Delish Spinach Tortellini Soup

This is the coziest little pot of comfort I make when the day has been “a lot” and we all want dinner fast. It’s a brothy, garlicky tomato soup loaded with cheesy tortellini and a tumble of silky spinach. It tastes like something your favorite aunt would make when you show up unannounced with a hungry face, and it miraculously comes together in about 30 minutes with a handful of pantry things.

My husband calls this “pasta soup” and pours it into a giant mug like it’s a beverage. Our kid fishes out the tortellini first, negotiates for more parmesan, and then—shockingly—eats the spinach because it’s “the green swirly part.” It’s become our rainy-Sunday, late-practice, everybody’s-hangry soup. I’ve made it with hair still wet from a chaotic bath time and it still slaps.

How to Make It

Grab a big pot, a swirl of olive oil, and toss in a chopped onion. Let it soften while you find the garlic you swore was in the front of the drawer (it’s behind the cinnamon… why). Add garlic, a spoon of tomato paste, and a sprinkle of Italian seasoning until it smells like you’re winning at life.

Pour in broth and a can of diced tomatoes. A pinch of red pepper flakes if you like a little heat. Let it simmer five-ish minutes so the flavors get friendly. Now the star: tortellini. Drop them in and simmer just until they float and turn tender—3 to 5 minutes if they’re refrigerated, a bit longer if frozen. Don’t walk away; overcooked tortellini get moody and mushy.

Stir in a big handful (okay, two) of baby spinach and let it wilt. If you’re in a creamy mood, splash in a little cream. Squeeze of lemon, grate of parmesan, taste for salt and pepper, and that’s it. Ladle, shower with more parm, and call the troops.

✔Ingredient Notes

– Tortellini: Cheese-filled is classic here. Fresh/refrigerated cooks fast; frozen works too—just give it extra minutes. Don’t boil them to death.
– Spinach: Baby spinach melts right in. No spinach? Rip up kale and simmer a tad longer. I’ve even used arugula in a pinch—peppery but good.
– Broth: Chicken or veggie. If it tastes flat, it probably needs salt or a splash of lemon. Homemade is great, box is fine.
– Canned Tomatoes: Diced or crushed. Fire-roasted = instant depth. If your can is very acidic, the cream/or a pinch of sugar smooths it out.
– Tomato Paste: That little umami booster. Cook it in the oil a minute so it doesn’t taste tinny.
– Garlic & Onion: Do not rush the onion. Soft and sweet equals better soup. Burnt garlic = bitter, so keep the heat reasonable.
– Cream (optional): Totally optional. A quarter cup turns it velvety. Half-and-half works; coconut milk if dairy-free (just different vibes).
– Italian Sausage (optional): Brown it first for a heartier pot. Drain the extra fat unless you like a glossy situation (no judgment).
– Lemon: A little squeeze at the end wakes the whole thing up. Don’t skip if it tastes “meh.”
– Parmesan: Freshly grated melts in and seasons everything. The rind tossed in while simmering? Chef’s kiss.

✔Recipe Steps

1. Heat 2 tablespoons olive oil in a large pot over medium; soften 1 chopped onion with a pinch of salt for 5 minutes.
2. Stir in 3–4 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon Italian seasoning, and a pinch red pepper; cook 1 minute.
3. Pour in 6 cups broth and 1 (14–15 oz) can diced tomatoes; bring to a lively simmer for 5 minutes.
4. Add 18–20 oz cheese tortellini; simmer gently until tender and floating, 3–5 minutes (longer if frozen).
5. Fold in 4–6 cups baby spinach until wilted; add 1/4 cup cream if using, plus a squeeze of lemon.
6. Taste and season with salt and pepper; ladle into bowls and finish with parmesan.

What to Serve It With

– Garlicky bread or a toasted baguette (you’ll want to swipe that bowl clean)
– Simple green salad with bright vinaigrette
– Roasted broccoli or asparagus
– Grilled cheese if you’re leaning into comfort
– A crisp white wine or lemony sparkling water

✔Tips & Mistakes

– Salt as you go—onion, then broth—so it doesn’t end up bland at the end.
– Don’t boil the tortellini hard; keep it at a gentle simmer.
– If it tastes sharp, add a knob of butter or a splash of cream. Magic.
– Add spinach at the end so it stays silky, not swampy.
– Too thick? Add a splash of water or broth. Too thin? Simmer 5 more minutes.

✔Storage Tips

Fridge: If you can, store the tortellini and broth separately. They’ll keep 3–4 days. If they’re already married, it’s fine—just know the pasta gets extra plump (honestly delicious). Reheat gently on the stove; add a splash of water if it thickened up.

Freezer: The broth base freezes great; tortellini, not so much—they go soft. Freeze just the soup without pasta, then add fresh tortellini when reheating.

Cold straight from the container? Been there. It’s oddly refreshing. Breakfast soup? Absolutely. I won’t tell a soul.

✔Variations and Substitutions

– Meat it up: Brown Italian sausage or toss in shredded rotisserie chicken at the end.
– Veggie boost: Add carrots/celery with the onion, or swap spinach for kale (cook a few minutes longer).
– Creamy vs. brothy: Keep it brothy, or swirl in cream/half-and-half. Dairy-free? Use coconut milk or skip.
– Bean moment: Stir in a can of cannellini beans for extra protein.
– Spice swap: Try a pinch of smoked paprika or a dash of chili oil to finish.
– Pasta swap: Ravioli works; smaller shapes cook even faster. Gluten-free tortellini is great too—just watch timing.
– Citrus/acid: Lemon is my fave; a splash of red wine vinegar also brightens everything.
– Herbs: Finish with basil or parsley; a pesto dollop on top is unreal.

Frequently Asked Questions

Delish Spinach Tortellini Soup

A cozy, 30-minute spinach tortellini soup with tender veggies, creamy tomato-broth, and cheesy tortellini—perfect for busy weeknights.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 tablespoons olive oil
• ▢ 1 cups yellow onion, diced
• ▢ 1 cups carrots, diced
• ▢ 0.75 cups celery, diced
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoons Italian seasoning
• ▢ 0.25 teaspoons crushed red pepper flakes optional
• ▢ 2 cups crushed tomatoes canned
• ▢ 6 cups low-sodium chicken broth use vegetable broth to keep it vegetarian
• ▢ 1.25 teaspoons kosher salt to taste
• ▢ 0.5 teaspoons black pepper
• ▢ 20 ounces refrigerated cheese tortellini
• ▢ 5 ounces baby spinach
• ▢ 0.5 cups heavy cream optional, for creamy finish
• ▢ 0.5 cups Parmesan cheese, grated plus more for serving
• ▢ 0.25 cups fresh basil, chopped optional garnish

Instructions

Preparation Steps

• Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook, stirring, until softened, about 5 minutes.
• Stir in garlic, Italian seasoning, and red pepper flakes; cook until fragrant, 0.5 to 1 minute.
• Pour in crushed tomatoes and chicken broth. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
• Add tortellini and cook at a gentle boil until tender, 5 to 7 minutes or per package directions.
• Stir in spinach and cook until wilted, about 1 minute. Reduce heat to low and stir in heavy cream, if using. Adjust seasoning to taste.
• Ladle into bowls and top with Parmesan and basil. Serve hot.

Notes

For a lighter version, omit the cream. If the soup thickens as it sits, stir in a splash of broth when reheating. Feel free to add cooked chicken or Italian sausage for extra protein.