Creamy Spinach Tortellini Soup Recipe

A cozy, creamy spinach tortellini soup made in one pot with cheese tortellini, fresh spinach, tomatoes, cream, and Parmesan. Ready in just 30 minutes for the perfect weeknight comfort food.

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Course: Dinner, Main Course, Soup

Cuisine: American Comfort Food, Italian

Prep Time: 10

Cook Time: 20

Resting Time: 10

Total Time: 40

Servings: servings

Calories: 420kcal

Cost: $15

Equipment

1 Large pot/Dutch oven Heavy-bottomed, 6-quart capacity recommended
1 Wooden spoon/spatula For stirring without breaking pasta
1 Ladle For serving neatly
1 Cutting board For prepping vegetables
1 Measuring cups & spoons For accuracy

Ingredients

2 tablespoon Olive oil Extra virgin preferred
1 medium Yellow onion Diced
3 cloves Garlic Minced
5 cups Fresh spinach Baby spinach works best
1 pkg Cheese tortellini 20 oz, refrigerated
6 cups Chicken broth Or vegetable broth for vegetarian option
1 can Diced tomatoes 14.5 oz, drained
1 cup Heavy cream Or half-and-half for lighter version
0.5 cup Parmesan cheese Grated, plus extra for serving
1 teaspoon Italian seasoning Dried
0.5 teaspoon Basil Dried
0.25 teaspoon Red pepper flakes Optional
Salt & black pepper To taste

Instructions

Heat oil, sauté onion for 3–4 minutes, add garlic and cook for 30 seconds. Season with salt and pepper.
Add chicken broth, diced tomatoes, Italian seasoning, basil, and red pepper flakes. Simmer for 5 minutes.
Add tortellini and cook for 7–9 minutes until tender.
Lower heat and stir in heavy cream.
Add spinach and stir until wilted.
Stir in Parmesan cheese until melted.
Let soup rest for 10 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition