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Creamy Spinach Tortellini Soup Recipe for a Cozy Italian Dinner

Creamy Spinach Tortellini Soup

A quick, cozy one-pot soup with cheese tortellini, baby spinach, cream, broth, and Parmesan. It is ready in about 40 minutes and makes 4–6 satisfying dinner servings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil or unsalted butter
  • 1 small Small yellow onion, finely diced
  • 2-3 cloves Garlic, minced
  • 4 cups Chicken broth or vegetable broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 cup Heavy cream or half-and-half
  • 9-20 ounces Refrigerated cheese tortellini
  • 3-4 cups Loosely packed baby spinach
  • 1/2 cup Finely grated Parmesan cheese
Optional Additions
  • 1 medium Carrot, diced
  • 1 stalk Celery stalk, diced
  • 1 14-15 ounce can Diced tomatoes, drained
  • 1 pinch Red pepper flakes
  • 1 tablespoon Fresh parsley or basil, chopped

Method
 

Step-by-Step
  1. Heat the olive oil or unsalted butter in a large Dutch oven or soup pot over medium heat. Add the diced onion, plus the carrot and celery if using, and cook for 4–5 minutes until softened.
  2. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let the garlic brown.
  3. Pour in the broth and add the Italian seasoning, kosher salt, and black pepper. Bring the mixture to a gentle boil.
  4. Add the refrigerated cheese tortellini, reduce the heat, and simmer according to the package directions, usually 5–8 minutes, until the pasta is tender.
  5. Stir in the cream and baby spinach. Simmer gently for 2–4 minutes, until the spinach wilts and the soup is hot, but do not boil vigorously after adding the cream.
  6. Remove the pot from the heat and stir in the finely grated Parmesan. Taste the broth and adjust the salt and pepper as needed.
  7. Ladle the soup into bowls and finish with extra Parmesan, black pepper, or chopped fresh parsley or basil. Serve immediately while the tortellini is tender.

Notes

Use 9 ounces of tortellini for a brothier soup or up to 20 ounces for a thicker, pasta-forward dinner. Refrigerate leftovers for up to 3 days and add extra broth when reheating because the tortellini absorbs liquid overnight.