Name: Tortellini Spinach Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8.5 ounces jar of sun-dried tomatoes with Italian seasoning, divided; 1 cup frozen, sliced carrots; 1 Tablespoon minced garlic; ½ Tablespoon Italian seasoning; 3 cups vegetable broth; 15 ounces can of tomato sauce; 12 ounces package of spinach and cheese tortellini; 1 cup frozen, chopped spinach; 1½ cups heavy cream; Fresh grated parmesan cheese (optional); Fresh chopped basil (optional)

There’s something so comforting about a bowl of rich, creamy soup filled with cheesy pasta and vibrant greens. This Tortellini Spinach Soup Recipe hits all those cozy notes, blending tender tortellini with a luscious tomato and cream base that feels like a warm hug on chilly days. Trust me, it’s worth spooning up again and again.

A large pot is filled with creamy tortellini soup that has three main layers of ingredients: the top layer shows spinach leaves in dark green, carrot slices in bright orange, and bits of sun-dried tomatoes in red. The middle layer consists of many cheese-filled tortellini pasta in pale yellow with soft textures, partly covered by the creamy orange-pink broth. The bottom layer is mostly submerged, showing chunks of potatoes in light beige mixed into the sauce. The pot has a burgundy handle, and the pot’s inside edges are black. The pot sits on a wooden surface with some green leafy herbs visible in the top corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tortellini Spinach Soup Recipe
Top Tip
How to Serve Tortellini Spinach Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tortellini Spinach Soup Recipe

Why You'll Love This Recipe

From my kitchen to yours, this soup has become a go-to for easy weeknight comfort with a hint of Italian flair. It’s approachable, packed with flavor, and flexible enough to tweak based on what you have on hand or your mood.

Creamy and Hearty: The combination of heavy cream and tomato sauce gives the soup a velvety texture that’s utterly satisfying without being heavy.
Quick and Easy: You can have this on the table in under 30 minutes, making it perfect even on busy days.
Ingredient Flexibility: Using frozen veggies and jarred sun-dried tomatoes means you can whip it up anytime with minimal prep.
One-Pot Wonder: Less cleaning, more savoring. Everything cooks in one pot, which is a lifesaver after a long day.

A white ladle scoops up creamy tortellini pasta coated in a thick, orange-pink sauce filled with chunks of diced carrots, dark green leafy herbs, and small pieces of red tomato. The tortellini are plump and soft, each piece showing distinct folds and a pale yellow color. In the background, the same creamy sauce fills a white marbled textured pot, dotted with more pasta, herbs, and vegetables. The sauce clings to the ladle, with a slight drip on its edge, showing the rich and smooth texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its part in creating layers of flavor and comfort. The sun-dried tomatoes bring a tangy depth, while the tortellini adds that irresistible cheesy bite. Plus, spinach gives it freshness and that lovely pop of green.

Flat lay of a small mound of fresh spinach and cheese tortellini pasta, a handful of vibrant sun-dried tomatoes with Italian seasoning, a small white bowl of bright orange frozen carrot slices, whole uncracked brown garlic bulbs beside peeled garlic cloves, a sprig of fresh green basil leaves, a small white bowl of smooth red tomato sauce, a small white bowl of creamy heavy cream, a small white bowl filled with golden vegetable broth, a small pile of frozen chopped spinach, a wedge of fresh parmesan cheese with some grated cheese scattered nearby, and a pinch of Italian seasoning herbs sprinkled delicately—all arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sun-dried tomatoes with Italian seasoning: These infuse the broth with concentrated tomato flavor and a subtle herby kick.
Frozen sliced carrots: They add sweetness and texture with no chopping required—a total time saver.
Minced garlic: Garlic wakes up the soup with a warm savory base.
Italian seasoning: A classic blend that ties all the ingredients together with aromatic herbs.
Vegetable broth: The flavorful liquid that forms the soup’s foundation.
Tomato sauce: Adds richness and body to the broth without overpowering the other flavors.
Spinach and cheese tortellini: The star of the show—loaded with cheese and perfect for soaking up all the soup goodness.
Frozen chopped spinach: Boosts the veggie content and brightens the bowl with its vibrant color.
Heavy cream: Adds luscious creaminess that transforms this from a simple broth into a soul-warming meal.
Fresh grated parmesan cheese (optional): A sprinkle on top gives an irresistible salty, nutty finish.
Fresh chopped basil (optional): Brings a burst of freshness and a touch of elegance when sprinkled right before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Tortellini Spinach Soup Recipe is how easy it is to personalize. Whether you want to dial up the heat, add more veggies, or swap cheese types, it adapts beautifully.

Variation: I’ve tried tossing in some sliced mushrooms for earthiness or a pinch of red pepper flakes for a subtle kick, and both ways worked wonderfully without complicating the process.
Dietary tweaks: Use a dairy-free cream alternative or gluten-free tortellini to fit different needs while keeping the same comforting vibe.
Seasonal changes: In spring or summer, fresh tomatoes and spinach can replace the frozen and canned versions for a brighter, lighter soup.

