Description
This Creamy Spinach Tortellini Soup is cozy comfort in a bowl—rich, velvety broth, tender cheese-filled tortellini, and fresh spinach all simmered together in one pot. It feels like a hug on a chilly night, comes together in under 30 minutes, and is easy to dress up with sausage or chicken for a heartier meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 (9–12 oz) package cheese tortellini (fresh or refrigerated)
- 3 cups fresh spinach, roughly chopped
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese (plus more for serving)
- Optional Add-Ins:
- ½ cup cooked Italian sausage or shredded rotisserie chicken
- 1 tbsp butter (for extra richness)
Instructions
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Add broth & seasonings: Pour in the chicken or vegetable broth. Stir in the Italian seasoning, red pepper flakes (if using), and a pinch of salt and black pepper. Bring the mixture to a gentle boil.
- Cook tortellini: Add the cheese tortellini to the pot. Cook according to the package directions, usually 3–5 minutes, until the tortellini are tender and floating.
- Make it creamy: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the soup looks smooth and creamy. If using, add the butter now and stir until melted.
- Add spinach: Add the chopped spinach to the pot and stir. Cook for 1–2 minutes, just until the spinach is wilted and a vibrant green.
- Taste & serve: Taste and adjust the seasoning with more salt, pepper, or red pepper flakes as needed. Ladle the soup into bowls and serve hot with extra Parmesan on top.
Notes
- Use fresh or refrigerated tortellini for the best texture; frozen will work but may need a couple extra minutes of cooking time.
- If the soup gets too thick as it sits, thin it out with a splash of extra broth or a bit of water when reheating.
- For a richer broth, you can use half-and-half instead of cream, but full heavy cream will give the silkiest finish.
- Add protein at the same time as the broth if it’s cold, so it has time to heat through gently without drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Main Course
- Method: Stovetop, One-Pot
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: About 1/4 of the recipe
- Calories: Approx. 450
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 85 mg
Keywords: creamy tortellini soup, spinach tortellini soup, one-pot soup, weeknight dinner, comfort food, easy soup recipe