Name: Creamy Spinach Tortellini Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8.5 ounces jar of sun-dried tomatoes with Italian seasoning, divided; 1 cup frozen, sliced carrots; 1 Tablespoon minced garlic; ½ Tablespoon Italian seasoning; 3 cups vegetable broth; 15 ounces can of tomato sauce; 12 ounces package of spinach and cheese tortellini; 1 cup frozen, chopped spinach; 1½ cups heavy cream; Fresh grated parmesan cheese (optional garnish); Fresh chopped basil (optional garnish)

There’s something incredibly comforting about a warm, velvety soup filled with pockets of cheesy goodness and fresh greens. This Creamy Spinach Tortellini Soup Recipe is exactly that—a hearty, cozy bowl that’s surprisingly quick and easy to whip up any day of the week.

A close-up view of a large black pot with red handles filled with creamy soup. The soup shows three main layers: a thick, light orange creamy broth as the base, with soft tortellini pasta pieces in pale yellow scattered throughout, bright orange carrot slices, and dark green leafy vegetables mixed evenly in the broth. Small bits of red tomato chunks are also visible, adding more color contrast. The pot is placed on a white marbled surface, with fresh green leaves slightly visible in the corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Spinach Tortellini Soup Recipe
Top Tip
How to Serve Creamy Spinach Tortellini Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Spinach Tortellini Soup Recipe

Why You'll Love This Recipe

From the moment I made this Creamy Spinach Tortellini Soup Recipe, I knew it was going to be a staple in my kitchen. It’s the perfect mix of flavors and textures, comforting on chilly nights but light enough not to weigh you down.

Speedy and Simple: You can have this delicious soup ready in under 30 minutes, making it a fantastic weeknight dinner.
Flavor-Packed: Sun-dried tomatoes and Italian seasoning bring amazing depth without extra fuss.
Creamy Without Overpowering: The heavy cream smooths everything out but leaves the tomato and spinach flavors shining.
Kid-Friendly but Grown-Up Approved: The cheesy tortellini and subtle veggies are a hit with everyone at the table.

A white ladle holds a serving of creamy pasta soup with three main visible layers: the top layer has light golden tortellini pasta filled with cheese, soft orange carrot slices, and dark green wilted spinach, all coated in a thick, creamy light orange broth with small red tomato pieces. The middle layer shows more of the creamy broth with the same vegetables and pasta, slightly blurred, resting in a white pot rimmed in dark red. The bottom layer is the background with the same creamy soup filling the pot, featuring scattered pasta and vegetables on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Spinach Tortellini Soup Recipe plays a role in building layers of flavor and texture. Choosing the right tortellini and quality canned tomato sauce really make a difference, so I always try to pick brands I trust.

Flat lay of a small pile of sun-dried tomatoes with Italian seasoning, a handful of frozen sliced carrots, a small heap of minced fresh garlic, a small white bowl with Italian seasoning, a simple white bowl filled with vegetable broth, a simple white bowl containing smooth tomato sauce, a handful of fresh spinach and cheese tortellini, a small mound of frozen chopped spinach, a small white bowl of heavy cream, a small pile of freshly grated parmesan cheese, and a few fresh chopped basil leaves, all neatly arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sun-Dried Tomatoes with Italian Seasoning: Adds intense, savory bursts with herbs already mixed in, which gives the soup that signature Italian twist.
Frozen Sliced Carrots: They soften quickly and bring a touch of natural sweetness that complements the tangy tomatoes.
Minced Garlic: Elevates every savory bite with aromatic warmth—don’t skip it!
Italian Seasoning: A blend makes seasoning easy and guarantees balanced herb flavors.
Vegetable Broth: The soup’s liquid base that keeps it light yet flavorful.
Tomato Sauce: Creates a rich, slightly tangy body for the soup that pairs beautifully with the cream.
Spinach and Cheese Tortellini: Little pockets of cheesy delight that cook right in the soup—this ingredient is a game-changer.
Frozen Chopped Spinach: Boosts the greens without any chopping—super convenient and nutritious.
Heavy Cream: Finishes the soup with richness and silky texture.
Fresh Parmesan Cheese and Chopped Basil (optional): Just the right fresh finish to add some bright flavor when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This soup is super versatile—over time, I’ve tweaked it to fit what I have on hand or my mood. You should definitely feel free to put your own spin on it, whether that’s by adding different greens, swapping the tortellini, or turning up the spice.

Variation: I sometimes swap frozen spinach for fresh baby spinach at the end of cooking for a lighter texture and fresher flavor. It’s a lovely option if you want something less dense.
Protein Boost: Adding cooked Italian sausage or shredded rotisserie chicken can make this a full-on meal for meat lovers.
Dairy-Free Version: Use coconut milk instead of heavy cream and a non-dairy tortellini or skip the tortellini for a paleo version.
Make It Spicy: Throw in some red pepper flakes when sautéing garlic if you love a little heat.

