Warm, cozy, and full of flavor, this Spinach Tortellini Soup is packed with nutrients and is a surefire crowd pleaser.
Grab a bowl of comfort with this humble spinach tortellini soup. Ideal on a chilly evening, it is quick, easy, comforting, and delicious. Soups are one of my favorite things to cook for that reason exactly. Not only are they soothing and make for the perfect meal on a cozy night in, but their flavors can also be enhanced so easily with just a handful of spices and seasonings.
This soup tastes like winter in a bowl. It is a little bit creamy, but by no means is it thick. The browning of the vegetables adds a nice depth of flavor, and the combination of ingredients like cheese tortellini, spinach, and grated Parmesan contributes to its comforting and savory taste.
It’s also a great soup to prepare for more simple dinners because it’s a one-stop shop, loaded with veggies, greens, and cheesy pasta.
Is Spinach Tortellini Soup Healthy?
This soup can easily be made vegan or gluten-free and adapted to fit a wide range of dietary needs. First, swap your cheese tortellini and replace it with a vegan one. Kite Hill makes a non-dairy plant-based tortellini filled with a ricotta alternative that’s made with almond milk. You can also use a gluten-free tortellini made with a non-dairy filling like butternut squash or spinach.
The next swap is the Parmesan cheese. Simply use a vegan alternative or pass on the cheese all together. If you decide to not add any cheese, I suggest garnishing the soup with nutritional yeast (a common cheese replacement used in vegan cooking) or add a tablespoon or two of coconut cream.
What are Tortellinis?
If you’re not familiar with tortellini or have never tried them, you’re missing out! Tortellini are a type of stuffed pasta that originated in the Emilia-Romagna region of Italy, particularly in Bologna and Modena.
Traditionally, tortellini are filled with a mixture of minced meat, Parmesan cheese, and sometimes a touch of nutmeg. They are often served in a flavorful broth, and while fresh or homemade tortellini deliver the best flavor and texture, pre-packaged versions have also become popular for convenience.
Today, you can find tortellini in the frozen food aisle, ready to be cooked and paired with your favorite sauce, such as pesto, marinara, or cream sauce. If you haven’t tried them yet, start with fresh tortellini for the most authentic experience before experimenting with the frozen varieties!
FAQs & Tips
What’s great about this soup is you can always freeze the base for longer storage and when ready to enjoy, add fresh tortellini during reheating. Simply follow the instructions to cook the soup, then store the soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Cook the pasta fresh before reheating the soup and serving, as it only takes a few minutes. For leftovers, they will keep in an airtight container in the fridge for up to 3 days.
Avoid boiling the soup! A gentle simmer will help meld flavors without overcooking the tortellini or damaging the flavor of the spices.
Want the best soup of your life? Try making your own broth instead of using store-bought vegetable broth. You can either make your own chicken stock or vegetable stock from scratch, then strain it before using it in this recipe. Freeze it into ice cubes to use for all your dinners in a jiffy!
Serving Suggestions
Garnish your spinach tortellini soup with shaved Parmesan cheese or pecorino, fresh chili flakes, and a drizzle of quality olive oil. This soup is also hearty enough to be enjoyed on its own.
Optionally, serve it with a thick, crunchy loaf of sourdough, a buttery garlic bread, or a rosemary focaccia for dipping into the broth. Spinach tortellini soup also pairs well with a deep green kale salad like this cozy winter Kale Salad topped with vibrant pink cranberries. For more soup inspiration, I recommend this delicious Vegetarian Pho.
Spinach Tortellini Soup
Ingredients
- 2 1/2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 large celery ribs diced
- 1 teaspoon fine sea salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 8 1/2 cups low-sodium vegetable broth
- 6 ounces baby spinach
- 12 ounces cheese tortellini
- 3 tablespoons flat-leaf parsley chopped
- 1/4 cup Parmesan cheese grated
Instructions
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Place a large pot over medium-high heat and add the olive oil. Once the oil is hot, sauté the vegetables and seasonings, stirring until the vegetables begin to soften and are aromatic.
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Add the broth and bring the mixture to a gentle boil. Reduce heat and simmer for 15 minutes.
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Add the spinach and tortellini to the pot. Simmer according to the tortellini package instructions until tortellini are cooked.
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Remove from heat, stir in parsley and adjust seasonings as needed. Serve hot with grated Parmesan cheese.
Nutrition
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