When the chill of autumn settles in, there’s nothing quite like a cozy bowl of soup to wrap you in warmth. Picture this: you’ve had a long day and all you crave is comfort food that doesn’t skimp on flavor or nutrition. That’s where my Creamy Spinach Tortellini Soup steps in—a delightful blend of creamy goodness and vibrant greens that feels like a hug in a bowl. This quick and easy recipe comes together in just 35 minutes, bringing you hearty cheese tortellini, tender spinach, and a luscious tomato-cream broth that sings with flavor. Whether you’re looking to impress at a dinner gathering or simply want to treat yourself on a quiet evening at home, this soup is your go-to solution for wholesome comfort that satisfies without the heaviness. Let’s dive into this heartwarming dish and transform your weeknight meals!
Why is Creamy Spinach Tortellini Soup a Must-Try?
Comforting, hearty flavor in every spoonful, this soup combines rich tomato-cream broth and cheesy tortellini for a satisfying meal. Quick and easy to make, it’s ready in just 35 minutes—perfect for busy weeknights. Nutrient-rich, with fresh spinach and beans, you’ll feel good serving it to your loved ones. Versatile at heart, feel free to swap in your favorite greens or toss in protein for an extra boost. Whether it’s a chilly evening or a relaxed dinner party, this soup is bound to impress and warm your soul.
Creamy Spinach Tortellini Soup Ingredients
• Here’s everything you’ll need for a delicious Creamy Spinach Tortellini Soup!
For the Base
- Extra-Virgin Olive Oil – Provides healthy fat and flavor; substitute with avocado oil for a unique twist.
- Yellow Onion – Adds a delectable sweetness; shallots make a great substitute for a milder profile.
- Carrots – Contributes natural sweetness and a lovely texture; swap for celery if you fancy a different crunch.
- Garlic – Elevates the flavor depth; fresh is best, but garlic powder works in a pinch.
- Dried Fennel Seeds – Introduce an anise-like aroma; omit if unavailable and use Italian seasoning instead.
- Crushed Red Pepper Flakes – Adds a hint of heat; adjust to your preference or leave out for a milder soup.
- Kosher Salt – Enhances overall flavor; sea salt is a great alternative.
- Cracked Black Pepper – Infuses warmth and complexity; freshly ground will bring out the best flavor.
For the Soup
- Vegetable Broth – Serves as the hearty foundation; chicken broth can add a different depth of flavor.
- Fire-Roasted Diced Tomatoes – Provide smokiness and acidity; plain diced tomatoes can be swapped if needed.
- Navy Beans – Boost protein and fiber content; use cannellini beans for a twist in texture.
- Refrigerated Cheese Tortellini – Makes the soup substantial and comforting; any stuffed pasta will also work wonders.
- Heavy Cream – Offers richness and creaminess; replace with coconut milk for a delightful dairy-free alternative.
- Fresh Baby Spinach – Adds vibrant color and nutrition; kale or Swiss chard can be used in its place.
For the Topping
- Panko Breadcrumbs – Brings a lovely crunch; regular breadcrumbs can substitute if desired.
- Fresh Oregano – Infuses herbal freshness; dried oregano will suffice if fresh is unavailable.
- Grated Parmesan Cheese – Elevates the umami notes; nutritional yeast can be a great dairy-free option.
How to Make Creamy Spinach Tortellini Soup
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Heat the Oil: Begin by warming olive oil in a large stockpot over medium heat. Sauté chopped onion and diced carrots for 8-10 minutes, until they become tender and fragrant.
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Add Aromatics: Next, mix in minced garlic, crushed fennel seeds, and red pepper flakes. Let them cook together for an additional 2 minutes, allowing the flavors to meld beautifully.
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Incorporate Liquids: Pour in the vegetable broth, along with fire-roasted diced tomatoes and drained navy beans. Bring this mixture to a boil, then reduce the heat and let it simmer uncovered for 12-15 minutes.
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Prepare the Topping: In a separate skillet, heat a bit of olive oil to toast the panko breadcrumbs until golden. Combine the toasted crumbs with fresh oregano and grated Parmesan cheese for an irresistible crunch.
