Go Back
- 2 cups fresh spinach, roughly chopped - 1 medium onion, diced - 3 garlic cloves, minced - 1 carrot, grated - 4 cups vegetable broth - 1 cup heavy cream - 2 cups cheese tortellini (fresh or frozen) - 1 teaspoon dried basil - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - Grated Parmesan cheese for serving (optional) - Fresh basil leaves for garnish (optional) To make this creamy spinach tortellini soup, you need fresh and pantry ingredients. Start with fresh spinach, onion, garlic, and carrot. Chop the spinach and dice the onion for a flavorful base. Mince the garlic and grate the carrot to add depth to the soup. From your pantry, grab vegetable broth and heavy cream. These ingredients create the rich, creamy texture. Cheese tortellini, either fresh or frozen, provides a hearty touch. Season with dried basil, salt, and black pepper. Olive oil is key for sautéing the veggies. For garnishing, consider grated Parmesan cheese and fresh basil leaves. They add a nice touch to your bowl. For the full recipe, check out the details above. - Heat olive oil in a large pot over medium heat. - Add diced onion and sauté until soft (4-5 minutes). - Stir in minced garlic and grated carrot; cook for an additional 2-3 minutes. Start by heating olive oil in a large pot. The oil should shimmer but not smoke. Add the diced onion and cook it until it turns soft and translucent, which takes about 4 to 5 minutes. This step builds the flavor base for your soup. Next, add the minced garlic and grated carrot. Cook them together for 2 to 3 minutes. The garlic will smell great, and the carrot adds a nice sweetness. - Pour in vegetable broth and bring to a gentle boil. - Add tortellini; cook per package instructions (3-5 minutes). After cooking the base, pour in the vegetable broth. Raise the heat to bring it to a gentle boil. Once you see bubbles, add the tortellini. Make sure to follow the package instructions for cooking time, usually around 3 to 5 minutes. Fresh tortellini will float when they are done. - Stir in chopped spinach, heavy cream, dried basil, salt, and pepper. - Simmer for 5-7 minutes until spinach is wilted and hot. Once the tortellini is cooked, reduce the heat to low. Stir in the chopped spinach, heavy cream, dried basil, salt, and pepper. Let the soup simmer for 5 to 7 minutes. The spinach should wilt and the soup will be hot. This is where the magic happens, turning simple ingredients into a creamy delight. For a complete guide, you can refer to the Full Recipe. - Adjust seasoning: taste and add extra salt or pepper as needed. - Use high-quality broth for richer flavor. In my kitchen, I always say a good soup starts with the right base. A high-quality vegetable broth can elevate your creamy spinach tortellini soup. It adds depth and richness that makes each bite delightful. Don't forget to taste as you go! Adding salt and pepper can bring out all the flavors. Sometimes, a little more salt makes a big difference. - Avoid burning garlic by stirring frequently. - Monitor tortellini closely to ensure proper cooking time. Garlic is a star in this soup, but it can burn easily. Stir it often when you sauté it with the onion and carrot. If you get distracted, the garlic can turn bitter. When adding tortellini, keep an eye on it as it cooks. Fresh tortellini usually takes just a few minutes to float to the top, signaling that it’s done. - Serve hot in deep bowls; garnish with Parmesan and basil. - Pair with crusty bread for a complete meal. For the best presentation, I love serving this soup in deep bowls. A sprinkle of grated Parmesan on top adds a nice touch. Fresh basil leaves not only look great but also add a burst of flavor. Pairing this soup with crusty bread completes the meal. You can dip the bread for a cozy and satisfying experience. Enjoy every spoonful! {{image_4}} You can make this soup even better! - Incorporate cooked chicken or shrimp for added protein. - Add other vegetables like peas, bell peppers, or mushrooms for extra nutrition. Do you need a different version? - Use dairy-free cream alternatives for a vegan option. - Substitute tortellini with gluten-free pasta for those with gluten issues. Want to change up the taste? - Add a splash of lemon juice for a fresh brightness. - Incorporate spices like crushed red pepper for heat. These changes can help you create your perfect bowl of creamy spinach tortellini soup. For the full recipe, check the recipe section. Store leftovers in an airtight container in the fridge for up to 3 days. This keeps the soup fresh and tasty. When you’re ready to enjoy it again, just pull it out and reheat. You can freeze the soup in portions. Use freezer-safe containers and store it for up to 3 months. This is perfect for quick meals later. Just label the containers with the date to keep track. Thaw the soup in the refrigerator overnight before reheating. This method is best to keep the cream from curdling. Warm the soup gently on the stove or in the microwave. Stir it well while heating to ensure it warms evenly. Enjoy your creamy spinach tortellini soup just like when you first made it! Consider adding a cornstarch slurry or reducing the broth during cooking. To make a cornstarch slurry, mix equal parts cornstarch and cold water. Stir this mixture into the soup as it simmers. This will thicken it nicely without changing the flavor. Reducing the broth means cooking the soup longer to let some liquid evaporate. Yes, frozen spinach can be used but ensure it’s thawed and drained before adding. Frozen spinach often comes pre-chopped, which saves time. Just squeeze out excess water after thawing. This step helps keep the soup from being too watery. You can use other pasta shapes or homemade dumplings if desired. Options like shells or penne work well too. Just note that cooking times may vary, so follow package instructions. You can even try using gnocchi for a fun twist! Yes, it can be made ahead and stored for easy future meals. This soup keeps well in the fridge for a few days. Just reheat gently on the stove or in the microwave. Remember, fresh toppings like cheese and basil should be added just before serving. Yes, consider using half-and-half or plant-based cream for a lighter alternative. Both options will keep your soup creamy while cutting down on fat. Experiment with different plant-based creams to find your favorite flavor! This soup combines fresh ingredients and pantry staples for a warm, tasty meal. Start with your base, then add broth and tortellini. Customize it with add-ins or spices to match your taste. Store leftovers in the fridge or freeze for later. This soup is easy to make and perfect for meal prep. Enjoy a bowl with crusty bread or a salad for a complete dish. Your kitchen will be filled with joy and warmth.

