Creamy Tomato Tortellini Soup with Spinach

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with flavors that feel both hearty and fresh. Enter Creamy Tomato Tortellini Soup with Spinach—a luscious blend of tangy tomatoes, tender cheese tortellini, and vibrant spinach leaves swirled into a creamy, savory broth. Whether you’re looking for a satisfying weeknight dinner or a cozy lunch option, this soup hits all the right notes. Plus, it’s easy to make and perfect for anyone who loves Italian-inspired dishes with a creamy twist. Let’s dive into what makes this recipe so special and how you can bring it to life in your own kitchen.

Why This Recipe is a Keeper

If you’re a fan of rich and comforting soups, this Creamy Tomato Tortellini Soup with Spinach is an absolute winner. It’s the kind of recipe that feels indulgent without being overly complicated or heavy. The combination of diced tomatoes, passata, and tomato paste creates a deep, layered tomato flavor, while the addition of cream adds a silky texture that coats every bite. Cheese-filled tortellini adds a delightful chewiness and bursts of cheesy goodness, and fresh spinach brings a pop of color and nutrition. Plus, with simple pantry staples and minimal prep, this soup is an effortless way to elevate your dinner rotation.

What really sets this soup apart is its versatility—you can customize the heat level with red chili flakes or swap in your favorite herbs. And if you love dishes like Creamy Tomato Meat Sauce Pasta, you’ll appreciate the familiar yet fresh flavors in this soup. It’s a fantastic one-pot meal that’s perfect for any season.

What Goes Into Creamy Tomato Tortellini Soup with Spinach

• 2 tablespoons olive oil – for sautéing and flavor base
• 1 onion, finely chopped – adds sweetness and depth
• 4 cloves garlic, minced – for aromatic richness
• 28 ounces diced tomatoes (or 6 fresh vine-ripened tomatoes, chopped) – the heart of the soup’s tomato flavor
• 2 teaspoons Italian dried herbs (or seasoning) – classic Italian flair
• 1/2 to 1 teaspoon red chili flakes (optional) – for a mild kick
• 4 cups chicken stock – rich broth base (vegetable stock works too)
• 28 ounces passata – smooth tomato puree to deepen texture
• 3 tablespoons tomato paste – intensifies tomato flavor
• 1 cup heavy cream (or half-and-half) – for luscious creaminess
• Salt and pepper – to taste
• 2 packets cheese tortellini – dried works best, choose your favorite flavor
• 1/2 cup Parmesan cheese, shredded – adds savory sharpness
• 4 cups baby spinach leaves, washed and dried – fresh and vibrant greens
• 1/4 cup fresh basil, roughly torn or chopped – bright herbal notes

Equipment Breakdown

• Large pot or Dutch oven: Perfect for sautéing and simmering the soup all in one place.
• Wooden spoon or silicone spatula: For stirring and scraping the bottom without damaging the pot.
• Chef’s knife: To finely chop the onion, garlic, and fresh tomatoes if using.
• Measuring spoons and cups: To ensure ingredient accuracy.
• Ladle: For serving the soup neatly into bowls.

Creamy Tomato Tortellini Soup with Spinach: From Prep to Plate

Step 1: Sauté the Aromatics

Heat 2 tablespoons of olive oil in your large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, making sure it doesn’t brown or burn.

Step 2: Build the Tomato Base

Add the diced tomatoes (or fresh chopped tomatoes) to the pot along with the Italian dried herbs and red chili flakes, if using. Stir everything together, letting the tomatoes soften and release their juices for about 5 minutes.

Step 3: Add Liquids and Simmer

Pour in the chicken stock followed by the passata and tomato paste. Stir to combine all the ingredients thoroughly. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes. This simmer allows the flavors to meld beautifully.

Step 4: Incorporate Cream and Season

Slowly stir in the heavy cream or half-and-half, which will give the soup its signature creamy texture. Season with a pinch of salt and pepper, tasting and adjusting as needed.

Step 5: Cook the Tortellini

Add the dried cheese tortellini directly to the simmering soup. Cook according to the package instructions—usually about 7-9 minutes—until the tortellini are tender and cooked through.

Step 6: Add Greens and Cheese

Once the tortellini are cooked, stir in the baby spinach leaves and shredded Parmesan cheese. The spinach will wilt quickly in the hot soup, infusing it with freshness, and the Parmesan will melt into the broth, enriching the flavor.

Step 7: Finish with Fresh Basil and Serve

Turn off the heat and fold in the torn fresh basil leaves. Serve the soup hot, garnished with extra Parmesan if desired. This soup pairs wonderfully with crusty bread or a simple side salad.

Better Choices & Swaps

• Vegetable stock: Use this instead of chicken stock for a vegetarian-friendly version.
• Half-and-half or whole milk: For a lighter creamy texture, substitute heavy cream.
• Spinach alternatives: Kale or Swiss chard work well if you want a heartier green.
• Tortellini flavors: Try spinach and ricotta or mushroom tortellini for a different twist.
• Herbs: Fresh oregano or thyme can substitute the Italian herbs for a unique flavor profile.

Missteps & Fixes

• If the soup tastes too acidic from the tomatoes, add a pinch of sugar or a splash of cream to balance it out.

• If the tortellini overcook and become mushy, next time reduce the cooking time or add them later in the process.

• If your soup is too thick, thin it out with a bit more chicken stock or water until you reach your desired consistency.

• To prevent the spinach from turning too dark or soggy, add it at the very end just before serving.

How to Store & Reheat

This Creamy Tomato Tortellini Soup with Spinach stores beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to prevent the cream from curdling. If the soup thickens too much during storage, add a splash of chicken stock or water as you reheat to loosen the texture. Avoid freezing the soup with tortellini, as the pasta can become mushy when thawed and reheated.

FAQ

Can I make this soup vegetarian?

Absolutely! Simply substitute the chicken stock with vegetable stock, and ensure your tortellini is free from meat-based fillings. This swap keeps the soup rich in flavor while making it suitable for vegetarians.

What type of tortellini is best for this soup?

Dried cheese tortellini works best as it holds up well in the broth without becoming overly soft. However, you can use fresh tortellini—just be mindful of the cooking time to avoid overcooking.

Can I use canned tomatoes instead of fresh?

Yes, canned diced tomatoes are a convenient option and work perfectly in this recipe, especially when fresh tomatoes are out of season. They provide consistent flavor and texture.

Is there a way to make this soup spicier?

Definitely! Increase the amount of red chili flakes or add a dash of hot sauce during cooking. You can also incorporate some finely chopped jalapeño peppers with the onions for extra heat.

Explore More

• Creamy Tomato Meat Sauce Pasta – Another tomato-rich, creamy pasta dish that’s sure to satisfy.
• Chicken Bacon Spinach Tortellini – A savory tortellini recipe packed with smoky bacon and fresh greens.

Final Bite

This Creamy Tomato Tortellini Soup with Spinach is a true crowd-pleaser that combines the best of comfort and freshness in one bowl. It’s a nourishing, flavorful meal that’s easy to prepare yet feels special enough for any occasion. The marriage of creamy tomato broth, cheesy tortellini, and vibrant spinach makes every spoonful a delight. Whether you’re cooking for yourself or feeding a family, this soup will quickly become a favorite to revisit time and again. So grab your pot, gather the ingredients, and enjoy the warm hug of this delicious soup tonight!

Share on Pinterest