Go Back
Creamy Spinach Tortellini Soup is a warm, comforting dish that resonates with home-cooked goodness, making it a beloved choice among families and food enthusiasts alike. This delightful recipe brings together the rich, creamy elements of a comforting soup with the heartiness of cheese-filled tortellini and the vibrant nutrition of fresh spinach. Perfect for any season, whether it’s a chilly winter evening or a refreshing spring afternoon, this soup serves not only as a satisfying meal but also as a family favorite that can be enjoyed by all ages.

Creamy Spinach Tortellini Soup

Discover the warmth of Creamy Spinach Tortellini Soup, a comforting meal that combines rich flavors with nutritious ingredients. This easy recipe blends creamy broth, cheese-filled tortellini, and fresh spinach, making it a family favorite for any season. Perfect for busy weeknights, it’s quick to prepare and customizable to your taste. Explore variations, serving suggestions, and health benefits that will make this delicious soup a regular on your dinner table.
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

10 ounces fresh baby spinach, roughly chopped

10 ounces refrigerated cheese tortellini

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground black pepper, to taste

Grated Parmesan cheese, for serving

Fresh parsley, chopped, for garnish

Instructions
 

Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onion has turned translucent. Next, add the minced garlic and continue to cook for an additional minute, until fragrant.

    Add Broth and Herbs: Carefully pour in the vegetable broth. Sprinkle in the dried oregano and basil. Stir thoroughly to blend the flavors, then increase the heat slightly to bring the mixture to a gentle boil.

      Cooking Tortellini: Once boiling, add the refrigerated cheese tortellini to the soup. Cook them according to the package instructions, usually between 3 to 5 minutes, or until they are tender and begin to float to the surface.

        Incorporate Spinach and Cream: Reduce the heat to a low simmer. Stir in the fresh baby spinach and the heavy cream, mixing well. Allow the soup to cook for an additional 2-3 minutes, or until the spinach has wilted and the soup is heated through.

          Season and Serve: Taste the soup and adjust the seasonings with salt and freshly ground black pepper as needed. Using a ladle, serve the soup into bowls. Top each serving with a generous sprinkle of freshly grated Parmesan cheese and a handful of chopped parsley for a fresh finish.

            Enjoy!: Serve the soup hot, paired with crusty bread or a side salad for a delightful meal experience.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                - Presentation Tips: For a beautiful presentation, serve in bright soup bowls and consider a drizzle of olive oil on top before adding the cheese and parsley.