There's something so comforting about a warm bowl of soup that just wraps you up in coziness. The Creamy Spinach Tortellini Soup Recipe is not only rich and velvety but also packed with fresh spinach and tender tortellini, making it an irresistibly satisfying meal any time of year.
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Why You'll Love This Recipe
I’m genuinely obsessed with this soup because it’s so quick to pull together but tastes like you spent hours perfecting it. It's creamy, comforting, and surprisingly light thanks to the fresh spinach.
- Simple ingredients: Most of the ingredients are pantry or freezer staples, perfect for busy weeknights.
- Balanced flavors: The sun-dried tomatoes add the perfect tang and depth, complementing the creamy broth beautifully.
- Totally customizable: You can easily swap or add veggies and use any tortellini you like.
- Super comforting: It’s one of those recipes that feels like a big, warm hug in a bowl.
 
Ingredients & Why They Work
This recipe shines because the ingredients work together to build layers of flavor and texture. The sun-dried tomatoes bring a savory zing, while the spinach keeps things fresh and nutritious. Cooking the tortellini right in the broth makes the soup hearty and filling.
 
- Sun-dried tomatoes: Packed with flavor, they infuse the broth with a rich, tangy sweetness and Italian seasoning that's hard to beat.
- Frozen sliced carrots: They add a touch of natural sweetness and color without extra prep time.
- Minced garlic: Essential for that warm, aromatic base that wakes up the whole soup.
- Italian seasoning: A perfect blend of herbs that complements the tomatoes and spinach beautifully.
- Vegetable broth: Acts as the flavorful, light foundation for the soup.
- Tomato sauce: Adds depth and a silky texture, making the soup bright and comforting.
- Spinach and cheese tortellini: The star ingredient that makes this soup filling, with cheesy pockets of goodness in every bite.
- Frozen chopped spinach: A fresh green boost that’s convenient and nutritious.
- Heavy cream: Adds that luscious, creamy finish that makes this soup truly indulgent.
- Parmesan cheese (optional): A sprinkle on top gives savory richness and a beautiful presentation.
- Fresh basil (optional): Brightens the whole bowl with fresh herbal notes.
Make It Your Way
I love to tweak this soup depending on what I have on hand. Sometimes I toss in a handful of mushrooms or swap the vegetable broth for chicken broth for a richer taste. Feel free to get creative and make it your own!
- Add protein: I’ve added cooked Italian sausage or shredded rotisserie chicken before – it’s a fantastic way to make the meal more substantial.
- Go vegan: Swap heavy cream with coconut milk and use vegan tortellini – still creamy and delicious.
- Fresh tortellini: If you find fresh tortellini, adjust cooking time as it’ll cook faster than dried versions.
- Seasonal greens: Kale or Swiss chard can replace or complement the spinach to add different textures and flavors.
Step-by-Step: How I Make Creamy Spinach Tortellini Soup Recipe
Step 1: Sauté the flavor base
I start by heating 2 tablespoons of the oil from the sun-dried tomato jar over medium heat in a large pot. This oil is packed with flavor, so don’t toss it! Then, I add the frozen sliced carrots, minced garlic, and Italian seasoning, sautéing for about 3 to 5 minutes until the carrots just start to soften around the edges. This step builds a savory backbone for the soup.
Step 2: Build the broth
Next, I pour in the vegetable broth and canned tomato sauce, adding the sun-dried tomatoes from the jar (drained of some oil). I stir it all together and bring the mixture to a gentle boil. You’ll notice the rich aroma already starting to fill your kitchen — this is when you know you’re on the right track.
Step 3: Add tortellini and spinach
Once boiling, I toss in the tortellini and frozen chopped spinach. I cover the pot and let everything simmer for about 10 to 15 minutes, or until the tortellini is tender and cooked through. The liquid reduces and thickens slightly, turning into that perfect creamy soup base.
Step 4: Finish with cream
Here’s a key tip: I remove the pot from the heat before stirring in the heavy cream. This helps keep the cream from curdling and keeps your soup silky smooth. Once it’s incorporated, I taste and adjust seasoning as needed.
Top Tip
I’ve made this soup so many times, and a few things always help me get the best results. Paying attention to oil from the sun-dried tomatoes and not rushing the tortellini cooking time makes all the difference.
- Use the sun-dried tomato oil: It has concentrated flavor — using it to sauté the carrots and garlic boosts the whole soup.
- Don’t overcook tortellini: Keep an eye on the time, as tortellini cooks quickly and you want it tender but not mushy.
- Add cream off heat: Stir cream in after removing the pan from the burner to avoid curdling and achieve that velvety smoothness.
- Adjust thickness after reheating: If your leftovers thicken up too much, add broth or even a splash of water.
How to Serve Creamy Spinach Tortellini Soup Recipe
 
