Name: Creamy Tortellini Spinach Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8.5 ounces jar of sun-dried tomatoes with Italian seasoning, divided; 1 cup frozen, sliced carrots; 1 Tablespoon minced garlic; ½ Tablespoon Italian seasoning; 3 cups vegetable broth; 15 ounces can of tomato sauce; 12 ounces package of spinach and cheese tortellini; 1 cup frozen, chopped spinach; 1½ cups heavy cream; Fresh grated parmesan cheese (optional); Fresh chopped basil (optional)

There’s nothing quite like a comforting bowl of this Creamy Tortellini Spinach Soup Recipe to warm you up after a busy day. With tender tortellini, vibrant spinach, and a rich, creamy broth, it’s the kind of soup that feels like a cozy hug in a bowl.

A close-up view of a large black pot with red handles filled with creamy soup. The soup shows three main layers: a thick, light orange creamy broth as the base, with soft tortellini pasta pieces in pale yellow scattered throughout, bright orange carrot slices, and dark green leafy vegetables mixed evenly in the broth. Small bits of red tomato chunks are also visible, adding more color contrast. The pot is placed on a white marbled surface, with fresh green leaves slightly visible in the corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tortellini Spinach Soup Recipe
Top Tip
How to Serve Creamy Tortellini Spinach Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tortellini Spinach Soup Recipe

Why You'll Love This Recipe

This soup has quickly become a staple in my kitchen, and I’m excited to share why it might become one of your favorites too. It’s simple to make, full of flavor, and just feels downright satisfying every time.

Comfort in a bowl: The creamy texture paired with cheesy tortellini makes every spoonful dreamy and indulgent without being overly heavy.
Quick & easy: From start to finish, this recipe is done in under 30 minutes—perfect for weeknights or last-minute meals.
Fresh & vibrant: The spinach and sun-dried tomatoes add beautiful bursts of color and nutrients that keep the soup feeling bright and wholesome.
Custom-friendly: Whether you want to swap out ingredients or add your own twist, this recipe welcomes creativity and adjustments with open arms.

A white ladle holds a serving of creamy pasta soup with three main visible layers: the top layer has light golden tortellini pasta filled with cheese, soft orange carrot slices, and dark green wilted spinach, all coated in a thick, creamy light orange broth with small red tomato pieces. The middle layer shows more of the creamy broth with the same vegetables and pasta, slightly blurred, resting in a white pot rimmed in dark red. The bottom layer is the background with the same creamy soup filling the pot, featuring scattered pasta and vegetables on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every staple here has its role—from the luscious heavy cream that creates a velvety base to the flavorful sun-dried tomatoes that add a tangy depth. I've tested a few brands of tortellini, and any cheese-filled variety works well, so pick whatever your grocery store offers.

Flat lay of a small pile of sun-dried tomatoes with Italian seasoning, a handful of frozen sliced carrots, a small heap of minced fresh garlic, a small white bowl with Italian seasoning, a simple white bowl filled with vegetable broth, a simple white bowl containing smooth tomato sauce, a handful of fresh spinach and cheese tortellini, a small mound of frozen chopped spinach, a small white bowl of heavy cream, a small pile of freshly grated parmesan cheese, and a few fresh chopped basil leaves, all neatly arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sun-dried tomatoes with Italian seasoning: The oil in the jar brings a lovely, savory richness to the soup, and the tomatoes themselves add a subtle sweetness and a bit of tang.
Frozen, sliced carrots: They roast gently in the infused oil, softening just right and adding body and a touch of natural sweetness.
Minced garlic: Garlic’s flavor deepens the broth; don’t skip this—it’s essential!
Italian seasoning: This classic blend complements the tomatoes and adds herbaceous notes without overwhelming the soup.
Vegetable broth: A simple, light base that lets the other flavors shine.
Tomato sauce: Brings acidity and richness, helping create the perfect balance.
Spinach and cheese tortellini: The star of the show, tender pockets of cheesy goodness that give the soup body and heartiness.
Frozen, chopped spinach: Packed with nutrients and color, it wilts quickly into the hot soup, boosting the veggie quotient.
Heavy cream: Adds that signature creamy silkiness, making the soup luscious without weighing it down.
Parmesan cheese and fresh basil (optional): These garnishes elevate the flavors and add a fresh, savory finish that’s totally worth the extra step.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to customize this soup depending on what’s in my fridge or how rich I want it to be. Feel free to swap out the tortellini for your favorite pasta shapes or add in extra veggies you enjoy. Personalizing it turns this simple recipe into your own little masterpiece.

