Name: Creamy Spinach Tortellini Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8.5 ounces jar of sun-dried tomatoes with Italian seasoning, divided; 1 cup frozen, sliced carrots; 1 tablespoon minced garlic; ½ tablespoon Italian seasoning; 3 cups vegetable broth; 15 ounces can of tomato sauce; 12 ounces package of spinach and cheese tortellini; 1 cup frozen, chopped spinach; 1½ cups heavy cream; Fresh grated parmesan cheese (optional); Fresh chopped basil (optional)

There’s something soul-warming about a bowl of velvety pasta soup that just feels like a hug on a chilly day. This Creamy Spinach Tortellini Soup Recipe hits that cozy spot with rich flavors, tender tortellini, and just the right hint of tomato and spinach—making it a go-to in my kitchen whenever I want comfort food without fuss.

A close-up view of a large black pot with red handles filled with creamy soup. The soup shows three main layers: a thick, light orange creamy broth as the base, with soft tortellini pasta pieces in pale yellow scattered throughout, bright orange carrot slices, and dark green leafy vegetables mixed evenly in the broth. Small bits of red tomato chunks are also visible, adding more color contrast. The pot is placed on a white marbled surface, with fresh green leaves slightly visible in the corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Spinach Tortellini Soup Recipe
Top Tip
How to Serve Creamy Spinach Tortellini Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Spinach Tortellini Soup Recipe

Why You'll Love This Recipe

This soup has become one of those effortless favorites I rely on when the week gets busy but I still want something special. It manages to be both hearty and light, creamy but fresh, and it comes together in under 30 minutes—what’s not to love?

Simple yet elegant: A few pantry staples transform into a soup that feels restaurant-quality.
Perfect balance of flavors: Sun-dried tomatoes, spinach, and creamy broth blend beautifully every time.
Super versatile: Easy to customize with whatever greens or leftovers you have on hand.
Quick comfort food: Ready in about 25 minutes, ideal for busy nights or unexpected guests.

A white ladle holds a serving of creamy pasta soup with three main visible layers: the top layer has light golden tortellini pasta filled with cheese, soft orange carrot slices, and dark green wilted spinach, all coated in a thick, creamy light orange broth with small red tomato pieces. The middle layer shows more of the creamy broth with the same vegetables and pasta, slightly blurred, resting in a white pot rimmed in dark red. The bottom layer is the background with the same creamy soup filling the pot, featuring scattered pasta and vegetables on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Spinach Tortellini Soup Recipe plays a role in building layers of flavor and texture. The Italian-seasoned sun-dried tomatoes bring a slightly tangy sweetness that contrasts the richness of the cream, while the fresh and frozen spinach adds that vibrant, nourishing green boost.

Flat lay of a small pile of sun-dried tomatoes with Italian seasoning, a handful of frozen sliced carrots, a small heap of minced fresh garlic, a small white bowl with Italian seasoning, a simple white bowl filled with vegetable broth, a simple white bowl containing smooth tomato sauce, a handful of fresh spinach and cheese tortellini, a small mound of frozen chopped spinach, a small white bowl of heavy cream, a small pile of freshly grated parmesan cheese, and a few fresh chopped basil leaves, all neatly arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sun-dried tomatoes with Italian seasoning: Their oil is gold for sautéing and imparts a mellow, herby tomato taste.
Frozen sliced carrots: They soften nicely and add a subtle sweetness without extra prep.
Minced garlic: Essential for depth and aroma; fresh is best but jarred works too.
Italian seasoning: A blend of herbs adds that classic Mediterranean flavor punch.
Vegetable broth: The savory liquid base that keeps it light yet flavorful.
Tomato sauce: Gives the soup a lovely, comforting red color and tangy body.
Spinach and cheese tortellini: The star—soft pillows of pasta filled with cheesy goodness.
Frozen chopped spinach: Easy way to sneak in extra greens without wilting fresh leaves.
Heavy cream: Adds the luxurious silkiness that defines the “creamy” in this soup.
Parmesan cheese (optional): A finish that brings umami and salty crunch to each spoonful.
Fresh basil (optional): Aromatic and fresh, brightens the whole dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this soup is how easy it is to tweak based on your mood or what’s in your fridge. You can truly make it your own—add a little heat, swap the veggies, or use different kinds of filled pasta. It’s a forgiving recipe that adapts well.

Vegetable swap: Sometimes I use kale instead of spinach for a bit more texture and earthiness—it works great!
Heat it up: Adding a pinch of red pepper flakes while sautéing the garlic gives a warm, subtle kick that’s so cozy.
Protein boost: Stir in cooked shredded chicken or Italian sausage for a heartier meal.
Dietary tweaks: Try a dairy-free cream substitute or use gluten-free tortellini to fit your needs.

