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Creamy Tortellini Spinach Soup

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soups
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 package (9–10 oz) cheese tortellini
  • 4 cups fresh spinach, chopped
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper flakes (optional)
  • ¼ cup grated Parmesan cheese (plus extra for serving)

Instructions
 

  • Step 1: Sauté Vegetables : In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 4–5 minutes until vegetables are softened. Add minced garlic and cook for 30 seconds until fragrant.
  • Step 2: Add Broth and Seasonings : Pour in the chicken or vegetable broth. Stir in dried basil, oregano, salt, black pepper, and crushed red pepper flakes (if using). Bring to a gentle boil.
  • Step 3: Cook Tortellini : Add cheese tortellini to the boiling broth. Cook according t package instructions until al dente (usually 3–5 minutes).
  • Step 4: Add Cream and Spinach : Reduce heat to low and stir in heavy cream. Add chopped spinach and cook for 2–3 minutes until wilted and tender.
  • Step 5: Finish with Parmesan : Stir in grated Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning with more salt or pepper if needed.
  • Step 6: Serve : Ladle the soup into bowls. Garnish with additional Parmesan and a drizzle of olive oil, if desired. Serve warm with crusty bread or a side salad.