If you crave classic comfort with a twist or simply love a soul-warming meal packed with flavor, this Creamy Spinach Tortellini Soup is about to win your heart. Silky, cheese-stuffed tortellini swim in a rich, velvety broth dotted with tender spinach and pops of juicy tomatoes, all finished with a dreamy touch of cream and Parmesan. When your weeknight dinner needs to feel extra special (but still quick!), this soup brings Italian-inspired warmth to every spoonful. Trust me, you’ll look forward to leftovers just as much as that first cozy bowl.

Ingredients You’ll Need

Creamy Spinach Tortellini Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Spinach Tortellini Soup is that it comes together with a handful of kitchen staples, and each one brings something essential—creamy richness, vibrant greens, a pop of tomato acidity, or satisfying cheesy bites. These ingredients each play a starring role for a soup that feels extravagant but is blissfully easy to make.

Olive Oil: A quick sauté in olive oil starts the whole soup off with a savory, aromatic base.
Yellow Onion: Diced onion adds gentle sweetness and deepens the flavor foundation.
Garlic: Just two cloves give the soup an irresistible, mouthwatering aroma.
Vegetable Broth: Use low-sodium broth for a delicate, savory backdrop that lets your other flavors shine.
Diced Tomatoes with Juices: Canned tomatoes lend tang, color, and body to the soup—don’t drain away that delicious tomato liquid!
Refrigerated Cheese Tortellini: These little filled pastas are hearty, rich, and become perfectly pillowy after simmering.
Dried Italian Seasoning: A pinch brings in Italian herbs for a subtle, layered flavor.
Salt & Black Pepper: The must-haves to balance and enhance everything in the pot.
Fresh Spinach: Roughly chopped spinach wilts into silky, vibrant ribbons, adding color and nutrients.
Heavy Cream: One swirl at the end transforms your soup into something luxuriously creamy and totally craveable.
Grated Parmesan Cheese: Parmesan melts in for extra richness and that unmistakable nutty, salty flavor.
Chopped Parsley or Basil: A sprinkle of fresh herbs right before serving brightens everything up.

How to Make Creamy Spinach Tortellini Soup

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large pot over medium heat; there’s nothing like the scent of onions and garlic sizzling away to let everyone in your house know something delicious is coming. Sauté the diced onion for about 4 to 5 minutes, stirring frequently, until it turns soft and translucent. Add the minced garlic and let it cook for just 1 minute—don’t rush this step, as it builds the fragrant soul of your soup!

Step 2: Build the Broth Base

Pour in your vegetable broth and the entire can of diced tomatoes, juices included. Give everything a good stir, then crank the heat to bring your mixture to a boil. This creates a light, flavorful broth that soaks up all that onion and garlic goodness. If you’re craving even deeper flavor, a splash of white wine at this stage is a fabulous addition.

Step 3: Add Tortellini and Seasonings

Once your liquid is bubbling, it’s time for the star ingredient—cheese tortellini! Add them straight into the pot along with the Italian seasoning, salt, and black pepper. Turn down the heat and simmer gently for 5 to 7 minutes. Watch as the tortellini puff up and become irresistibly tender, soaking up those savory tomato and herb flavors.

Step 4: Wilt in the Spinach

Now for a burst of color and nutrition—stir in your chopped spinach. Let it cook for another 2 to 3 minutes until just wilted, turning from leafy to silky with the heat. The spinach weaves itself through the broth and tortellini, giving every spoonful a little green goodness.

Step 5: Make it Creamy and Finish

Turn the heat down to low and pour in the heavy cream along with grated Parmesan cheese. Stir slowly and watch the soup become lusciously creamy and glossy. Taste and adjust the salt or pepper if you like. Ladle hot Creamy Spinach Tortellini Soup into bowls, and don’t forget a sprinkle of fresh parsley or basil for that flourish of freshness!

How to Serve Creamy Spinach Tortellini Soup

Garnishes

A shower of freshly chopped basil or parsley is perfect, but you can also add extra Parmesan or cracked pepper for even more flavor and flair. For a little heat, a pinch of crushed red pepper is wonderful. The right garnishes make your Creamy Spinach Tortellini Soup look as mouthwatering as it tastes.