Creamy Spinach Tortellini Soup

Warm up with a bowl of creamy spinach tortellini soup that's perfect for any cozy night in! This delicious recipe features fresh spinach, rich cream, and cheesy tortellini, all simmered to perfection. It's easy to make and ready in just 30 minutes, making it an ideal weeknight dinner. Don't miss out on this comforting dish! Click through for the full recipe and tips on serving it for a beautiful presentation. Enjoy your cooking adventure!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh spinach, roughly chopped

1 medium onion, diced

3 garlic cloves, minced

1 carrot, grated

4 cups vegetable broth

1 cup heavy cream

2 cups cheese tortellini (fresh or frozen)

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Grated Parmesan cheese for serving (optional)

Fresh basil leaves for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes soft and translucent, about 4-5 minutes.

    Next, stir in the minced garlic and grated carrot. Cook for an additional 2-3 minutes, allowing the garlic to become fragrant, ensuring it does not burn.

      Carefully pour in the vegetable broth and increase the heat, bringing the mixture to a gentle boil.

        When boiling, add the tortellini and cook according to package instructions, usually around 3-5 minutes for fresh tortellini, until they begin to float to the surface.

          Once the tortellini are cooked, reduce the heat to low and gently stir in the chopped spinach, heavy cream, dried basil, salt, and black pepper. Allow the soup to simmer for an additional 5-7 minutes, stirring occasionally, until the spinach is wilted and the soup is heated through.

            Taste the soup and adjust the seasoning if needed, adding more salt or pepper to enhance the flavor.

              Serve the soup hot, garnished with grated Parmesan cheese and fresh basil leaves for an added touch of flavor and presentation, if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve in deep bowls and sprinkle additional Parmesan cheese on top, complemented with a few fresh basil leaves for a pop of color. A crusty bread on the side makes for an ideal accompaniment.