There’s nothing quite like curling up on the couch with a warm, hearty bowl of soup on a chilly evening. And when that soup is Creamy Tortellini & Spinach Soup? Well, let’s just say it’s a game-changer. I remember the first time I made this recipe – it was a cold, rainy day and I was craving something comforting and delicious. I had just picked up some fresh cheese tortellini from the local market, and I knew exactly what I wanted to do with it.
I started sautéing the garlic in the olive oil, letting the aroma fill my kitchen. As the broth simmered away on the stove, I couldn’t help but sneak a taste – the flavors were already coming together beautifully. And when I finally added the tortellini and spinach, the whole dish just came alive. The creamy, cheesy tortellini paired perfectly with the fresh, vibrant spinach. It was like a hug in a bowl, and I knew I had to share this recipe with everyone I knew.
Why This Creamy Tortellini & Spinach Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Creamy Tortellini & Spinach Soup
This Creamy Tortellini & Spinach Soup is truly special because of the way the flavors and textures work together. The key is in the balance – the richness of the heavy cream is perfectly offset by the bright, fresh spinach, while the cheese-filled tortellini provide a delightful, chewy contrast. And the best part? It all comes together in just 35 minutes, start to finish.
Essential Ingredients You’ll Need
The ingredients for this Creamy Tortellini & Spinach Soup are simple, but each one plays a crucial role:
- 1 tablespoon olive oil – This is the base that allows us to sauté the garlic to perfection, adding depth of flavor.
- 3 cloves garlic, minced – Garlic is the foundation of so many great soups, and it’s no different here. It infuses the broth with its aromatic goodness.
- 4 cups low-sodium chicken broth – The broth provides the liquid base for the soup, and the low-sodium version ensures the flavors can really shine.
- 1 pound cheese tortellini – These delightful little pasta pockets are the star of the show, adding a wonderful texture and cheesy flavor.
- 5 ounces baby spinach – The spinach brings a fresh, vibrant element that balances out the creaminess of the dish.
- 1 cup heavy cream – This is what gives the soup its signature rich and velvety texture.
- 1/2 teaspoon salt – Just a pinch of salt enhances all the other flavors.
- 1/4 teaspoon black pepper – A touch of black pepper provides a subtle warmth and complexity.
Step-by-Step Creamy Tortellini & Spinach Soup Instructions
Preparing Your Creamy Tortellini & Spinach Soup
With a prep time of just 15 minutes and a cook time of 20 minutes, this Creamy Tortellini & Spinach Soup comes together in a total of 35 minutes. All you’ll need is a large pot or Dutch oven, a wooden spoon, and a ladle.
1- Start by heating the olive oil in your pot over medium heat. Once the oil is shimmering, add the minced garlic and sauté for 1-2 minutes, or until fragrant and lightly golden.
2- Carefully pour in the 4 cups of low-sodium chicken broth and bring the mixture to a gentle simmer. This allows the garlic to infuse the broth with its delicious flavor.
3- Once the broth is simmering, add the 1 pound of cheese tortellini and let them cook for 8-10 minutes, or until they’re tender and float to the top of the pot.
4- Finally, stir in the 5 ounces of baby spinach. You’ll see the spinach wilt down as it’s gently heated in the creamy broth, creating a beautiful contrast of colors.
5- To finish, pour in the 1 cup of heavy cream and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir everything together until well combined.
6- Ladle the Creamy Tortellini & Spinach Soup into bowls and enjoy! The end result is a cozy, comforting, and utterly delicious soup that’s sure to warm you from the inside out.
Pro Tips for Success
- Use fresh, high-quality cheese tortellini for the best flavor and texture. Look for refrigerated varieties at your local grocery store.
- Be sure to use low-sodium chicken broth – this allows you to control the salt level and ensures the other flavors can really shine.
- Don’t be afraid to add a little more spinach if you want an extra veggie boost. The soup can handle up to 7-8 ounces of spinach.
- For an extra-creamy texture, try substituting half-and-half or evaporated milk for the heavy cream.
Serving and Storing Your Creamy Tortellini & Spinach Soup
Perfect Pairings for Creamy Tortellini & Spinach Soup
This Creamy Tortellini & Spinach Soup makes for a wonderfully satisfying meal that serves 6 people. For the ultimate cozy dinner, I love to serve it with a simple green salad and some crusty garlic bread. The fresh, crisp salad provides a nice contrast to the rich, velvety soup, while the garlic bread is perfect for sopping up every last drop.
