Name: Creamy Tomato and Spinach Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 3 cups low-sodium chicken broth; 1 (14.5 oz) can diced tomatoes; 1 (8 oz) can tomato sauce; 1 teaspoon sugar; ½ teaspoon dried basil; ½ teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 (9 oz) package refrigerated three cheese tortellini; 2 cups fresh baby spinach; ½ cup heavy cream; ¼ cup grated Parmesan cheese

Why You’ll Love This Recipe

It’s quick and easy — ready in under 30 minutes.
It feels indulgent and creamy, yet uses a moderate amount of cream so it’s lighter than heavy cream‑only soups.
The combination of cheese tortellini, bright tomato flavor and fresh spinach makes it hearty and nutritious.
It’s versatile: you can dress it up with sausage, add extra veggies, or use it as a main dish or side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
butter
onion, diced
garlic, minced
crushed red pepper flakes, to taste
all‑purpose flour
vegetable broth
can of diced tomatoes
tomato sauce
dried basil
Italian seasoning
salt and freshly ground black pepper
refrigerated cheese tortellini
freshly grated Parmesan cheese
fresh spinach leaves (packed)
heavy cream or half and half
fresh basil leaves, chopped

Directions

Heat olive oil and butter in a large saucepan over medium heat. Add diced onion and cook for about 5 minutes, stirring occasionally.
Add minced garlic and stir in flour. Cook for about 1 more minute.
Pour in vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste and adjust seasonings if needed.
Bring mixture to a gentle boil, then add cheese tortellini. Cook until tortellini are tender, about 3–5 minutes.
Remove from heat. Stir in fresh spinach, Parmesan cheese, and cream.
Add chopped fresh basil. Serve warm.

Servings and timing

Serves: 4
Preparation time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add cooked ground sausage (or Italian sausage) when sautéing the onion for a meaty version.
Add extra veggies like chopped zucchini, shredded carrot, baby broccoli, or kale when sautéing the onion.
For a slow cooker version: after sautéing onion, place remaining ingredients (except tortellini, spinach, Parmesan, and cream) into a crockpot. Cook on low for 4–5 hours. Add tortellini in the last 30 minutes, then stir in spinach, Parmesan, and cream just before serving.

Storage/Reheating

To store: Cover and refrigerate for 3–4 days.
To freeze: Prepare up to the step before adding tortellini. Cool the broth, then freeze for up to 3 months.
To reheat: Bring soup to a boil, add tortellini and cook until tender. Stir in spinach, Parmesan, and cream just before serving.

FAQs

What type of tortellini should I use?

Refrigerated cheese tortellini is best — it cooks quickly and has great texture.

Can I use a different kind of pasta instead of tortellini?

Yes, you can use ravioli or small pasta like shells or farfalle. Adjust cooking times accordingly.

Is this recipe vegetarian?

Yes, it uses vegetable broth and no meat. Just avoid adding sausage if you want to keep it vegetarian.

Can I skip the cream or use a lighter version?

Yes. Half and half or light cream work well. The soup will still be flavorful with a lighter texture.

Can I make this gluten‑free?

Use gluten‑free flour to thicken and substitute with gluten‑free tortellini or pasta.

How spicy is it?

It’s mildly spicy from crushed red pepper flakes, but you can omit or increase based on preference.

Can I add more greens?

Yes. Baby kale, zucchini, shredded carrots, or broccoli are great options to mix in with the spinach.

What cheese works best for topping?

Freshly grated Parmesan cheese is ideal for flavor and texture. Avoid pre-shredded versions if possible.

Can I make this ahead of time?

Yes. Prepare the broth base ahead. Add tortellini, spinach, and cream just before serving for best results.

Is this freezer‑friendly?

Yes — but only freeze the broth base. Add fresh tortellini, spinach, and cream after reheating.

Conclusion

Creamy tomato and spinach tortellini soup is the perfect combination of quick, comforting, and customizable. Whether you’re looking for a fast weeknight meal or something warm and satisfying for a chilly evening, this recipe delivers. With its rich flavor, simple ingredients, and endless variations, it’s bound to become a regular on your menu.