasion: Whether it’s a warming dinner on a cold day or a comforting dish for a special gathering, this soup fits the bill.
• Kid-Friendly: The creamy texture and cheesy tortellini make this soup an instant hit with kids and adults alike.
• Unbelievably Flavorful: The creamy broth paired with savory garlic, Italian seasoning, and fresh spinach creates a perfect balance of richness and freshness.

What makes this soup stand out is the creamy yet light texture, combined with the little pockets of cheesy tortellini goodness. Plus, you can easily adapt it to fit your dietary needs or taste preferences. It’s comfort food at its finest, and it’s bound to become a staple in your kitchen!

What Ingredients You Will Need

This recipe uses simple, fresh ingredients to create a creamy, satisfying soup that’s packed with flavor. Here’s what you’ll need:

• Olive oil: For sautéing the aromatics and enhancing flavor.
• Garlic: Minced fresh garlic adds a punch of savory goodness.
• Yellow onion: Finely diced for a subtle sweetness and depth.
• Carrots: Peeled and sliced thin for a touch of natural sweetness.
• Chicken or vegetable broth: The base of the soup—choose low-sodium for better control over seasoning.
• Heavy cream: Adds richness and creaminess to the soup.
• Cheese tortellini: Fresh or frozen, these little pillows of cheesy goodness are the star of the recipe.
• Spinach: Fresh baby spinach leaves, washed and dried, for a pop of color and nutrients.
• Italian seasoning: A blend of herbs like oregano, basil, and thyme for that classic Italian flavor.
• Salt and pepper: To season and enhance the flavors.
• Parmesan cheese: Optional, but it adds a nutty, salty finish.

If you’re missing an ingredient, don’t worry! You can swap out spinach for kale, use half-and-half instead of heavy cream for a lighter option, or choose gluten-free tortellini if needed.

Equipment Needed

You don’t need anything fancy to make this creamy tortellini soup. Here’s what you’ll need:

• Large pot: Essential for cooking the soup; a Dutch oven works great for even heat distribution.
• Wooden spoon: Perfect for stirring without scratching your pot.
• Cutting board and knife: For prepping the vegetables and aromatics.
• Ladle: For serving the soup easily and mess-free.

If you don’t have a Dutch oven, a large stockpot or any heavy-bottomed pot will work just fine. Make sure it’s big enough to hold all the soup ingredients comfortably!

Preparation Method

1. Heat the oil and sauté the aromatics: In a large pot over medium heat, add 2 tablespoons of olive oil. Once hot, add the minced garlic and diced onions. Sauté for 2-3 minutes until fragrant and translucent.
2. Add the carrots and seasonings: Stir in the sliced carrots and 1 tablespoon of Italian seasoning. Cook for another 5 minutes until the carrots soften slightly.
3. Pour in the broth: Add 5 cups (1.2 liters) of chicken or vegetable broth. Bring to a gentle boil and let simmer for 5 minutes.
4. Add the tortellini: Stir in 12 ounces (340 grams) of cheese tortellini. Reduce the heat to medium and cook for 5-7 minutes until the tortellini are tender. Check the package instructions for exact cooking time.
5. Incorporate the cream: Lower the heat and slowly pour in 1 cup (240 ml) of heavy cream while stirring. Let the soup simmer on low for 3-5 minutes to thicken slightly.
6. Add the spinach: Stir in 3 cups (90 grams) of fresh spinach leaves and cook until wilted, about 2 minutes.
7. Season and serve: Taste and adjust the seasoning with salt and pepper as needed. Serve hot with a sprinkle of grated Parmesan cheese on top, if desired.

This soup is best enjoyed fresh, but it reheats beautifully for leftovers. Just make sure to warm it over low heat to avoid curdling the cream.

Cooking Tips & Techniques

• Don’t overcook the tortellini: Keep an eye on the cooking time for the tortellini—overcooking can make them fall apart.
• Use fresh spinach: Fresh baby spinach wilts quickly and adds a vibrant green color to the soup. Avoid frozen spinach as it can water down the broth.
• Thicken the broth carefully: If you want a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in before adding the cream.
• Season gradually: Add salt and pepper in small increments and taste as you go to avoid over-seasoning.
• Make it vegetarian: Swap chicken broth for vegetable broth and use a meatless tortellini option.

