I don’t ever need an excuse to make a pot of this Creamy Spinach Tortellini Soup. Seriously, it’s been 13 years since I first shared this recipe, and I still crave it year-round! It’s got a rich and creamy tomato-based broth, hearty cheese tortellini to sink your teeth into, a medley of veggies, and everything you could ever want from a cozy bowl of soup. Plus, the leftovers are awesome, so come lunchtime tomorrow, you’ll be really glad you made it. 😉
“This is my new go-to last minute meal. My super-picky kid even says it’s his favorite soup. Thanks for making my life easier! :)”
Carrie
This soup, at its core, is super basic, but the ingredients add up to big flavor. This creamy tortellini soup is one hearty bowl that will keep you FULL. It starts with a classic mix of onion, carrot, celery, and garlic, then builds with rich tomato paste and crushed tomatoes for depth. The cheese tortellini makes it extra satisfying, and that little splash of cream at the end brings it all together. It’s simple, filling, and exactly the kind of meal I love when I want something easy but still totally delicious.
Tortellini is one of the most expensive ingredients in this soup, so make sure you’re shopping wisely! In most major grocery stores, you’ll be able to find this filled pasta in three places: dry pasta, the freezer section (near frozen bread), and fresh pasta in the dairy case. I find that the frozen tortellini is usually the best price, and you can even use half the amount called for in this recipe if you need to reduce the cost further. If using dry tortellini, you’ll need to boil it in the soup slightly longer, and you may need to add extra water.
See how we calculate recipe costs here.
Sauté the mirepoix: Start by dicing one yellow onion, two carrots, and two ribs of celery. Then, mince four cloves of garlic. Place the diced onion, carrot, celery, and minced garlic in a large soup pot with 2 Tbsp olive oil. Sauté the veggies over medium heat for about 5 minutes or until the onions have softened.
Add 4 tablespoons of tomato paste to the pot and sauté this with the vegetables for three additional minutes.
Assemble the soup: Add one 28 oz. can of crushed tomatoes, 1.5 tsp Italian seasoning blend, and 4 cups vegetable broth to the sautéed vegetables. Give everything a good stir to combine. Scrape up any tomato paste off the bottom of the pot as you stir.
Increase the heat to medium-high, and allow the soup to come up to a simmer. Simmer the soup for 10 minutes, stirring occasionally.
Add the pasta: Pour in one 19 oz. package of frozen cheese tortellini to the soup and continue to simmer for 3 minutes (or as long as needed according to the package directions. This can vary from brand to brand).
Make it creamy: Turn the heat off and, if using, stir ½ cup heavy cream into the soup.
Add the spinach: Stir in about 4 large handfuls of fresh spinach. Allow the spinach to wilt from the heat of the soup.
Serve: Give the soup a taste and adjust the salt or other seasonings to your liking (I added ¾ tsp salt and ¼ tsp freshly cracked black pepper).
I like my tortellini soup garnished with a light sprinkle of Parmesan and some freshly grated black pepper. 😋
Italian sausage makes a great addition to this soup if you want something a little more meaty, or you could even sauté some bacon in the pot before the vegetables for even more richness. Want to make it extra cheesy? I’d sprinkle some grated or shredded Parmesan on top of each bowl just before serving.
I love serving an air fryer grilled cheese with this soup. The sandwich comes together quickly while the soup simmers and is a total classic with anything tomato-based. Breadsticks are soft, buttery, and perfect for dunking, while my easy focaccia adds a slightly fancy touch without much fuss. And for something fresh, a simple green salad with Italian dressing balances the richness of the soup just right.
After cooking, divide the tortellini soup into single-serving portions and refrigerate for up to 3-4 days. Just keep in mind the pasta may soak up some of the soup the longer it sits. For longer storage, you can transfer the containers to the freezer after they’re fully chilled for up to 3 months. To reheat, microwave on high until the soup is heated through, or reheat in a saucepot over medium-low heat, stirring occasionally, until heated through.
Our Creamy Spinach Tortellini Soup recipe was originally published 9/2/12. It was retested, reworked, and republished to be better than ever 9/12/25.
The post Creamy Spinach Tortellini Soup appeared first on Budget Bytes.
