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Creamy Spinach Tortellini Soup
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5 from 3 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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup/Stew
Cuisine: Italian
Diet: Vegetarian
Servings: 4 to 5
Author: Jamie Vespa MS, RD

Equipment

  • Large stockpot or Dutch oven
  • Blender or immersion blender
  • Medium skillet

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium 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 fire-roasted crushed tomatoes
  • 1 (15.5-oz.) can navy beans, drained and rinsed, divided
  • 1 (9-oz.) pkg. refrigerated cheese tortellini
  • 5 to 6 oz. fresh baby spinach
  • 1/3 cup heavy cream
  • 3/4 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

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 10 to 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.
  • Use an immersion blender to blend the soup until mostly smooth. (Or, if using a blender, carefully ladle soup into blender, blend until smooth and creamy, and pour back into the pot.)
    Add tortellini, spinach, heavy cream, remaining half can of beans, salt, and black pepper. Bring soup to a boil. Reduce heat and simmer, uncovered, for 6 to 8 minutes, until the tortellini is al dente. Taste and adjust seasonings as needed.
    *Note: If you prefer a thinner broth, add 1 cup of water when you add the tortellini.
  • 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. 

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: 880mg | Fiber: 12g | Sugar: 11g