Spinach Tortellini Soup
Spinach Tortellini Soup is a lovely, light dish that brings together cheesy tortellini and fresh spinach in a comforting broth. The tortellini adds a delightful chewy texture, while the spinach…
Tip: save now, cook later.Spinach Tortellini Soup is a lovely, light dish that brings together cheesy tortellini and fresh spinach in a comforting broth. The tortellini adds a delightful chewy texture, while the spinach gives it a green, fresh pop, making every spoonful balanced and satisfying.
I really enjoy making this soup when I want something quick but tasty. It feels like a warm hug on chilly days, and the combination of pasta and greens always feels like a little nutritional win. I like to add a pinch of parmesan right on top for that extra touch of flavor—it just makes the soup taste even more special.
My favorite way to serve this soup is with some crusty bread for dipping. It’s easy to put together for a simple weeknight dinner or a cozy lunch. Plus, it’s a great way to get a bit of greens and comfort on the same plate, which always makes me feel good after eating.
Key Ingredients & Substitutions
Cheese Tortellini: These little pasta pillows are the star here. I love using fresh refrigerated tortellini for its soft texture and cheesy filling. If you can’t find cheese tortellini, spinach or meat-filled tortellini work well too.
Fresh Spinach: Fresh spinach adds a nice bright color and taste. You can swap it for baby kale or Swiss chard if you want a different leafy green. Just add those greens last, so they don’t overcook.
Broth: Chicken broth gives a rich flavor, but vegetable broth is a great vegetarian option. Homemade broth makes the soup even tastier, but store-bought works perfectly fine to save time.
Carrots and Onion: These aromatics bring gentle sweetness to the soup. If you don’t have carrots, celery is a good alternative. Finely chopping the onion helps it cook evenly and soften quickly.
How Do You Cook Tortellini Perfectly Without Overcooking?
Tortellini cooks fast, so keep an eye on it to avoid mushiness. Here’s what helps me every time:
- Bring the broth to a gentle boil before adding tortellini.
- Add tortellini and cook just until they float to the top—usually 3 to 5 minutes.
- Stir gently to keep them from sticking but avoid too much stirring that might tear them.
- Add spinach at the end to avoid overcooking; it wilts quickly in the hot soup.
Following these tips keeps the pasta tender and the soup fresh-tasting. Fresh tortellini is best, but if using frozen, add a minute or two extra to the cooking time. Enjoy your delicious soup!
Equipment You’ll Need
- Large soup pot – perfect for cooking all the ingredients evenly and having enough space to stir without spills.
- Wooden spoon – gentle on the pot and great for stirring the soup without breaking the tortellini.
- Knife and cutting board – you’ll need these for chopping onions, garlic, carrots, and parsley.
- Ladle – helps you serve the soup easily and cleanly into bowls.
Flavor Variations & Add-Ins
- Swap cheese tortellini for spinach or mushroom-filled tortellini for a new twist and extra flavor depth.
- Add cooked sausage or shredded chicken to boost the protein and make it heartier.
- Use kale or Swiss chard instead of spinach if you prefer a stronger green flavor and chewier texture.
- Mix in sun-dried tomatoes or a squeeze of fresh lemon juice for a bit of brightness and tang.
How to Make Spinach Tortellini Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups chicken or vegetable broth
- 1 (9-ounce) package refrigerated cheese tortellini
- 4 cups fresh spinach leaves
- Salt and black pepper, to taste
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (optional)
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and an additional 15 minutes to cook, so from start to finish, you’ll have a warm, nourishing bowl ready in around 25 minutes. It’s quick, easy, and perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and cook it for about 3 to 4 minutes until it becomes soft and clear. Then, stir in the minced garlic and diced carrots, cooking for another 2 to 3 minutes until you can smell their delicious aroma.
2. Add the Broth and Cook the Tortellini:
Pour in the chicken or vegetable broth and bring everything to a boil. Once boiling, reduce the heat to a gentle simmer and add your cheese tortellini. Cook the tortellini for 3 to 5 minutes, or as the package instructions say, until they are tender and cooked through.
3. Add Spinach and Seasonings:
Mix in the fresh spinach leaves and cook them just until they’re wilted, about 1 to 2 minutes. Season your soup with salt, pepper, and crushed red pepper flakes if you like a bit of heat. Taste and adjust the seasoning as you want.
4. Finish and Serve:
Turn off the heat, and if you want, stir in some fresh parsley for a nice flavor boost. Scoop the soup into bowls and top with grated Parmesan cheese for a lovely finishing touch. Serve hot and enjoy!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can! Just add a couple of extra minutes to the cooking time to ensure the frozen tortellini cooks through completely. No need to thaw it before adding to the soup.
Can I Make Spinach Tortellini Soup Ahead of Time?
Absolutely! Prepare the soup and store it in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove to avoid overcooking the tortellini.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally for even warmth.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread, garlic bread, or a crisp side salad. These sides help soak up the flavorful broth and round out the meal perfectly.