Spinach Tortellini Soup
Updated Aug 28, 2025
This tomato-based Spinach Tortellini Soup is so flavorful and filling! It's a quick and easy weeknight meal that always hits the spot.
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Make Soup With tortellini!
I love adding pasta to soup, and tortellini is one of my favorites. The cheese filling inside the pasta is so creamy, and my kids are always excited to see it in their bowls. A big bonus with this spinach tortellini soup recipe is that it’s also an easy way to get more veggies in, since the spinach cooks down.
I usually make this spinach tortellini soup in a tomato-based broth simmered with garlic, onions, basil, and a pinch of red pepper flakes. It’s simple, comes together quickly, and it works just as well for a weeknight dinner as it does for leftovers the next day.
Happy Cooking!
– Yumna
Spinach Tortellini Soup Ingredients
- Tortellini: Frozen or refrigerated cheese tortellini works. If you use frozen, no need to thaw before adding it to the soup. Just add it frozen! You can also use mini ravioli or any short-cut pasta shape.
- Spinach: I use baby spinach, but you can also use regular spinach. Fresh spinach is best for the tortellini soup, but frozen works too. Kale, Swiss chard, or a combination also works.
- Basil: I recommend fresh basil, but dried works if it’s all you have. If you use dried basil, you may need to add more to get the right flavor.
- Tomatoes: I used canned diced tomatoes (canned crushed tomatoes also work) and tomato paste.
- Onion: I use a yellow chopped onion, but white works too.
- Vegetable broth: I recommend making homemade vegetable broth, but you can also use store-bought. Look for low-sodium so you can better control the salt content.
- Oil: I use olive oil, but avocado oil also works.
- Seasonings: Garlic, salt, and crushed red pepper.
- Parmesan cheese: For serving.
How to Make Spinach Tortellini Soup
Spinach Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 1 28-ounce can canned diced tomatoes
- ¼ cup fresh basil chopped, plus more for garnish
- 1 9-ounce package cheese tortellini
- 3 cups fresh spinach
- ¼ cup grated parmesan cheese optional
Instructions
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, garlic, crushed red pepper, and salt, and cook until the onions are softened and translucent, 4–5 minutes. Stir in the tomato paste and cook until it darkens and starts sticking to the bottom of the pot, 1–2 minutes longer. Add the vegetable stock, diced tomatoes, and basil.
- Bring the soup to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes. Add the tortellini and simmer until tender, about 5 minutes more. Turn off the heat and stir in the spinach.
- Sprinkle with Parmesan cheese if desired and serve.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add protein. Shredded chicken or garlic butter shrimp are great additions to add into the soup or next to it.
- Make it creamier. Stir in some half-and-half or heavy cream when you add the tortellini and spinach.
- Simmer with a Parmesan cheese rind. It adds so much flavor! Just remember to remove it before serving.
Recipe Tips
- Keep an eye on the tortellini. They cook quickly, typically in just a few minutes, and you don’t want them to get soggy.
- Add the spinach just before serving. This way, it’ll wilt gently and stay bright green.
- Refresh the leftovers. Fresh basil, a sprinkle of Parm, or a squeeze of lemon juice helps wake up the flavors.
Serving Ideas
- Salad: Green Goddess Salad, Shrimp Caesar Salad, Simple Green Salad
- Bread: Homemade Croutons, Olive Oil Garlic Bread, Garlic Knots
- Pizza: BBQ Chicken Pizza, Grilled Pizza, Portobello Mushroom Pizzas
FAQs
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove over low heat until warmed through.
Yes! The soup base freezes well, minus the tortellini and spinach. Let it cool completely, then transfer it to an airtight container or freezer bag. It’ll last in the freezer for up to 3 months. Thaw in the fridge overnight, reheat on the stove until warmed through, and serve with fresh tortellini and spinach.
Yes, it will last in the fridge for 3–4 days. But keep in mind that once you add the tortellini and spinach to the soup, it’s best served immediately. If you want to make the soup ahead of time, follow the recipe up until you add the tortellini. When ready to serve, reheat the soup base, then add the tortellini and spinach as stated in the recipe.
You may have simmered the soup with the tortellini for too long. Or, the tortellini may not have been fresh.
Comments
This soup is delicious! The only changes I made was I put the uncooked baby spinach in the soup bowl, and ladled the soup over it, and I added some rotisserie chicken. Thank you for sharing this recipe.
Adding the fresh spinach to the bowl before ladling in the soup is a great idea! Thanks, Jill! So happy you liked it!!
going to try with fresh roma garden tomatoes, maybe roast them first, any thoughts
I think that sounds great and will add a ton of depth of flavor. One note, you may need additional stock if you swap the canned tomatoes for roasted fresh tomatoes.
It was so delicious and so easy to make! I loved it and I know I will make it again. I made a half batch and used dried tortellini. As it took twice as long to cook, there was not enough liquid by the time itโs finished, and I had to add another cup of vegetable broth. It was no problem. Also, I noticed in the recipe that it never tells you when to put in the crushed red pepper. I just added it with the vegetable broth.
Thank you so much for pointing that out, Janet! I am going to update the recipe ASAP to reflect adding the red pepper flakes. I am glad you enjoyed the soup!
I’m surprised at how easy to make it and how tasty it was. I’m definitely adding it to one of my favorites soups
I am so happy to hear that! Thank you!
Made this for dinner tonight and it was delicious! I added ground turkey to the recipe for some extra protein and it was perfect!
Yay! That sounds delicious.
I just made this and it was really good. A nice switch up from my usual soups. Thanks for this delicious recipe!
Thank you so much! I’m glad you decided to try it and enjoyed!
Delicious! So flavorful!
Thank you so, so much!