Spinach Tortellini Soup is a comforting bowl filled with cheesy tortellini pasta, tender spinach leaves, and a flavorful broth that warms you from the inside out. The combination of soft pasta and fresh greens makes each spoonful a little celebration of taste and texture. It’s a simple dish that feels like a big, cozy hug.
I love making this soup when I want something quick but still special. The tortellini cooks right in the broth, soaking up all the flavors, and the spinach adds a nice pop of color and freshness. Sometimes I toss in a bit of garlic or parmesan cheese on top to make it even tastier.
One of my favorite ways to enjoy this soup is with a slice of crusty bread on the side for dipping. It’s a perfect lunch or light dinner on chilly days, and it’s the kind of meal that makes you feel cared for without spending hours in the kitchen. I always find it’s a crowd-pleaser, and leftovers taste just as good the next day.
Key Ingredients & Substitutions
Cheese Tortellini: This is the star of the soup, bringing rich, creamy flavor and satisfying texture. If you can’t find cheese tortellini, feel free to swap in spinach or mushroom-filled tortellini for a tasty twist.
Fresh Spinach: Adds a fresh, leafy bite and nutrients. Baby spinach works well too. If fresh isn’t available, frozen spinach is okay—just thaw and drain before adding to avoid extra water.
Broth: I use chicken broth for more flavor, but vegetable broth keeps it vegetarian. Low-sodium broth lets you control the salt, so season gradually.
Onion and Carrots: These give the soup a gentle sweetness and depth. If you want a quicker version, onion powder and diced frozen carrots can work in a pinch.
How Can I Cook Tortellini Perfectly Without It Getting Mushy?
Cooking tortellini right in the soup can be tricky. Here’s how I keep it just right:
- Wait until the broth boils before adding the tortellini so it cooks evenly.
- Follow package cooking time closely — usually 3-5 minutes.
- Watch for tortellini floating to the top; that’s usually a sign they’re done.
- Don’t overcook! Remove from heat as soon as they’re tender to keep the texture firm.
- If you’re making the soup ahead, cook the tortellini separately and add them when serving to avoid sogginess.
These tips will help you enjoy perfectly tender tortellini with every spoonful!
Equipment You’ll Need
- Large pot – big enough to cook the soup and tortellini without spilling over.
- Wooden spoon – great for stirring veggies and broth without scratching your pot.
- Knife and cutting board – for chopping onions, carrots, and spinach easily.
- Measuring spoons – to keep your seasonings and broth amounts just right.
Flavor Variations & Add-Ins
- Add cooked sausage or shredded chicken for extra protein and heartiness.
- Swap spinach with kale or Swiss chard for a different leafy green taste and texture.
- Sprinkle crushed red pepper flakes to give the soup a little heat.
- Stir in a handful of sun-dried tomatoes for a tangy boost and color contrast.
Spinach Tortellini Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 (9-ounce) package refrigerated cheese tortellini
- 4 cups fresh spinach leaves, roughly chopped
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This healthy and hearty soup takes about 10 minutes to prep and around 15 minutes to cook. In about 25 minutes, you’ll have a warm and satisfying meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and diced carrots, and cook them for about 5 to 7 minutes until they soften and smell lovely.
2. Add Garlic:
Next, stir in the minced garlic and cook for just about 1 minute until you can smell its wonderful aroma.
3. Cook the Tortellini:
Pour in the broth and bring it to a boil. Once boiling, add the cheese tortellini. Let it cook for 3 to 5 minutes, or follow the package instructions, until the tortellini floats to the top and feels tender.
4. Add Spinach and Season:
Stir in the fresh spinach leaves and the dried Italian seasoning. Let the spinach wilt by cooking for another 1 to 2 minutes. Finish by adding salt and black pepper to taste.
5. Serve and Enjoy:
Spoon the soup into bowls and sprinkle with grated Parmesan cheese if you like. Serve it hot and savor every comforting bite!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just thaw the frozen spinach completely and drain any excess water before adding it to the soup to avoid thinning out the broth.
How Do 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 microwave until warmed through, stirring occasionally.
Can I Make This Soup Ahead of Time?
Absolutely! Cook the soup without adding the tortellini. When ready to serve, cook the tortellini separately and add it to the heated soup to keep it from getting mushy.
What Can I Use Instead of Cheese Tortellini?
If you don’t have tortellini, try ravioli, gnocchi, or even small pasta shapes like shells or farfalle. Just adjust the cooking time according to the pasta type.
