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Creamy Tortellini Soup with Spinach and Tomatoes

A close-up of a bowl of creamy tortellini soup with spinach, tomatoes, and grated cheese.
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A quick and comforting soup featuring cheese tortellini, spinach, and tomatoes in a rich, creamy broth. Perfect for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth or vegetable broth
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 5 ounces fresh spinach
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes. Bring to a simmer.
  4. Add the refrigerated tortellini and cook according to package directions, usually 3-5 minutes.
  5. Stir in the fresh spinach and cook until wilted, about 2 minutes.
  6. Reduce heat to low. Stir in the heavy cream and Parmesan cheese. Do not boil after adding cream.
  7. Season with salt and pepper to taste.
  8. Serve hot, topped with extra Parmesan cheese.

Notes

  • For a vegetarian option, use vegetable broth.
  • You can add other vegetables like carrots or celery with the onion.
  • This soup is a great base; feel free to add cooked chicken or sausage for a heartier meal.
  • Consider this a great alternative to some meal delivery services for a quick homemade option.

Nutrition

Find it online: https://delicerecipe.com/creamy-tortellini-soup-30-min/