If you’re in the mood for something a little heartier, this soup also pairs beautifully with a grilled cheese sandwich or a slice of quiche. And of course, no bowl of Creamy Tortellini & Spinach Soup is complete without a glass of your favorite white wine or a cold, refreshing iced tea.
Storage and Make-Ahead Tips
One of the best things about this Creamy Tortellini & Spinach Soup is that it stores incredibly well. Once cooled, you can transfer any leftovers to an airtight container and refrigerate for up to 4 days. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave until piping hot.
You can also freeze this soup for longer-term storage. Allow it to cool completely, then transfer to a freezer-safe container or bag. It will keep in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight, then warm it up on the stove or in the microwave.
If you want to get a head start on meal prep, you can even make the entire soup in advance. Simply follow the instructions up to adding the spinach, then let the soup cool completely before refrigerating or freezing. When you’re ready to serve, reheat the soup and stir in the spinach just before serving.
Variations and Dietary Adaptations for Creamy Tortellini & Spinach Soup
Creative Creamy Tortellini & Spinach Soup Variations
While this Creamy Tortellini & Spinach Soup is pretty perfect as is, there are plenty of ways to put your own spin on it. For a fun twist, try adding in some diced chicken or Italian sausage for extra protein. You could also switch up the cheese in the tortellini, using a four-cheese or spinach-and-ricotta variety.
In the summertime, you could lighten things up by swapping the heavy cream for half-and-half or even plain Greek yogurt. And for a little extra veggie power, try stirring in some diced tomatoes or roasted red peppers.
Making Creamy Tortellini & Spinach Soup Diet-Friendly
If you’re looking to make this Creamy Tortellini & Spinach Soup a bit more diet-friendly, there are a few easy substitutions you can try. For a gluten-free version, use gluten-free tortellini or swap in gnocchi or ravioli. To make it vegan, use a dairy-free milk like almond or oat milk instead of the heavy cream, and opt for a plant-based cheese tortellini.
For a low-carb spin, you could skip the tortellini altogether and use cauliflower florets or zucchini noodles instead. And if you’re watching your sodium intake, be sure to use low-sodium broth and go easy on the added salt.
Frequently Asked Questions
Q: Can I use a different type of cheese tortellini?
A: Absolutely! Feel free to experiment with different cheese or vegetable-filled tortellini varieties. Just be sure to adjust the cooking time as needed.
Q: How long does it take to make this soup?
A: This Creamy Tortellini & Spinach Soup has a total time of 35 minutes, with 15 minutes of prep and 20 minutes of cooking.
Q: Can I make this soup ahead of time?
A: Yes, this soup keeps very well. You can refrigerate leftovers for up to 4 days or freeze it for up to 3 months. Just reheat on the stove or in the microwave when you’re ready to serve.
Q: How much does this recipe make?
A: This Creamy Tortellini & Spinach Soup recipe serves 6 people.
Q: My soup turned out a little grainy or curdled. What went wrong?
A: If your soup has a grainy or curdled texture, it’s likely due to the cream being overheated. Be sure to add the cream at the end and only heat it until it’s just warmed through, not simmering.
Creamy Tortellini & Spinach Soup
- Total Time: 35
- Yield: 6 servings
Description
This Creamy Tortellini & Spinach Soup is a cozy and comforting dish that’s perfect for chilly days. Tender cheese-filled tortellini and fresh spinach are simmered in a rich, velvety broth for a delightful 30-minute meal.
Ingredients
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 pound cheese tortellini
– 5 ounces baby spinach
– 1 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
2. Pour in the chicken broth and bring to a simmer. Add the tortellini and cook for 7-9 minutes, until the tortellini are tender.
3. Stir in the spinach and heavy cream. Season with salt and pepper.
4. Reduce heat to low and let the soup simmer for 5 more minutes, until the spinach is wilted and the flavors have melded.
5. Serve the Creamy Tortellini & Spinach Soup warm, garnished with extra parsley if desired.
Notes
This soup can be made ahead and reheated. The cream can be substituted with half-and-half or milk for a lighter version.
- Prep Time: 15
- Cook Time: 20
- Category: Salads & Soups
- Method: Stovetop
- Cuisine: Italian
Conclusion
This Creamy Tortellini & Spinach Soup is truly a comfort food masterpiece. With its perfectly balanced flavors, cozy texture, and incredibly quick prep time, it’s no wonder it’s become a go-to recipe in my household. I hope you’ll give it a try and experience the pure joy of sinking your spoon into a steaming bowl of this delicious soup. Don’t forget to let me know what you think – I’d love to hear your thoughts in the comments below!
