Spinach tortellini soup is a hearty nutritious dish with a cheesy decadent disposition. It’s one of those salty savory tortellini recipes that you just crave. All it takes is one single bowl – and I say bowl because one taste is never enough!
Tortellini soup is one of those pasta recipes that warms you from the inside out. Plus, it comes together quickly, and you don’t have to tear up the kitchen to make it. This spinach tortellini soup recipe is one of those awesome little gems you can pull out year ‘round. Yeah, it’s that good!
I hope you’ll try our sausage tortellini soup, chicken tortellini soup, and creamy chicken tortellini soup next!!
Let’s make this soup!
What I Love About This Recipe
I love that I can throw together this spinach tortellini soup recipe in under an hour, but it tastes like I’ve been in the kitchen all day! It’s hearty and satisfying, without being too heavy. This tortellini soup is the ideal soup to make any time of the year.
Here are some other reasons to love it!
- Hearty and nutritious
- Plenty of veggies and cheese
- Using Cheese tortellini
- Ready in under an hour
- One-pot meal
Recipe Notes
There are a couple of simple things you can do to coax the most incredible flavor out of your spinach tortellini soup recipe and I’m gonna tell you what they are!
- Sautéing your veggies is one of the most important things you can do. It helps bring out their sweeter more complex flavors while combating bitterness and it’ll add so much to your soup.
- Parm rind: Also don’t skip the parmesan cheese rind! Letting the rind simmer in the soup will take it from yum to WOW because all that cheesy flavor gets infused deep into every part of the dish. This is an Italian grandmas secret ingredient! Fish it out and discard it before serving the soup.
- You simply save the rind when you finish using a wedge of Parmesan and, if you’re not going to use it immediately, throw it in a resealable plastic bag and store in the freezer. Don’t forget to label it, or when you find that baggie later, buried deep in the freezer, you’ll likely have no idea what the mystery ingredient is!
- If you have a good Italian market nearby, they often sell the rinds.
Spinach Tortellini Soup Ingredients
- Oil: I use olive oil.
- Onion: Use a yellow onion.
- Garlic: Please use fresh garlic, not the horrible tasting stuff that comes already minced in a jar. It’s preserved in something that, imho, tastes like what I imagine embalming fluid would taste like! YUCK!!
- Italian Seasoning: I use McCormick’s perfect pinch Italian seasoning. I love the flavor of the blend of herbs they use.
- Stock: Using chicken stock instead of water gives this soup recipe tons of flavor!
- Better Than Bouillon: Better Than Bouillon is a tasty concentrated flavor paste made from veggies, soup, and sometimes meat. This awesome flavor enhancer is so much easier to measure than those salty little cubes. You’ll need chicken flavor for this recipe.
- Diced Tomatoes: Adding canned diced tomatoes is easy and convenient. Be sure to use the juice too! My favorite type is ‘petite diced’.
- Veggies: Adding fresh garlic, onions, carrots, and spinach packs your soup full of delicious wholesome nutrition.
- Bay Leaf: Be sure to fish this out and discard, like the parmesan rind, before serving the soup.
- Parmesan Rind: This soup calls for a 3-inch piece of parmesan cheese rind. Tossing the cheese rind into the soup is an easy way to infuse some massive flavor deep into the soup!
- Cheese: Tossing in a cup of grated parmesan cheese gives this soup some extra character. You’ll need to stir it to keep it off the bottom otherwise it will stick and burn.
- Tortellini: Opting for cheese tortellini adds a rich decadent element to your yummy tortellini soup.
- Spinach: I like to use the bagged baby spinach with the stems removed.
Storing + Freezing + Make-Ahead
- Storing: Keeping your soup recipe fresh and yummy is easy. It stores best in an airtight container in the fridge and heats well on the stovetop, but the microwave works fine too. This is one of the best soups to go ahead and divvy up into single-serve portions for grab-n-go meals during the week. Trust me – the fam will grab them.