Variation: Sometimes I add cooked Italian sausage or a sprinkle of crushed red pepper for a spicy kick, which gives it a whole new vibe.
Dairy-free option: If you want to skip the cream, coconut milk or cashew cream works well, just keep in mind the flavor shifts slightly.

Step-by-Step: How I Make Creamy Tortellini Spinach Soup Recipe

Step 1: Sauté with flavorful oil

Start by heating 2 tablespoons of the oil from your sun-dried tomatoes jar in a large saucepan over medium heat. That oil is a little treasure—it starts your soup with so much flavor! Toss in your frozen carrots, minced garlic, and Italian seasoning. Let them sauté for about 3 to 5 minutes. You’re aiming for the carrots to soften just on the edges and the garlic to become fragrant, but don’t let it brown or burn.

Step 2: Build the broth base

Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes themselves (drain off the remaining oil so the soup doesn’t get oily). Stir everything well to combine. Bring it up to a low boil—you want it lively enough to cook the tortellini but gentle enough to keep things cozy.

Step 3: Add tortellini and spinach

Once your broth is boiling gently, it’s time for the tortellini and frozen chopped spinach. Stir them in and cover your pot. Let it simmer for 10 to 15 minutes or until those beautiful pasta pillows are tender and cooked through, and the soup has thickened nicely.

Step 4: Stir in the cream off the heat

Remove the pot from heat before stirring in the heavy cream—this little step helped me avoid curdling mishaps during my early attempts. Stir smoothly to combine and enjoy how the soup turns luxuriously creamy.

Top Tip

From my experience making this Creamy Tortellini Spinach Soup Recipe over and over, a few small tricks have made all the difference between a good soup and a truly memorable one.

Keep the oil from the sun-dried tomatoes: It’s packed with flavor, so use it to sauté your veggies instead of plain oil or butter for an instant flavor boost.
Don’t skip removing the pan from heat before adding cream: It helps avoid curdling and keeps your soup silky smooth.
Adjust cooking times based on your tortellini: Dry, fresh, or frozen might need slightly different times, so check frequently and taste as you go.
Use fresh herbs for garnish: Basil and parmesan elevate this soup from cozy to restaurant-worthy with minimal effort.

How to Serve Creamy Tortellini Spinach Soup Recipe

Creamy Tortellini Soup - Serving Suggestion

Garnishes

I’m a big fan of topping this soup with freshly grated parmesan cheese and chopped fresh basil leaves—both offer a fresh, tangy pop that cuts through the creaminess perfectly. Sometimes, I add a drizzle of good-quality olive oil or even a little cracked black pepper.

Side Dishes

Crusty bread or garlic breadsticks are my go-to sides—they’re perfect for dipping. On days I’m feeling extra cozy, I pair it with a light arugula salad dressed in lemon vinaigrette to brighten the meal.

Creative Ways to Present

For a special occasion, try serving this soup in hollowed-out bread bowls or alongside a beautiful charcuterie board with fresh fruits and cheeses. I’ve found that setting the table with colorful bowls and fresh herbs really makes the meal feel like a celebration.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in airtight containers in the fridge for up to 3 or 4 days. This soup actually tastes even better the next day as the flavors meld, but keep in mind the tortellini might soak up some of the broth.

Freezing

Freezing this soup isn’t my favorite because the cream and pasta don’t always hold up well after thawing. I recommend making only what you’ll eat within a few days to enjoy the best texture and taste.

Reheating

To reheat, I gently warm it in a saucepan over medium heat, stirring now and then. If it’s thickened too much overnight, add a splash of vegetable broth or water to bring it back to your preferred consistency.

Frequently Asked Questions:

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

Absolutely! While tortellini adds a cheesy, comforting touch, you could use ravioli, gnocchi, or even small pasta shapes like orzo or shells. Just adjust cooking times accordingly.

Is this soup vegetarian?

Yes, as is, this Creamy Tortellini Spinach Soup Recipe is vegetarian since it uses vegetable broth and contains no meat. Just be sure that your tortellini is cheese-filled and doesn’t contain meat.

Can I make this soup gluten-free?

You can! Look for gluten-free tortellini or substitute with gluten-free pasta shapes. Make sure to check your broth and other ingredients for hidden gluten as well.

How do I prevent the soup from curdling when adding cream?

The key is to remove the pot from the heat before adding the cream and stir it in gently. This avoids sudden temperature changes that cause curdling and keeps your soup silky smooth.

Final Thoughts

This Creamy Tortellini Spinach Soup Recipe is one of those dishes that feels like a kitchen win every single time. It’s approachable, forgiving, and endlessly comforting. I hope when you make it, you find the same cozy delight I do—and maybe even make it your own with your favorite tweaks. Gather your ingredients, start stirring, and let this soup become your next go-to comfort meal.