Creamy, hearty, and absolutely bursting with flavour, this Soup with Tortellini is everything you need on a chilly day. It’s rich yet light, packed with fresh ingredients, and guaranteed to warm you from the inside out!
Well, damn, December. When did you happen?! Says the girl who was just lounging around on beaches the whole of November. *BEE-YOU-TIFUL* beaches might I add. Sorry to rub it in. But yeah, I was in Australia just LIVIN’ life. That’s why things have been prettttty damn quiet around here lately.
It’s summer time in Australia right now. So, we’re talkin’ days filled with sunshine, high AF temperatures, annnnnd lots of ice cream. But it’s winter here in Canada. You know, the place where I live…. And let’s just say that coming home to weather in the minus, got me jumping into soup season straight upon arrival.
You know we don’t play games ’round here when it comes to cold weather.
It’s always around this time of year where I not only crave warm and cozy, but also hearty and delicious. I love a good soup that can act as both a side dish AND a main meal, depending on my mood. And I’ma be real with you, I’ve been eating this soup on repeat as both of those things for a few days now. I’m not complaining.
So now that soup season is in FULL EFFECT, would you join me in making this soup with tortellini, fresh spinach, and diced tomatoes in a perfectly creamy, perfectly seasoned broth? If the sounds of that alone doesn’t convince you, maybe the thought of eating it with homemade garlic crostini will do the trick!
(And yes, I can confirm, they are a true match made in Heaven!)
INGREDIENTS FOR SOUP WITH TORTELLINI, SPINACH, AND TOMATOES
If you’re craving a hearty, flavourful meal that comes together in no time, this soup with tortellini is the answer! Packed with fresh veggies, creamy goodness, and deliciously tender tortellini, it’s everything you need for a cozy, comforting meal. Here are the exact details:
- Olive Oil: A healthy fat that adds richness and depth to the soup while also helping to sauté the onions and garlic. Good quality and extra virgin works best in this recipe. However, you can use a different oil instead, such as avocado, if you prefer.
- Onion: Adds a sweet, savory base flavour that makes the soup extra comforting and aromatic. Yellow or white onion works best in this recipe.
- Garlic: Brings a zesty, savory punch that balances the richness of the soup perfectly. I like using fresh minced garlic for this soup with tortellini. However, garlic powder will work in a pinch. Use __ instead of the ___.
- Italian Seasoning: A blend of herbs like basil, oregano, and thyme, it adds a classic Italian flavour that’s both aromatic and savory. Feeling adventurous? Try making your own Italian seasoning from scratch yourself at home.
- Diced Tomatoes: Bring natural sweetness and acidity, making the soup feel light while giving it a rich tomato flavour. We used canned diced tomatoes for convenience.
- Broth: A base for the soup that infuses all the ingredients with savory goodness and adds a delicious depth of flavour. Either chicken broth or vegetable broth will work well in this tortellini soup recipe.
- Spinach: Packed with nutrients, spinach adds a burst of colour and freshness, while also providing that perfect veggie balance. Baby spinach works best in this recipe. While frozen spinach can work in a pinch, I recommend using fresh. However, you can use a different leafy green, such as kale, instead if you prefer.
- Heavy Cream: Adds that luxurious, velvety creaminess that turns this soup into pure comfort in a bowl. For a lightened up version, feel free to use regular milk or plant based milk such as coconut milk or almond milk instead.
- Tortellini: The star of the show! These little pasta pockets perfectly in the soup, making each spoonful satisfying and hearty. You can use cheese or meat tortellini depending on your preference and the flavour profile you’re going for.
- Salt and Pepper: Essential for seasoning, these bring out the best flavours of the soup.
- Parmesan Cheese: For garnish, adds a finishing touch of fresh flavour and a little extra indulgence. Freshly grated parmesan cheese that you grate yourself works best in this recipe.
- Crushed Red Pepper Flakes (not pictured): A tiny bit of heat that gives the soup a nice kick without being overpowering (totally optional, but delicious!).
HOW TO MAKE CREAMY TORTELLINI SOUP WITH SPINACH AND TOMATOES (KEY TIPS)
You can find full instructions for how to make this creamy tortellini soup in the recipe card down below, but here are a few quick tips to keep in mind:
- Sauté the garlic and onion first. Make sure to sauté the onion and garlic in olive oil before adding liquids. This enhances their flavour and helps build a savory base for the soup, creating depth of flavour.
- Use fresh spinach for best results and maximum flavour. While frozen spinach works, fresh spinach will add a much brighter, fresher taste and vibrant green colour to the soup. Add it toward the end of cooking to preserve its colour and nutrients.
