There is something truly comforting about a warm, hearty bowl of soup, and the Tortellini Soup with Spinach and Parmesan Recipe hits all the right notes. This vibrant soup combines the tender, cheesy pillows of tortellini with fresh spinach and savory chicken broth, all brought together with simple, fresh ingredients that create layers of flavor in every spoonful. Whether you are craving a cozy weeknight meal or something special to share, this recipe promises a delightful balance of freshness, creaminess, and a hint of herbaceous warmth, making it a true household favorite.
Ingredients You’ll Need
This Tortellini Soup with Spinach and Parmesan Recipe relies on a handful of straightforward ingredients, each playing an essential role in building the flavor, texture, and color of the final dish. Simple pantry staples combine with fresh vegetables to keep the soup light yet satisfying.
- Olive oil: Adds a subtle fruitiness and is perfect for sautéing the aromatics to unlock their flavors.
- Small onion, diced: Brings natural sweetness and depth to the soup’s base.
- Garlic cloves, minced: Infuses the broth with a warm, inviting aroma.
- Carrot, peeled and diced: Adds a touch of sweetness and vibrant color.
- Celery stalk, diced: Provides a wonderful crunch and classic flavor foundation to the soup.
- Diced tomatoes (canned): Contributes acidity and a bright, rich tomato flavor that balances the creaminess of the tortellini.
- Chicken or vegetable broth: The heart of the soup’s savory base, enriching every bite.
- Dried basil: Lends a sweet, slightly peppery note that complements the tomatoes beautifully.
- Dried oregano: Offers an earthy, slightly minty flavor to deepen the herb profile.
- Salt and black pepper: Essential seasonings to enhance and balance all flavors.
- Cheese tortellini: The star ingredient, bringing melt-in-your-mouth cheesy goodness and a satisfying texture.
- Fresh spinach, chopped: Adds a lovely green freshness that wilts down perfectly in the broth.
- Grated Parmesan cheese (optional): Adds a nutty, salty finish that takes this soup from great to unforgettable.
How to Make Tortellini Soup with Spinach and Parmesan Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 2 to 3 minutes until the onion becomes soft and translucent. This step is crucial because it builds that flavorful foundation you’ll taste in every spoonful.
Step 2: Cook the Vegetables
Next, stir in the diced carrot and celery. Cook everything together for another 3 to 4 minutes, allowing these vegetables to soften while releasing their natural sweetness and aroma, which elevates the broth’s complexity.
Step 3: Add Tomatoes and Broth
Pour in the canned diced tomatoes with their juices, followed by the chicken or vegetable broth. Stir in the dried basil, oregano, salt, and black pepper to create a vibrant and aromatic liquid base.
Step 4: Simmer
Bring the mixture to a boil, then reduce the heat to let it simmer for about 10 minutes. This gentle simmer allows the vegetables to become tender and the flavors to meld into a rich, savory broth.
Step 5: Cook the Tortellini
Add the cheese tortellini directly into the pot, cooking according to the package directions, usually 3 to 5 minutes. The tortellini will soak up some of the broth’s flavor while releasing its creamy, cheesy filling.
Step 6: Add the Spinach
Stir in the chopped spinach and let it cook for an additional 2 minutes until it’s just wilted. This adds a fresh burst of green color and a lovely nutritional boost, making the soup both vibrant and wholesome.
Step 7: Finish and Serve
Remove the pot from heat and ladle the steaming soup into bowls. Sprinkle a generous handful of freshly grated Parmesan cheese on top, if you like, adding a salty, nutty punch that perfectly complements the rest of the ingredients.
How to Serve Tortellini Soup with Spinach and Parmesan Recipe
Garnishes
One of the joys of this soup is how easy it is to personalize. Freshly chopped basil or parsley sprinkled on top adds a bright herbal note, and a drizzle of extra virgin olive oil can add silkiness and richness. Don’t forget a crack of black pepper for that final touch that wakes up all the flavors.
Side Dishes
Pair the soup with crusty artisan bread to mop up every last drop of broth, or a simple mixed greens salad for added crunch and freshness. For a heartier meal, garlic bread or roasted vegetables work beautifully alongside the soup’s rich, bold flavors.
