Spinach and Cheese Tortellini Soup (2024)

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by Michelle on Jun 11, 2017 28 comments »

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I adore this Spinach and Cheese Tortellini Soup, it’s truly a “comfort soup”! The broth or “brodo” is a little bit creamy, but not thick. And makes you say “Mmmmm” when you take your first sip.

If you don’t like spinach, then try subbing it with kale. If you don’t like carrots, use butternut squash in the fall/winter. I’ve also added in mushrooms and celery in the past, which is a nice touch as well.

For this vegetarian Spinach and Cheese Tortellini Soup, I’ve used cheese tortellini’s, but you certainly can make this soup vegan by using another type of pasta or nondairy tortellini, subbing the butter for vegan butter or an oil of your choice, omitting the cheese or using vegan Parmesan cheese, and using a non-dairy creamer.

And if you enjoy this soup, then also give my Cream Italian Cheese Tortellini Soup a try!

Get the Recipe:Spinach and Cheese Tortellini Soup

Yield: 4 servings

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

5 from 15 reviews

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Ingredients

4 tablespoons unsalted butter
2 medium carrots, thinly sliced
1 medium yellow onion, diced
3 cloves garlic, minced
½ teaspoon dried Italian herb seasoning
1 pinch red chili flakes
¼ cup all-purpose flour
5 cups vegetable broth
5 ounces refrigerated cheese tortellini, I used half of a 10 oz. package, which you can freeze and save for later
½ cup half and half
3 cups baby spinach, roughly chopped
salt and pepper , to taste

For Serving:

freshly grated Parmesan cheese

Equipment

1 Large Pot or Dutch Oven

Instructions

Melt the butter in a large pot or Dutch oven over medium-low. Add in the carrots and onion and sauté until the vegetables begin to soften, about 10 minutes.
Stir in the garlic, dried Italian herb seasoning, red chili flakes and sauté until fragrant, about 1 minute.
Add in the flour, and stir until thoroughly incorporated with the veggies and slightly golden, about 2 to 3 minutes. If the bottom of your pot is too dry, add one more tablespoon of butter because you don’t want the veggies to stick to the bottom of your pot.
Stir in the vegetable broth. Bring the soup to a boil over medium heat. Cook until the carrots are just fork-tender, about 5 minutes.
Add in your cheese tortellini’s and cook according to the directions on the package, but just until al dente. The cook time will vary depending on what type of pasta that you use.
Reduce the heat to low, stir in the half and half and spinach. Simmer until the spinach is wilted, about 1 to 2 minutes. Taste and add salt and pepper to taste.
Parmesan cheese tends to stick to the spinach while still in the pot, so I prefer to add it to each bowl, sprinkling it on top when serving.
Enjoy!

Notes

As the soup cools, the broth will thicken a little more and the noodles may expand. Feel free to add a little water to thin it out some, if desired.

Serving: 8ounces, Calories: 326kcal, Carbohydrates: 34g, Protein: 9g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 54mg, Sodium: 1390mg, Potassium: 328mg, Fiber: 4g, Sugar: 8g, Vitamin A: 8300IU, Vitamin C: 11mg, Calcium: 134mg, Iron: 2mg

Creamy Entree Italian Inspired Pasta Recipes Summer Vegetarian

originally published on Jun 11, 2017 (last updated Jan 29, 2023)

28 comments Leave a comment »

28 comments on “Spinach and Cheese Tortellini Soup”

Coco — October 24, 2020 @ 11:09 pm Reply
Making this right now and it smells AMAZING! Can’t wait to eat it!
- Michelle — October 26, 2020 @ 5:51 am Reply
  Oh wonderful! Truly hope that you enjoyed it!
  - Coco — October 28, 2020 @ 10:27 pm Reply
    Update: it was unbelievable.
    SO DELICIOUS and will definitely be in my fall/winter rotation! 💜
    Thank you!
    - Michelle — October 29, 2020 @ 11:10 am Reply
      Oh yaaaaay! So glad you enjoyed it!!! Thanks for stopping back by! I appreciate you! 🙂 💜
dylan — January 15, 2021 @ 9:15 pm Reply
i absolutely love this soup! it’s perfect in every way. tastes amazing, and there’s a lot of it for leftovers which is great!
- Michelle — January 16, 2021 @ 8:59 am Reply
  That’s WONDERFUL Dylan! So happy that you loved it!! 🙂
  
  See Also
  Sautéed Brussels Sprouts and Bacon
Mari Olive — July 8, 2021 @ 9:17 pm Reply
I made this for supper tonight. It is so delicious! I added a little celery and substituted broccoli for the spinach…..hubby’s request. I will be making this soup again and again!
- Michelle — July 9, 2021 @ 6:07 am Reply
  Hi Mari! Oh wonderful! Celery and Broccoli sounds like great additions! Thanks for giving the recipe a try!
Tatiana — September 30, 2021 @ 1:40 pm Reply
Made this last night and honestly it was the perfect end to my busy day! I had the majority of the ingredients but ended up going to the store to grab the few I didn’t, which took no time at all. This recipe was super quick and simple to follow and I can’t wait to try the next one! 🧡
- Michelle — October 7, 2021 @ 2:38 pm Reply
  Awww…that makes me sooo happy! So glad you enjoyed it Tatiana!! Thanks for giving the recipe a try!
Amanda — November 5, 2021 @ 9:03 am Reply
This sounds so good! Has anyone tried it with chicken broth instead of vegetable broth?
- Michelle — November 5, 2021 @ 9:45 am Reply
  Hi Amanda. Thanks so much! I’m sure others have substituted the vegetable broth out. It’s a simple substitution and really just depends on what your preference is. 🙂
Brielle Reno — November 15, 2021 @ 8:41 pm Reply
Made this last night. Added shredded chicken with it, and it was a major hit. Will be making this again
- Michelle — November 16, 2021 @ 5:19 am Reply
  Wonderful! Happy you enjoyed it Brielle!
Kayte — March 16, 2022 @ 11:46 pm Reply
I can’t wait to make it for my Bible Study luncheon!
- Michelle — March 17, 2022 @ 6:13 am Reply
  Hi Kayte! Wonderful! Hope you all enjoy it!
Wendy — April 3, 2022 @ 6:49 pm Reply
Love this soup! Thank you for posting it 🙂
- Michelle — April 8, 2022 @ 1:54 pm Reply
  Hi Wendy! Wonderful! So happy you enjoyed it!!
Angie — May 25, 2022 @ 7:52 pm Reply
I made this after work this evening. It was quick and absolutely delicious. I used chicken broth and some shredded rotisserie chicken. My teenagers both loved it. Adding this to my list of weeknight go-to meals!
- Michelle — May 26, 2022 @ 10:53 am Reply
  Hi Angie! Oh wonderful! So happy you were able to make this recipe your own and that you enjoyed it!! Thank you!!
Monika — September 27, 2022 @ 12:33 am Reply
My very staunchly non-vegetarian italian husband LOVES this soup. It’s perfect for meatless mondays. My kids love it, too!
- Michelle — October 8, 2022 @ 12:54 pm Reply
  So happy that you all loved it Monika!!
Maura — March 1, 2023 @ 4:55 pm Reply
Love love love this soup, I make it quite often as my five year old and husband constantly request it. Super easy to make!
- Michelle — March 2, 2023 @ 10:26 am Reply
  Hi Maura! Oh wonderful!!! That makes me so happy!! Thank you!!
Esther — August 29, 2023 @ 10:50 pm Reply
OMG amazeballs. I did make a couple of changes due to diet issues, cornflour, lactose free half and half, and GF tortelinni from Costco. Divine, thank you will make again!!
- Michelle — August 30, 2023 @ 6:39 am Reply
  Hi Esther! Oh wonderful! So happy you were able to make it your own and that you enjoyed! Thanks for giving the recipe a try! 🙂
Danielle Lucero — December 6, 2023 @ 2:32 pm Reply
I’ve made this many times over the last few years!! Anyone I’ve made it for loves it. Field roast is a great addition if you’re looking to add protein and keep it meatless!
- Michelle — December 7, 2023 @ 4:36 pm Reply
  Hi Danielle! Oh yay!! That makes me so happy and I’m so glad that you’ve made it your own with those Field Roast additions! Sounds delicious! 🙂