This Spinach Tortellini Soup is everything you want in a bowl—comforting, cheesy, and loaded with fresh flavor. With tender veggies, pillowy tortellini, and vibrant spinach, it’s the kind of quick dinner you’ll want to make on repeat.
The best part? It comes together in about 25 minutes and fills your kitchen with the most amazing smell. Perfect for lazy days, chilly evenings, or when you need something cozy without much fuss.
Key Ingredients & Easy Swaps
- Olive Oil: Adds a nice base flavor. You can also use avocado oil or light butter if preferred.
- Onion: Brings depth. Don’t love onions? Try leeks or shallots for a gentler taste.
- Fresh Tortellini: Cheese-filled is classic, but spinach or mushroom-filled tortellini works too. Frozen tortellini also does the trick—just adjust the cooking time slightly.
- Spinach: Fresh spinach wilts perfectly. No fresh? Use thawed, drained frozen spinach, or sub with kale or Swiss chard.
- Broth: Veggie broth for a plant-based version, or go with chicken broth for extra richness.
Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable or chicken broth
- 1 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 9 oz fresh tortellini (cheese or spinach-filled)
- 4 cups fresh spinach leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Sauté the Base Veggies
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until soft and translucent.
2. Add Carrots, Celery, and Garlic
Stir in the carrots, celery, and garlic. Cook for about 5 more minutes until the veggies begin to soften. This sets the flavor foundation for the soup.
3. Pour in Broth & Seasonings
Add the broth, Italian seasoning, and red pepper flakes (if using). Bring everything to a gentle boil.
4. Cook the Tortellini
Once boiling, stir in the tortellini and cook according to package directions (usually 3–5 minutes). When the tortellini float, they’re done!
5. Wilt the Spinach
Stir in the spinach and let it wilt for 1–2 minutes. Don’t overcook it—you want that bright green color.
6. Season & Serve
Taste the soup and season with salt and pepper as needed. Ladle into bowls and top with fresh parsley if you’re feeling fancy.
FAQs & Tips
Can I Use Frozen Tortellini?
Yes! Just pop it into the boiling broth and cook for a few minutes longer than the package says.
No Fresh Spinach?
Frozen works fine! Thaw and drain well first, then stir in about 1 cup of cooked spinach at the end.
Can I Make It Ahead?
Yep! Make the base (without tortellini), store it for up to 3 days, then reheat and add tortellini and spinach when ready to serve.
How to Store Leftovers?
Store in the fridge for up to 3 days. Want to freeze it? Freeze the broth and veggies, then add tortellini fresh when reheating.
