Creamy Spinach Tortellini Soup

Name: Creamy Spinach Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb cheese tortellini; 4 cups vegetable broth; 2 cups fresh spinach, chopped; 1 cup heavy cream; 1 cup diced tomatoes; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp red pepper flakes; Salt and pepper to taste; 2 tbsp olive oil

🕒 Prep: 10 min

🔥 Cook: 20 min

🍽 Serves: 4

★★★★★

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Creamy Spinach Tortellini Soup is your new go-to comfort meal. It's rich, satisfying, and comes together in about 30 minutes. Perfect for those evenings when you want something warm and indulgent without a lot of fuss.

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Ingredients for Creamy Spinach Tortellini Soup

The star of this dish is the cheese tortellini, providing a hearty and cheesy bite in every spoonful. The vegetable broth forms the flavorful base, while the fresh spinach adds a burst of color and nutrients. The heavy cream brings in the luxurious creaminess, and diced tomatoes contribute a slight tang. Parmesan cheese is a finishing touch that enhances the overall taste. Garlic is key for its aromatic depth, while dried basil and oregano add an Italian flair. A touch of red pepper flakes gives a gentle heat, and olive oil ensures everything cooks to perfection.

Tips & Tricks

If you like a thicker soup, mash some of the tortellini gently with a spoon before adding the spinach.
For even more flavor, use a Parmesan rind in the broth as it simmers and remove before serving.
To keep the tortellini from becoming too soft, add them just before serving if you plan to reheat the soup later.

Serving Suggestions

This soup pairs wonderfully with a crusty bread or a simple arugula salad dressed with lemon and olive oil. For a heartier meal, serve with a side of roasted vegetables like carrots or asparagus.

Frequently Asked Questions

Can I use frozen spinach?: Yes, just be sure to thaw and drain it well before adding to the soup.
What if I don’t have heavy cream?: You can substitute with half-and-half or even whole milk, though the soup will be less creamy.
Can I make this soup ahead of time?: Absolutely, but add the tortellini just before serving to avoid them getting mushy.

Creamy Spinach Tortellini Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, add the minced garlic. You’ll want to cook it just until it’s fragrant, which should take about a minute. Be careful not to let it burn; you want that perfect aroma, not a bitter taste.

Next, stir in the diced tomatoes, dried basil, dried oregano, and red pepper flakes. Let them cook together for about 3 to 4 minutes. This step really helps the spices release their flavors and combines them beautifully with the tomatoes.

Pour in the vegetable broth and bring it to a boil. This is when your kitchen starts to smell irresistible. Add the cheese tortellini to the pot. They’ll need about 5 to 7 minutes to cook, depending on their size and thickness. You’ll know they’re done when they float to the top.

Reduce the heat to low and gently stir in the heavy cream. Let it simmer for another 3 minutes to thicken slightly and meld the flavors together. Then, toss in the fresh spinach and cook just until it’s wilted. It happens quickly, so keep an eye on it.

Finally, season with salt and pepper to taste. Serve the soup warm, garnished with a generous sprinkle of grated Parmesan cheese.

Why You'll Love This Recipe

Quick and easy to prepare, ready in just 30 minutes.
A one-pot meal that saves on cleanup.
Rich, creamy, and perfectly comforting for chilly nights.
Loaded with flavor thanks to fresh spinach and aromatic spices.
Customizable to suit your taste preferences.

Ingredients

1 lb cheese tortellini

4 cups vegetable broth

2 cups fresh spinach, chopped

1 cup heavy cream

1 cup diced tomatoes

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes

Salt and pepper to taste

2 tbsp olive oil

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

2. Stir in diced tomatoes, dried basil, dried oregano, and red pepper flakes. Cook for 3-4 minutes.

3. Pour in vegetable broth and bring to a boil.

4. Add cheese tortellini to the pot and cook until they float to the top, about 5-7 minutes.

5. Reduce heat to low and stir in heavy cream. Simmer gently for another 3 minutes.

6. Add fresh spinach and cook until just wilted.

7. Season with salt and pepper to taste.

8. Serve warm, garnished with grated Parmesan cheese.

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