Spinach Tortellini Soup
Spinach Tortellini Soup is a cozy, comforting bowl filled with tender cheese tortellini and plenty of fresh spinach swirled into a warm, savory broth. It’s the kind of soup that…
Tip: save now, cook later.Spinach Tortellini Soup is a cozy, comforting bowl filled with tender cheese tortellini and plenty of fresh spinach swirled into a warm, savory broth. It’s the kind of soup that feels fresh and light but still has enough heartiness to satisfy your hunger on cooler days.
I love making this soup because it’s simple, quick, and everything comes together in one pot. The way the tortellini stays soft and chewy while the spinach adds a nice pop of green makes it a favorite in my kitchen. I usually add a little garlic and onion for extra flavor, and sometimes a touch of Parmesan on top just takes it over the edge.
This soup is perfect to serve when you want something easy but special enough to share with family or friends. I find it pairs wonderfully with a slice of crusty bread for dipping, turning it into a wonderfully balanced meal. Every time I make it, I look forward to getting cozy with a warm bowl and a good conversation.
Key Ingredients & Substitutions
Cheese Tortellini: This is the star of the soup and adds a lovely creamy texture inside, balanced by the broth outside. If you can’t find cheese tortellini, spinach or mushroom tortellini work well too. For a gluten-free option, try gluten-free tortellini or small gluten-free pasta shapes.
Spinach: Fresh spinach is best for this soup because it wilts quickly and keeps a bright color. If fresh spinach isn’t available, frozen spinach can be used—just thaw and drain excess water before adding. You can also swap in kale for a more hearty leaf.
Broth: Homemade or store-bought chicken broth gives the soup its rich base. For a vegetarian take, vegetable broth is a great substitute. Low-sodium versions let you control salt levels better.
Carrots and Onion: These vegetables bring natural sweetness and depth. If you want to sneak in more veggies, finely diced celery or bell pepper can be added at the same stage as the carrots.
How Do I Cook Tortellini Perfectly Without It Becoming Mushy?
Cooking tortellini just right is important so it stays tender but doesn’t fall apart in the soup. Here’s how I handle it:
- Wait until the broth is boiling before adding the tortellini. This helps them cook evenly and keeps them from sticking together.
- Stir gently after adding tortellini to separate pieces.
- Cook according to the package instructions, usually 3–5 minutes. When they float to the surface, they are mostly done.
- Remove from heat right away when tortellini are tender but still hold their shape. Overcooking will make them mushy.
Following these steps keeps the tortellini chewy and fresh, making the soup much more enjoyable.
Equipment You’ll Need
- Large soup pot – perfect for cooking the broth and tortellini all in one place.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – for chopping onions, carrots, and spinach quickly and safely.
- Cutting board – keeps your prep organized and clean.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or shredded rotisserie chicken for more protein and a heartier meal.
- Use sun-dried tomatoes or roasted red peppers to bring a sweet, tangy twist to the broth.
- Stir in a splash of cream or coconut milk at the end for a richer, creamier soup.
- Top with fresh basil or a sprinkle of red pepper flakes for an extra pop of flavor and heat.
Spinach Tortellini Soup
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Main Ingredients:
- 1 (9-ounce) package refrigerated cheese tortellini
- 4 cups fresh spinach, roughly chopped
For Serving:
- Grated Parmesan cheese (optional)
How Much Time Will You Need?
This soup usually takes about 10 minutes to prep and around 15 minutes to cook, so a total of 25 minutes from start to finish. It’s a quick and easy dish perfect for weeknights!
Step-by-Step Instructions:
1. Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Then add the minced garlic and diced carrots, cooking for another 2-3 minutes until the carrots start to soften.
2. Add Broth and Seasonings:
Pour in the chicken broth and bring the mixture to a boil. Once boiling, stir in the dried Italian seasoning and crushed red pepper flakes if you like a little heat. Let it come to a gentle boil before moving to the next step.
3. Cook Tortellini:
Add the refrigerated cheese tortellini to the boiling broth. Cook for 3 to 5 minutes, or according to package directions, until they float to the surface and are tender but still intact. Stir gently now and then to keep the tortellini from sticking.
4. Add Spinach and Season:
Reduce the heat to low and stir in the fresh, roughly chopped spinach. Let it cook for 1-2 minutes so the spinach wilts but stays bright green. Season with salt and freshly ground black pepper to your taste.
5. Serve and Enjoy:
Ladle the soup into bowls. If you like, sprinkle grated Parmesan cheese on top for an extra touch of flavor. It’s lovely served with a slice of crusty bread to dip and enjoy alongside.
Can I Use Frozen Tortellini Instead of Fresh?
Yes, you can! Just add frozen tortellini directly to the boiling broth and increase the cooking time by a minute or two until they float and are fully cooked.
How Long Can I Store Leftover Spinach Tortellini Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the tortellini.
Can I Make This Soup Vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth, and you’re all set for a delicious vegetarian version.
Is There a Good Substitute for Fresh Spinach?
Yes, frozen spinach works well—just thaw and drain excess water before adding. Kale is another great option but may need a longer cooking time to soften.