Step-by-Step: How I Make Tortellini Spinach Soup Recipe

Step 1: Build the Flavor Base

Start by heating 2 tablespoons of the oil from the sun-dried tomatoes in a large pot over medium heat. This oil is infused with flavor, so don’t skip it! Add the frozen sliced carrots, minced garlic, and Italian seasoning. Sauté everything for about 3-5 minutes until the carrots soften just at the edges and the garlic is fragrant but not browned. This step lays the foundation of your soup’s rich flavor.

Step 2: Add the Broth, Tomato Sauce, and Tomatoes

Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar (reserving the oil you didn’t use). Give everything a good stir to combine. Bring the mixture to a gentle boil — this allows the flavors to meld beautifully and the soup to start thickening.

Step 3: Toss in the Tortellini and Spinach

Once boiling, add your spinach and cheese tortellini along with the frozen chopped spinach. Stir to incorporate and cover the pot. Let it simmer for 10-15 minutes, or until your tortellini is tender and the liquid has reduced to a thick, flavorful soup. Keep an eye on it and stir occasionally so nothing sticks to the bottom.

Step 4: Finish with Cream

Remove the pot from the heat before stirring in the heavy cream—that’s a crucial tip to prevent curdling. The cream will transform your soup into a rich, velvety treat. Give the soup a final stir, then ladle into bowls.

Top Tip

Over the years, I’ve learned a few small things that make this soup truly shine — plus help avoid common slip-ups that can throw off the texture or flavor. These tips have saved me more than once during busy nights or when doubling the recipe for family gatherings.

Use the sun-dried tomato oil: It packs in a wonderful depth of flavor that plain oil can’t match, so be sure to scoop out and use at least 2 tablespoons.
Don’t add cream too soon: Always remove the pot from heat before stirring in heavy cream to keep it smooth and luscious without curdling.
Adjust tortellini cooking time: Fresh, frozen, or dry tortellini each cooks differently—check packages and test for doneness early to avoid mushy pasta.
Stir occasionally: While simmering, give it a gentle stir now and then to keep everything cooking evenly and prevent sticking.

How to Serve Tortellini Spinach Soup Recipe

Tortellini Spinach Soup - Serving Suggestion

Garnishes

I love topping this soup with freshly grated parmesan cheese—it melts into the warm broth and gives each bite a salty punch. Fresh chopped basil also makes a great garnish, adding a fragrant, slightly sweet herbal note that brightens the whole bowl. Sometimes, a sprinkle of cracked black pepper or a drizzle of good-quality olive oil finishes it perfectly too.

Side Dishes

This soup pairs beautifully with crusty bread or garlic bread for dipping, which help soak up the creamy broth. On lighter days, I like serving it alongside a simple green salad dressed with lemon vinaigrette—the freshness balances the richness of the soup.

Creative Ways to Present

For special dinners, try serving the soup in individual rustic bread bowls—that wow factor always delights guests. Another idea is layering a bit of parmesan and basil on top, then setting it under the broiler just for a minute to create a bubbly cheesy crust. It’s an unexpected twist that’s fun to serve!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, where it keeps well for 3-4 days. When reheating, I like to warm it gently on the stove, adding a splash of vegetable broth or water if it seems too thick. This refreshes the texture without watering down the flavor.

Freezing

I generally don’t recommend freezing this soup because the cream and tortellini can change texture once thawed. If you do freeze it, expect a slight separation and softer pasta, but it’s still good enough for a quick meal in a pinch.

Reheating

The best way to reheat is in a saucepan over medium-low heat, stirring often to prevent scorching. Adding a little broth or water helps loosen the soup if it thickened overnight. Avoid microwaving if possible; gentle reheating keeps the cream smooth and preserves the bright flavors.

Frequently Asked Questions:

Can I use fresh tortellini instead of frozen or dried?

Absolutely! Fresh tortellini cooks faster, usually in about 3-5 minutes. Just reduce the simmering time accordingly and watch closely to prevent overcooking.

Is it possible to make this soup vegan?

Definitely! Use a plant-based tortellini or pasta and substitute the heavy cream for a creamy coconut or cashew cream alternative. Also, swap vegetable broth and omit the parmesan, or use a vegan cheese topping.

Can I add other vegetables to this soup?

Yes! Feel free to mix in mushrooms, zucchini, or bell peppers. Just add them in with the carrots so they have time to soften before adding the broth.

How do I prevent the soup from curdling when adding cream?

Always remove the soup from direct heat before stirring in the cream. Adding cream to a boiling pot can cause it to curdle. Stir gently and let residual heat warm the cream into the soup.

Final Thoughts

This Tortellini Spinach Soup Recipe is one of those kitchen wins that feels effortless but delivers maximum comfort and flavor every time. It’s perfect for busy evenings when you want something nourishing without fuss, and it always feels special enough to share with loved ones. Give it a try—I can’t wait to hear how much you enjoy this cozy bowl as much as I do!