Spinach Tortellini Soup
Spinach Tortellini Soup is a delightful bowl of comfort featuring cheesy tortellini noodles swimming in a light, flavorful broth with fresh spinach leaves. It’s a simple mix of creamy cheese,…
Tip: save now, cook later.Spinach Tortellini Soup is a delightful bowl of comfort featuring cheesy tortellini noodles swimming in a light, flavorful broth with fresh spinach leaves. It’s a simple mix of creamy cheese, tender pasta, and greens all in one warm and satisfying soup. This dish feels like a gentle hug on chilly days or whenever you need a little pick-me-up.
I love making this soup when I want something quick but still special. The tortellini cooks fast, and the spinach adds just the right touch of green without overpowering the soup. One of my favorite tricks is to use fresh spinach and stir it in at the very end so that it stays bright and lively, adding a bit of color and nutrition to each spoonful.
This soup is perfect for a cozy night in served with crusty bread or a simple salad on the side. It’s also great to pack for work lunches because it reheats beautifully without losing its charm. Whenever I make it, it feels like sharing a homemade meal that’s both comforting and light, and I’m always happy to have leftovers the next day!
Key Ingredients & Substitutions
Cheese Tortellini: This pasta is the star here—its soft texture and cheesy filling bring comfort to the soup. If you can’t find tortellini, ravioli or even mini dumplings work well.
Fresh Spinach: Fresh spinach adds a nice pop of color and mild flavor. If you don’t have fresh, baby spinach or even frozen spinach (thawed and drained) can be used.
Broth: Vegetable or chicken broth sets the base flavor. Homemade broth is best, but store-bought works fine. For a vegetarian version, just use vegetable broth.
Carrots and Onion: These veggies give a bit of sweetness and depth. If you want, you can add celery or zucchini for extra veggies.
How Do I Keep the Spinach Bright and Fresh in the Soup?
Spinach cooks quickly and can turn mushy or dull if added too soon. To keep it fresh and vibrant:
- Wait until the tortellini is almost done cooking.
- Add the spinach last and stir gently.
- Let it wilt just for 1-2 minutes—this keeps the leaves tender but still bright green.
This simple timing trick makes your soup look and taste fresher, with a bit of texture and color in every bite.
Equipment You’ll Need
- Large soup pot – big enough to hold the broth, veggies, and tortellini without spilling over.
- Wooden spoon – great for stirring the soup gently without breaking the tortellini.
- Chef’s knife – to chop onions, garlic, and carrots quickly and safely.
- Cutting board – provides a stable surface for chopping your vegetables.
- Ladle – perfect for serving the soup into bowls without mess.
Flavor Variations & Add-Ins
- Add cooked Italian sausage for a meaty twist that pairs well with the spinach and tortellini.
- Swap cheese tortellini with mushroom-filled for an earthy flavor boost.
- Stir in some canned white beans for extra protein and creaminess.
- Finish with fresh basil or oregano instead of dried Italian seasoning for a brighter herbal note.
How to Make Spinach Tortellini Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 6 cups vegetable or chicken broth
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- 9 ounces (about 1 package) cheese tortellini (fresh or refrigerated)
- 4 cups fresh baby spinach leaves
- ¼ teaspoon crushed red pepper flakes (optional)
- Grated Parmesan cheese for serving (optional)
How Much Time Will You Need?
This soup takes about 10 minutes of prep and 15 minutes to cook, for a total of around 25 minutes. It’s quick to put together, perfect for a cozy weeknight meal or anytime you want something warm and tasty fast!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and see-through. Then, add the minced garlic and sliced carrots. Stir and cook for another 2–3 minutes until fragrant.
2. Make the Broth:
Pour in the broth, then add the dried Italian seasoning, salt, and pepper. Bring everything to a boil.
3. Cook the Tortellini:
Once the broth boils, add the tortellini. Lower the heat to a simmer and cook the tortellini according to the package directions, usually 3–5 minutes, until tender.
4. Add Spinach and Seasoning:
Stir in the fresh baby spinach and crushed red pepper flakes if you like a little heat. Cook just until the spinach wilts, about 1–2 minutes. Taste and add more salt or pepper if needed.
5. Serve and Enjoy:
Ladle the soup into bowls. If you like, sprinkle some grated Parmesan cheese on top for an extra touch of flavor. Serve hot, with crusty bread on the side for dipping if you want.
Can I Use Frozen Tortellini for This Soup?
Yes, you can use frozen tortellini straight from the freezer. Just add a couple of extra minutes to the cooking time and cook until they float and are tender.
Can I Make Spinach Tortellini Soup Ahead of Time?
Absolutely! Prepare the soup fully, then cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the tortellini from sticking.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. The tortellini might absorb some broth over time, so add a splash of broth or water when reheating to loosen it up.
What Can I Substitute for Spinach?
You can swap fresh spinach with kale, Swiss chard, or baby arugula. If using sturdier greens like kale, cook them a little longer so they soften nicely before serving.