Creamy Spinach Tortellini Soup

5 from 2 votes
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Creamy Spinach Tortellini Soup is a rich and satisfying soup that comes together in right around 30 minutes. Featuring cheese tortellini, ribbons of spinach, and aromatics in a luscious tomato-cream broth topped with crispy oregano breadcrumbs.Creamy Spinach Tortellini Soup topped with oregano breadcrumbs in a blue bowl

This soup is the true definition of a hug-in-a-bowl. The ingredients are simple, yet the flavor is complex, just as in this Tomato and Red Pepper Soup.

It’s rich and satisfying, thanks to the addition of cheesy tortellini, and a great way to slip in extra veggies. (Even the pickiest eaters won’t complain about eating their greens when cheesy pasta is involved!)

Said simply, this is the soup we could all use a big bowl of right now.

How to Make Creamy Spinach Tortellini Soup

This soup is impressive enough for entertaining, yet streamlined enough for weeknights.

It’s loaded with antioxidant-rich nutrients like vitamin C, lycopene, and other carotenoids. It also offers a decent punch of fiber from the spinach and white beans.

It has all the warming comfort and indulgent touches we’re craving right now, done in a lighter, healthy way.

The IngredientsRecipe ingredients in separate bowls displayed on a white board

  • Tortellini: Soft, pillowy cheese-stuffed tortellini just elevate any and all homemade soups. The tortellini cooks directly in the broth, so no need for a separate pot. Plus, the shape and texture hold up beautifully after being boiled.
  • Crushed Tomatoes: The secret weapon for giving the soup a depth that will fool everyone into thinking it spent hours simmering on the stovetop. 
  • Fennel Seed: Common in many Italian recipes, fennel gives the soup a note of subtle spicy-sweetness. It doesn’t overpower; rather, it will be the somethin’ somethin’ that keeps you coming back bite after bite.
  • Onion + Carrot: Key for building the aromatic foundation of the soup.
  • Navy Beans: Navy beans help bulk up the broth with a one-two punch of protein and fiber. I like to blend half of them with the broth, and stir the rest in at the end for texture. 
  • Garlic: This soup certainly is not lacking in the garlic department. I like to use 4 fresh cloves, however feel free to adjust to your liking.
  • Spinach: What better way to slip in your daily dose of greens than in a hearty tortellini soup?
  • Broth: Use vegetable or chicken broth.
  • Cream: Either heavy cream, half and half, or canned coconut milk will work here.
  • Breadcrumbs: A smattering of crispy Panko completes each bowl with richness and crunch.
  • Oregano: Another key ingredient in Italian cooking, oregano infuses the breadcrumb mixture with savory, earthy undertones.
  • Parmesan: A go-to garnish for any and all Italian soups!

Tortellini soup in a blue serving bowl with a spoon resting on the side

The Directions

Step 1: Sauté the Aromatics

Heat oil in a large stock pot or Dutch oven over medium. Once hot, add onion and carrots; cook 8 minutes, until soft. Stir in garlic, fennel seed, and red pepper flakes; cook 2 minutes, until aromatic

Step 2: Add Tomatoes, Broth, and Beans

Add tomatoes, broth, and half of the can of beans; increase heat and bring mixture to a simmer. Gently simmer, uncovered, for 12 to 15 minutes, until the soup slightly reduces. Tomatoes, broth, and aromatics simmering in a pot

Step 3: Blend Soup

Carefully ladle soup into a blender. Blend soup until smooth and creamy. Pour blended soup back into pot.Tomatoes, broth, and aromatics being blended until smooth in a blender

Step 4: Add Tortellini and Spinach

To the blended soup, add tortellini, spinach, heavy cream, remaining half can of beans, salt, and pepper. Bring soup to a boil. Slightly reduce heat and simmer, uncovered, for 8 to 10 minutes, until the tortellini is al dente. Spinach, tortellini, and heavy cream being added to a pot of soup

Step 5: Prepare Oregano Breadcrumbs

Heat 1 Tbsp. olive oil in a medium skillet over medium heat. Once hot, add breadcrumbs; cook 4 to 5 minutes, stirring often, until golden and toasted. Stir in oregano and a pinch of salt. Transfer mixture to a bowl and stir in Parmesan cheese.Panko, oregano, and Parmesan being sautéed in a skillet

Step 6: Serve

Ladle soup into bowls and scatter oregano breadcrumbs overtop. Garnish with freshly grated Parmesan cheese, cracked black pepper, and a drizzle of olive oil. 

