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; 2 tablespoons oil from the sun-dried tomato jar; 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; Fresh chopped basil

There’s something wonderfully cozy about a bowl of warm, flavorful soup on a busy day. This Creamy Spinach Tortellini Soup Recipe marries silky tortellini with vibrant spinach in a rich, tomato-tinged broth that’s just heavenly. It’s totally worth making from scratch, especially when you want comfort food that feels both fancy and fuss-free.

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

I have to admit, this soup quickly became a staple in my kitchen. It’s the kind of recipe that feels special yet comes together in under 30 minutes. Plus, the flavors are so balanced it’ll satisfy your craving for something creamy, savory, and just a little bit fresh all at once.

Comfort Meets Convenience: You get a rich, creamy soup without spending hours simmering—a total weekday winner.
Fresh and Flavorful: Sun-dried tomatoes and Italian seasoning add depth and a subtle tang that elevates the dish.
Perfectly Balanced: The blend of spinach and cheesy tortellini turns this into a complete, hearty meal.
Customizable: It welcomes tweaks easily, so you can adjust it to fit your taste or what’s in your pantry.

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

This soup combines pantry staples with fresh ingredients that bring great texture and flavor. From the tangy sun-dried tomatoes to the creamy finish, every element plays a role in making this soup satisfying and memorable.

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 intense, slightly sweet flavor infuses the broth and oil, giving the soup a robust foundation.
Frozen sliced carrots: Add a bit of natural sweetness and color while cooking evenly without extra prep.
Minced garlic: You can’t go wrong with fresh garlic—it brightens and deepens the overall flavor.
Italian seasoning: A blend that brings herby warmth and complements the tomato base perfectly.
Vegetable broth: The savory liquid that ties everything together; use a good-quality one for the best results.
Tomato sauce: Acts as the rich, tangy heart of the soup, helping build a comforting base.
Spinach and cheese tortellini: Adds protein and richness with those pockets of melted cheese, making the soup truly filling.
Frozen chopped spinach: Boosts the green goodness, blending beautifully with the tortellini.
Heavy cream: The game-changer for creaminess that wraps all the flavors together smoothly.
Parmesan cheese (optional garnish): Adds a salty, nutty finish on top that I always crave.
Fresh chopped basil (optional garnish): A fresh herb hit that brightens each spoonful just at the end.

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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

This soup is incredibly forgiving, so I often play around with it based on what I have on hand or need to use up. Don’t be afraid to swap out ingredients or boost the flavor with extras—it’s your kitchen, after all!

Variation: Once, I swapped the frozen spinach for fresh baby spinach and added a dash of crushed red pepper flakes—it gave the soup a lovely, gentle heat with no extra effort.
Diet-friendly modifications: Try using a plant-based cream alternative to keep it vegan, or swap vegetable broth for chicken broth if you prefer a meatier depth.
Seasonal twists: In the fall, I stir in some roasted butternut squash cubes for extra sweetness and texture.

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

Step 1: Sautéing the Veggies and Sun-Dried Tomatoes

First things first, grab a large saucepan or stockpot and warm up about 2 tablespoons of the flavorful oil from the sun-dried tomatoes jar over medium heat. This oil carries so much of that rich tomato essence—it’s the base to build on. Then toss in the frozen carrots, minced garlic, and Italian seasoning. Sauté everything for about 3 to 5 minutes, until you notice the carrots getting tender on the edges and the garlic smells wonderfully aromatic. This step sets up the flavor foundation, so don’t rush it!

Step 2: Build the Broth and Add Tomatoes

Pour in 3 cups of vegetable broth, the full can of tomato sauce, and the actual sun-dried tomatoes from that jar (save any leftover oil for another use or discard it). Stir everything so it’s evenly mixed, then bring your pot to a gentle boil. This combo will give you that thick, deeply flavored base that is the heart of your soup.

Step 3: Add Tortellini and Spinach to Cook

Once your broth is bubbling, toss in the spinach and cheese tortellini package along with the frozen chopped spinach. Give it a careful stir, then cover the pot. Let it cook for about 10 to 15 minutes, until the tortellini are tender and cooked through. The liquid will reduce a bit and turn nice and thick, transforming into a luscious soup base.

