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.
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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.
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.
- 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.
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
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:
Absolutely! Fresh tortellini cooks faster, usually in about 3-5 minutes. Just reduce the simmering time accordingly and watch closely to prevent overcooking.
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.
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.
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!
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Tortellini Spinach Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This comforting Tortellini Soup with Spinach is a creamy Italian-inspired dish that combines sun-dried tomatoes, vegetable broth, frozen vegetables, and spinach and cheese tortellini. It’s easy to prepare, cooked on the stovetop, and garnished with fresh parmesan and basil for a hearty and flavorful meal perfect for any occasion.
Ingredients
Main 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
Garnish
- Fresh grated parmesan cheese (optional)
- Fresh chopped basil (optional)
Instructions
- Heat Oil: Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot. Drain the rest of the tomatoes to the side for later use.
- Sauté Vegetables: Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and sauté for 5 minutes until the carrots soften on the edges.
- Add Liquids and Tomatoes: Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar. Discard the remaining oil and stir until everything is combined.
- Cook Tortellini and Spinach: Bring the soup to a low boil, then add the spinach and cheese tortellini along with the frozen chopped spinach. Cover and cook for 15 minutes until the tortellini are tender and the soup thickens slightly.
- Finish Soup: Remove the pan from the heat and stir in the heavy cream carefully to avoid curdling.
- Serve: Ladle the soup into bowls and garnish with fresh grated parmesan cheese and chopped basil if desired. Serve hot.
Notes
- You can store the soup in an airtight container in the refrigerator for 3-4 days.
- Freezing is not recommended as the texture may change.
- To reheat, warm the soup in a saucepan over medium heat, stirring occasionally. Add a little vegetable broth or water to adjust thickness if it has become too thick.
- Any type of tortellini can be used, including fresh or frozen; adjust cooking time accordingly.
- Remove the soup from heat before adding cream to prevent curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
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