Spinach tortellini soup is one of my go-to comfort meals when I want something cozy yet fresh. It comes together quickly, easily, and is nutritious.
Contents
Spinach Tortellini Soup Recipe
Spinach tortellini soup is a warm, savory dish featuring cheese-stuffed tortellini simmered with spinach. The spinach adds a vibrant color and fresh taste, while the tortellini brings a cheesy, comforting bite. You can serve it in a creamy base or a clear broth.
What I love about making spinach tortellini soup is how adaptable it is. This soup is perfect for busy weeknights, cold weather, or as a crowd-pleaser at a relaxed dinner with friends. You can keep it vegetarian or add a protein for an extra-hearty touch. It’s also easy to prepare ahead and simply reheat when you need a fuss-free meal.
The dish can be enjoyed with chunks of crusty Italian bread, homemade breadsticks, or country white bread. Cheese biscuits or rosemary focaccia also make excellent partners for a comforting, satisfying meal.
The soup pairs beautifully with a crisp Caesar salad or a simple greens salad, bringing balance to the meal. For an extra burst of flavor and freshness, try it alongside a citrus salad with fennel and avocado, or a pear salad with balsamic and walnuts. An Italian chopped salad is another colorful option.
For beverages, you can enjoy this soup with a glass of wine. Chilled Chardonnay or Sauvignon Blanc are perfect choices that complement the savory cheese and subtle herbs. Non-alcoholic drinks include herbal tea or a light sparkling water with lemon.
Here’s how to make the spinach tortellini soup:
Spinach Tortellini Soup
Nutrition
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes undrained
- 1 package (9–12 oz) refrigerated cheese tortellini
- 3 cups fresh spinach
- ½ tsp dried basil
- ½ tsp dried oregano
- Salt and pepper to taste
- Optional: grated Parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
- Add garlic and cook for another 30 seconds until fragrant.
- Pour in broth and diced tomatoes. Bring to a gentle boil.
- Add tortellini and cook according to package instructions (usually 5–7 minutes).
- Stir in spinach, basil, and oregano. Cook until spinach is wilted, about 2 minutes.
- Season with salt and pepper to taste. Serve hot, optionally topped with Parmesan.
Notes
- For a creamier version, stir in ½ cup milk or cream at the end.
- Swap spinach for kale or Swiss chard for variation.
- Omit tortellini if freezing; cook it fresh when reheating.
Variations
This recipe offers several tasty variations worth trying. Here are some of them:
- Creamy Spinach Tortellini Soup transforms the broth with a splash of cream or evaporated milk for extra richness and a silky texture.
- Spicy Sausage Tortellini Soup includes crumbled Italian sausage and red pepper flakes for extra heat.
- Vegetable-Loaded Version adds diced carrots, celery, and sweet peppers, making every spoonful colorful and even more nutrient-dense.
- Tomato-Based Spinach Tortellini Soup swaps in a tomato broth with diced or crushed tomatoes for a tangy base for the tortellini and greens.
- Mushroom Addition features sautéed mushrooms for an earthy flavor that pairs naturally with the cheese-filled pasta.
- Vegan Tortellini Soup uses plant-based tortellini, omits dairy, and relies on vegetable broth.
- Pesto-Infused Tortellini Soup stirs in a spoonful of basil pesto just before serving for a subtle nutty kick.
- Lemon Spinach Tortellini Soup finishes with a squeeze of fresh lemon juice or zest.