Description
This Creamy Tomato and Spinach Tortellini Soup is the ultimate weeknight comfort meal — rich, creamy, and bursting with Italian flavor. Tender cheese tortellini simmer in a velvety tomato broth with fresh spinach, garlic, and herbs. Ready in just 25 minutes, it’s the perfect cozy dinner for busy days.
Ingredients
2 tablespoons butter – adds richness and a deep, savory base.
1 small onion, diced – brings sweetness and flavor balance.
3 cloves garlic, minced – infuses aromatic warmth.
2 tablespoons all-purpose flour – creates a silky, thickened texture.
4 cups vegetable broth – light but flavorful; chicken broth also works.
1 can (14.5 oz) diced tomatoes – use fire-roasted for extra depth.
1 can (8 oz) tomato sauce – adds smooth texture and tomato flavor.
1 teaspoon Italian seasoning – classic herbs for Italian-style comfort.
½ teaspoon dried basil – enhances aroma and freshness.
¼ teaspoon red pepper flakes (optional) – adds a gentle heat.
9 oz cheese tortellini (refrigerated or frozen) – the heart of this soup.
2 cups fresh spinach – for color, nutrition, and freshness.
1 cup heavy cream or half-and-half – for that luscious creamy finish.
¼ cup grated Parmesan cheese – melts in for rich, savory depth.
Fresh basil, chopped (optional) – a fresh finishing touch.
Salt and pepper, to taste
Instructions
Sauté aromatics: In a large pot, melt butter over medium heat. Add onion and garlic; cook for 2–3 minutes until fragrant and translucent.
Make the roux: Sprinkle flour over the onions and stir for 30 seconds. Slowly whisk in the vegetable broth to avoid lumps.
Add tomatoes and seasoning: Stir in diced tomatoes, tomato sauce, Italian seasoning, dried basil, and red pepper flakes. Simmer for 10 minutes to blend flavors.
Cook tortellini: Add the tortellini directly to the simmering soup. Cook according to package directions (about 5–7 minutes) until tender.
Finish creamy base: Lower the heat and stir in the heavy cream and spinach. Cook just until spinach wilts and soup is creamy. Add Parmesan and stir until melted.
Season and serve: Taste and season with salt and pepper. Garnish with fresh basil and extra Parmesan before serving.
Notes
Make ahead: Prepare the tomato base in advance, refrigerate up to 2 days, then add tortellini and cream when reheating.
Freezing: For best texture, freeze without tortellini. Add cooked pasta when ready to serve.
Protein boost: Add cooked Italian sausage, shredded chicken, or white beans for extra heartiness.
Lighter version: Substitute half-and-half for cream and reduce Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 8g
- Sodium: 890 mg
- Fat: 24g
- Saturated Fat: 12 g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Creamy Tomato and Spinach Tortellini Soup, easy weeknight soup, cozy soup recipe, tortellini soup with spinach, creamy tomato soup, comfort food, 25-minute dinner