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Blend the Soup: Carefully blend half of the soup in a blender until smooth, or opt for an immersion blender right in the pot. Return the blended portion to the pot and stir well to combine.
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Cook the Tortellini: Add the refrigerated cheese tortellini to the simmering soup and let it cook for 2-3 minutes. Stir in heavy cream and fresh spinach, cooking just until the spinach wilts.
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Serve and Garnish: Ladle the soup into bowls, generously topping each with the homemade oregano breadcrumbs, a sprinkle of grated Parmesan, and a delicate drizzle of olive oil.
Optional: Add a dash of crushed red pepper flakes for an extra kick!
Exact quantities are listed in the recipe card below.
Expert Tips for Creamy Spinach Tortellini Soup
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Blend Wisely: Blend only half of the soup for a delightful mix of textures; leaving some chunky bits adds heartiness to the Creamy Spinach Tortellini Soup.
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Veggie Variations: Feel free to swap spinach for kale or Swiss chard, bringing extra nutrients and flavors that elevate your soup.
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Watch the Simmer: Keep an eye on the simmering time; overcooking tortellini can lead to mushy pasta—aim for 2-3 minutes max in the broth.
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Adjust the Heat: Personalize the spice level by starting with a smaller amount of crushed red pepper flakes; you can always add more later for a kick.
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Texture Perfection: If you prefer a thicker soup, blend a little longer or add more cream to achieve your desired richness.
What to Serve with Creamy Spinach Tortellini Soup?
Warm up your dinner table with delightful pairings that complement this creamy, comforting bowl of goodness.
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Crusty Bread: An absolute must for dipping, a slice of fresh sourdough or a baguette will soak up every spoonful of the luscious soup. The crunchy texture contrasts beautifully with the smooth broth.
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Mixed Green Salad: A light, refreshing salad with a tangy vinaigrette brings brightness to the meal, balancing the richness of the soup perfectly. Toss in seasonal veggies for extra crunch.
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Garlic Parmesan Breadsticks: With the perfect garlic flavor and cheesy finish, these breadsticks are perfect for dipping into your soup. They add a delightful twist to your dinner experience.
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Roasted Vegetables: A medley of seasonal roasted veggies provides a heartwarming touch and adds an earthy element to the meal. Their caramelized sweetness pairs wonderfully with the creamy flavors of the soup.
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Herbed Rice: Serve up a scoop of fluffy rice seasoned with herbs like basil or parsley for an aromatic side that rounds out the meal with its pleasant textures.
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Sparkling Water with Lemon: Refreshing and palate-cleansing, a glass of sparkling water with a twist of lemon enhances the meal without overpowering the soothing flavors.
These pairings not only complete your dining experience, but they also elevate the comforting nature of Creamy Spinach Tortellini Soup!
How to Store and Freeze Creamy Spinach Tortellini Soup
Fridge: Store leftover Creamy Spinach Tortellini Soup in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth if needed.
Freezer: For longer storage, freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Heat the soup on the stovetop for best results, stirring regularly until heated through. Add fresh spinach right before serving to keep it vibrant.
Avoid Freezing: Be mindful that cream-based soups may change texture when frozen, so it’s best to add heavy cream just before serving after thawing.
Make Ahead Options
These Creamy Spinach Tortellini Soup preparations are perfect for busy cooks looking to save time during hectic weeknights! You can chop the onions, carrots, and garlic up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain their fresh flavors. Additionally, the soup base (without tortellini or cream) can be made up to 3 days ahead—simply refrigerate it after cooking. When you’re ready to enjoy, reheat the soup, add the tortellini, and simmer for 2-3 minutes before stirring in the heavy cream and spinach. This way, you’ll serve a hearty, delicious meal with minimal effort, allowing you to spend more quality time with your loved ones.
Creamy Spinach Tortellini Soup Variations
Feel free to put your own spin on this soup, bringing new flavors and textures to the table!
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Dairy-Free: Replace heavy cream with coconut milk for a luscious, creamy consistency that’s completely dairy-free.
