You're Going to Adore this Easy Spinach Tortellini Soup

This Spinach Tortellini Soup recipe is cozy, creamy, and full of Italian flavor. With tender cheese tortellini, colorful spinach, fire-roasted tomatoes, and a creamy broth, it's a comforting family meal that feels special but comes together quickly and easily any night of the week.

Jump to Recipe

Bowl of tomato-based soup with tortellini and greens, topped with grated cheese, surrounded by bowls of breadcrumbs, cheese, and a wedge of parmesan.

Why You'll Love this Recipe

This soup is wonderful for a number of reasons:

It's a family-friendly meal. Kids and adults both love this warm, cozy dinner. Plus, it freezes well for make-ahead meals.
You can feel good about the ingredients. This recipe uses simple, wholesome ingredients you can find anywhere.
It's so delicious. A creamy, flavorful broth blends with savory tortellini and vibrant spinach in this bowl full of comfort.
It's easy! Prep is quick and there is minimal cleanup. Perfect for busy nights!

Various labeled ingredients for a spinach tortellini soup are arranged on a countertop, including avocado oil, vegetable broth, cream, breadcrumbs, tomatoes, and chopped vegetables.

🚀 30 Minutes to Dinner Magic

Grab kid tested recipes that actually work for busy families who want wholesome meals without the stress!

Ingredients

You'll only need a few simple ingredients for this Italian-inspired soup. Start with avocado oil to sauté the onion and carrots. This gives the base a balanced flavor and helps everything cook evenly.

Fire-roasted tomatoes add bright, bold flavor and a touch of smokiness to the broth, while vegetable broth keeps it light and vegetarian.

Choose your favorite cheese tortellini! Refrigerated or fresh works best for the most tender texture. Fresh baby spinach wilts nicely in tlolhe hot soup, adding a pop of color and texture to the dish.

To finish, a splash of heavy cream makes the broth creamy and smooth, and the cheesy breadcrumbs on top add crunch and extra Parmesan flavor. While this is optional, I think it's the best part!

How to Make Tortellini Soup

Making this tortellini soup is quick and simple - let's get started!

Chopped sweet potatoes and onions sautéing in a large white pot, with bowls of red pepper flakes and minced garlic nearby.

A pot of red vegetable soup sits on a light counter next to a black immersion blender.

Start by warming a little avocado oil in a big pot over medium heat. Add the onion and carrots and cook them until they soften. Give them a stir every now and then so nothing sticks. When they're looking tender, toss in the garlic and a pinch of red pepper flakes. Let them sizzle for a minute until the kitchen smells amazing.

Next, pour in the vegetable broth and fire-roasted tomatoes and give everything a good stir. Bring it to a simmer while you make the cheesy breadcrumbs - it's the perfect multitask moment.

A cast iron skillet with toasted breadcrumbs topped with shredded cheese, next to a small bowl of additional shredded cheese on a white surface.

A pot of tomato soup with fresh spinach on top is shown next to a bowl of tortellini and a glass of cream on a light surface.

For the breadcrumbs, heat a little oil in a small skillet over medium heat, then add the Italian breadcrumbs. Stir them around until they're golden and toasty, then mix in the Parmesan. Set them aside (and try not to eat them all before the soup's done).

Now blend the soup right in the pot with an immersion blender (affiliate). It doesn't have to be completely smooth. A little texture is nice.

A pot of tomato-based soup with cheese tortellini and spinach sits on a counter, surrounded by empty bowls, spoons, grated cheese, breadcrumbs, a carrot, and spinach leaves.

A pot of tomato-based soup with tortellini and greens being stirred with a ladle; grated cheese and crispy topping bowls nearby.

Stir in the tortellini, spinach, cream, salt, and pepper. Bring it back up to a boil, then lower the heat and let it simmer for about six minutes, just until the tortellini are tender.

Ladle the soup into bowls, top with the cheesy breadcrumbs, and add a sprinkle of extra Parmesan. Then grab a spoon and dig in!

Madison's Pro Tips:

Use fresh cheese tortellini for the best texture. Frozen tortellini can be used but may take a few extra minutes to cook.
Reheat leftovers the right way. To reheat leftovers, warm them gently over medium heat. The tortellini can get soft if boiled again. You can also heat a bowl in the microwave at 30-second intervals until warmed through.
Make it your own. Make this dish the way your family will love it! If you want extra creaminess, stir in a little more cream. If you want more veggies, try adding some chopped carrots or celery.

FAQs

How should I store leftovers?

Keep any leftover soup in an airtight container in the refrigerator for up to 5 days.

Can I freeze this soup?

Yes! Allow the soup to cool completely, then transfer it to a freezer-safe bag or container. It will keep for up to 3 months. When you're ready to eat, thaw it in a pot over medium heat until warmed through, then make fresh cheesy breadcrumbs to serve on top.

Can I make it without blending?

You can. The soup will just have a chunkier texture, but it's still delicious and hearty that way!