There’s something incredibly comforting about a warm bowl of cheesy pasta swimming in a rich, creamy broth. This Spinach Tortellini Soup Recipe blends savory sun-dried tomatoes with tender tortellini and a touch of vibrant spinach to make a soup that feels like a warm hug on a chilly day.
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Why You'll Love This Recipe
This soup recipe mixes a few kitchen staples in a way that feels special but never fussy. I love how the sun-dried tomato oil infuses every bite, and the creamy broth paired with cheese-filled tortellini makes it such a satisfying meal any day of the week.
- Full of flavor: The sun-dried tomatoes and Italian seasoning add a depth that instantly upgrades a simple soup.
- Comfort in a bowl: Creamy broth combined with tender spinach tortellini offers pure cozy vibes.
- Simple and quick: Ready from start to finish in about 25 minutes, perfect for weeknights.
- Versatile: You can easily swap ingredients to fit what you have on hand or your dietary preferences.
Ingredients & Why They Work
The magic is in the blend here. The combination of sun-dried tomatoes, fresh and frozen ingredients, and cheese-filled tortellini creates an irresistible balance of textures and flavors you’ll keep coming back to. Plus, using that sun-dried tomato oil as a base adds a savory, slightly tangy richness that’s hard to beat.
- Sun-dried tomatoes with Italian seasoning: They provide a robust umami punch and the oil works as a flavorful sauté base.
- Frozen sliced carrots: They add subtle sweetness and texture with minimal prep.
- Minced garlic: A small amount packs a punch to deepen the aroma and flavor.
- Italian seasoning: Brings classic herbaceous notes without needing bunches of fresh herbs.
- Vegetable broth: Forms the flavorful liquid backbone of this soup, keep it veggie to highlight the tortellini.
- Tomato sauce: Adds body, a touch of acidity, and smooth tomato taste to marry everything.
- Spinach and cheese tortellini: The star ingredient – soft pillows of pasta stuffed with melty cheese and spinach.
- Frozen chopped spinach: Enhances the green freshness without extra chopping or prep.
- Heavy cream: Makes the broth luscious and velvety; add it off heat to avoid curdling.
- Parmesan cheese and fresh basil (optional garnish): Sprinkle these on top for that extra layer of flavor and a gorgeous finish.
Make It Your Way
I like to keep this recipe easy but every now and then, I tweak it depending on what I have or my mood. Don’t be afraid to change it up—you’ll find your own perfect spin on this comforting classic.
- Variation: When I want an extra veggie boost, I throw in some chopped kale or mushrooms along with the spinach—adds nice texture and flavor!
- Dairy-free twist: Swap out heavy cream for coconut milk for a creamy texture without dairy—the soup still comes out rich and delicious.
- Make it protein-packed: Adding cooked Italian sausage or shredded rotisserie chicken turns this into a heartier meal that keeps you full longer.
- Fresh pasta swap: I’ve used fresh tortellini too, just reduce cooking time accordingly—it cooks super fast and tastes wonderful.
Step-by-Step: How I Make Spinach Tortellini Soup Recipe
Step 1: Heat the sun-dried tomato oil and sauté the carrots
Start by scooping out about 2 tablespoons of that flavorful oil from the sun-dried tomato jar into a large pot over medium heat. This oil is gold—it adds amazing depth right away! Toss in the frozen carrot slices, minced garlic, and a sprinkle of Italian seasoning. Sauté for roughly 3-5 minutes, stirring occasionally, until the carrots begin to get tender and fragrant. This step builds a solid flavor base.
Step 2: Add broth, tomato sauce, and sun-dried tomatoes
Pour in your vegetable broth alongside the tomato sauce. Add the sun-dried tomatoes from the jar but leave behind the remaining oil—it’s best discarded here to avoid greasiness. Stir everything up and bring the mixture to a gentle boil. This creates a vibrant, tomato-packed broth that’s both tangy and rich.
Step 3: Stir in tortellini and frozen spinach
Once simmering, add your spinach and cheese tortellini along with the frozen chopped spinach. Cover the pot and let everything cook for about 10-15 minutes. You’re looking for the tortellini to cook through and the soup to thicken slightly—giving you a lovely, cozy consistency. Keep an eye on it so the tortellini doesn’t overcook and get mushy.
Step 4: Remove from heat and finish with cream
This is an important moment—once the tortellini is tender and the soup is to your desired thickness, take the pot off the heat before stirring in the heavy cream. Adding cream off the heat keeps it smooth and silky, avoiding any curdling. Give it one final stir to blend everything perfectly.
Step 5: Serve and garnish
Ladle the soup into bowls and sprinkle with fresh grated parmesan and chopped basil if you like. It adds a lovely finishing touch of freshness and nuttiness that makes this soup feel truly special.
Top Tip
Having made this soup dozens of times, I can tell you that small tricks make all the difference in taste and texture. These tips will help you nail it every time.
- Use the sun-dried tomato oil: Don’t skip using that oil to sauté—it’s loaded with flavor and instantly upgrades the soup.
- Don’t add cream while the pot is hot: I learned the hard way that adding cream directly on heat can cause it to split, so always remove the soup from the burner before stirring it in.
