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Macro view of creamy tortellini soup showing wilted spinach and cheese-filled tortellini in a rich tomato base.

Rich & Creamy Tortellini Soup with Spinach and Tomato

This Creamy Tortellini Soup features a thick, velvety tomato broth loaded with tender cheese tortellini, wilted spinach, and fresh herbs. A quick, one-pot masterpiece perfect for cozy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-American
Calories: 480
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Ingredients Equipment Method Notes

Ingredients
  

Creamy Tortellini Soup Ingredients
  • 1 tbsp olive oil (15ml)
  • 1 tbsp unsalted butter (14g)
  • 1 medium yellow onion diced (about 1 cup / 150g)
  • 4 cloves garlic minced (about 1 tbsp / 15g)
  • 2 tbsp tomato paste (30g)
  • 28 oz crushed tomatoes 1 can (800g)
  • 4 cups vegetable broth (946ml) or chicken broth
  • 1 tsp Italian seasoning (2g)
  • 1 cup heavy cream (240ml)
  • 16 oz refrigerated cheese tortellini (450g)
  • 3 cups fresh baby spinach (90g)
  • 1/4 cup fresh parsley chopped (15g), for garnish
  • 1/4 cup parmesan cheese grated (25g), for garnish

Equipment

  • 1 Large Dutch Oven Or any heavy-bottomed soup pot.
  • 1 Wooden spoon For stirring and scraping the bottom.

Method
 

Making the Soup
  1. Place your Dutch oven over medium heat and add the olive oil and butter. Once melted, add the diced yellow onion and sauté for 4-5 minutes until translucent.
  2. Add the minced garlic and tomato paste to the pot. Stir constantly and cook for 1-2 minutes until the paste deepens to a dark, brick-red hue.
  3. Pour in the crushed tomatoes, vegetable broth, and Italian seasoning. Bring to a gentle boil, reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove the lid and slowly stream in the heavy cream while stirring gently to create a rich, blush orange broth. Keep heat on low.
  5. Drop the refrigerated cheese tortellini into the simmering soup. Cook for 3-5 minutes until the pasta plumps up and floats.
  6. Turn off the heat. Fold in the fresh baby spinach and stir for 60 seconds until wilted. Ladle into bowls and garnish with chopped parsley and parmesan cheese.

Notes

Do not boil the cream to prevent separation.
Use refrigerated tortellini for the best texture and cooking time.
Serve immediately as the tortellini will continue to soak up broth as it rests.