Save to Pinterest Creamy Spinach Tortellini Soup shines as the dinner you turn to when comfort is a must and time is short. Full of pillowy cheese tortellini, vibrant spinach, and a silky broth, this is the kind of weeknight recipe I keep coming back to. My family loves it on those chilly nights when all we crave is a big bowl of something warm and creamy.
Tortellini soup was my lifesaver last fall during a never ending round of colds. Now it feels like the ultimate hug in a bowl for my kids and me.
Ingredients
- Fresh cheese tortellini: Choose the refrigerated variety for best flavor and pillowy texture
- Baby spinach: Bright color and packs in nutrients opt for organic or pre washed for ease
- Yellow onion: Adds aromatic sweetness dice finely for even cooking
- Garlic: Brings depth fresh cloves make a difference here
- Vegetable broth: Forms the savory base go for low sodium so you can control seasoning
- Heavy cream: Creates the luxurious creaminess a splash goes a long way
- Olive oil: For sautéing and a hint of fruitiness use extra virgin for best results
- Crushed tomatoes: Gives depth and a nice tang choose high quality jarred or boxed variety
- Parmesan cheese: Grated over at the end for sharp salty finish pick a wedge and grate yourself if you can
- Salt and black pepper: For balanced seasoning taste as you go
Instructions
- Chop and Prep:
- Get everything ready first Dice the onion mince the garlic and have your spinach washed and drained This keeps things moving without scrambling at the stove
- Sauté the Aromatics:
- In a heavy bottomed pot drizzle in olive oil and add onions Cook on medium low heat for about ten minutes until they are translucent and tender Stir often to prevent browning Add the minced garlic in the last minute letting it release its aroma without burning
- Build the Broth:
- Pour in the crushed tomatoes and vegetable broth Scrape up any bits on the pot bottom Stir everything and turn the heat to medium Bring just to a simmer then let it bubble for about five minutes so all the flavors meet and meld
- Cook the Tortellini:
- Drop in your tortellini and a small pinch of salt Give a gentle stir Follow package timing but check a minute early Taste to be sure the pasta is just tender and not mushy
- Add Spinach and Cream:
- Stir in the spinach handful by handful letting each batch wilt before adding more Lower the heat and gently stir through the heavy cream This is where the soup turns silky smooth Warm just until everything is heated through never let the cream boil to avoid curdling
- Season and Serve:
- Taste the broth and adjust salt or pepper to your liking Ladle into bowls Top each with plenty of grated Parmesan and if you have fresh basil a few leaves for brightness Serve right away when the tortellini are at their best
Save to Pinterest Spinach is my favorite addition since it wilts so beautifully into the broth and reminds me of the soups my grandmother would stir on her busy weeknights. Every bowl takes me right back to sitting at her kitchen table with a wedge of parmesan always at the ready.
Storage Tips
Let the soup cool to room temperature before transferring to airtight containers Store in the fridge for up to three days When reheating do so gently over low heat and avoid bringing it to a boil Fresh tortellini will continue to absorb broth so you can add a splash of water or broth to loosen the texture
Ingredient Substitutions
You can swap the cheese tortellini for spinach or mushroom filled versions for variety For a dairy free version use coconut cream and skip the parmesan If you are out of fresh spinach frozen works but add it straight from the freezer so it keeps its vibrant color
Serving Suggestions
This soup loves a rustic chunk of garlic bread or a crisp green salad with lemon vinaigrette Sometimes I ladle it into mugs for an afterschool snack or add a side of roasted veggies for a more complete meal It also makes a great first course for company especially in cooler months
Cultural and Historical Context
Tortellini in broth is a classic comfort food in Italian households particularly in the north where creamy soups are part of the winter table The twist here is adding cream and tomatoes for a heartier American inspired bowl that bridges old world flavors and modern weeknight needs
Seasonal Adaptations
Use baby kale or chard in place of spinach in late fall Add a pinch of nutmeg for a holiday twist in winter Finish with fresh peas in early spring for extra brightness
Success Stories
I have shared this recipe with friends new parents and neighbors recovering from illness Every single time I get a text back with a photo of an empty bowl and a massive thank you Even picky eaters find something to enjoy here between the cheesy tortellini and velvety broth
Freezer Meal Conversion
If making ahead ladle the soup base without tortellini into freezer safe containers Add cooked tortellini when you reheat so they do not turn mushy The result is a fresh tasting soup even from the freezer
Save to Pinterest This bowlful delivers creamy comfort and effortless weeknight ease. Enjoy with loved ones and savor every spoonful.
Recipe FAQs
- → Can frozen tortellini be used?
Yes, frozen tortellini works well and can be added directly to simmering broth without thawing.
- → How do I thicken the soup?
Simmer with extra cream or a cornstarch slurry for thicker consistency while stirring gently.
- → Is it possible to make this gluten-free?
Use gluten-free tortellini to adapt the dish for gluten-free preferences and dietary needs.
- → What herbs work best?
Basil, thyme, parsley, or oregano complement the creamy base and spinach flavors beautifully.
- → How should leftovers be stored?
Refrigerate in an airtight container for up to three days, and reheat gently to preserve texture.
- → Can I add protein?
Yes, cooked chicken, sausage, or beans can be mixed in for added protein and variation.