Creamy Spinach Tortellini Soup (Printable)
Indulgent creamy soup with spinach, tortellini, aromatic herbs, and garlic for warming savory goodness.
# Ingredient List:
→ Soup Base
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 4 cups low-sodium vegetable broth
05 - 1 teaspoon Italian seasoning
→ Tortellini and Additions
06 - 18 ounces refrigerated cheese tortellini
07 - 4 cups baby spinach, packed
08 - 1 cup heavy cream
09 - ½ cup grated parmesan cheese
10 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Heat olive oil in a large stockpot over medium heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic and sauté for 1 minute until fragrant.
02 - Pour in vegetable broth and stir in Italian seasoning. Bring the mixture to a gentle simmer.
03 - Add cheese tortellini to the pot. Cook for 4 to 5 minutes or until tortellini are tender and heated through.
04 - Stir in baby spinach and cook for 2 minutes until wilted.
05 - Reduce heat to low. Add heavy cream and parmesan cheese, stirring gently until well combined and soup becomes creamy. Season with salt and pepper to taste.
06 - Ladle soup into bowls and garnish as desired. Serve hot.
# Expert Advice:
01 -
- Quick to put together even on your busiest weeknight
- Creamy texture but not heavy thanks to a smart balance of broth and cream
- Packed with fresh spinach and bright Italian flavors
- Uses fridge and pantry staples to save a grocery run
02 -
- Rich in calcium and vitamin C from spinach and dairy
- Flexible with different tortellini or greens like kale
03 -
- Always taste the soup before serving and adjust the seasonings Cheese tortellini can vary widely in saltiness
- Finish each bowl with a small drizzle of good olive oil for shine and extra depth Choose the freshest spinach possible for maximum vibrancy and flavor