Name: Creamy 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 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; 1 cup frozen, sliced carrots; 12 ounces package of spinach and cheese tortellini; 1 cup frozen, chopped spinach; 1½ cups heavy cream; Fresh grated parmesan cheese (optional garnish); Fresh chopped basil (optional garnish)

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.

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 Creamy Tortellini Spinach Soup Recipe
Top Tip
How to Serve Creamy Tortellini Spinach Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tortellini Spinach Soup Recipe

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.

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 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.

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: 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.

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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

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

Creamy Tortellini Soup - Serving Suggestion

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:

Can I use fresh spinach instead of frozen?

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.

What type of tortellini is best for this soup?

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.

Can I make this soup vegan?

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.

Why does the cream sometimes curdle when I add it?

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.