There's something incredibly soothing about comfort food that fills the soul. This Creamy Tortellini Spinach Soup Recipe brings together tender tortellini, vibrant spinach, and a luscious creamy broth that's a true hug in a bowl. It’s one of those meals you’ll want to make again and again.
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Why You'll Love This Recipe
I fell in love with this soup the first time I made it because it perfectly balances rich creaminess with fresh veggies and flavorful sun-dried tomatoes. It’s quick, hearty, and a little fancy feeling without any fuss.
- Quick and Easy: It comes together in just about 25 minutes, making it perfect for a weeknight dinner.
- Comforting Texture and Flavor: Creamy broth meets tender tortellini and spinach for a satisfying bite every time.
- Versatile Ingredients: You can easily swap tortellini types or add extra veggies to suit your taste.
- Family-Friendly: The mild but rich flavors please kids and adults alike, making dinner stress-free.
Ingredients & Why They Work
Each ingredient in this Creamy Tortellini Spinach Soup Recipe plays its part in creating a symphony of flavor and texture. Plus, these items are pretty easy to find — I love that it uses both frozen and pantry staples for convenience without compromising taste.
- Sun-Dried Tomatoes: These add a tangy, savory punch that infuses the broth with Italian flair.
- Frozen Carrots: They soften gently and lend a subtle sweetness while saving prep time.
- Minced Garlic: Essential for depth and that familiar comforting aroma.
- Italian Seasoning: A simple blend that brings herbs like basil and oregano into the mix, rounding out the flavor.
- Vegetable Broth: The soup base, keeping it light yet flavorful and vegetarian-friendly.
- Tomato Sauce: Adds body, richness, and a touch of acidity to balance the cream.
- Spinach and Cheese Tortellini: The star pasta—its cheesy filling gives that creamy feel and delightful texture.
- Frozen Chopped Spinach: Boosts the veggie content and gorgeous color without fussing with washing fresh leaves.
- Heavy Cream: The secret to that silky-smooth, indulgent broth that turns this soup into a meal.
- Parmesan Cheese and Fresh Basil (optional): The perfect finishing touches for brightness and a bit of salty tang.
Make It Your Way
I love experimenting with this soup depending on what’s in my fridge. Adding mushrooms or swapping the tortellini for ravioli keeps things interesting. Don’t hesitate to tweak it—you’ll find your own favorite spin over time!
- Variation: Once, I added kale instead of spinach and threw in some crispy pancetta—it was a hit! Feel free to add your favorite herbs or shredded cooked chicken for extra protein.
Step-by-Step: How I Make Creamy Tortellini Spinach Soup Recipe
Step 1: Infuse Your Pot with Flavor
Begin by warming 2 tablespoons of the oil from your sun-dried tomato jar in a large pot over medium heat. This oil is packed with flavor, so using it as your cooking base really sets the tone for the soup. Once heated, add your frozen carrots, minced garlic, and Italian seasoning. Sauté them gently for about 3 to 5 minutes—watch for the carrots to just start softening on the edges. This step unlocks the veggies' sweetness and melds the herbs beautifully.
Step 2: Build That Savory Broth
Next, pour in the vegetable broth and the tomato sauce, then add the sun-dried tomatoes themselves. I like to discard the remaining oil from the jar here to keep the soup from becoming too oily. Stir it all up and bring the mixture to a low boil, giving the flavors a chance to mingle and deepen.
Step 3: Add the Stars - Tortellini and Spinach
Once boiling, toss in the spinach and cheese tortellini along with your frozen chopped spinach. Cover the pot and let everything simmer gently for 10-15 minutes. This lets the tortellini cook thoroughly and the soup thicken nicely as some liquid evaporates. You’ll know it’s ready when the tortellini are tender but not mushy.
Step 4: Finish with Cream and Serve
Remove the pot from the heat before stirring in the heavy cream. This little trick keeps the cream from curdling and ensures your soup stays silky smooth. Give it a good stir, and just like that, it’s ready to serve. Add optional fresh grated parmesan and chopped basil for that extra burst of flavor and color.
Top Tip
After making this Creamy Tortellini Spinach Soup Recipe several times, I've learned a few little tricks that really elevate it from good to memorable.
- Using Sun-Dried Tomato Oil: I swear by cooking the aromatics in the oil from the jar—it adds depth that plain olive oil just can't match.
- Adding Cream Off Heat: Pouring the cream in after you take the pot off the burner prevents curdling and keeps that luscious texture.
- Choosing Your Tortellini: Whether it’s fresh, frozen, or dried, always adjust the cooking time based on the package to avoid rushing or overcooking.
- Don’t Skip the Garnish: Fresh parmesan and basil add brightness and a bit of elegance—trust me, it’s worth it.
