This Creamy Spinach Tortellini Soup is cozy comfort in a bowl rich, velvety broth, tender cheese-filled tortellini, and fresh spinach all simmered together in one pot. It feels like a hug on a chilly night, comes together in under 30 minutes, and is easy to dress up with sausage or chicken for a heartier meal.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 (9–12 oz) package cheese tortellini (fresh or refrigerated)
- 3 cups fresh spinach, roughly chopped
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese (plus more for serving)
- Optional Add-Ins:
- ½ cup cooked Italian sausage or shredded rotisserie chicken
- 1 tbsp butter (for extra richness)
Instructions
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Add broth & seasonings: Pour in the chicken or vegetable broth. Stir in the Italian seasoning, red pepper flakes (if using), and a pinch of salt and black pepper. Bring the mixture to a gentle boil.
- Cook tortellini: Add the cheese tortellini to the pot. Cook according to the package directions, usually 3–5 minutes, until the tortellini are tender and floating.
- Make it creamy: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the soup looks smooth and creamy. If using, add the butter now and stir until melted.
- Add spinach: Add the chopped spinach to the pot and stir. Cook for 1–2 minutes, just until the spinach is wilted and a vibrant green.
- Taste & serve: Taste and adjust the seasoning with more salt, pepper, or red pepper flakes as needed. Ladle the soup into bowls and serve hot with extra Parmesan on top.
Variation
- Sausage & Spinach Tortellini Soup: Brown ½ cup crumbled Italian sausage in the pot before adding the onion. Drain excess fat if needed, then proceed with the recipe as written for a heartier, meatier soup.
- Chicken Tortellini Soup: Stir in ½–1 cup shredded rotisserie chicken when you add the cream and Parmesan. Let it warm through before adding the spinach for an easy protein boost.
- Lighter Creamy Version: Swap half the heavy cream for milk or half-and-half, and use extra broth to thin the soup slightly. You’ll still get a creamy texture with fewer calories.
Cooking Notes
- Avoid a rolling boil after adding the cream; keep the heat low to prevent curdling and to keep the broth silky.
- Add the tortellini toward the end of cooking so it doesn’t become mushy or fall apart if the soup sits on the stove.
- Grate your own Parmesan from a block if possible; it melts more smoothly into the soup than pre-shredded cheese.
Serving Suggestions
- Serve with warm crusty bread, garlic bread, or breadsticks to soak up the creamy broth.
- Pair with a simple green salad dressed in lemon vinaigrette to balance the richness of the soup.
- Top each bowl with extra Parmesan, freshly cracked black pepper, and a drizzle of good olive oil or a pinch of red pepper flakes for color and flavor.
Tips
- Prep everything before you start cooking dice the onion, mince the garlic, chop the spinach, and grate the Parmesan so the soup comes together smoothly and quickly.
- If you plan on leftovers, cook the tortellini slightly under the suggested time; it will continue to soften in the hot broth.
- For extra depth of flavor, deglaze the pot with a splash of white wine after sautéing the onion and garlic, scraping up any browned bits before adding the broth.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 16 g
- Sodium: 900 mg
Frequently Asked Questions
- Can I use frozen tortellini?
Yes. Frozen tortellini works fine; just add a couple of extra minutes to the cooking time. Check the package instructions and cook until the tortellini are tender and floating. - How can I make this soup lighter?
Use half-and-half or a mix of milk and cream instead of all heavy cream, and reduce the Parmesan slightly. You can also add more broth to thin the soup while keeping it flavorful. - How do I store and reheat leftovers?
Cool the soup completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low to medium heat, adding a splash of broth or water if it has thickened. - Can I make this soup ahead of time?
You can make the broth, cream, and spinach base ahead and store it separately. For the best texture, cook and add the tortellini just before serving so it stays firm and doesn’t soak up too much liquid.
Conclusion
Creamy Spinach Tortellini Soup is a quick, one-pot meal that delivers big comfort with minimal effort. Tender cheese tortellini, silky broth, and vibrant spinach come together in under 30 minutes, making it perfect for busy weeknights or cozy weekends. Dress it up with sausage or chicken, and you’ve got a complete, satisfying dinner in a bowl.
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Creamy Spinach Tortellini Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (if using vegetable broth and no meat)
Description
This Creamy Spinach Tortellini Soup is cozy comfort in a bowl—rich, velvety broth, tender cheese-filled tortellini, and fresh spinach all simmered together in one pot. It feels like a hug on a chilly night, comes together in under 30 minutes, and is easy to dress up with sausage or chicken for a heartier meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 (9–12 oz) package cheese tortellini (fresh or refrigerated)
- 3 cups fresh spinach, roughly chopped
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese (plus more for serving)
- Optional Add-Ins:
- ½ cup cooked Italian sausage or shredded rotisserie chicken
- 1 tbsp butter (for extra richness)
Instructions
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Add broth & seasonings: Pour in the chicken or vegetable broth. Stir in the Italian seasoning, red pepper flakes (if using), and a pinch of salt and black pepper. Bring the mixture to a gentle boil.
- Cook tortellini: Add the cheese tortellini to the pot. Cook according to the package directions, usually 3–5 minutes, until the tortellini are tender and floating.
- Make it creamy: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the soup looks smooth and creamy. If using, add the butter now and stir until melted.
- Add spinach: Add the chopped spinach to the pot and stir. Cook for 1–2 minutes, just until the spinach is wilted and a vibrant green.
- Taste & serve: Taste and adjust the seasoning with more salt, pepper, or red pepper flakes as needed. Ladle the soup into bowls and serve hot with extra Parmesan on top.
Notes
- Use fresh or refrigerated tortellini for the best texture; frozen will work but may need a couple extra minutes of cooking time.
- If the soup gets too thick as it sits, thin it out with a splash of extra broth or a bit of water when reheating.
- For a richer broth, you can use half-and-half instead of cream, but full heavy cream will give the silkiest finish.
- Add protein at the same time as the broth if it’s cold, so it has time to heat through gently without drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Main Course
- Method: Stovetop, One-Pot
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: About 1/4 of the recipe
- Calories: Approx. 450
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 85 mg
Keywords: creamy tortellini soup, spinach tortellini soup, one-pot soup, weeknight dinner, comfort food, easy soup recipe