With these tips in mind, you’ll nail the perfect creamy tortellini soup every time!

Variations & Adaptations

• Protein-packed version: Add cooked, shredded chicken or crumbled Italian sausage for extra protein and flavor.
• Vegetarian twist: Swap out the chicken broth for vegetable broth and choose a plant-based tortellini to make this soup completely vegetarian.
• Low-carb option: Use zucchini noodles or cauliflower gnocchi instead of tortellini for a lighter, carb-conscious meal.
• Spicy kick: Add a pinch of red pepper flakes or chili powder for a subtle heat that balances the creaminess.
• Seasonal spin: Replace spinach with kale or Swiss chard in the winter, or toss in fresh basil during the summer for a fresh twist.

I’ve tried the spicy version with red pepper flakes, and let me tell you—it’s the perfect way to warm up on a cold day!

Serving & Storage Suggestions

This comforting creamy tortellini soup with spinach is best served warm, straight from the pot. I love pairing it with a crusty loaf of bread or garlic bread for dipping. A side salad with balsamic vinaigrette complements the richness of the soup beautifully.

To store leftovers, let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. When reheating, warm the soup over low heat and stir frequently to prevent the cream from separating.

Pro tip: The flavors deepen as the soup sits, so leftovers might taste even better the next day!

Nutritional Information & Benefits

Here’s an approximate breakdown for one serving:

• Calories: 350
• Protein: 12g
• Carbohydrates: 28g
• Fat: 18g

The spinach adds a boost of vitamins A and C, while the tortellini provides a satisfying source of carbohydrates and protein. This soup can be adapted for different dietary needs, including vegetarian and low-carb versions.

Conclusion

If you’re looking for a meal that’s cozy, satisfying, and easy to make, this creamy tortellini soup with spinach is the answer. It’s customizable, packed with flavor, and perfect for sharing with loved ones (or keeping all to yourself!).

Comforting Creamy Tortellini Soup Recipe with Spinach

Print Recipe

A rich and velvety soup featuring tender cheese-filled tortellini, fresh spinach, and a creamy broth with hints of garlic and Italian seasoning. Perfect for chilly evenings or cozy family dinners.

• Author: Lucy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 yellow onion, finely diced
• 2 carrots, peeled and sliced thin
• 5 cups chicken or vegetable broth (low-sodium preferred)
• 1 cup heavy cream
• 12 ounces cheese tortellini (fresh or frozen)
• 3 cups fresh baby spinach leaves, washed and dried
• 1 tablespoon Italian seasoning
• Salt and pepper, to taste
• Grated Parmesan cheese, optional

Instructions

1. Heat the oil and sauté the aromatics: In a large pot over medium heat, add 2 tablespoons of olive oil. Once hot, add the minced garlic and diced onions. Sauté for 2-3 minutes until fragrant and translucent.
2. Add the carrots and seasonings: Stir in the sliced carrots and 1 tablespoon of Italian seasoning. Cook for another 5 minutes until the carrots soften slightly.
3. Pour in the broth: Add 5 cups (1.2 liters) of chicken or vegetable broth. Bring to a gentle boil and let simmer for 5 minutes.
4. Add the tortellini: Stir in 12 ounces (340 grams) of cheese tortellini. Reduce the heat to medium and cook for 5-7 minutes until the tortellini are tender. Check the package instructions for exact cooking time.
5. Incorporate the cream: Lower the heat and slowly pour in 1 cup (240 ml) of heavy cream while stirring. Let the soup simmer on low for 3-5 minutes to thicken slightly.
6. Add the spinach: Stir in 3 cups (90 grams) of fresh spinach leaves and cook until wilted, about 2 minutes.
7. Season and serve: Taste and adjust the seasoning with salt and pepper as needed. Serve hot with a sprinkle of grated Parmesan cheese on top, if desired.

Notes

[‘Don’t overcook the tortellini to prevent them from falling apart.’, ‘Use fresh baby spinach for vibrant color and quick wilting.’, ‘For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in before adding the cream.’, ‘Season gradually with salt and pepper to avoid over-seasoning.’, ‘Make it vegetarian by using vegetable broth and meatless tortellini.’]

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Fat: 18
• Carbohydrates: 28
• Protein: 12

Keywords: creamy tortellini soup, spinach soup, comfort food, easy dinner, Italian soup, quick recipe, kid-friendly soup