Creative Ways to Present
Serve the soup in rustic bowls or bread bowls for an inviting, cozy presentation. For a fun twist, you can even layer components in clear glass mugs to showcase the colorful layers of tortellini, spinach, and broth—it makes for a pretty sight that’s as enticing as the flavor itself.
Make Ahead and Storage
Storing Leftovers
Leftover Tortellini Soup with Spinach and Parmesan Recipe should be transferred to an airtight container and refrigerated. It will keep well up to 3 days, making it a great option for meal prepping or enjoying throughout the week.
Freezing
While freezing is possible, cheese tortellini tends to change texture when frozen and reheated. For best results, freeze the broth and vegetables separately, then add freshly cooked tortellini and spinach when reheating to retain the soup’s fresh character.
Reheating
Reheat leftover soup gently on the stove over low to medium heat to prevent overcooking the tortellini. Stir occasionally until warmed through, adding a splash of broth or water if needed to loosen the consistency.
FAQs
Can I make this Tortellini Soup with Spinach and Parmesan Recipe vegetarian?
Absolutely! Use vegetable broth instead of chicken broth, and ensure your tortellini filling is vegetarian-friendly. This will keep the soup just as delicious and satisfying without any meat.
What type of tortellini works best in this soup?
Cheese-filled tortellini is most commonly used and offers a creamy center that pairs perfectly with the broth and vegetables. However, you can experiment with spinach or meat-filled varieties depending on your preference.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can certainly be used. You’ll want to peel and dice about 2 cups of ripe tomatoes to replace the canned variety, though canned tomatoes tend to provide a more consistent flavor year-round.
Is it possible to make this soup gluten-free?
Yes, simply use gluten-free tortellini, which are widely available in many grocery stores or specialty shops. Just be sure to check that your broth and other ingredients are gluten-free as well.
How can I add more vegetables to the soup?
Feel free to toss in extra veggies like zucchini, bell peppers, or peas during the simmering stage. Just add them along with the carrot and celery to allow everything to cook evenly and harmoniously.
Final Thoughts
If you’ve been searching for a soul-soothing, easy-to-make dish that feels like a warm hug at the end of a long day, this Tortellini Soup with Spinach and Parmesan Recipe should be at the top of your list. With its bright flavors, nourishing ingredients, and super simple preparation, it truly is a recipe you’ll want to keep coming back to. So grab your pot, invite your loved ones, and enjoy every delicious spoonful together.
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Tortellini Soup with Spinach and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This comforting Tortellini Soup combines tender cheese tortellini with a savory broth packed with vegetables and Italian herbs, perfect for a quick and hearty meal. Featuring a rich blend of tomatoes, spinach, and aromatic seasonings, this soup is easy to prepare on the stovetop and can be customized for vegetarian diets by using vegetable broth.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Main Ingredients
- 1 (9 oz) package cheese tortellini
- 1 cup spinach, chopped
Optional Garnish
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then sauté for 2-3 minutes until they become softened and fragrant, creating a flavorful base for the soup.
- Add Vegetables: Add the diced carrot and celery to the pot. Cook for an additional 3-4 minutes, stirring occasionally, to slightly soften the vegetables and further build the soup’s flavor.
- Combine Broth and Seasonings: Pour in the diced tomatoes along with their juices and the chicken broth. Stir in dried basil, dried oregano, salt, and black pepper. Bring the mixture to a rolling boil.
- Simmer: Once boiling, reduce the heat to maintain a gentle simmer. Let the soup cook for 10 minutes to allow the vegetables to become tender and the flavors to meld together.
- Cook Tortellini: Add the cheese tortellini to the pot. Cook according to the package instructions, usually between 3-5 minutes, until the tortellini are tender and cooked through.
- Add Spinach: Stir in the chopped spinach and cook for an additional 2 minutes until the spinach wilts and incorporates nicely into the soup.
- Serve: Remove the pot from heat. Ladle the soup into bowls and optionally top each serving with grated Parmesan cheese. Serve hot for a comforting meal.
Notes
- You can substitute chicken broth with vegetable broth to make this soup vegetarian.
- For a gluten-free version, use gluten-free tortellini.
- Adding Parmesan cheese is optional but adds a rich, savory flavor.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stove to avoid overcooking the tortellini.
