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Creamy spinach tortellini soup in a bowl, garnished with Parmesan cheese.

Easy Tortellini Soup — Creamy Spinach

A quick and comforting creamy spinach tortellini soup that's perfect for busy weeknights. Hearty and delicious, it offers a fresh pop of spinach alongside cheesy tortellini in a cozy broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive oil or butter
  • 1 small Onion, chopped
  • 2 to 4 cloves Garlic, minced
  • 4 cups Chicken or veggie broth
  • 1 cup Heavy cream or half and half Use low heat if using milk
  • 1 to 2 cups Fresh spinach Can use frozen, thawed and excess water squeezed out
  • 1 package Refrigerated tortellini (cheese is classic)
  • to taste Parmesan cheese for serving

Method
 

Preparation
  1. In a large pot, heat the olive oil or butter over medium heat.
  2. Add the chopped onion and cook until it softens.
  3. Stir in the minced garlic and cook for an additional minute. If desired, add red pepper flakes for some heat.
Simmering
  1. Pour in the chicken or veggie broth and bring to a gentle simmer.
  2. Season with salt, black pepper, and Italian seasoning. Add a pinch of paprika if desired.
  3. Stir in the heavy cream, maintaining low heat to avoid splitting. Aim for a gentle simmer.
Final Cooking
  1. Add the tortellini and cook until tender, about 3 to 5 minutes.
  2. Once the tortellini is cooked, stir in the spinach and cook until wilted, about 1 to 2 minutes.
  3. Taste the broth and adjust seasoning as necessary. Serve with a sprinkle of parmesan if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Add broth while reheating to restore creaminess. Can freeze the creamy base separately from the tortellini to maintain texture.