Description
This Creamy Spinach Tortellini Soup is a one-pot wonder that combines cheesy tortellini, tender spinach, and a creamy broth with a hint of herbs. Perfect for weeknight dinners or cozy weekends, this soup is quick to prepare and delivers a burst of flavor in every bite. Whether served as a hearty main or a comforting starter, it’s guaranteed to be a family favorite. Customize it with your favorite add-ins or keep it classic—it’s always a hit!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 2 cups water
- 1 (14 oz) can diced tomatoes (with juice)
- 1 (8 oz) package cheese tortellini
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 3–4 minutes. Add minced garlic and cook for another minute until fragrant.
- Build the Broth: Pour in the broth, water, and diced tomatoes (with juice). Stir in basil and oregano. Bring to a gentle simmer.
- Cook Tortellini: Add cheese tortellini to the pot and cook according to package instructions (typically 7–9 minutes).
- Add Spinach: Reduce heat to low and stir in chopped spinach. Cook for 1–2 minutes until wilted.
- Finish with Cream: Slowly pour in heavy cream, stirring continuously. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with grated Parmesan cheese, if desired. Serve hot.
Notes
- Customizations: Add cooked chicken, Italian sausage, or mushrooms for a heartier dish.
- Dairy-Free Option: Substitute heavy cream with coconut milk or cashew cream.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. If freezing, store the soup base without tortellini and cream.
- Prep Time: 10
- Cook Time: 20