This Spinach Tortellini Soup is a warm hug in a bowl! It’s filled with delicious cheese tortellini, fresh spinach, and a tasty broth that makes it super comforting.
I love how quick it is to make on chilly days—just a little chopping, stirring, and before you know it, dinner’s ready! Perfect with a piece of bread for dipping! 🍞
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing veggies, but you can use vegetable oil or butter if that’s what you have. I love olive oil for its flavor!
Onion, Carrots, and Celery: Together, these create a flavor base known as mirepoix. If you’re in a pinch, frozen mixed veggies can work here too. I recommend fresh for the best taste.
Garlic: Fresh garlic adds a rich flavor. If you’re out, garlic powder is a quick substitute—just use about 1/4 teaspoon.
Broth: Vegetable broth is excellent for vegetarian-friendly soup, but chicken broth offers a deeper flavor. Homemade broth is ideal if you have some on hand!
Tortellini: Cheese tortellini is classic, but you could try spinach or mushroom varieties too! If you need a gluten-free option, check for gluten-free tortellini at the store.
Spinach: Fresh is best, but frozen spinach works in a pinch—just be sure to thaw and squeeze out excess water. Kale is another good substitute if you like a heartier green!
Italian Seasoning: Feel free to mix up your herbs! Basil, oregano, and thyme can be added individually if that’s what you have.
How Do I Get My Vegetables Perfectly Tender?
The way you sauté your vegetables is crucial for the right texture. Start by heating your olive oil in a pot on medium heat. Don’t rush this step—let the vegetables cook slowly. Here’s how:
- Add chopped onion, carrots, and celery. Cook for 5-7 minutes until they’re soft and the onion turns translucent.
- Add garlic and cook for just another minute. Garlic burns quickly, so keep an eye on it!
This technique builds flavor and gets the vegetables perfectly tender for your soup. Trust me, taking the time to get this right makes a big difference!
How to Make Spinach Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable or chicken broth
- 1 (9-ounce) package refrigerated cheese tortellini
- 4 cups fresh spinach leaves
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- Optional: red pepper flakes for a little heat
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This hearty soup can be ready in about 30 minutes! There’s about 10 minutes of prep time for chopping your veggies and then 20 minutes for cooking. Quick, easy, and oh-so-delicious!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. When the oil is hot, add the chopped onion, diced carrots, and celery. Sauté these for about 5-7 minutes, stirring occasionally until the vegetables are tender and the onion is translucent. This base is going to add great flavor to your soup!
2. Add Garlic:
Next, add the minced garlic to the pot. Cook for an additional minute, stirring frequently to ensure it doesn’t burn. Garlic adds such a nice aroma and flavor!
3. Pour in the Broth:
Now, it’s time to add the broth. Pour in 6 cups of vegetable or chicken broth and bring the mixture to a boil. This will really bring all those tasty flavors together.
4. Season and Simmer:
Once it’s boiling, reduce the heat to a simmer. Add the dried Italian seasoning and sprinkle in salt and pepper to your liking. Let it gently simmer for a few minutes while the flavors meld together.
5. Cook the Tortellini:
Now for the fun part! Add the cheese tortellini to the broth and cook according to the package instructions, usually around 3-5 minutes until they are tender. Watch them closely—they cook quickly!
6. Stir in Spinach:
Once the tortellini is done, stir in the fresh spinach leaves. They will cook down in just 1-2 minutes, so don’t leave it too long or they may overcook!
7. Adjust Seasoning:
Before serving, taste your soup and adjust any seasonings. If you like it spicy, add a pinch of red pepper flakes for some heat!
8. Serve and Enjoy:
Finally, ladle the soup into bowls. Don’t forget to sprinkle some grated Parmesan cheese on top for an extra flavor kick. Enjoy your comforting bowl of Spinach Tortellini Soup!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! Frozen spinach works well in this soup. Just make sure to thaw it first and drain any excess water before adding it to the pot. This will help maintain the soup’s consistency.
How Long Will Leftovers Last?
Your Spinach Tortellini Soup can be stored in an airtight container in the fridge for up to 3 days. It might thicken a bit as the tortellini absorb broth, so you can add a splash of water or more broth when reheating to loosen it up.
Can I Add More Vegetables to This Recipe?
Definitely! Feel free to get creative with your veggies. Zucchini, bell peppers, or even peas would be fantastic additions. Just chop them finely and sauté them with the other vegetables at the beginning!
What If I Don’t Have Tortellini?
If tortellini isn’t on hand, you can substitute with any small pasta like shells, elbow macaroni, or orzo. Just be sure to adjust the cooking time according to the pasta you choose!
