Creamy Tomato Spinach Tortellini has become my absolute go-to for those nights when I need something comforting and quick. I remember the first time I made it – the kitchen filled with the aroma of simmering tomatoes and garlic, promising a delicious meal. It’s honestly the easiest tortellini soup I’ve ever whipped up, and the combination of tender pasta, vibrant spinach, and that luscious tomato cream sauce makes it feel so special. This creamy tomato spinach pasta is pure bliss in a bowl. Let’s get cooking!
Why You’ll Love This Creamy Tomato Spinach Tortellini
- Incredible flavor: It’s a rich, savory tomato base balanced with creamy goodness.
- Lightning-fast prep: Ready in under 40 minutes, perfect for busy weeknights.
- Nutrient-packed: Loaded with veggies like spinach and tomatoes for a healthier meal.
- Budget-friendly: Uses pantry staples and affordable ingredients.
- Family-approved: Even picky eaters love the cheesy tortellini and mild tomato spinach soup flavor.
- Versatile: Easily customizable with added proteins or different vegetables.
- Pure comfort: This creamy tortellini pasta is like a warm hug in a bowl.
- One-pot wonder: Minimal cleanup thanks to this easy tomato spinach soup method.
Ingredients for Creamy Tomato Spinach Tortellini
Gathering these simple ingredients is the first step to making a truly delicious creamy tortellini pasta. I love that most are pantry staples! This recipe calls for:
- 1 tablespoon olive oil – the base for sautéing our aromatics
- 1 medium yellow onion, diced – about 1 cup, for a sweet flavor foundation
- 3 cloves garlic, minced – essential for that classic Italian aroma
- ½ teaspoon crushed red pepper flakes (optional) – for a gentle warmth that complements the tomato
- 1 (28 oz) can crushed tomatoes – the heart of our rich tomato base
- 4 cups low-sodium vegetable broth – adds liquid and depth without excess salt
- 1 teaspoon dried basil and ½ teaspoon dried oregano – classic Italian herbs
- ½ teaspoon salt and ¼ teaspoon black pepper – to enhance all the flavors
- 1 (9 oz) package refrigerated cheese tortellini – the star that makes this an easy tortellini soup
- 3 cups fresh baby spinach – wilts down beautifully, adding color and nutrients
- ½ cup heavy cream – for that luxurious, creamy texture
- ½ cup grated Parmesan cheese – adds a salty, nutty finish
- Fresh basil or parsley, for garnish (optional) – a little freshness to finish
How to Make Creamy Tomato Spinach Tortellini
- Step 1: In a large soup pot or Dutch oven, heat the 1 tablespoon olive oil over medium heat. Add the 1 medium yellow onion, diced and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the 3 cloves garlic, minced and ½ teaspoon crushed red pepper flakes (optional), and cook for 1 more minute until fragrant. This initial sauté builds the flavor base for our creamy tomato spinach tortellini.
- Step 2: Pour in the 1 (28 oz) can crushed tomatoes and 4 cups low-sodium vegetable broth. Stir in 1 teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a gentle simmer. Cover the pot and cook for 10 minutes, allowing the foundational flavors of this easy tortellini soup to meld beautifully.
- Step 3: Stir in the 1 (9 oz) package refrigerated cheese tortellini. Simmer, uncovered, for 4-6 minutes, or until the tortellini are tender and float to the top. (Always check your tortellini package instructions for the most accurate timing). Next, add the 3 cups fresh baby spinach and stir until it just begins to wilt, which usually takes about 1 minute. This step is crucial for the spinach tortellini recipe.
- Step 4: Reduce the heat to low. Stir in the ½ cup heavy cream and ½ cup grated Parmesan cheese until the soup is smooth, creamy, and well combined. Taste and adjust seasoning as needed, adding more salt or pepper if you like. This final step transforms it into a truly creamy tomato spinach tortellini. Ladle into bowls and garnish with extra Parmesan and fresh basil or parsley, if desired. Enjoy hot! This spinach tortellini recipe is best served immediately.
Pro Tips for the Best Creamy Tomato Spinach Tortellini
Want to elevate your creamy tomato spinach tortellini? I’ve got a few tricks up my sleeve that make this easy tortellini soup even more special.
- For an extra luxurious texture, blend half of the soup using an immersion blender before adding the tortellini. It makes the base wonderfully smooth!
- If you find the soup a bit too thick, don’t hesitate to add more vegetable broth until it reaches your preferred consistency.
- Swap out heavy cream for half-and-half or whole milk if you’re looking for a lighter version of this creamy tortellini pasta.
- Don’t overcook the tortellini! They only need a few minutes in the simmering soup to become tender.
What’s the secret to perfect creamy tomato spinach tortellini?
The secret is creating a rich flavor base by sautéing the onions and garlic well, and for ultimate creaminess, blending half the soup before adding the tortellini makes this easy tortellini soup divine.
Can I make Creamy Tomato Spinach Tortellini ahead of time?
Yes, you can prepare the soup base (up to step 2) a day ahead. Store it covered in the refrigerator. When ready to serve, reheat the base, then add the tortellini and spinach as directed in the recipe.
How do I avoid common mistakes with Creamy Tomato Spinach Tortellini?
The biggest pitfall is overcooking the tortellini – they can become mushy. Also, be sure to stir in the cream and Parmesan over low heat to prevent the soup from breaking. For more cooking tips, check out our about me page.
Best Ways to Serve Creamy Tomato Spinach Tortellini
This creamy tomato spinach tortellini is hearty enough to be a meal on its own, but I love pairing it with a few simple additions to make it a complete feast. A thick slice of crusty garlic bread is an absolute must for soaking up every last drop of that delicious sauce. It’s the perfect way to enjoy this creamy tortellini pasta!