- Watch the tortellini cooking time: Depending on the package (fresh, frozen, dry), cook only as long as needed to avoid mushiness—fresh cooks faster!
- Adjust thickness with broth: If the soup gets too thick after resting, just add a splash of vegetable broth or water when reheating to keep it smooth.
How to Serve Spinach Tortellini Soup Recipe
Garnishes
I love garnishing with freshly grated Parmesan because it melts slightly into the warm soup and amps up the savory factor. Chopped fresh basil adds a bright, herbal note that really perks things up—plus it looks pretty. Sometimes, a crack of black pepper or a sprinkle of red pepper flakes adds a nice little kick, especially if you like some heat.
Side Dishes
Because this soup already feels like a meal, I keep sides simple: crusty bread or garlic bread is my go-to for dunking. A crisp green salad with lemon vinaigrette balances the richness of the soup perfectly, especially on lighter lunch days.
Creative Ways to Present
For special occasions, I’ve served this soup in little bread bowls—that extra touch impresses guests and makes the meal feel festive. You can also ladle it into pretty ceramic bowls and sprinkle basil leaves artistically for a restaurant-quality look you’ll be proud of.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your soup, store any leftovers in an airtight container in the fridge. It keeps well for about 3-4 days. I find the flavors actually meld nicely in the fridge overnight, making leftovers taste even better the next day.
Freezing
I don’t recommend freezing this particular soup because the cream and cheese tortellini can change texture after freezing and thawing. You’ll get the best flavor and consistency by making it fresh or enjoying refrigerated leftovers.
Reheating
Reheat on the stove over medium heat, stirring occasionally. If the soup feels thicker than you like, just add a little vegetable broth or water to loosen it up. I avoid microwaving just to keep the creamy texture super smooth.
Frequently Asked Questions:
Absolutely! Fresh tortellini cooks more quickly, usually in about 3-5 minutes once the soup is boiling. Just add it towards the end of the cooking time to avoid overcooking.
If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for 10-15 minutes, then chop and add them along with a drizzle of olive oil for flavor. You can sauté the garlic and carrots in a little olive oil instead.
Definitely! Use a vegan tortellini (or substitute with vegan stuffed pasta), vegetable broth, and swap the heavy cream for coconut cream or a plant-based alternative. Skip the cheese garnish or use a vegan parmesan alternative.
Make sure not to overcook the tortellini; overcooking releases starch that can thin the soup too much. Also, simmer the soup uncovered toward the end to let liquid reduce and thicken naturally.
Final Thoughts
This Spinach Tortellini Soup Recipe has become one of my absolute favorites for busy nights and cozy weekends alike. It’s simple, full of flavor, and feels fancy without any fuss. I hope you enjoy making and sharing it just as much as I do—it’s that kind of recipe friends and family keep asking me to make again and again.
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Spinach Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy Tortellini Soup with Spinach is a comforting Italian-inspired dish perfect for a quick and hearty meal. It combines sun-dried tomatoes, vegetable broth, tomato sauce, spinach, and cheese tortellini simmered to perfection and finished with a splash of heavy cream for richness. Garnished with fresh parmesan and basil, this soup is both flavorful and satisfying.
Ingredients
Base Ingredients
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning, divided
- 2 Tablespoons oil from the sun-dried tomato jar
- 1 cup frozen, sliced carrots
- 1 Tablespoon minced garlic
- ½ Tablespoon Italian seasoning
- 3 cups vegetable broth
- 15 ounces can of tomato sauce
Main Components
- 12 ounces package of spinach and cheese tortellini
- 1 cup frozen, chopped spinach
Dairy and Garnishes
- 1½ cups heavy cream
- Fresh grated parmesan cheese (optional garnish)
- Fresh chopped basil (optional garnish)
Instructions
- Heat Oil and Saute Vegetables: Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot until shimmering.
- Add Carrots, Garlic, and Seasoning: Add the frozen sliced carrots, minced garlic, and ½ Tablespoon Italian seasoning to the hot oil. Sauté for 5 minutes or until the carrots begin to soften on the edges.
- Add Broth, Tomato Sauce, and Tomatoes: Pour in 3 cups of vegetable broth, the 15 ounces of tomato sauce, and the sun-dried tomatoes from the jar (excluding the oil used). Stir to combine and discard any remaining oil from the jar.
- Boil and Add Tortellini and Spinach: Bring the soup to a low boil, then add the 12 ounces of spinach and cheese tortellini along with 1 cup of frozen chopped spinach.
- Cook Soup: Cover and simmer the soup for 15 minutes or until the tortellini is cooked through and the liquid has reduced to a thick soup consistency.
- Finish with Cream: Remove the pan from heat and stir in 1½ cups of heavy cream gently to avoid curdling.
- Serve: Serve the soup hot, garnished with fresh grated parmesan cheese and chopped basil if desired.
Notes
- Store the soup in an airtight container refrigerated for 3-4 days.
- Freezing is not recommended as it may affect texture and flavor.
- Reheat by placing desired amount in a saucepan over medium heat, stirring occasionally and adding vegetable broth or water to adjust consistency if needed.
- Use any type of tortellini—dry, frozen, or fresh—but adjust cooking time accordingly.
- Always add heavy cream off the heat to prevent curdling and maintain a smooth texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 55 mg
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