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Creamy tortellini soup with spinach, tomatoes, Parmesan, and cheese-filled pasta in a ceramic bowl

Creamy Tortellini Soup with Spinach and Parmesan

Creamy Tortellini Soup with Spinach and Parmesan is a comforting, hearty soup with tender tortellini, a smooth creamy broth, and savory flavors. It is an easy choice for a cozy weeknight meal or a satisfying homemade dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian-inspired
Calories: 420560
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 package (9–12 oz) refrigerated or frozen tortellini
  • 4 cups chicken or vegetable broth
Soup Ingredients
  • 1 cup heavy cream
  • 1 cup fresh spinach
  • 1 cup diced tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
Topping
  • Freshly grated Parmesan cheese

Method
 

Cooking
  1. Heat 4 cups chicken or vegetable broth in a large soup pot or Dutch oven over medium-high heat until it reaches a gentle boil.
  2. Add the tortellini and cook according to package instructions until the pasta is tender and floats in the broth.
  3. Lower the heat to medium-low, then stir in 1 cup heavy cream to help keep the broth smooth.
  4. Add 1 cup diced tomatoes, garlic powder, onion powder, salt, and black pepper, stirring to combine.
  5. Mix in the fresh spinach and cook for 1–2 minutes until the leaves wilt.
  6. Allow the soup to simmer gently for about 5 minutes until the broth slightly thickens.
  7. Taste and adjust seasoning if needed, then serve in bowls topped with freshly grated Parmesan cheese.

Notes

Use gentle heat after adding the cream to help maintain a smooth broth texture.