Try this twist for a tropical note that pairs surprisingly well with the rich broth! -
Green Goodness: Swap spinach for fresh kale or Swiss chard, which adds a different nutritional boost and hearty texture.
These greens not only bring a beautiful color but also enhance the nutrient profile of your soup! -
Meaty Mix-Ins: Fold in cooked ground turkey or mini meatballs for a protein-packed version that provides extra satisfaction.
This addition makes the dish feel even heartier while adding a savory punch! -
Spice It Up: Introduce Cajun seasoning or a dash of hot sauce to elevate the heat level, igniting your taste buds.
Adjust the amount to match your spice tolerance, and you’ll create a soup with a delightful kick! -
Veggie Blend: Incorporate diced zucchini or bell peppers for an extra veggie boost and colorful presentation.
These additions will not only enhance the visual appeal but also contribute to the rich flavor complexity! -
Pasta Alternatives: Use a different type of stuffed pasta, like mushroom or butternut squash tortellini, to change the flavor profile.
It’s a fun way to switch things up and experiment with new combinations! -
Umami Enhancement: Stir in a spoonful of miso paste or a tablespoon of soy sauce for an umami depth that enriches the broth.
This enhancement brings a whole new layer of flavor that will surprise and delight your palate! -
Crunchy Toppings: Top with crispy pancetta or croutons instead of panko breadcrumbs for an even more satisfying texture.
This change adds a savory crunch that complements the smoothness of the soup beautifully!
Creamy Spinach Tortellini Soup Recipe FAQs
What type of spinach should I use for the soup?
I recommend using fresh baby spinach for its tender texture and vibrant color. If you prefer, you can also swap it for kale or Swiss chard, which will provide different flavors and nutritional benefits.
How long can I store leftover soup in the fridge?
Leftover Creamy Spinach Tortellini Soup can be stored in an airtight container in your refrigerator for up to 4 days. When reheating, consider adding a splash of broth to restore its creaminess.
Can I freeze this soup?
Absolutely! To freeze, portion out the soup into individual containers and store them in the freezer for up to 3 months. It’s best to omit the heavy cream until you’re ready to serve. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stovetop.
What if my tortellini is frozen?
No problem at all! If you’re using frozen tortellini, you should extend the cooking time by an additional 1-2 minutes to ensure they’re fully cooked through and tender. Just keep an eye on the soup and adjust as needed!
Can I make this soup dairy-free?
Yes, you can definitely make the Creamy Spinach Tortellini Soup dairy-free! Substitute the heavy cream with coconut milk for a delightful twist. Additionally, you can use nutritional yeast instead of Parmesan cheese to keep that cheesy flavor without dairy.
What if I have a garlic allergy?
If you or someone you’re serving has a garlic allergy, you can simply omit the garlic from the recipe and use other herbs and spices, like thyme or basil, for added flavor. The soup will still be deliciously comforting!
Creamy Spinach Tortellini Soup: Your Quick, Cozy Comfort Fix
Ingredients
Equipment
Method
- Heat the Oil: Begin by warming olive oil in a large stockpot over medium heat. Sauté chopped onion and diced carrots for 8-10 minutes, until tender and fragrant.
- Add Aromatics: Mix in minced garlic, crushed fennel seeds, and red pepper flakes. Cook for an additional 2 minutes.
- Incorporate Liquids: Pour in vegetable broth, fire-roasted diced tomatoes, and drained navy beans. Bring to a boil, then simmer uncovered for 12-15 minutes.
- Prepare the Topping: In a separate skillet, heat olive oil to toast the panko breadcrumbs until golden. Combine with fresh oregano and grated Parmesan cheese.
- Blend the Soup: Blend half of the soup in a blender until smooth. Return blended portion to the pot and stir well.
- Cook the Tortellini: Add cheese tortellini to simmering soup and cook for 2-3 minutes. Stir in heavy cream and fresh spinach.
- Serve and Garnish: Ladle soup into bowls, topping each with homemade oregano breadcrumbs, grated Parmesan, and a drizzle of olive oil.