I remember the first time I made spinach tortellini soup it was one of those days when I was craving something comforting but didn’t want to spend hours in the kitchen. I had a package of spinach tortellini in the fridge and some fresh spinach in the garden, so I decided to put them together and make a quick, hearty soup. It turned out to be everything I wanted: creamy, flavorful, and so easy to make. Since then, it’s become one of my go-to recipes for busy weeknights or whenever I want something light but filling.
This soup is a perfect balance of healthy ingredients, rich flavors, and the comforting texture of tender tortellini. It’s also a great way to get your greens in without sacrificing taste. Plus, it only takes about 30 minutes to make, making it ideal for any day of the week.
| Servings | Total |
| 6 | 30mins |
Where Did You Learn This Recipe?
I came up with this recipe on my own after trying a few similar recipes. I love spinach and tortellini, so I figured why not combine the two in a simple soup. It didn’t take long to perfect, and now it’s one of my family’s favorites. I always have the ingredients on hand, and I love how versatile it is. You can add extra veggies or protein if you want to customize it, but the basic recipe is so simple yet delicious.
Why Spinach Tortellini Soup
Spinach tortellini soup is a great choice when you want a meal that’s both satisfying and easy to make. The spinach adds a nutritional boost while the tortellini makes it filling. The broth brings everything together, and the creaminess from the cream or milk makes it feel like a comforting dish without being too heavy. Plus, it’s a great way to sneak in some extra greens without anyone noticing. I make it at least once a week because it’s quick, simple, and everyone loves it.
What is Spinach Tortellini Soup Made of?
Spinach tortellini soup is made with just a few simple ingredients that come together to create a delicious and satisfying dish:
- Spinach – Fresh spinach adds a healthy dose of greens and color to the soup.
- Tortellini – Cheese or meat-filled tortellini adds flavor and texture to the soup, making it hearty.
- Broth – Vegetable or chicken broth is used to create the base for the soup.
- Cream or Milk – Adds richness and creaminess to the soup.
- Onion and Garlic – These aromatics give the soup its savory depth.
- Seasonings – Salt, pepper, and Italian seasoning enhance the overall flavor of the soup.
What to Have with Spinach Tortellini Soup
This soup is perfect on its own, but it pairs well with:
- Crusty bread – A slice of fresh, toasted bread is great for dipping.
- Side salad – A simple green salad with a tangy dressing is a great side.
- Grilled cheese sandwich – You can’t go wrong with a classic grilled cheese.
- Parmesan cheese – Sprinkle some freshly grated Parmesan over the soup for extra flavor.
Is Spinach Tortellini Soup Healthy?
Spinach tortellini soup is a healthy option, especially if you use a low-sodium broth and add fresh spinach. Spinach is high in vitamins and minerals, and the tortellini provides carbohydrates for energy. If you use whole wheat or vegetable-filled tortellini, you can increase the fiber content. The soup can be made lighter by using a lower-fat milk or cream, and you can add extra veggies like carrots or zucchini for added nutrition. It’s filling without being too heavy, making it a great meal for any time of the day.
Kitchen Equipment
You’ll need:
- Large pot for cooking the soup
- Knife and cutting board for chopping vegetables
- Wooden spoon for stirring
- Ladle for serving
- Measuring cups and spoons
Ingredients:
- 1 (9 oz) package spinach tortellini (fresh or frozen)
- 4 cups vegetable or chicken broth
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream or milk
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: freshly grated Parmesan cheese for topping
How To Make Spinach Tortellini Soup
Step 1: Sauté the Aromatics
Heat a large pot over medium heat and add a drizzle of olive oil. Once hot, add the chopped onion and sauté for 3-4 minutes, stirring occasionally until it becomes soft and translucent.
Next, add the minced garlic and cook for 30 seconds, stirring constantly to release its flavor.
Step 2: Simmer the Broth
Pour in the 4 cups of vegetable or chicken broth and stir in 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a gentle boil, allowing the flavors to blend.
Step 3: Cook the Tortellini
Once the broth is simmering, add the spinach tortellini (fresh or frozen). Stir well and let it cook for about 5-7 minutes, or until the tortellini are tender and fully cooked. Stir occasionally to prevent sticking.
Step 4: Add the Spinach and Cream
Reduce the heat to low and stir in the chopped fresh spinach. Let it wilt for about 2 minutes, stirring occasionally.
Slowly pour in 1/2 cup of heavy cream or milk, stirring well to create a smooth, creamy texture. Let the soup warm through for another 2-3 minutes, but do not let it boil after adding the cream.
Step 5: Serve and Garnish
Ladle the hot Spinach Tortellini Soup into bowls and top with freshly grated Parmesan cheese, cracked black pepper, or a drizzle of olive oil for extra flavor.
Tips
- Make it lighter – For a lighter version, use half-and-half or skim milk instead of heavy cream.
- Add protein – You can add cooked chicken or sausage for extra protein.
- Freeze the leftovers – This soup freezes well. Let it cool completely before transferring it to an airtight container for up to 3 months.
FAQs
1. Can I use frozen spinach?
Yes, you can use frozen spinach in place of fresh spinach. Just thaw it and drain off the excess water before adding it to the soup.
2. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavor will continue to develop as it sits.
3. Can I add other vegetables to this soup?
Absolutely! You can add carrots, zucchini, or even bell peppers to the soup to make it more hearty and nutritious.
Conclusion
Spinach tortellini soup is the perfect meal when you want something comforting but still healthy. It’s quick, easy, and packed with flavor. The combination of creamy broth, tender tortellini, and fresh spinach makes it a well-rounded meal that everyone will enjoy. Whether you’re making it for a cozy dinner or preparing it for a busy week, this soup is sure to become a favorite in your home. Enjoy!
MORE RECIPES
Spinach Tortellini Soup Recipe
Equipment
- Large pot for cooking the soup
- Knife and cutting board for chopping vegetables
- Wooden spoon for stirring
- Ladle for serving
- Measuring Cups and Spoons
Ingredients
- 1 (9 oz) package spinach tortellini (fresh or frozen)
- 4 cups vegetable or chicken broth
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream or milk
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: freshly grated Parmesan cheese for topping
Instructions
- Heat a large pot over medium heat and add a drizzle of olive oil. Once hot, add the chopped onion and sauté for 3-4 minutes, stirring occasionally until it becomes soft and translucent.Next, add the minced garlic and cook for 30 seconds, stirring constantly to release its flavor.
- Pour in the 4 cups of vegetable or chicken broth and stir in 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a gentle boil, allowing the flavors to blend.
- Once the broth is simmering, add the spinach tortellini (fresh or frozen). Stir well and let it cook for about 5-7 minutes, or until the tortellini are tender and fully cooked. Stir occasionally to prevent sticking.
- Reduce the heat to low and stir in the chopped fresh spinach. Let it wilt for about 2 minutes, stirring occasionally.Slowly pour in 1/2 cup of heavy cream or milk, stirring well to create a smooth, creamy texture. Let the soup warm through for another 2-3 minutes, but do not let it boil after adding the cream.
- Ladle the hot Spinach Tortellini Soup into bowls and top with freshly grated Parmesan cheese, cracked black pepper, or a drizzle of olive oil for extra flavor.