For a lighter touch, a simple side salad with a bright vinaigrette is fantastic. Think mixed greens, cherry tomatoes, and a squeeze of lemon. You could also serve it alongside some grilled chicken or Italian sausage if you’re looking to add some extra protein to this wonderful meal. For more meal ideas, explore our recipes.
Nutrition Facts for Creamy Tomato Spinach Tortellini
When I make this creamy tomato spinach tortellini, I like to know what I’m getting, so here’s a breakdown per serving. It’s a satisfying meal that doesn’t skimp on flavor!
- Calories: 410
- Fat: 18g
- Saturated Fat: 0g
- Protein: 14g
- Carbohydrates: 48g
- Fiber: 0g
- Sugar: 0g
- Sodium: 0mg
Nutritional values are estimates and may vary based on specific ingredients used in this easy tortellini soup. For information on healthy eating, you might find resources on weight loss recipes helpful.
How to Store and Reheat Creamy Tomato Spinach Tortellini
Even though this creamy tomato spinach tortellini is best enjoyed fresh, I know life gets busy, so let’s talk about storing and reheating this delicious meal. Proper spinach tortellini recipe storage ensures you can enjoy it again later!
Once the soup has cooled completely, transfer it into airtight containers. You can store leftovers in the refrigerator for about 3 to 4 days. It also freezes beautifully! For freezer storage, portion the soup into freezer-safe containers or bags, leaving a little headspace for expansion. It should keep well in the freezer for up to 3 months.
When you’re ready to reheat, simply thaw frozen portions in the refrigerator overnight. Gently reheat the soup on the stovetop over low heat, stirring occasionally, until heated through. If the soup seems a bit thick, you can add a splash of broth or water to loosen it up. Avoid microwaving if possible, as it can sometimes make the tortellini mushy, but if you must, heat in short bursts, stirring between each.
Frequently Asked Questions About Creamy Tomato Spinach Tortellini
What makes this tomato spinach soup so creamy?
The creaminess comes from a combination of ingredients! The heavy cream adds richness, while the grated Parmesan cheese melts in to create a velvety texture. For an extra decadent touch, try blending about half of the soup base before adding the tortellini – it creates a wonderfully smooth and luxurious consistency.
Can I add other vegetables to this Creamy Tomato Spinach Tortellini?
Absolutely! This recipe is fantastic for using up whatever veggies you have on hand. I often toss in chopped zucchini, bell peppers, or mushrooms along with the onions and garlic. They add extra flavor, color, and nutrients to this already satisfying creamy tortellini pasta.
My tortellini sometimes gets mushy. How do I prevent that?
The key is not to overcook the tortellini! They only need a few minutes in the simmering soup to become tender. Always check the package directions for the specific cooking time, and add them towards the end of the cooking process. They’ll continue to soften slightly as the soup rests.
How can I make this a heartier meal?
If you want to turn this into a more substantial dish, I highly recommend adding some cooked Italian sausage or shredded rotisserie chicken when you add the tortellini. It makes this easy tortellini soup even more filling and satisfying, perfect for a hearty dinner. For other hearty meals, consider our easy macaroni tuna casserole.
Variations of Creamy Tomato Spinach Tortellini You Can Try
This versatile creamy tomato spinach tortellini is a fantastic base for all sorts of delicious twists. If you’re looking for easy tortellini soup variations, I’ve got a few ideas straight from my kitchen!
- Dairy-Free Delight: For a dairy-free version, simply swap the heavy cream for full-fat coconut cream and use a dairy-free Parmesan alternative. It’s still incredibly creamy and satisfying!
- Hearty Addition: Want to make it a more substantial meal? Stir in some cooked Italian sausage or shredded rotisserie chicken along with the tortellini. It adds a wonderful depth of flavor and makes this a truly hearty dish.
- Veggie Powerhouse: Boost the vegetable content even further by adding chopped zucchini, bell peppers, or mushrooms. Sauté them with the onions and garlic at the beginning for extra flavor and texture.
- Spicy Kick: If you love a little heat, increase the crushed red pepper flakes or add a diced jalapeño with the onions for a spicier twist on this comforting soup.
For more comforting dishes, you might enjoy our funeral potatoes casserole or a salmon wellington recipe.
Print
Creamy Tomato Spinach Tortellini: 40 Min Magic
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy tomato soup loaded with cheese tortellini and fresh spinach. This easy Italian-inspired dinner is perfect for busy weeknights and packed with flavor.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (9 oz) package refrigerated cheese tortellini
- 3 cups fresh baby spinach
- ½ cup heavy cream
- ½ cup grated Parmesan cheese (plus more for serving)
- Fresh basil or parsley, for garnish (optional)
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and crushed red pepper flakes (if using), and cook for 1 more minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Stir in dried basil, oregano, salt, and black pepper. Bring to a gentle simmer. Cover and cook for 10 minutes, allowing the flavors to meld.
- Stir in the cheese tortellini and simmer, uncovered, for 4-6 minutes, or until the tortellini are tender and float to the top. (Check package instructions for exact timing.) Add the baby spinach and stir until wilted, about 1 minute.
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the soup is creamy and well combined. Taste and adjust seasoning as needed. Ladle into bowls and garnish with extra Parmesan and fresh basil or parsley, if desired. Enjoy hot!
Notes
- For an extra creamy soup, blend half the soup before adding the tortellini using an immersion blender.
- If you prefer a thinner consistency, add more broth until desired thickness is reached.
- Swap in half-and-half or whole milk for the heavy cream to lighten things up a bit.
- Add cooked Italian sausage or shredded rotisserie chicken for extra heartiness.
- Use coconut cream and dairy-free Parmesan to keep it creamy without the dairy.
- Toss in chopped zucchini, bell peppers, or mushrooms for more veggie power.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 0mg
