Name: Creamy Spinach Tortellini 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 cup frozen, sliced carrots; 1 Tablespoon minced garlic; ½ Tablespoon Italian seasoning; 1 cup frozen, chopped spinach; 3 cups vegetable broth; 15 ounces can of tomato sauce; 1½ cups heavy cream; 12 ounces package of spinach and cheese tortellini; Fresh grated parmesan cheese; Fresh chopped basil

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.

A close-up view of a large black pot with red handles filled with creamy soup. The soup shows three main layers: a thick, light orange creamy broth as the base, with soft tortellini pasta pieces in pale yellow scattered throughout, bright orange carrot slices, and dark green leafy vegetables mixed evenly in the broth. Small bits of red tomato chunks are also visible, adding more color contrast. The pot is placed on a white marbled surface, with fresh green leaves slightly visible in the 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 Spinach Tortellini Soup Recipe
Top Tip
How to Serve Creamy Spinach Tortellini Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Spinach Tortellini Soup Recipe

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.

A white ladle holds a serving of creamy pasta soup with three main visible layers: the top layer has light golden tortellini pasta filled with cheese, soft orange carrot slices, and dark green wilted spinach, all coated in a thick, creamy light orange broth with small red tomato pieces. The middle layer shows more of the creamy broth with the same vegetables and pasta, slightly blurred, resting in a white pot rimmed in dark red. The bottom layer is the background with the same creamy soup filling the pot, featuring scattered pasta and vegetables on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small pile of sun-dried tomatoes with Italian seasoning, a handful of frozen sliced carrots, a small heap of minced fresh garlic, a small white bowl with Italian seasoning, a simple white bowl filled with vegetable broth, a simple white bowl containing smooth tomato sauce, a handful of fresh spinach and cheese tortellini, a small mound of frozen chopped spinach, a small white bowl of heavy cream, a small pile of freshly grated parmesan cheese, and a few fresh chopped basil leaves, all neatly arranged with perfect symmetry 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: 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.

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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 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

Creamy Spinach Tortellini - Serving Suggestion

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:

Can I use fresh spinach instead of frozen?

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.

What kind of tortellini should I use?

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.

Can I make this soup dairy-free?

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.

How do I prevent the cream from curdling?

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!