- How Long Can You Keep This? Your divinely inspired love in a bowl will stay delicious and ready to eat for up to 5 days in the fridge when stored properly. It’s best to let your soup cool completely before preparing it for storage and reserve the FDA-recommended 2-hour serving rule.
- Can You Freeze This? Well, yes and no. The tortellini and spinach do not freeze well because pasta is notoriously finicky upon thawing. Sometimes it’s fine and sometimes it’s really not.
- You can always freeze dinner-sized portions of this spinach tortellini recipe while reserving the tortellini and spinach until serving.
- Make-Ahead Tips: Preparing to make this soup doesn’t require much because it’s a simple recipe, to begin with. You can always chop the veggies but that’s about it.
- I find that the easiest thing to do is to prepare the soup without the tortellini and spinach. After it cools, it goes directly to the freezer. I try to keep a couple of batches in there so I can just pull one out and add the remaining ingredients. This soup makes a hearty delicious meal when it’s dreary outside!
- Food Safety: If you’d like more info on food safety check out this link.
How To Make Spinach Tortellini Soup
- Saute the onion and garlic.
- Add Italian seasoning.
- Cook for 1 minute.
- Add chicken broth.
- Add Better Than Bouillon, diced tomatoes with their juice, carrots, bay leaf, and Parmesan rind, and simmer for 30 minutes.
- Add parmesan and tortellini and simmer until the pasta is tender. Add spinach.
- Adjust seasoning.
- Serve.
**See the full instructions below.
More Soups That You’ll Love!
- Pasta Fagioli Soup
- Cheeseburger Soup
- Busy Day Soup
- Cream of Chicken Soup
- Beer Cheese Soup
- Vegetable Beef Soup
- Zuppa Toscana
- Manhattan Clam Chowder
- Italian Sausage Soup
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Spinach Tortellini Soup
This decadent spinach tortellini soup recipe is a savory aromatic blend of cheesy goodness, little tortellini pasta and plenty of nutritious veggies!
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, diced
- 4 large cloves garlic, minced
- 3 teaspoons Italian Seasoning
- 40 ounces chicken stock
- 1 heaping tablespoon chicken flavor Better Than Bouillon
- 1 (14-ounce) can petite diced tomatoes, including juices
- 4 medium carrots, diced
- 1 bay leaf
- 2-3 inch piece Parmesan cheese rind
- 1 cup grated Parmesan
- 1 (9-ounce) container cheese tortellini
- 3-4 ounces spinach leaves, stems trimmed
Toppings:
- Parmesan cheese, shredded
- parsley, chopped
Instructions
- Heat the olive oil (2 tablespoons) in a large pot. Add onion (1 cup) and garlic (4 large) and cook over medium-low heat until onion is translucent about 5-7 minutes. Add Italian seasoning (3 teaspoons) and continue to cook for 1 minute.
- Add chicken broth, Better Than Bouillon, diced tomatoes with their juice, carrots, bay leaf, and Parmesan rind and simmer for 30 minutes.
- Add grated parmesan and continue to simmer, stirring often so the cheese doesn't stick to the bottom of the pot until cheese is melted about 15 minutes.
- Add tortellini, bring to a boil, reduce heat and simmer until pasta is tender about 5-8 minutes. Remove bay leaf and Parmesan rind. Stir in spinach, adjust seasoning and ladle into individual bowls. Top with Parmesan and parsley and serve.
Fans Also Made:
Nutrition
Serving: 1/4 of the recipe | Calories: 1430kcal | Carbohydrates: 115g | Protein: 80g | Fat: 73g | Saturated Fat: 26g | Cholesterol: 126mg | Sodium: 3486mg | Potassium: 2928mg | Fiber: 21g | Sugar: 48g | Vitamin A: 49705IU | Vitamin C: 56mg | Calcium: 1522mg | Iron: 9mg
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