Tortellini Soup with Spinach Recipe

If you’re looking for a comforting yet elegant soup that’s ready in under 30 minutes, this Tortellini Soup with Spinach Recipe is an absolute winner. I love this soup because it combines creamy richness with bright, fresh flavors from sun-dried tomatoes and spinach, making it perfect for a busy weeknight or a cozy weekend lunch. You’ll find that it’s both hearty and light—just the kind of dish that satisfies without weighing you down.

When I first tried this recipe, I was hooked by how easily it came together and how versatile it is. Whether you’re cooking for yourself or feeding a hungry family, Tortellini Soup with Spinach Recipe adapts beautifully. Plus, it boasts a lovely color and texture contrast that always impresses at the dinner table, even if there’s no special occasion.

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Ingredients You’ll Need

The magic behind this Tortellini Soup with Spinach Recipe is in the balance of fresh, frozen, and pantry ingredients. You’ll especially want to pick a jar of sun-dried tomatoes packed with Italian seasoning for that authentic taste kick.

• Sun-Dried Tomatoes with Italian Seasoning: Choose a jar packed in oil; the infused oil adds so much flavor to the soup base.
• Frozen, Sliced Carrots: These soften quickly and add a hint of sweetness without chopping fresh carrots.
• Minced Garlic: Fresh is best here, but jarred minced garlic works well if you’re in a hurry.
• Italian Seasoning: A blend of herbs that brings everything together with classic Italian flavor.
• Vegetable Broth: Use a good-quality broth for the best depth of flavor.
• Tomato Sauce: This forms the base of the soup instead of canned tomatoes — it’s smoother and richer.
• Spinach and Cheese Tortellini: The star pasta in this recipe — you can find it fresh or frozen.
• Frozen, Chopped Spinach: Adds a fresh pop of green and nutrients without needing to wash and chop fresh leaves.
• Heavy Cream: This brings luscious creaminess to the soup at the end.
• Fresh Grated Parmesan Cheese (optional): A sprinkle on top takes this soup to the next level.
• Fresh Chopped Basil (optional): Fresh herbs brighten the flavor beautifully as a garnish.

Variations

One of the things I love about this Tortellini Soup with Spinach Recipe is how easy it is to make your own with simple swaps. Feel free to personalize it to suit whatever you’ve got in the fridge or your dietary preferences.

• Use Different Greens: I sometimes swap frozen spinach for kale or Swiss chard for a slightly earthier flavor — just simmer a bit longer to soften.
• Protein Boost: Adding cooked chicken or Italian sausage works beautifully if you want a heartier meal.
• Dairy-Free Option: Swap the heavy cream for coconut milk or cashew cream — the soup stays creamy but with a subtle twist.
• Spicy Kick: Toss in red pepper flakes or a dash of hot sauce if you like it with a little heat.

How to Make Tortellini Soup with Spinach Recipe

Step 1: Sauté the Aromatics and Carrots

Start by heating 2 tablespoons of the oil from the sun-dried tomatoes jar over medium heat in a large saucepan or stockpot. This oil is infused with herbs and garlic, so it flavors your soup wonderfully from the very start. Add the frozen sliced carrots, minced garlic, and sprinkle in the Italian seasoning. Sauté for about 3 to 5 minutes until the carrot edges soften and the garlic smells fragrant—don’t let the garlic burn, so keep the heat moderate.

Step 2: Build the Broth Base

Pour in the vegetable broth and tomato sauce, then add the sun-dried tomatoes from the jar (I usually chop them slightly if they’re large pieces). This is the heart of the soup, rich and tangy, so stir everything together well. Discard any remaining oil in the jar to keep the soup from getting greasy. Bring the mixture to a low boil—once you see bubbling, it’s ready for the next step.

Step 3: Cook the Tortellini and Spinach

Slowly add your tortellini and frozen chopped spinach to the simmering broth. Cover the pot and let it cook for 10 to 15 minutes, stirring occasionally, until the tortellini are cooked through and the liquid thickens into a satisfying soup consistency. I love that you don’t need to thaw the spinach first—it steams right in, keeping prep easy.

Step 4: Finish with Creaminess

Remove the soup from heat and gently stir in the heavy cream to give it that velvety texture I adore. Be careful to not boil after adding cream to prevent curdling. At this stage, taste and adjust salt or seasoning if needed before serving.

How to Serve Tortellini Soup with Spinach Recipe

Garnishes

I love topping this soup with freshly grated Parmesan cheese—it adds a lovely salty depth and a bit of richness. Chopped fresh basil is my other go-to garnish because the herbal brightness cuts through the cream and tomato beautifully. If I’m feeling fancy, a drizzle of good-quality olive oil or a squeeze of lemon juice brightens the bowl.

Side Dishes

Nothing beats crusty garlic bread on the side for dipping into this soup. Sometimes, I serve it with a simple mixed green salad dressed in balsamic for a light contrast. If you want to keep things light, toasted focaccia or even a few homemade cheese crisps work great.

Creative Ways to Present

If you’re serving this for guests, try ladling the soup into bowls and topping each with basil and Parmesan right at the table for a touch of drama. You could also serve the soup in hollowed-out bread bowls for a fun, rustic twist that makes the meal feel extra special. I’ve done this for casual dinner parties, and everyone loved the presentation and the cozy vibe it creates.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool to room temperature, then store it in an airtight container in the refrigerator. It keeps well for up to 3 days, making it perfect for meal prep or enjoying leftovers. Just keep in mind the tortellini can absorb liquid and thicken the soup over time—that’s normal.

Freezing

Freezing Tortellini Soup with Spinach Recipe isn’t my first choice because the tortellini can become a bit soft after thawing. However, if you want to freeze it, store the soup without cream and tortellini separately. Freeze the broth mixture, then add freshly cooked tortellini and cream when you reheat for the best texture.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the soup has thickened too much. If you froze the broth separately, add cream and cooked tortellini last to keep the soup silky and tortellini firm.

FAQs

Final Thoughts

I absolutely love how this Tortellini Soup with Spinach Recipe comes together easily yet feels so special. It’s the kind of dish I turn to when I want something warm, nourishing, and a bit indulgent without a lot of fuss. Whether you’re cooking for yourself or sharing with loved ones, I’m confident this soup will become a quick favorite. Give it a try, and don’t be surprised if it becomes your new go-to comfort meal!

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