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Instructions
Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Add broth & seasonings: Pour in the chicken or vegetable broth. Stir in the Italian seasoning, red pepper flakes (if using), and a pinch of salt and black pepper. Bring the mixture to a gentle boil.
Cook tortellini: Add the cheese tortellini to the pot. Cook according to the package directions, usually 3–5 minutes, until the tortellini are tender and floating.
Make it creamy: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the soup looks smooth and creamy. If using, add the butter now and stir until melted.
Add spinach: Add the chopped spinach to the pot and stir. Cook for 1–2 minutes, just until the spinach is wilted and a vibrant green.
Taste & serve: Taste and adjust the seasoning with more salt, pepper, or red pepper flakes as needed. Ladle the soup into bowls and serve hot with extra Parmesan on top.
Variation
Sausage & Spinach Tortellini Soup: Brown ½ cup crumbled Italian sausage in the pot before adding the onion. Drain excess fat if needed, then proceed with the recipe as written for a heartier, meatier soup.
Chicken Tortellini Soup: Stir in ½–1 cup shredded rotisserie chicken when you add the cream and Parmesan. Let it warm through before adding the spinach for an easy protein boost.
Lighter Creamy Version: Swap half the heavy cream for milk or half-and-half, and use extra broth to thin the soup slightly. You’ll still get a creamy texture with fewer calories.
Cooking Notes
Avoid a rolling boil after adding the cream; keep the heat low to prevent curdling and to keep the broth silky.
Add the tortellini toward the end of cooking so it doesn’t become mushy or fall apart if the soup sits on the stove.
Grate your own Parmesan from a block if possible; it melts more smoothly into the soup than pre-shredded cheese.
Serving Suggestions
Serve with warm crusty bread, garlic bread, or breadsticks to soak up the creamy broth.
Pair with a simple green salad dressed in lemon vinaigrette to balance the richness of the soup.
Top each bowl with extra Parmesan, freshly cracked black pepper, and a drizzle of good olive oil or a pinch of red pepper flakes for color and flavor.
Tips
Prep everything before you start cooking dice the onion, mince the garlic, chop the spinach, and grate the Parmesan so the soup comes together smoothly and quickly.
If you plan on leftovers, cook the tortellini slightly under the suggested time; it will continue to soften in the hot broth.
For extra depth of flavor, deglaze the pot with a splash of white wine after sautéing the onion and garlic, scraping up any browned bits before adding the broth.
Prep Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving)
Calories: 450
Protein: 16 g
Sodium: 900 mg
Frequently Asked Questions
