Creamy Spinach Tortellini Soup

Quick Recipe Overview

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Servings: 4 bowls
• Difficulty: Easy
• Cuisine and category: American, soup

Intro

Tortellini soup is a cozy pasta dinner with tender cheese-filled tortellini, spinach, and vegetables in a tomato broth. This version adds a modest splash of cream for a rounded, silky finish while keeping the vegetables visible. It comes together in one pot, and the tortellini cooks directly in the simmering broth.

Why You'll Love This Recipe

• Refrigerated tortellini gives the soup a substantial pasta filling without separate prep.
• Small carrot pieces become tender while the tomato broth simmers.
• Cream goes in near the end so the broth stays smooth.
• There is a practical way to keep the pasta from soaking up tomorrow's lunch.

Recipe Card

Hannah Brooks

Creamy Spinach Tortellini Soup

Tortellini soup combines cheese-filled pasta, spinach, carrots, and tomatoes in a creamy vegetable broth for an easy one-pot dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 medium carrots cut into small dice
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 teaspoon dried Italian seasoning
• 1 14.5-ounce can diced tomatoes with juices
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon fine salt plus more to taste
• 1/4 teaspoon black pepper
• 1 9-ounce package refrigerated cheese tortellini made with vegetarian rennet; check package cooking time
• 1/2 cup heavy cream
• 3 ounces baby spinach about 3 loosely packed cups

Equipment

• Large soup pot
• Cutting board
• Chef’s knife
• measuring cups and spoons
• Wooden spoon

Method

 

1. Heat the olive oil in a large soup pot over medium heat. Add the yellow onion and carrots. Cook for 6 to 8 minutes, stirring, until the onion is translucent and the carrots begin to soften.
2. Add the garlic, tomato paste, and dried Italian seasoning. Stir for 1 minute, until fragrant and the tomato paste darkens slightly.
3. Add the diced tomatoes with their juices, low-sodium vegetable broth, fine salt, and black pepper. Bring to a gentle boil, lower the heat, and simmer uncovered for 10 minutes, until the carrots are tender.
4. Add the refrigerated cheese tortellini. Simmer gently for the package cooking time, usually 3 to 5 minutes, stirring occasionally so the pasta does not stick. A cut piece should be tender through the center.
5. Reduce the heat to low. Stir in the heavy cream and baby spinach. Warm for 2 minutes, until the spinach wilts and the soup is hot, without letting it boil hard.
6. Taste the broth and add a little more fine salt or black pepper if needed. Ladle into bowls and serve promptly so the tortellini keeps its shape.

Notes

If using frozen tortellini, use the package timing and add broth as needed. For planned leftovers, cook the tortellini separately in water according to the package and add it to individual bowls. Refrigerate soup in shallow containers within 2 hours and use within 3 to 4 days. Reheat leftovers to 165°F. Nutrition values are estimates.

Tips for Tortellini Soup

Cut the carrots into small, even pieces. Larger slices may still be firm when the quick-cooking pasta is ready. Test a carrot before adding the tortellini; the broth can simmer a few minutes longer if necessary.

Treat the package cooking time as the starting point for the pasta. Refrigerated and frozen tortellini vary considerably, and filled pasta is more fragile than dried shapes. Keep the broth at a gentle simmer and stir carefully.

For planned leftovers, cook the pasta separately and divide it among serving bowls. The vegetable-and-tomato base keeps its texture better without pasta sitting in it overnight. Add the hot pasta to reheated broth when you eat.

Common Mistakes with Tortellini Soup

• A rolling boil can split the tortellini before its filling warms through.
• Adding spinach early makes it lose its fresh green color.
• Reducing the broth too far before adding pasta can leave too little liquid.
• Adding extra salt before tasting the filled pasta can make the finished soup too salty.

Variations

Use chopped kale in place of spinach, adding it to the simmering broth several minutes before the pasta so it can soften. For extra beans, stir in drained cannellini beans with the tomatoes and add a little more broth if the pot looks crowded.

For a lighter tomato broth, leave out the cream. The soup will have a brighter tomato flavor and a thinner texture. Keep the tortellini amount the same so the broth and pasta stay balanced.

What to Serve With It

Serve with toast or a simple green salad. If you are planning more cold-weather lunches, roasted tomato basil soup offers a smooth tomato option, while simple vegetable soup makes a lighter bowl. Roasted sweet potatoes can round out a smaller portion. Browse the Recipe Index for more ideas.

Storage

Refrigerate leftovers in shallow airtight containers within 2 hours and use within 3 to 4 days. Pasta left in the soup absorbs broth, so expect a thicker bowl the next day. For food-safety guidance, see the USDA leftovers guide.

Reheating

Warm a portion gently in a saucepan, adding broth as needed. Stir carefully and heat to 165°F. Avoid prolonged boiling once the pasta is hot, since it can become overly soft.

Make Ahead

Make the tomato-and-vegetable base a day ahead and refrigerate promptly. When serving, bring it back to a simmer, add the tortellini, and finish with cream and spinach. This preserves the pasta's shape better than cooking the whole pot ahead.

FAQs

Can I use frozen pasta in tortellini soup?

Yes. Use the frozen package's cooking directions and test one piece before serving. The extra simmering time may call for a splash of broth.

Why did my soup become too thick?

Tortellini continues absorbing liquid after cooking. Add broth gradually when reheating until the soup returns to the consistency you like.

Can I freeze this soup?

Freeze the base before adding tortellini, spinach, and cream for the best texture. Thaw it in the refrigerator, reheat, and finish with those ingredients just before serving.

Does the soup need extra cheese?

The tortellini filling already contributes cheese flavor. Taste the finished broth before adding more seasoning or toppings.