What to Serve with Tortellini Soup:

Make-Ahead and Storage Tips:

  • To Make Ahead. Chop vegetables up to 2 days in advance, and store them in the refrigerator.
  • To Store. Place leftover soup in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. Gently rewarm the soup in a small pot on the stove over medium heat, adding splashes of broth as needed to loosen the soup. You can also rewarm individual portions in the microwave.
  • To Freeze. Store tortellini soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Spinach tortellini soup topped with herbs and breadcrumbs in a bowl

More Hearty Soup Recipes to Try:

Tuscan Creamy Gnocchi Soup

Nourishing Minestrone Soup

Cheddar Cauliflower Potato Soup

Tuscan Tortellini and Tomato Soup

If you give this recipe a try, I’d love for you to come back and give it a rating and review. Also, be sure snap a pic and tag #dishingouthealth so I can see your beautiful creations.

5 from 2 votes

Creamy Spinach Tortellini Soup

Creamy Spinach Tortellini Soup is a rich and satisfying soup that comes together in right around 30 minutes. Featuring cheese tortellini, ribbons of spinach, and aromatics in a luscious tomato-cream broth topped with crispy oregano breadcrumbs.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Equipment

  • Large stockpot or Dutch oven
  • Blender
  • Medium skillet

Ingredients  

  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 4 garlic cloves, minced
  • 1 1/2 tsp. dried fennel seeds
  • 1/2 tsp. crushed red pepper flakes
  • 4 cups lower-sodium chicken or vegetable broth
  • 1 (28-oz.) can Crushed Tomatoes
  • 1 (15.5-oz.) can Navy Beans, drained and rinsed, divided
  • 1 (9-oz.) pkg. refrigerated cheese tortellini
  • 1 (6-oz.) bag fresh baby spinach
  • 1/3 cup heavy cream
  • 1 tsp. kosher salt
  • 1/2 tsp. cracked black pepper

Cheesy Oregano Breadcrumbs

  • 1 Tbsp. extra-virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 1 Tbsp. finely chopped fresh oregano
  • 2 Tbsp. grated Parmesan cheese, plus more for garnish
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Instructions 

  • Heat 2 Tbsp. oil in a large stockpot or Dutch oven over medium. Once hot, add onion and carrots; cook 8 minutes, until soft. Stir in garlic, fennel seed, and red pepper flakes; cook 2 minutes, until aromatic.
  • Add broth, tomatoes, and half of the can of beans; increase heat and bring mixture to a simmer. Gently simmer, uncovered, for 15 minutes, until the soup slightly reduces. 
  • Meanwhile, prepare Cheesy Oregano Breadcrumbs by heating 1 Tbsp. olive oil in a medium skillet over medium heat. Once hot, add breadcrumbs; cook 3 to 5 minutes, stirring often, until golden and toasted. Stir in oregano, and transfer mixture to a bowl. Stir in Parmesan cheese. Set aside.
  • Carefully ladle soup into a blender; blend until smooth and creamy. Pour blended soup back into pot.
    To the blended soup, add tortellini, spinach, heavy cream, remaining half can of beans, salt, and pepper. Bring soup to a boil. Reduce heat and simmer, uncovered, for 6 to 8 minutes, until the tortellini is al dente. 
  • Ladle soup into bowls and scatter Cheesy Oregano Breadcrumbs overtop. Garnish with freshly grated Parmesan cheese, cracked black pepper, and a drizzle of olive oil. 
    *Note: If you prefer a thinner broth, add 1 cup of water when you add the tortellini.

Notes

  • Store. Place leftover soup in an airtight storage container in the refrigerator for up to 4 days.
  • Reheat. Gently rewarm the soup in a small pot on the stove over medium heat, adding splashes of broth or water as needed to loosen the soup. You can also rewarm individual portions in the microwave.
  • Freeze. Store tortellini soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 2cups | Calories: 485kcal | Carbohydrates: 60g | Protein: 16g | Fat: 23g | Saturated Fat: 6.5g | Sodium: 1010mg | Fiber: 12g | Sugar: 11g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

 

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5 from 2 votes

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7 Comments

  1. Aimee H says:

    I added coconut milk instead of cream and I did not add it to the blender. I liked it chunky. The flavors were amazing. No leftovers because it was a crowd pleaser. Will definitely make this again.

    1. Jamie Vespa says:

      Hi Aimee! I’m so glad you enjoyed this one. Thank you so much for taking the time to come back and leave a review!

  2. Megan Lark says:

    This was fabulous, and an instant favorite for my husband and daughter. I love that it can be vegetarian (for me), or I can use tortellini with various meat/cheese combinations. So delicious!!

    1. Jamie Vespa says:

      Yay! I’m so glad it was a hit, Megan! Thanks for taking the time to leave a review!

  3. Laura says:

    5 stars
    So delicious!! The fennel is a surprising yet perfect addition to this recipe. Definitely a keeper!

    1. Jamie Vespa says:

      Laura I’m so glad you enjoyed this one!! Thank you for taking time to leave a review!

  4. Alaina Smith says:

    5 stars
    Wow this recipe is AMAZING. No leftovers were to be had. Thank you!