Side Dishes

Pair your soup with a chunk of good, crusty bread to soak up every drop, or a crisp side salad to contrast that rich, creamy base. Garlic knots, warm baguette slices, or a simple green salad drizzled with bright vinaigrette all make this meal feel complete without stealing the spotlight from your Creamy Spinach Tortellini Soup.

Creative Ways to Present

For a dinner party touch, serve the soup in small crocks or mugs with mini toasts balanced on top. You can also pour Creamy Spinach Tortellini Soup into a hollowed-out bread bowl—it’s dramatic, rustic, and absolutely irresistible. Or, let everyone customize their bowl with toppings in a DIY soup bar: extra herbs, Parmesan, chili flakes, or a drizzle of olive oil.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Spinach Tortellini Soup in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors mingle even more beautifully as they sit, making tomorrow’s bowl arguably even better!

Freezing

While the soup base freezes quite well, the texture of tortellini can become a bit soft after thawing. If you do wish to freeze, I recommend freezing the soup without tortellini and spinach, then adding them fresh when you reheat. Freeze in airtight containers for up to 2 months.

Reheating

To reheat, gently warm leftover soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup has thickened in the fridge, add a splash of broth or cream to revive its silky consistency. Microwave reheating works fine for single servings—just cover and reheat in 30-second bursts to keep everything creamy.

FAQs

Can I use frozen tortellini for this recipe?

Absolutely! Frozen tortellini work beautifully in Creamy Spinach Tortellini Soup. Just add them directly to the simmering broth and cook a couple minutes longer until heated through and tender.

Is there a dairy-free alternative for the cream and cheese?

For a dairy-free version, substitute the heavy cream with full-fat coconut milk or your favorite creamy plant-based milk, and use a vegan Parmesan or nutritional yeast for that cheesy depth.

Can I add protein to this soup?

Definitely! Stir in some cooked Italian sausage, rotisserie chicken, or white beans for a heartier meal. Each adds flavor and makes Creamy Spinach Tortellini Soup even more filling.

What other greens can I use besides spinach?

Feel free to substitute chopped kale, Swiss chard, or even baby arugula for a different twist. Leafy greens wilt down quickly and pair so well with the creamy broth and cheesy tortellini.

How can I make the soup spicier?

A dash of crushed red pepper flakes or a drizzle of hot sauce added with the seasonings will give your Creamy Spinach Tortellini Soup a gentle kick! Start small and adjust to taste.

Final Thoughts

This Creamy Spinach Tortellini Soup is one of those magical recipes that feels like a warm embrace on a chilly night. Simple ingredients come together so quickly for a meal that’s as comforting to make as it is to eat. I hope you’ll give this recipe a try—and let it earn a special place in your own comfort-food rotation!

Creamy Spinach Tortellini Soup Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a bowl of comforting Creamy Spinach Tortellini Soup that’s bursting with flavors of cheese tortellini, fresh spinach, and creamy broth. This easy-to-make soup is perfect for a cozy night in or a quick weeknight dinner.

Ingredients

Scale

Soup:

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
4 cups low-sodium vegetable broth
1 (14.5-ounce) can diced tomatoes with juices
1 (9-ounce) package refrigerated cheese tortellini
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach, roughly chopped
3/4 cup heavy cream
1/2 cup grated Parmesan cheese

Garnish:

Chopped parsley or basil for garnish

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Instructions

In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until soft and translucent.
Stir in garlic and cook for 1 minute until fragrant.
Pour in vegetable broth and diced tomatoes with their juices. Bring to a boil.
Add tortellini, Italian seasoning, salt, and pepper. Reduce heat to a simmer and cook for 5–7 minutes, or until tortellini are tender.
Stir in chopped spinach and cook for 2–3 minutes until wilted.
Reduce heat to low, then add heavy cream and Parmesan cheese, stirring until fully combined and creamy.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley or basil.