On a chilly autumn evening a few years back, I remember coming home from work, my fingers numb and my stomach grumbling. All I could think about was sinking into the couch with a big bowl of something warm and comforting. That’s when I decided to whip up a batch of my Creamy Tortellini & Spinach Soup. As the fragrant aroma filled the kitchen, I couldn’t wait to ladle out a steaming serving and take that first blissful bite. The rich, velvety broth and tender tortellini were the perfect antidote to the cold, and the vibrant spinach added a fresh, healthy touch. It’s a dish I find myself craving time and time again, and I just know you’re going to love it too.
Why This Creamy Tortellini & Spinach Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Creamy Tortellini & Spinach Soup
What sets this Creamy Tortellini & Spinach Soup apart is the creamy, flavor-packed broth. By simmering the vegetables and herbs in broth for an extended period, you end up with a soup that’s incredibly rich and silky, without the need for heavy cream. The key is to let the broth reduce down, concentrating all those savory notes. And of course, the fresh tortellini and spinach take this soup to the next level, adding both comfort and nutrition in every spoonful.
Essential Ingredients You’ll Need
Chicken or vegetable broth: The foundation of the soup, choose a high-quality broth for maximum flavor.
Onion: Sautéed onion adds sweetness and depth to the broth.
Garlic: Fresh garlic is a must for aromatic and savory notes.
Herbs: A blend of dried thyme, oregano, and bay leaves infuses the broth with herbaceous flavor.
Tortellini: Either fresh or frozen cheese-filled tortellini work beautifully.
Spinach: Baby spinach leaves provide a pop of color, texture, and nutrients.
Parmesan: A sprinkle of freshly grated Parmesan cheese adds a salty, umami finish.
Step-by-Step Creamy Tortellini & Spinach Soup Instructions
Preparing Your Creamy Tortellini & Spinach Soup
This Creamy Tortellini & Spinach Soup comes together quickly, in about 30 minutes from start to finish. You’ll need a large pot or Dutch oven to make the broth, and a ladle for serving. Let’s get started!
1- In a large pot or Dutch oven, sauté the diced onion in a bit of olive oil over medium heat until softened and translucent, about 5 minutes.
2- Add the minced garlic and continue cooking for 1 minute until fragrant.
3- Pour in the broth and add the dried thyme, oregano, and bay leaves. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld.
4- Once the broth has reduced slightly and thickened up, carefully remove the bay leaves. Then, stir in the fresh or frozen tortellini and baby spinach leaves.
5- Allow the soup to simmer for 5-7 minutes, until the tortellini is heated through and the spinach has wilted.
6- Ladle the Creamy Tortellini & Spinach Soup into bowls and top each serving with a sprinkle of grated Parmesan cheese. Enjoy hot!
Pro Tips for Success
For an even creamier texture, you can blend a portion of the broth with an immersion blender before adding the tortellini and spinach.
Be careful not to overcook the tortellini, as they can become tough and chewy.
If the soup seems too thick, simply thin it out with a splash of extra broth.
Serving and Storing Your Creamy Tortellini & Spinach Soup
Perfect Pairings for Creamy Tortellini & Spinach Soup
This Creamy Tortellini & Spinach Soup is a meal in itself, but it also pairs wonderfully with a crisp green salad or some crusty garlic bread for dipping. A glass of dry white wine or a light craft beer also complements the flavors beautifully. It’s the perfect cozy dinner for a chilly evening.
Storage and Make-Ahead Tips
Leftover Creamy Tortellini & Spinach Soup will keep in an airtight container in the refrigerator for up to 4 days. To reheat, simply transfer to a saucepan and warm over medium heat, stirring occasionally, until hot throughout.
You can also make this soup in advance and freeze it for longer storage. Allow it to cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
Variations and Dietary Adaptations for Creamy Tortellini & Spinach Soup
Creative Creamy Tortellini & Spinach Soup Variations
For a heartier version, you can add cooked Italian sausage or grilled chicken to the soup.
Switch up the cheese tortellini for spinach, mushroom, or even tri-color varieties.
In the summer, try using fresh tomatoes and basil instead of the spinach.
You can also make this into a creamy tomato soup by blending in a can of diced tomatoes.
Making Creamy Tortellini & Spinach Soup Diet-Friendly
To make this Creamy Tortellini & Spinach Soup gluten-free, use gluten-free tortellini or ravioli.
For a vegan version, swap the chicken or vegetable broth for a plant-based broth, omit the Parmesan, and use dairy-free tortellini.
To reduce the carbs, you can skip the tortellini altogether and serve the creamy spinach soup over zucchini noodles or cauliflower rice.
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh?
A: Absolutely! If you don’t have fresh spinach on hand, you can substitute an equal amount of frozen spinach. Just be sure to thaw and drain it before adding it to the soup.
Q: How long does this soup take to make?
A: This Creamy Tortellini & Spinach Soup comes together quickly, in about 30 minutes from start to finish. The longest step is simmering the broth to develop the flavor, which takes 15-20 minutes.
Q: Can I make this soup ahead of time?
A: Yes, this soup is perfect for meal prepping! You can make it 2-3 days in advance and store it in the refrigerator. It also freezes very well for longer-term storage.
Q: How many servings does this recipe make?
A: This recipe makes 4-6 servings of Creamy Tortellini & Spinach Soup, depending on portion size. It’s a hearty, satisfying soup, so a smaller 1-cup serving is typically enough.
Q: What if my soup turns out too thick?
A: If your Creamy Tortellini & Spinach Soup ends up thicker than you’d like, simply stir in a bit more broth until you reach your desired consistency. The thickness can vary depending on the brand of tortellini used.
Creamy Tortellini & Spinach Soup
- Total Time: 30
- Yield: 4 servings
Description
This creamy tortellini and spinach soup is a comforting and nourishing dish that’s ready in just 30 minutes. Tender tortellini and fresh spinach are simmered in a rich, velvety broth for a quick and satisfying meal.
Ingredients
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 (20 oz) package cheese tortellini
– 5 oz fresh baby spinach
– 1 cup heavy cream
– Salt and black pepper to taste
– Grated parmesan cheese for serving
Instructions
1. 1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. 2. Pour in the broth and bring to a simmer. Add the tortellini and cook for 5-7 minutes until tender.
3. 3. Stir in the fresh spinach and heavy cream. Simmer for an additional 2-3 minutes until the spinach is wilted and the soup is heated through.
4. 4. Season with salt and black pepper to taste.
5. 5. Serve the creamy tortellini and spinach soup warm, garnished with grated parmesan cheese.
Notes
This soup can be easily adapted to your taste. Try adding diced chicken or Italian sausage for extra protein, or swapping the cream for milk or a non-dairy alternative. For best results, use fresh tortellini rather than frozen.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Conclusion
This Creamy Tortellini & Spinach Soup is the ultimate cold-weather comfort food. With its rich, velvety broth, tender cheese-filled tortellini, and fresh spinach, it’s a meal the whole family will love. I hope you’ll give this recipe a try – I know it’ll become a new go-to in your household, just like it has in mine. Let me know what you think in the comments, and be sure to share your photos if you make a batch!