Step-by-Step: How I Make Creamy Spinach Tortellini Soup Recipe

Step 1: Sauté Sun-Dried Tomato Oil with Veggies

Start by heating 2 tablespoons of the oil from the sun-dried tomato jar over medium heat — this oil is packed with flavor, so it’s a great base. Toss in your frozen carrots, minced garlic, and Italian seasoning. Saute them gently for about 3-5 minutes until the carrots get a bit tender and the garlic is aromatic. Keep a close eye so the garlic doesn’t brown or burn, which can add bitterness.

Step 2: Stir in Broth, Tomato Sauce & Sun-Dried Tomatoes

Pour in the vegetable broth and tomato sauce, then add the sun-dried tomatoes from the jar (drain the oil you haven’t used). Stir everything together and bring the mixture to a low boil. This is where the base of your soup really comes alive, with the sweet and tangy tomato flavors blending beautifully.

Step 3: Add Tortellini and Spinach, then Simmer

Once your soup base is simmering, add your spinach and cheese tortellini along with the frozen chopped spinach. Cover the pot and let everything cook for 10-15 minutes, or until the tortellini is tender and cooked through. The soup will thicken up nicely as it simmers—resist the urge to uncover too often to keep the heat steady.

Step 4: Stir In Heavy Cream Off the Heat

Here’s a little trick I learned early on: once the tortellini’s cooked, remove the pot from the heat before stirring in the heavy cream. This helps prevent the soup from curdling and keeps it smooth and luscious. Give it a gentle stir until fully incorporated.

Step 5: Serve and Garnish

Ladle your soup into bowls and top with freshly grated parmesan cheese and chopped basil if you want that extra burst of flavor and freshness. I love how those little touches make all the difference — it truly feels like a restaurant-quality bowl made right at home.

Top Tip

Over the years, I’ve found a few simple techniques really boost your success with this Creamy Spinach Tortellini Soup Recipe. When you get these right, the soup is absolutely foolproof and ready to impress.

Use the Sun-Dried Tomato Oil: Don’t toss that flavorful oil in the jar—it’s the secret to giving the base a rich, savory kick right from the start.
Mind the Tortellini Type: Dry, frozen, or fresh tortellini all behave slightly differently. Adjust cooking times accordingly to avoid undercooked or over-soggy pasta.
Add Cream Off Heat: This little step avoids curdling and keeps your soup perfectly smooth.
Don’t Rush the Simmer: Let the soup thicken and flavors meld for the best taste and texture—patience pays off here!

How to Serve Creamy Spinach Tortellini Soup Recipe

Creamy Spinach Tortellini - Serving Suggestion

Garnishes

I’m a big fan of fresh garnishes that add brightness and texture: a sprinkle of freshly grated parmesan cheese adds a salty, cheesy pop, while chopped basil leaves bring an herbaceous lift that cuts through the creaminess. Sometimes, I even add a few crushed red pepper flakes for a mild kick.

Side Dishes

This soup is so hearty that it shines on its own, but I like pairing it with warm crusty bread or garlic breadsticks to soak up every drop. A simple mixed green salad dressed lightly with lemon vinaigrette also balances the richness nicely and keeps the meal fresh.

Creative Ways to Present

For special occasions, serving this soup in small espresso cups or mini crocks with a basil leaf on top can make it feel extra fancy and shareable. You could even transform it into a party appetizer by spooning it into toasted baguette slices for mini open-faced “soups.” Fun, right?

Make Ahead and Storage

Storing Leftovers

After enjoying this creamy delight, I store any leftovers in an airtight container in my fridge. It keeps beautifully for about 3 to 4 days. Just give it a good stir when reheating as it might thicken a bit overnight.

Freezing

I personally don't recommend freezing this soup because the cream and tortellini can change texture after thawing. It tends to separate and lose that silky consistency we love.

Reheating

To warm up leftovers, I pour the desired amount into a small saucepan and heat it over medium heat, stirring frequently. If the soup is too thick, I add a splash of vegetable broth or water to loosen it up. Reheating gently helps maintain that fresh-from-the-pot creaminess.

Frequently Asked Questions:

Can I use fresh instead of frozen spinach in this soup?

Absolutely! If you use fresh baby spinach, stir it in at the very end and let it wilt for a couple of minutes before serving. This keeps the spinach bright and tender.

What type of tortellini works best?

I’ve used dry, frozen, and fresh tortellini with success. Just adjust the cooking time: fresh tortellini cooks fastest while dry takes a bit longer. Check the package directions when in doubt.

Can I make this soup vegan or dairy-free?

Yes! Swap the heavy cream with a plant-based milk like coconut cream or cashew cream, and use dairy-free tortellini or opt for a vegan pasta. You might also use nutritional yeast for a cheesy flavor boost.

Why shouldn’t I add heavy cream while the soup is still on the heat?

Adding heavy cream off the heat helps prevent it from curdling or separating, keeping your soup smooth and creamy. This little step really improves the texture of the finished dish.

Final Thoughts

This Creamy Spinach Tortellini Soup Recipe holds a special place in my meal rotation because it’s one of those dishes that feels both indulgent and nourishing. Whether you’re cooking for yourself on a busy night or feeding a crowd, it has that magical way of coming together quickly while tasting like you spent hours. I hope you find just as much joy in making and sharing it as I do—grab a cozy bowl and savor every spoonful!