I love this Spinach Tortellini Soup because it’s creamy, comforting, and full of veggies. The combination of sun‑dried tomatoes, spinach, and cheese tortellini in a tomato‑vegetable broth makes it a one‑pot meal that’s both satisfying and quick to prepare.
Why You’ll Love This Recipe
I enjoy it because it comes together in about 30 minutes, uses simple ingredients, and delivers big flavor. The creamy tomato base hugs the tortellini and the vegetables add color, texture, and nutrition. It’s a cozy bowl of warmth—perfect for weeknights or when I want something easy but comforting.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 jar (8.5 ounces) sun‑dried tomatoes in oil, with Italian seasoning, divided
In a large saucepan or stockpot, heat 2 tablespoons of the oil from the sun‑dried tomato jar over medium heat. Drain the remaining oil from the jar and set aside the tomatoes.
Add the frozen carrots, minced garlic, and the ½ tablespoon Italian seasoning to the hot oil, and sauté for about 3 to 5 minutes, or until the carrots begin to soften on the edges.
Pour in the vegetable broth, tomato sauce, and the sun‑dried tomatoes (from the drained jar). Stir to combine.
Bring the mixture to a low boil. Then add the tortellini and the frozen chopped spinach.
Cover and cook for about 10 to 15 minutes, or until the tortellini are cooked through and the liquid has reduced and thickened somewhat.
Remove the pot from the heat and stir in the heavy cream.
Serve hot, garnished with fresh grated Parmesan cheese and chopped basil if desired.
Servings and timing
Serves: 6
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes
storage/reheating
To store: Let the soup cool, then transfer to an airtight container and refrigerate. It will keep for 3–4 days.
To freeze: I don’t recommend freezing this soup because the cream and tortellini can change texture when thawed.
To reheat: Heat over medium heat in a saucepan, stirring occasionally. Add a little vegetable broth or water if the soup becomes too thick.
FAQs
How can I make this soup dairy‑free or vegetarian (if I don’t have heavy cream)?
I could substitute with a non‑dairy creamer or coconut cream for a dairy‑free version. Alternatively, using half‑and‑half or milk will thin the soup a little, so I add gradually until I reach desired consistency.
Can I use fresh spinach instead of frozen chopped spinach?
Yes. If I use fresh baby spinach, I add it in the last 3 to 5 minutes of cooking so it wilts without overcooking.
Can I use a different kind of pasta instead of tortellini?
Yes. I could use ravioli, cheese-filled pasta, or even small shells—just adjust the cooking time depending on the pasta type.
What if I don’t have sun‑dried tomatoes in oil?
I can use regular sun‑dried tomatoes (rehydrated) and add a little extra olive oil. I may also increase the Italian seasoning to boost flavor.
Can I add protein like chicken or sausage to this soup?
Absolutely. I can cook diced chicken or Italian sausage beforehand and stir it in before adding the cream for extra heartiness.
Conclusion
This Spinach Tortellini Soup is one of my go-to recipes when I want comfort and flavor without fuss. The creamy tomato broth, hearty tortellini, and vibrant vegetables make it satisfying and delicious. Whether I’m feeding family or just want leftovers for lunch, it delivers every time.
A creamy, comforting one-pot Spinach Tortellini Soup made with sun-dried tomatoes, spinach, and cheese tortellini in a rich tomato-vegetable broth. Perfect for quick, cozy weeknight dinners.
Ingredients
1 jar (8.5 ounces) sun-dried tomatoes in oil, with Italian seasoning, divided
In a large saucepan or stockpot, heat 2 tablespoons of the oil from the sun-dried tomato jar over medium heat. Drain the remaining oil and set aside the tomatoes.
Add frozen carrots, minced garlic, and Italian seasoning. Sauté for 3–5 minutes until carrots begin to soften.
Pour in the vegetable broth, tomato sauce, and sun-dried tomatoes. Stir to combine.
Bring to a low boil, then add tortellini and frozen chopped spinach.
Cover and cook for 10–15 minutes until tortellini are cooked and the soup thickens slightly.
Remove from heat and stir in the heavy cream.
Serve hot, garnished with Parmesan cheese and chopped basil if desired.
Notes
Use non-dairy cream alternatives for a dairy-free version.
Fresh spinach can be used; add in the last 3–5 minutes.
Substitute tortellini with ravioli or small pasta, adjusting cook time.
If using dry sun-dried tomatoes, rehydrate and add extra olive oil.