How to Serve Creamy Tortellini Spinach Soup Recipe
Garnishes
For me, a sprinkle of fresh grated parmesan cheese right before serving is irresistible—its salty tang contrasts perfectly with the creamy broth. I also chop fresh basil leaves to scatter on top, which gives the soup a lovely freshness and inviting aroma. A drizzle of good-quality olive oil can also add a subtle richness.
Side Dishes
I often serve this soup alongside a crisp green salad or some crusty garlic bread. The crunchy bread is perfect for sopping up every last bit of the creamy broth, and a simple salad with a zesty vinaigrette adds a refreshing counterbalance.
Creative Ways to Present
For special occasions, I like to serve this soup in small, elegant bowls with a basil leaf floating on top for a fancy touch. Another fun way is to serve it in bread bowls, which really amps up that cozy vibe and doubles as an edible side!
Make Ahead and Storage
Storing Leftovers
When I store leftovers, I let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 3-4 days. Just give it a good stir before reheating to redistribute the cream and flavors.
Freezing
I usually avoid freezing this recipe because the cream can separate and the texture of the tortellini can suffer. If you want to freeze, try skimming off the cream and adding it fresh when you reheat.
Reheating
To reheat, place the soup in a saucepan over medium heat and warm it gently, stirring occasionally. If it’s thickened too much, just splash in a little vegetable broth or water to loosen it up and bring it back to life.
Frequently Asked Questions:
Absolutely! Fresh spinach works wonderfully in this Creamy Tortellini Spinach Soup Recipe. Add it at the same stage you add the frozen spinach, but since it wilts quickly, start checking after a few minutes.
I’ve found that cheese and spinach tortellini pairs beautifully, but feel free to use any variety you like. Just remember to adjust the cooking time based on whether it’s fresh, frozen, or dried to avoid overcooking.
You can make a vegan version by substituting heavy cream with coconut cream or a cashew cream alternative and using vegetable broth without dairy. Just skip the parmesan garnish or use a vegan cheese substitute.
Cream can curdle if it’s added over high heat or if the soup is boiling. To prevent this, always remove the soup from heat before stirring in the cream and add it slowly while stirring gently.
Final Thoughts
This Creamy Tortellini Spinach Soup Recipe holds a special place in my kitchen because it’s the perfect blend of ease and elegance. Whether you’re looking to soothe a chilly evening or impress friends with minimal effort, this soup delivers that comforting warmth and satisfying richness we all crave. I hope you enjoy making it as much as I do—and feel free to personalize it to make it your own little kitchen masterpiece.
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Creamy 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
A comforting and creamy tortellini soup with spinach, sun-dried tomatoes, and Italian seasoning. This quick and easy soup combines vegetable broth, tomato sauce, and spinach and cheese tortellini simmered to perfection, then enriched with heavy cream and garnished with fresh parmesan and basil.
Ingredients
Base Ingredients
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning (divided)
- 1 Tablespoon minced garlic
- ½ Tablespoon Italian seasoning
- 2 Tablespoons oil from the sun-dried tomato jar (for sautéing)
- 3 cups vegetable broth
- 15 ounces can of tomato sauce
Vegetables & Pasta
- 1 cup frozen, sliced carrots
- 12 ounces package of spinach and cheese tortellini
- 1 cup frozen, chopped spinach
Dairy & Garnishes
- 1½ cups heavy cream
- Fresh grated parmesan cheese (optional garnish)
- Fresh chopped basil (optional garnish)
Instructions
- Heat oil and sauté aromatics: Heat 2 tablespoons of the oil from the sun-dried tomato jar over medium heat in a large saucepan or stockpot. Set aside the sun-dried tomatoes for later use.
- Add carrots, garlic, and seasoning: Add frozen sliced carrots, minced garlic, and Italian seasoning to the hot oil. Sauté for 5 minutes until the carrots start to soften around the edges.
- Add broth, tomato sauce, and tomatoes: Pour in the vegetable broth and tomato sauce, then add the previously reserved sun-dried tomatoes. Discard the remaining oil from the jar. Stir everything together.
- Simmer with 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 or until the tortellini is cooked through and the soup thickens.
- Finish with cream: Remove the soup from heat, then stir in the heavy cream carefully to prevent curdling.
- Serve with garnishes: Ladle the soup into bowls and garnish with freshly grated parmesan cheese and chopped basil if desired. Serve hot.
Notes
- Store soup in an airtight container in the refrigerator for 3-4 days.
- Freezing this soup is not recommended as the cream may separate.
- To reheat, warm in a saucepan over medium heat, stirring occasionally. Add broth or water if the soup becomes too thick.
- Any brand or type of tortellini can be used, including fresh or frozen; adjust cooking time accordingly.
- Always remove soup from heat before adding cream to avoid curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 50 mg
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