Step-by-Step: How I Make Creamy Spinach Tortellini Soup Recipe

Step 1: Heat and infuse the oil

Start by scooping about 2 tablespoons of the sun-dried tomato oil from the jar into your large saucepan or stockpot and warm it over medium heat. This oil is packed with flavor since it’s soaking up the herbs and tomato essence, so use it as your flavor base instead of plain oil. Be sure not to burn it—medium heat is perfect to gently toast the garlic later.

Step 2: Sauté the veggies and seasonings

Add frozen carrots, minced garlic, and a sprinkle of Italian seasoning to the oil and sauté for about 3 to 5 minutes. You want the carrots to soften slightly and the garlic to bloom in that fragrant, buttery oil without browning too much. This builds a nice, subtle sweetness and herbaceous undertones in your soup.

Step 3: Create the flavorful broth

Pour in the vegetable broth, tomato sauce, and carefully add the sun-dried tomatoes from the jar (drain off any remaining oil). Stir well, bringing everything to a low boil. This combination gives you a rich tomato base with herby depth from the tomatoes and broth—a perfect canvas for the tortellini and spinach.

Step 4: Add tortellini and spinach

Once the broth comes to a gentle boil, drop in the spinach and cheese tortellini along with the frozen chopped spinach. Cover the pot and let it simmer for 10 to 15 minutes until the tortellini are tender and cooked through, and the soup thickens slightly. Keep an eye on the pot to prevent sticking and stir occasionally.

Step 5: Stir in the cream off the heat

This next step is key for silky, smooth soup without worry of curdling: remove the pot from the heat before stirring in the heavy cream. The residual warmth is enough to blend the cream in beautifully, lending that rich, luscious mouthfeel that defines this Creamy Spinach Tortellini Soup Recipe.

Top Tip

From my experience making this soup dozens of times, there are a few little tips that really help it shine every time.

Oil Usage: Always use the sun-dried tomato oil for sautéing rather than plain oil for that extra flavor depth.
Don’t rush the tortellini: Cooking it gently ensures they remain tender but intact without turning mushy.
Cream last and off heat: Adding cream off the heat stops it from breaking and keeps the soup perfectly smooth.
Adjust thickness: If the soup feels too thick after resting, a splash of veggie broth helps loosen it back up beautifully.

How to Serve Creamy Spinach Tortellini Soup Recipe

creamy spinach tortellini - Serving Suggestion

Garnishes

I love topping mine with a generous sprinkle of freshly grated Parmesan and a handful of chopped basil just before serving. The cheese adds a salty bite and the basil lifts the entire bowl with its bright, fresh aroma—simple, but it makes a big difference.

Side Dishes

It pairs wonderfully with crusty garlic bread or a crisp green salad for a light, complete meal. On extra cozy days, I enjoy it alongside warm focaccia or a soft dinner roll to soak up all that creamy broth.

Creative Ways to Present

For a special occasion, I’ve served this soup in rustic bread bowls—fun and festive, plus the bread soaks up the soup perfectly. You can also drizzle a swirl of basil pesto on top or scatter some toasted pine nuts for a classy, nutty crunch.

Make Ahead and Storage

Storing Leftovers

You can definitely store leftovers in an airtight container in the fridge for up to 3-4 days. I like to stir it well before reheating, as the tortellini can soak up a lot of liquid and thicken the soup.

Freezing

In my experience, freezing this soup isn’t the best idea because the cream tends to separate and the pasta can get mushy. I’d recommend making it fresh or storing in the fridge if you want the best texture.

Reheating

When reheating leftovers, I gently warm it over medium heat on the stove, stirring occasionally. Sometimes I add a splash of vegetable broth or water to loosen it up because the soup can thicken as it sits.

Frequently Asked Questions:

Can I use fresh tortellini instead of frozen?

Absolutely! Fresh tortellini works wonderfully in this recipe. Just keep an eye on cooking time—it will likely take less time to cook, so start checking them after about 5-7 minutes.

What can I substitute for heavy cream?

For a lighter version, you can use half-and-half or whole milk, but be aware the soup won't be as rich or creamy. Alternatively, coconut cream or cashew cream makes a good dairy-free option with a creamy texture.

Can I make this soup vegan?

Yes! Use vegetable broth, a dairy-free cream alternative like coconut or cashew cream, and vegan tortellini or small pasta shapes. Skip the Parmesan cheese garnish or use a vegan cheese substitute.

How do I prevent the soup from curdling?

The key is to add the heavy cream after you remove the soup from the heat. Adding cream directly to boiling soup risks curdling. Stir it in gently off the burner, and your soup will stay silky smooth.

Final Thoughts

Honestly, this Creamy Spinach Tortellini Soup Recipe has become one of my kitchen staples because it’s comforting, quick, and way more flavorful than the average soup. Once you try it, I think you’ll find yourself coming back again and again for those cozy nights when you want something that feels homemade but isn’t complicated. Give it a try—I can’t wait to hear how it becomes part of your rotation!