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spinach tortellini soup

Creamy Spinach Tortellini Soup Recipe

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tsp dried Italian seasoning
  • ¼ tsp red pepper flakes
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 9 oz fresh cheese tortellini
  • 5 oz fresh baby spinach
  • ½ cup freshly grated Parmesan cheese
  • Salt and black pepper

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, Italian seasoning, and red pepper flakes. Cook 1 minute.
  2. Pour in vegetable broth and heavy cream. Bring to a simmer and cook 5 minutes, stirring occasionally. Season with salt and pepper.
  3. Add tortellini and cook according to package directions until tender, 3 to 5 minutes. Add spinach by handfuls, stirring until wilted, about 1 minute. Remove from heat.
  4. Ladle into bowls. Top generously with Parmesan and extra red pepper flakes if you like. Serve immediately.

Notes

If you’re planning on leftovers, cook only the tortellini you’ll eat right away and store the broth and spinach separately. Tortellini swells and turns mushy when it sits in the broth overnight. Add a splash of broth when reheating to bring the soup back to life.