Spinach Tortellini Soup is such a comforting bowl full of tender cheese-filled tortellini, bright green spinach, and a flavorful broth that feels both light and hearty. It’s a simple dish that brings together fresh greens and pasta in a way that just makes you feel good inside. The soft tortellini in every spoonful makes this soup especially fun to eat.
I love making this soup on chilly days when I want something quick but still special. Adding fresh spinach right before serving gives it a nice pop of color and a hint of earthiness that balances the creamy pasta perfectly. I often use store-bought tortellini to keep things easy, but I know homemade would be amazing too.
A little tip I always follow is to save some tortellini to toss in right at the end so they don’t get too soft in the soup. That way, every bite has a happy little pasta surprise. I like to serve this soup with a crusty piece of bread or a simple side salad, and it often becomes a go-to when I want a nourishing meal without a lot of fuss.
Key Ingredients & Substitutions
Cheese Tortellini: This is the heart of the soup. I love using fresh refrigerated tortellini for quick cooking and great texture. You can swap for frozen or dried tortellini—just adjust cooking time accordingly. Cheese-filled pasta adds creaminess without any cream.
Spinach: Fresh spinach keeps the soup bright and healthy. If you don’t have fresh, frozen spinach works well too—just thaw and drain excess liquid. Adding it at the end helps keep the vibrant green color and tender texture.
Broth: Vegetable or chicken broth forms the flavorful base. I prefer homemade or low-sodium store-bought broth to control saltiness. You could use beef broth for a deeper flavor twist, but keep salt in check.
Italian Seasoning: This blend adds a subtle herb flavor. If you don’t have it, try a mix of dried basil, oregano, and thyme. Fresh herbs can be added at the end for extra freshness.
How Do I Keep Tortellini from Getting Mushy in the Soup?
Tortellini cooks quickly, so timing is key to avoid mushy pasta in your soup. Here’s how I do it:
- Wait to add tortellini until the broth is hot and your veggies are tender.
- Add tortellini last, following the package cooking time, usually 3-5 minutes.
- Remove the soup from heat as soon as the tortellini float—this signals they’re done.
- If you need to hold the soup before serving, cook tortellini separately and add to bowls when serving to keep them firm.
These steps help keep the tortellini tender but not falling apart. Fresh spinach added last wilts quickly and keeps its nice texture too. Simple timing makes all the difference!
Equipment You’ll Need
- Large soup pot – perfect for cooking the broth, veggies, and tortellini all in one place.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – helps you chop onions, carrots, and garlic easily.
- Cutting board – gives you a safe spot to prep your veggies.
- Ladle – makes serving your soup neat and easy.
Flavor Variations & Add-Ins
- Add cooked sausage or shredded chicken to boost the protein and make it heartier.
- Swap spinach for kale or Swiss chard for a different leafy green with a slightly stronger taste.
- Include sun-dried tomatoes or a splash of lemon juice to add brightness and a tangy twist.
- Stir in grated Parmesan cheese or mozzarella for extra cheesy flavor and creaminess.
How to Make Spinach Tortellini Soup?
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 package (about 9 ounces) refrigerated cheese tortellini
- 4 cups fresh spinach leaves
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 20 minutes to cook the soup, for a total of approximately 30 minutes. It’s a quick, easy meal that comes together nicely for a cozy lunch or dinner.
Step-by-Step Instructions:
1. Cook The Veggies:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sliced carrots. Stir occasionally and cook for about 5-7 minutes, until the vegetables are soft and fragrant.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for another minute until you smell its lovely aroma. Then pour in the broth and bring the soup to a rolling boil.
3. Season and Simmer:
Add the dried Italian seasoning, salt, and pepper to the pot. Reduce the heat to a gentle simmer and let the soup cook for 10 minutes so the flavors can blend nicely.
4. Cook The Tortellini:
Add the cheese tortellini to the simmering soup. Follow the package instructions — usually cook for 3 to 5 minutes until the tortellini float to the top and are tender.
5. Add Spinach and Finish:
Gently stir in the fresh spinach leaves and cook only 1-2 minutes until the spinach just wilts. Taste the soup and add more salt, pepper, or optional crushed red pepper flakes if you like a little spicy kick.
6. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with fresh chopped parsley. Serve hot with your favorite crusty bread or a light salad for a comforting meal.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, frozen tortellini works well! Just add a couple of extra minutes to the cooking time and cook until they float to the surface. No need to thaw beforehand.
How Can I Make This Soup Vegetarian or Vegan?
Use vegetable broth and cheese tortellini made without animal products for a vegetarian version. For vegan, choose vegan tortellini or substitute with small pasta shapes, and add nutritional yeast for a cheesy flavor.
Can I Prepare Spinach Tortellini Soup Ahead of Time?
Absolutely! Make the soup up to step 5, then refrigerate. Add fresh spinach and cook the tortellini fresh when reheating to keep them from getting mushy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the soup.
