Some nights you just need a hug in a bowl. You know the ones. You’re tired, it’s chilly, and the last thing you want is a complicated dinner.
This creamy spinach tortellini soup is that hug.
It’s warm, cheesy, and comes together so fast you’ll wonder why you ever ordered takeout. Let’s make something amazing that tastes like it took all day.
What You’ll Need
Here are the simple things you need to grab.
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 package (9 oz) refrigerated cheese tortellini
- 5 oz fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
Tools You’ll Use
You don’t need anything fancy for this recipe.
- A large pot or Dutch oven
- A wooden spoon or spatula
- A knife for chopping
- A cutting board
- Measuring cups and spoons
How to Make Creamy Spinach Tortellini Soup
Step 1: Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook until it gets soft, about 5 minutes.
Step 2: Stir in the minced garlic and cook for just one more minute until you can smell it. Be careful not to let it burn.
Step 3: Pour in the broth, diced tomatoes (with their juice), basil, and oregano. Add a pinch of salt and pepper. Bring it all to a boil.
Step 4: Add the tortellini to the pot. Let it cook based on the package directions, which is usually around 3 to 5 minutes.
Step 5: Reduce the heat to low. Stir in the fresh spinach a handful at a time. It will look like a lot, but it wilts down quickly.
Step 6: Slowly pour in the heavy cream and Parmesan cheese. Stir gently until the cheese is melted and everything is heated through. Don’t let it boil again.
Step 7: Taste the soup and add more salt and pepper if it needs it. Serve hot with extra Parmesan on top.
Pro Tips
After making this soup a hundred times, I’ve learned a few things.
- Don’t Overcook the Tortellini. It gets mushy fast. Cook it just until it’s tender. It will continue to soften in the hot soup.
- Warm Your Cream. To stop the cream from curdling, you can warm it up a little before adding it. Or, just pour it in very slowly while stirring.
- Taste as You Go. Salt is your friend. The amount you need can change based on your broth. Taste the soup before serving and adjust.
- Use Fresh Garlic and Onion. Powder is fine in a pinch, but fresh onion and garlic build a much better flavor base for your soup.
Substitutions and Variations
This soup is easy to change up. Don’t have something? No problem.
| Ingredient | You Can Swap With |
|---|---|
| Heavy Cream | Half-and-half, evaporated milk |
| Spinach | Kale (chopped fine) |
| Cheese Tortellini | Sausage or mushroom tortellini |
| Vegetable Broth | Chicken or beef broth |
Want to add more to it? Try throwing in some cooked, shredded chicken or browned Italian sausage for extra protein. A pinch of red pepper flakes can give it a little kick.
Make-Ahead Tips
You can chop your onion and garlic ahead of time. Store them in an airtight container in the fridge for up to two days. This makes dinner prep even faster.
Meal Pairing Suggestions
This soup is a meal on its own, but it plays well with others.
| Serve With | Why It Works |
|---|---|
| Crusty Bread | For dipping in the broth |
| Simple Green Salad | A fresh, light contrast |
| Garlic Knots | Extra cheesy goodness |
Nutrition and Diet Swaps
This is a comforting soup, not a health food, but you can make some tweaks.
| Nutrition Quick Look (Approximate) | |
|---|---|
| Calories | 350-450 per serving |
| Protein | High from tortellini |
| Fat | Moderate from cream/cheese |
| Carbs | Main energy source |
- For a Lighter Soup: Use milk or half-and-half instead of heavy cream.
- Gluten-Free: Find a good brand of gluten-free tortellini. They exist!
- Vegetarian: This recipe is already vegetarian if you use vegetable broth.
Tips for Cooking Quicker
Want to get this on the table even faster?
- Use a food processor to chop your onion and garlic in seconds.
- Buy pre-washed spinach to save a step.
- While the onion is cooking, get all your other ingredients measured and ready to go.
Leftovers and Storage
Got leftovers? Lucky you.
Store the soup in an airtight container in the fridge for up to 3 days.
The tortellini will soak up some broth and get softer overnight. It still tastes great, but the texture changes a bit. Reheat it gently on the stove or in the microwave.
Frequently Asked Questions
Q1. Can I freeze this soup?
Ans: It’s not the best idea. Dairy-based soups can separate when they thaw. The tortellini can also get very mushy. It’s best enjoyed fresh.
Q2. My soup seems thin. How can I thicken it?
Ans: You can make a small slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Slowly stir it into the simmering soup until it thickens up.
Q3. Can I use frozen spinach instead of fresh?
Ans: Yes. Thaw the frozen spinach completely and squeeze out all the extra water before adding it to the pot. Use about half the amount you would for fresh.
Q4. Can I add other vegetables?
Ans: Of course. Finely chopped carrots or celery would be great. Add them with the onion at the beginning so they have time to get soft.
Wrapping Up
This soup is simple, forgiving, and so satisfying. It’s perfect for a weeknight dinner or a lazy weekend lunch.
Go give it a try. I promise you’ll feel like a kitchen hero.
When you make it, come back and leave a comment. I’d love to hear how it turned out for you
