Creamy Tortellini Soup with Spinach (30 Minutes)
This Creamy Tortellini Soup with Spinach is SO EASY! Tender cheese tortellini and fresh spinach swim in a luscious, creamy broth—ready in just 30 minutes.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups chicken broth choose a flavorful, good-quality broth
- 9 oz cheese tortellini 1 package
- 1 cup heavy cream
- 2 cups fresh spinach chopped
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- grated Parmesan cheese for serving (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and cook until soft and translucent, about 3-4 minutes, stirring frequently.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in 4 cups of chicken broth and sprinkle in 1 teaspoon Italian seasoning. Season with salt and pepper to taste.
- Bring to a gentle boil, then reduce heat to simmer.
- Add the 9 oz package of cheese tortellini directly into the simmering broth.
- Cook tortellini according to package instructions, about 3-5 minutes, stirring occasionally.
- Lower heat to medium-low and slowly stir in 1 cup heavy cream.
- Add 2 cups chopped fresh spinach and cook for another 2-3 minutes until spinach wilts and soup thickens slightly.
- Taste and adjust seasoning as needed.
- Ladle soup into bowls and optionally sprinkle with grated Parmesan cheese. Serve hot.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or silicone spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle and soup bowls
Notes
- Use fresh spinach for a brighter color and fresher taste compared to frozen.
- Do not overcook tortellini to maintain tender but firm texture.
- Add shredded rotisserie chicken or sausage for a protein boost.
- Italian seasoning can be swapped or complemented with fresh herbs like basil or oregano.
- Store leftovers in the refrigerator for up to 3 days; avoid freezing to prevent cream separation.