Spinach Tortellini Soup is a bright and comforting bowl filled with tender cheese-filled tortellini, fresh spinach, and a flavorful broth that feels like a warm hug on a chilly day. The soft pasta and vibrant greens come together to make a simple yet satisfying meal that’s perfect any time of the year.
I love how easy this soup comes together, and it’s one of those recipes that feels fancy but doesn’t require a lot of effort. Adding a little garlic and some herbs really brings out the flavor, and the spinach adds just the right touch of freshness to keep it light. I always find myself going back for seconds because it’s so cozy and comforting without being heavy.
My favorite way to serve this soup is with a slice of crusty bread for dipping. It’s great for a quick weeknight dinner or a casual lunch with friends. Plus, it’s a wonderful way to sneak some greens into a meal that everyone in the family loves. Whenever I make this, it reminds me of those peaceful weekends spent slow-cooking something simple and delicious while catching up with loved ones.
Key Ingredients & Substitutions
Cheese Tortellini: This is the star of the soup, bringing tender pasta with melted cheese inside. Fresh refrigerated tortellini cooks quickly and feels homemade. If you can’t find tortellini, cheese ravioli or any stuffed pasta works well too.
Spinach: Fresh baby spinach adds a bright color and mild flavor that balances the rich tortellini. If you prefer, you can use kale or Swiss chard, but add them earlier as they take longer to soften.
Broth: Either chicken or vegetable broth creates the soup base. Vegetable broth makes it vegetarian-friendly. For deeper flavor, try a homemade broth or add a splash of white wine or lemon juice to brighten it up.
Parmesan Cheese: This cheese melts into the soup and adds a nice salty tang. If you don’t have Parmesan, Pecorino Romano or Asiago are good substitutes.
How Can I Cook the Tortellini Perfectly Without Overcooking?
Tortellini cooks quickly, so keeping an eye on it is key.
- Add tortellini only once the broth is boiling to avoid soggy pasta.
- Follow the package’s cooking time, usually 3-5 minutes.
- Gently stir occasionally to prevent tortellini from sticking to the bottom.
- Once they float to the top and are tender but still hold their shape, they’re done.
- If you’re making the soup ahead, consider cooking tortellini separately and adding just before serving to keep texture.
Equipment You’ll Need
- Large pot – perfect for simmering the broth and cooking the tortellini evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – for chopping onions and garlic easily.
- Ladle – helps serve the soup neatly without spilling.
Flavor Variations & Add-Ins
- Swap cheese tortellini for meat-filled tortellini to add a richer protein punch.
- Add cooked Italian sausage or diced chicken for extra heartiness.
- Include mushrooms or zucchini for more veggies and texture.
- Stir in a pinch of red pepper flakes to give the soup a gentle spicy kick.
How to Make Spinach Tortellini Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken or vegetable broth
- 1 (14.1-ounce) package refrigerated cheese tortellini
- 3 cups fresh baby spinach
- 1 can (14.5 ounces) diced tomatoes, drained (optional)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- ¼ cup grated Parmesan cheese (plus extra for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes of preparation and about 15 minutes of cooking. In under 25 minutes total, you’ll have a delicious, comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion. Cook, stirring occasionally, until the onion is soft and fragrant, about 3 to 4 minutes.
2. Adding Broth and Seasonings:
Pour in the chicken or vegetable broth and bring it to a gentle boil. Add the dried basil, dried oregano, salt, and pepper. Stir everything well to combine the flavors.
3. Cooking the Tortellini:
Add the cheese tortellini to the boiling broth. Follow the package directions for cooking time, which is usually around 3 to 5 minutes. Stir occasionally so the tortellini don’t stick to the pot.
4. Adding Spinach and Tomatoes:
Once the tortellini are tender, stir in the fresh baby spinach and diced tomatoes if you’re using them. Cook for about 2 minutes more, until the spinach is wilted and everything is heated through.
5. Finishing Touches:
Remove the pot from the heat and stir in the grated Parmesan cheese until it melts into the broth. Taste and adjust salt and pepper as needed.
6. Serving:
Ladle the soup into bowls and sprinkle extra Parmesan on top if you like. Serve with crusty bread for dipping and enjoy your warm, comforting meal!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! If using frozen tortellini, add a couple of extra minutes to the cooking time, and be sure to cook them straight from frozen without thawing to prevent them from becoming mushy.
Can I Make Spinach Tortellini Soup Ahead of Time?
Absolutely! Prepare the soup without adding the spinach and Parmesan, then refrigerate for up to 2 days. Add the spinach and cheese just before reheating to keep them fresh and vibrant.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally for even warming.
Can I Customize This Soup with Other Vegetables?
Definitely! Feel free to add mushrooms, zucchini, or kale. Just add heartier veggies earlier in the cooking process to ensure they soften properly before adding tortellini and spinach.
