Name: Spinach Tortellini Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
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; 12 ounces package of spinach and cheese tortellini; 1 cup frozen, chopped spinach; 1½ cups heavy cream; Fresh grated parmesan cheese (optional garnish); Fresh chopped basil (optional garnish)

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.

A large pot is filled with creamy tortellini soup that has three main layers of ingredients: the top layer shows spinach leaves in dark green, carrot slices in bright orange, and bits of sun-dried tomatoes in red. The middle layer consists of many cheese-filled tortellini pasta in pale yellow with soft textures, partly covered by the creamy orange-pink broth. The bottom layer is mostly submerged, showing chunks of potatoes in light beige mixed into the sauce. The pot has a burgundy handle, and the pot’s inside edges are black. The pot sits on a wooden surface with some green leafy herbs visible in the top corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spinach Tortellini Soup Recipe
Top Tip
How to Serve Spinach Tortellini Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spinach Tortellini Soup Recipe

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.

A white ladle scoops up creamy tortellini pasta coated in a thick, orange-pink sauce filled with chunks of diced carrots, dark green leafy herbs, and small pieces of red tomato. The tortellini are plump and soft, each piece showing distinct folds and a pale yellow color. In the background, the same creamy sauce fills a white marbled textured pot, dotted with more pasta, herbs, and vegetables. The sauce clings to the ladle, with a slight drip on its edge, showing the rich and smooth texture. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of fresh spinach and cheese tortellini pasta, a handful of vibrant sun-dried tomatoes with Italian seasoning, a small white bowl of bright orange frozen carrot slices, whole uncracked brown garlic bulbs beside peeled garlic cloves, a sprig of fresh green basil leaves, a small white bowl of smooth red tomato sauce, a small white bowl of creamy heavy cream, a small white bowl filled with golden vegetable broth, a small pile of frozen chopped spinach, a wedge of fresh parmesan cheese with some grated cheese scattered nearby, and a pinch of Italian seasoning herbs sprinkled delicately—all arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use fresh tortellini instead of frozen or dry?

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.

What if I don’t have sun-dried tomatoes with oil?

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.

Can this recipe be made vegan?

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.

How do I prevent the soup from becoming watery?

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.