Creamy Tomato and Spinach Tortellini Soup

Creamy Tomato and Spinach Tortellini Soup with fresh basil, diced tomatoes, and spinach is healthy comfort food that’s easy and delicious!

This recipe was inspired by my Creamy Tomato and Spinach Tortellini pasta that has been so popular.   And if you love tortellini, I’ve got several other tortellini recipes.

Tortellini Soup

I’m a big fan of dinners like this that you can make ahead of time, or throw together in 30 minutes, right before you’re ready to eat. That way I can buy what I need, and depending on how my days goes I can start prepping it in the morning, or if I don’t get to it early, I know it will be easy to throw together at dinnertime.

Easy Tortellini Soup in 5 steps:

1. Sauté the onion in butter and oil. Add the garlic, and then stir in the flour. Cook the flour for a minute to get rid of that “flour” taste.

2. Add the broth, tomatoes and seasonings.  Taste the broth and adjust the seasonings as you like.  Bring to a boil and cook for a few minutes.

3. Add the tortellini and cook them just for a few minutes, until they are tender. I like to err on the side of undercooking them since they will continue to cook as they sit in the hot broth, even when the stove is turned off.

4. Add spinach, parmesan cheese, cream and fresh basil. 

5. Enjoy it warm for lunch or dinner! I love this soup with a side of homemade Olive Garden Breadsticks.

What I LOVE about this recipe:

• Refrigerated tortellini.  The refrigerated tortellini is inexpensice and it tastes better than the dry packaged kind. Plus, it cooks faster!
• Creamy but not too creamy.  This is a healthier tortellini soup but still feels like your enjoying a nice comforting creamy soup.  The broth consists of 3 cups of vegetable both and just 1/2 cup of cream (or half and half) stirred in at the end.
• It’s versatile.  This tortellini soup shines as the main dish but it can also be a fun appetizer or side.

Freezing and storing tips:

Store tortellini soup covered in the refrigerator for 3-4 days.

To freeze, make the soup up to step 3 (before adding the tortellini).  Allow it to cool and store it in a freezer safe container for up to 3 months.  To reheat, heat the soup until boiling, add the tortellini and cook for a few minutes until tender. Remove from heat and stir in spinach, parmesan cheese, and cream.

Consider trying these tortellini recipes:

• One Pan Creamy Lemon Chicken Tortellini
• Roasted Red Pepper Tortellini Pasta 
• Vegetable Tortellini Soup
• Creamy Pesto Tortellini Pasta Salad
• Southwest Tortellini Pasta Salad

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Creamy Tomato and Spinach Tortellini Soup

Creamy Tomato and Spinach Tortellini Soup with fresh basil, diced tomatoes, and spinach is healthy comfort food that's easy and delicious!

4.84 from 6 votes

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 467kcal

Author: Lauren Allen

Ingredients

• 1 Tablespoon olive oil1 Tablespoon olive oil
• 1 Tablespoon butter1 Tablespoon butter
• 1 onion , diced1 onion , diced
• 2 cloves garlic minced2 cloves garlic minced
• pinch crushed red pepper flakes , to tastepinch crushed red pepper flakes , to taste
• 1/4 cup all-purpose flour1/4 cup all-purpose flour
• 3 cups vegetable broth3 cups vegetable broth
• 14.5 ounce can diced tomatoes14.5 ounce can diced tomatoes
• 8 ounces tomato sauce8 ounces tomato sauce
• 1/2 teaspoon dried basil1/2 teaspoon dried basil
• 1 teaspoon Italian Seasoning1 teaspoon Italian Seasoning
• salt and freshly ground black pepper to tastesalt and freshly ground black pepper to taste
• 8 ounces cheese tortellinis (the refrigerated kind)8 ounces cheese tortellinis (the refrigerated kind)
• 1/2 cup freshly grated parmesan cheese1/2 cup freshly grated parmesan cheese
• 1 1/2 cups fresh spinach leaves (packed)1 1/2 cups fresh spinach leaves (packed)
• 1/2 cup cream or half and half1/2 cup cream or half and half
• 1/4 cup fresh basil leaves , chopped1/4 cup fresh basil leaves , chopped

Instructions

• Add oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, 5-6 minutes.
• Add the garlic. Stir in the flour and cook for another minute.
• Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste broth and adjust seasonings if needed.
• Bring mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until tortellini are tender.
• Remove from heat and stir in spinach, parmesan cheese, and cream.
• Add chopped basil. Serve warm.

Notes

To Make Ahead:

Follow instructions up until step 3 (before adding the tortellini).  Refrigerate until ready to use (up to 2-3 days). Then, heat the soup until boiling, add the tortellini and cook for a few minutes until tender. Remove from heat and stir in spinach, parmesan cheese, and cream.

Storing and Freezing:

Store tortellini soup covered in the refrigerator for 3-4 days.

To freeze, make the soup up to step 3 (before adding the tortellini).  Allow it to cool and store it in a freezer safe container for up to 3 months.  To reheat, heat the soup until boiling, add the tortellini and cook for a few minutes until tender. Remove from heat and stir in spinach, parmesan cheese, and cream.

 

 

Recipe inspired by Closet Cooking

Nutrition

Calories: 467kcal | Carbohydrates: 44g | Protein: 17g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 1521mg | Potassium: 515mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2595IU | Vitamin C: 19.1mg | Calcium: 299mg | Iron: 3.9mg

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Have you tried this recipe?!

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I first shared this recipe December 2014. Updated August 2019.