Spinach Tortellini Soup Recipe
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.
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.