Introduction:
Creamy Tortellini Soup with Spinach is a comforting one-pot meal filled with tender cheese tortellini, fresh spinach, aromatic garlic, and a rich tomato-cream broth. Italian herbs add warmth and flavour, while Parmesan cheese brings everything together with a delicious savoury finish. This easy soup is perfect for chilly evenings, busy weeknight dinners, or whenever you want a hearty homemade meal without spending hours in the kitchen.
Preparation and Cooking Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Difficulty: Easy
Servings: 4
Ingredients:
For the Soup Base:
1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 tsp Italian seasoning
1/2 tsp red chilli flakes (optional)
Salt and black pepper, to taste
For the Soup:
4 cups vegetable broth or chicken broth
1 cup tomato passata or crushed tomatoes
250g cheese tortellini, fresh or refrigerated
2 cups fresh spinach, roughly chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
For Garnishing:
1 tbsp fresh parsley, chopped
Extra grated Parmesan cheese
Freshly cracked black pepper
Method:
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the garlic, carrots, and celery. Cook for another 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Add the Seasonings and Broth
Add the Italian seasoning, red chilli flakes, salt, and black pepper. Stir well to coat the vegetables in the seasonings. Pour in the vegetable or chicken broth and tomato passata. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes.
Step 3: Cook the Tortellini
Add the tortellini to the simmering soup. Cook according to the package instructions, usually around 3–7 minutes for fresh or refrigerated tortellini. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 4: Add the Spinach and Cream
Reduce the heat to low and stir in the chopped spinach. Cook for 1–2 minutes until the leaves wilt. Slowly pour in the heavy cream and stir until the broth becomes creamy. Avoid boiling the soup vigorously after adding the cream.
Step 5: Finish with Parmesan
Stir in the grated Parmesan cheese until melted. Taste the soup and adjust the salt and pepper if necessary. If the soup becomes too thick, add a little extra broth to achieve your preferred consistency.
Step 6: Garnish and Serve
Ladle the hot soup into bowls. Garnish with fresh parsley, extra Parmesan cheese, and freshly cracked black pepper. Serve immediately while the tortellini is tender and the broth is creamy.
Serving Suggestion:
Serve this creamy tortellini soup with warm garlic bread, crusty baguette, or a simple green salad for a satisfying meal.
Tip:
For the best texture, avoid overcooking the tortellini. If you plan to store leftovers, the pasta will continue absorbing liquid, so keep some extra broth handy when reheating. Refrigerate leftovers promptly and consume within 3–4 days.
Enjoy this creamy, flavourful tortellini soup for a cosy homemade meal that brings comfort to every bowl!
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