Spinach Tortellini Soup

Our incredibly straightforward and hearty Spinach Tortellini Soup is a one-pot wonder and only takes 20 minutes to prepare. This soup is full of veggies nutritious spinach and cheesy premade tortellini. You can adapt this recipe to add any vegetables you like, and if you don’t have homemade broth you can use a carton of any good-quality, unsalted broth you love. This soup is the only answer on a cold day.

What stands out

This Spinach Tortellini Soup is like a warm hug during the cold winter months. It is chockful of nutritious ingredients, and it’s hearty filling and so so satisfying. We love the simple combo of carrots, celery and onion, but you could add in different vegetables. It’s a one-pot soup that comes together so quickly you can have it on the table in less than half an hour. Plus, it freezes like a dream, so feel free to double or triple the batch and freeze it for another meal.

How to Prepare Spinach Tortellini Soup

Start by dicing up half an onion, carrot and celery rib using a sharp knife. Then mince a couple cloves of garlic as well.

To a soup pot over medium-high heat, add 1 tablespoon of olive oil and sauté the onions, carrots, and celery for two minutes until soft.

Now, add in the garlic and sauté for another 30 seconds.

Then add another 2 tablespoons of olive oil and 2 tablespoons of all-purpose flour and stir together.

Next, pour in 6 cups of good-quality veggie or chicken broth, salt and pepper to taste and simmer for 10 minutes.

To a separate pot, boil the tortellini in salted water. Once they float to the top, add them into the soup pot.

Now add in the spinach and half-and-half cream.

Feel free to add a touch of Italian seasoning and a bit more salt to taste.

Garnish with freshly grated parm and enjoy.

Kitchen tip

To make this dairy-free use coconut milk or coconut cream instead of half and half.

Swaps

1. To make this dairy-free use coconut milk or coconut cream instead of half and half.
2. Add protein to this by using meat-filled tortellini and chicken broth. You could also add shredded chicken or cooked sausage.
3. You can also make this with cheese and spinach ravioli or use regular pasta like penne or fusilli.
4. Feel free to add other vegetables like zucchini, bell peppers, or mushrooms to this Spinach Tortellini Soup.

Serve it with

• Serve this Spinach Tortellini Soup with a slice of our crusty and No Knead Peasant Bread.
• This is also served with our Cheesy Garlic Bread Recipe.
• Serve this soup with a big, fresh salad like our Fennel Salad or Simple Green Salad.

Questions

strong Can we use a different type of pasta instead of tortellini?

Yes, you can substitute tortellini with other filled pasta such ravioli or even use regular pasta like penne or fusilli.

strong Can we use frozen spinach instead of fresh spinach?

Yes, you can use frozen spinach. Make sure to thaw and drain it well before adding it to the soup.

strong Can we make this Spinach Tortellini Soup vegan?

Yes, you certainly can. substitute the half-and-half cream with a plant-based cream or coconut milk, use vegetable broth, and choose a vegan tortellini.

strong Can we add other vegetables to this soup?

Absolutely! Feel free to add other vegetables like zucchini, bell peppers, or mushrooms.

strong Can we add meat to this soup?

Yes, cooked shredded chicken, sausage, or ground beef can be added to make the soup heartier.

Ingredients

Makes 3 servings

• ½ onion, finely diced
• 2 cloves garlic, finely diced
• 1 carrot, finely diced
• 1 celery rib, finely diced
• 1 teaspoon salt, to taste
• ½ teaspoon pepper, to taste
• ½ teaspoon Italian seasoning
• 1 package tortellini, cooked al dente
• 3 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons half and half cream
• 1.5 cups chopped spinach
• 6 cups organic unsalted broth, or lightly salted

Equipment

• Nakiri Knife
• Cutting Board
• Soup Pot
• Measuring Cups + Spoons
• Liquid Measuring Cup

Method

1. In a soup pot, add 1 tablespoon of olive oil and sauté the onions, carrots, and celery for two minutes on medium-high heat.
2. Once everything has softened you can add the garlic and sauté for another 30 seconds. When the garlic has cooked off, add another 2 tablespoons of olive oil and 2 tablespoons of all-purpose flour and stir together.
3. Add in 6 cups of good-quality veggie or chicken broth, salt and pepper to taste and simmer for 10 minutes.
4. Boil the tortellini separately in a pot of boiling salted water, and once they float to the top you can add them in to the soup pot along with the spinach and half-and-half cream.
5. Feel free to add a touch of Italian seasonings but that is optional. Let it cool a bit, taste and adjust for salt. Feel free to hit it with some fresh parm and enjoy.