Spinach Tortellini Soup

Why You’ll Love This Recipe

This soup has all the elements of a satisfying meal: tender tortellini for heartiness, fresh spinach for a nutritious boost, and a flavorful broth enhanced with herbs, lemon juice, and Parmesan. It’s quick to prepare, adaptable to your taste preferences, and makes excellent leftovers. Plus, the warm bread served alongside for dipping turns it into a complete comfort-food experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Medium onion, diced

• Minced garlic

• Chicken broth

• Diced fire-roasted tomatoes

• Italian seasoning

• Cheese tortellini

• Cannellini beans, rinsed and drained

• Baby spinach

• Fresh parsley, chopped

• Fresh basil, chopped

• Kosher salt and freshly ground black pepper

• Lemon juice

• Shaved Parmesan cheese

• French bread for serving

Directions

1. In a large soup pot, melt the butter over medium-high heat. Add the onion and garlic, sautéing for 3 to 4 minutes until the onion is tender.

2. Stir in the broth, tomatoes, and Italian seasoning, then bring to a rolling boil. Add the tortellini and beans, cooking for about 2 minutes or until the tortellini are tender.

3. Lower the heat to medium, then add spinach, parsley, basil, and season with salt and pepper. Stir until spinach wilts, about 1 to 2 minutes.

4. Squeeze in lemon juice, then ladle the soup into bowls.

5. Top with shaved Parmesan and serve with torn French bread for dipping.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Replace spinach with Tuscan kale, Swiss chard, or arugula.

• Swap cannellini beans for chickpeas or pinto beans.

• Use vegetable or mushroom broth for a vegetarian option.

• Try adding more roasted tomatoes for a richer base or extra broth for a lighter soup.

• Switch up the herbs—dill or chives add a fresh twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze in portion-sized containers for up to 2 months. Thaw in the refrigerator overnight before reheating. Warm on the stovetop over medium heat or in the microwave until hot.

FAQs

Can I use frozen tortellini?

Yes, frozen tortellini works perfectly. Just adjust the cooking time according to the package instructions.

What type of Parmesan works best?

Freshly shaved or grated Parmesan adds the best flavor and texture, but pre-grated works in a pinch.

Can I make this soup vegetarian?

Absolutely—use vegetable or mushroom broth instead of chicken broth.

How can I make it gluten-free?

Use gluten-free tortellini and serve with gluten-free bread or omit the bread entirely.

Can I prepare this ahead of time?

Yes, but for the best texture, cook the tortellini just before serving to prevent it from becoming too soft.

Will the spinach get mushy if reheated?

The spinach will soften more when reheated, but the flavor remains delicious.

Can I use fresh tomatoes instead of canned?

Yes, roast fresh tomatoes for extra flavor before adding them to the soup.

How do I make the broth richer?

Add more Parmesan, a splash of cream, or use mushroom broth for deeper flavor.

Is this soup freezer-friendly?

Yes, but for best results, freeze before adding the tortellini, then cook them fresh when reheating.

What bread pairs best with this soup?

A crusty French loaf or ciabatta is ideal for dipping into the flavorful broth.

Conclusion

Spinach tortellini soup is a versatile, quick, and comforting meal that’s easy to adapt to your preferences. Whether enjoyed fresh off the stove or from a batch stored in the freezer, it’s a recipe you’ll turn to again and again for its warmth, flavor, and simplicity.

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