Garnishes
I love topping my bowl with freshly grated Parmesan and a sprinkle of fresh chopped basil. It adds a lovely salty tang and fresh herbal aroma that brightens the creamy soup. Sometimes, a drizzle of extra virgin olive oil or a pinch of crushed red pepper flakes also works wonders.
Side Dishes
Crispy garlic bread or a simple green salad make perfect companions. Personally, I enjoy a warm crusty baguette to soak up every last drop of this delicious soup.
Creative Ways to Present
For a cozy dinner party, I’ve served this soup in mini cast iron skillets with a little Parmesan toasted on top. Another fun idea is to swirl pesto over each bowl right before serving to add a fresh pop of color and flavor.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and enjoy them within 3-4 days. When reheating, I like to add a splash of broth or water to thin the soup back out since it thickens nicely but can get too heavy after sitting.
Freezing
I don’t recommend freezing this soup because the cream and tortellini can separate and change texture after thawing. However, if you want to freeze, do so before adding the cream and add it fresh when reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring often. Adding a bit of vegetable broth helps regain a nice soup consistency without losing that creamy feel.
Frequently Asked Questions:
Absolutely! Fresh spinach works great — just add it towards the end of cooking and let it wilt in the hot broth for a few minutes. This will keep the spinach bright and fresh-tasting.
You can use any tortellini you like — fresh, frozen, or dry. Just adjust the cooking time accordingly. Dry tortellini usually takes a bit longer, while fresh cooks quickly.
Yes! To make a dairy-free version, substitute the heavy cream with coconut milk or a creamy dairy-free alternative. Just be aware it will slightly change the flavor.
The key is to remove the pot from the heat before adding the cream and stir it in gently. Avoid boiling the soup once the cream is added to keep it from curdling.
Final Thoughts
This Creamy Spinach Tortellini Soup Recipe holds a special place in my go-to weeknight meal list because it’s quick, hearty, and just plain comforting. I hope when you try it, you find the same simple joy and satisfying flavors that keep me coming back to this bowl of goodness again and again. You’re going to love how easy it is to make and how cozy it feels with every spoonful—give it a go and enjoy!
Print 
Creamy Spinach Tortellini 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
This comforting Tortellini Soup with Spinach combines savory sun-dried tomatoes, tender carrots, creamy tomato broth, and cheesy tortellini for a hearty and flavorful meal. Enhanced with Italian seasoning and finished with heavy cream and fresh parmesan, this easy stovetop soup is perfect for a cozy dinner.
Ingredients
Vegetables and Aromatics
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning, divided
- 1 cup frozen, sliced carrots
- 1 Tablespoon minced garlic
- ½ Tablespoon Italian seasoning
- 1 cup frozen, chopped spinach
Liquids and Broth
- 3 cups vegetable broth
- 15 ounces can of tomato sauce
- 1½ cups heavy cream
Pasta
- 12 ounces package of spinach and cheese tortellini
Garnishes (Optional)
- Fresh grated parmesan cheese
- Fresh chopped basil
Instructions
- Heat oil: Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot.
- Sauté vegetables and seasonings: Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and sauté for 5 minutes until the carrots are softened on the edges.
- Add liquids and tomatoes: Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar. Discard the remaining oil from the jar and stir everything until combined.
- Bring to a simmer: Bring the soup to a low boil, then add the tortellini and frozen chopped spinach.
- Cook tortellini: Cover the pot and cook for 15 minutes until the tortellini are tender and the broth has thickened slightly.
- Finish with cream: Remove the pan from the heat and stir in the heavy cream to avoid curdling.
- Serve and garnish: Serve the soup hot, garnished with fresh grated parmesan cheese and fresh chopped basil if desired.
Notes
- To store: Keep soup in an airtight container in the refrigerator for 3-4 days.
- Do not freeze this soup as the texture may change.
- To reheat: Warm desired portions in a saucepan over medium heat, stirring occasionally. Add vegetable broth or water if the soup becomes too thick.
- Use any tortellini type, adjusting cooking time as needed based on whether it is fresh, frozen, or dry.
- Remove soup from heat before adding cream to prevent curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg
 
 
 
 
 
 
 
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