Creamy Spinach Tortellini Soup

5 from 5 votes

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

Cook Time25

Total Time35

Course: Soup/Stew

Cuisine: Italian

Diet: Vegetarian

Servings: 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, chopped
1 cup diced carrots
4 garlic cloves, minced
1 1/2 tsp. dried fennel seeds, crushed
1/4 to 1/2 tsp. crushed red pepper flakes (adjust for desired level of heat)
3/4 tsp. kosher salt
1/2 tsp. cracked black pepper
4 cups (1 quart) vegetable broth
1 (28-oz.) can fire-roasted diced tomatoes
1 (15.5-oz.) can navy beans, drained and rinsed
1 (8- to 9-oz.) pkg. refrigerated cheese tortellini
1/3 cup heavy cream
4 cups fresh baby spinach (about 3 ounces)

Cheesy Oregano Breadcrumbs

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

Instructions

Sauté Aromatics. Heat 2 Tbsp. olive oil in a large stockpot or Dutch oven over medium. Once hot, add onion and carrots; cook 8 to 10 minutes, stirring occasionally, until tender.
Stir in garlic, fennel seed, and red pepper flakes; cook 2 more minutes, until fragrant. Season with kosher salt and black pepper.
Add broth, tomatoes (and their juices), and beans; bring to a boil over medium-high heat. Lower the heat and gently simmer, uncovered, for 12 to 15 minutes, until the soup slightly reduces and vegetables soften.
Meanwhile, prepare Cheesy Oregano Breadcrumbs by heating 1 to 2 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. Transfer to a bowl and stir in oregano. (The residual heat will help release the fragrant oils from the herbs.) Once slightly cool, stir in Parmesan cheese. Set aside.
Blend. Carefully transfer half of the soup into a standing blender and blend until smooth. Transfer blended soup back to the pot and mix to combine. (Alternatively, use an immersion blender to partially blend the soup right in the pot.)
Add the tortellini, return to a simmer, and cook until pasta is tender, 2 to 3 minutes. (If using frozen, it might take an extra 1 to 2 minutes.) Add the heavy cream and spinach and cook for 2 minutes, stirring often until the spinach is wilted. Taste and season with extra salt and black pepper, if needed.
Serve. Ladle soup into bowls and scatter Cheesy Oregano Breadcrumbs overtop. Garnish with freshly grated Parmesan cheese, cracked black pepper, extra fresh oregano (if desired), and a light drizzle of extra-virgin 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