Step 4: Stir in the Cream Off the Heat

Here's a key tip: take the pot off the heat before adding the heavy cream. This stops the soup from curdling and keeps it silky smooth. Stir in the cream gently until it’s fully incorporated. The soup now has that creamy, rich texture that makes it so comforting and indulgent.

Step 5: Serve Warm With Your Favorite Garnishes

Ladle the soup into bowls and finish with a sprinkle of freshly grated Parmesan cheese and chopped basil if you like. These simple garnishes add fresh pops of flavor and a pretty, inviting look that always impresses guests or cheers you up on a chilly day.

Top Tip

Over the years, I’ve learned a few ways to make this soup turn out perfect every time. A couple of tricks can totally elevate your experience and save you from common mishaps.

Use the Sun-Dried Tomato Oil: Don’t waste the oil that comes in the jar—it’s packed with flavor and much better than plain oil for sautéing your veggies.
Add the Cream Off Heat: I used to add cream while the soup was still simmering—big mistake! It makes the cream curdle, so be patient and wait to stir it in after you turn off the heat.
Choose the Right Tortellini: Dry tortellini works perfectly here and saves time, but if you go fresh or frozen, just keep an eye on the cooking time so it doesn’t turn mushy.
Adjust Thickness with Broth: If your soup thickens too much after resting, add a splash of vegetable broth to get back that perfect spoonable consistency.

How to Serve Creamy Spinach Tortellini Soup Recipe

Creamy Spinach Soup - Serving Suggestion

Garnishes

I usually top this soup with freshly grated Parmesan cheese and chopped fresh basil leaves. It adds a bit of salty richness and a burst of herbal brightness that cuts through the creamy base so nicely. Sometimes I toss in a pinch of crushed red pepper flakes if I want a little kick—totally optional but delicious.

Side Dishes

This soup pairs wonderfully with a simple side salad dressed with lemon vinaigrette or some crusty garlic bread for dipping. I also like serving it alongside roasted vegetables when I want to up the veggie game.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini bread bowls or rustic crocks, adding a sprinkle of toasted pine nuts for extra texture on top. It instantly makes the meal feel special and festive.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the fridge for up to 3-4 days. I find the flavors actually deepen after a day or two, making for a delicious next-day lunch or dinner.

Freezing

Based on my experience, I don’t recommend freezing this soup because the cream and tortellini can change texture and separate upon thawing. It’s best enjoyed fresh or refrigerated.

Reheating

To reheat, warm your soup gently in a saucepan over medium heat, stirring occasionally so it heats evenly without scorching. If the soup thickens too much while cooling, add a touch of vegetable broth or water to loosen it up to your preferred consistency.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen in this soup?

Yes! Fresh spinach is a great alternative. Just add it at the same stage as the frozen spinach, but reduce cooking time slightly as fresh spinach wilts quickly. It adds a bright, fresh note that I love.

What kind of tortellini works best for this recipe?

Dry tortellini from the pasta aisle works perfectly and is convenient, but fresh or frozen tortellini also shine here. Just be mindful to adjust the cooking time accordingly to avoid overcooking.

How can I prevent the soup from curdling when I add the cream?

The key is to remove the soup from heat before whisking in the heavy cream. This gentle approach keeps the cream from curdling, giving you a silky smooth texture every time.

Can this soup be made vegan or dairy-free?

Yes! To make this Creamy Spinach Tortellini Soup Recipe vegan, use a dairy-free cream substitute and vegan tortellini. Also, swap regular vegetable broth for a homemade or store-bought vegan version to keep it plant-based.

Final Thoughts

This Creamy Spinach Tortellini Soup Recipe is one of those comforting dishes that I keep coming back to because it’s both simple and special. Whether you're making dinner for your family or need a cozy night in, this soup feels like a warm hug in a bowl. I hope you enjoy it as much as I do—once you try it, I’m sure it’ll become a favorite in your recipe rotation, too.