- Use baby spinach or trim the stems. If you’re using baby spinach, you can toss it directly into the soup as it’s tender and doesn’t require any prep. For large spinach leaves, trim off any thick or long stems to avoid any tough, chewy bits in your soup. If you prefer, you can also roughly chop the larger spinach leaves to ensure a smoother texture and easier eating!
- Adjust the creaminess to your liking. If you prefer a richer soup, add more heavy cream. For a lighter version, you can reduce the amount of cream or use almond milk alone. It’s all about balancing richness with your preferences!
- Let the soup simmer. Give the soup a chance to simmer for 10-15 minutes after you add the tomatoes and broth. This helps the flavours meld together and develop a rich, satisfying taste.
- Add the cream last. Stir in the heavy cream after the soup has simmered and the tortellini are cooked. This prevents the cream from curdling and ensures it stays smooth and silky.
- Don’t overcook the tortellini. Tortellini cooks quickly, usually in just 4-5 minutes. Overcooking can make them mushy and lose their texture. Keep an eye on them and check for doneness a minute or two before the recommended cooking time.
- Season gradually. Taste your soup as you go and adjust the seasoning as needed. Salt, pepper, and Italian seasoning can vary in strength, so start with a little and add more until it’s perfectly balanced.
- Garnish generously. A sprinkle of freshly grated Parmesan adds the perfect finishing touch. It gives the soup an aromatic, fresh lift and boosts the flavour profile. You can also add some fresh chopped parsley or basil to the final dish for an extra flavour boost.
FREQUENTLY ASKED QUESTIONS
To keep tortellini from getting mushy in soup, the key is not to overcook them! Tortellini cooks quickly—usually in just 4-5 minutes—so once you add them to the soup, make sure to keep an eye on them and check for doneness a minute or two before the recommended time.
If you’re making the soup ahead, consider cooking the tortellini separately and adding them in just before serving. This way, they stay perfectly tender without turning into mushy little blobs. Trust me, no one wants soggy pasta in their bowl!
When it comes to what to eat with tortellini soup, you can’t go wrong with some warm, crusty bread for dipping—think garlic bread, a crusty loaf, or even some no-knead focaccia. A light side salad with a tangy vinaigrette, like a simple mixed greens salad or a Caesar, is also a great choice to balance out the creamy richness of the soup. If you’re feeling extra indulgent, you could add some crispy roasted veggies or even a side of cheesy breadsticks to make it a full-on comfort meal!
Tortellini soup will last about 3 to 4 days in the fridge, which means you can enjoy those cozy leftovers for a few days after you make it! Just make sure to store it in an airtight container to keep it fresh. If the tortellini soaks up too much of the broth, you can always add a splash of extra broth, cream/milk, or water when reheating. It’s the perfect dish to make ahead and savor all week long!
MORE GREAT SOUP RECIPES TO WARM YOU UP THIS SEASON
LOADED CABBAGE AND VEGGIE SOUP
GREEK CHICKEN SOUP WITH LEMON AND ORZO
BAKED POTATO SOUP IN THE SLOW COOKER
SERIOUSLY EASY ITALIAN EGG DROP SOUP
GOLDEN MILK SOUP WITH CAULIFLOWER, GINGER, AND TURMERIC
LOVE THIS PIN? SAVE IT FOR LATER!
CREAMY SOUP WITH TORTELLINI
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 small Onion diced
- 2 Cloves Garlic minced
- 1 tsp Italian Seasoning
- 1/4 tsp Crushed Red Pepper Flakes optional
- 1 (14.5 oz.) Diced Tomatoes
- 4 cups Low-Sodium Vegetable or Chicken Broth
- 1 cup Heavy Cream
- 2 cups Fresh Baby Spinach
- 1 (9 oz.) package Fresh or Frozen Cheese Tortellini
- Salt and Pepper to taste
- Freshly Grated Parmesan Cheese optional, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 3-4 minutes).
- Stir in garlic, Italian seasoning, and crushed red pepper flakes (if using), cooking for another 30 seconds.
- Add diced tomatoes and broth to the pot. Bring to a gentle boil and reduce heat to simmer for 10 minutes to let the flavours meld.
- Stir in the tortellini and simmer for 4-5 minutes (or according to package directions) until tender.
- Add spinach during the last 2 minutes of cooking to wilt.
- Lower the heat and stir in the heavy cream. Heat gently but do not boil. Taste and adjust seasoning with salt and pepper. Ladle soup into bowls and garnish with freshly grated Parmesan cheese. Serve hot.
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