This creamy tortellini soup with spinach is made in one big pot in under 30 minutes making it an easy tortellini soup recipe perfect for easy weeknight dinners. It is also special enough to serve at a dinner party or for your big family dinner on Sunday.
If you love tortellini soup this is the recipe for you! This soup is creamy, hearty and so simple to make. In fact, it’s one of my family’s favorite dinners! I make it regularly during the chilly months and I love that this big pot leaves us enough for leftovers.
Creamy Tortellini Soup with Spinach
This recipe came about this winter when I was trying to plan dinner for some friends coming over mid-week. I wanted an easy soup recipe that was creamy, cozy and that I could make in one big pot and serve with crusty Italian bread, wine and call it good.
This creamy tortellini soup with spinach checks all of those boxes, plus it’s made with just a handful of ingredients so it’s shockingly simple to make.
To Make This Creamy Tortellini Soup, You Will Need:
- Garlic powder
- Italian seasoning
- Veggie broth (or you could use chicken broth)
- Evaporated milk
- Fresh baby spinach (or substitute frozen)
How to Make Tortellini Soup
I start this creamy tortellini soup with a base of mirepoix, also known as the classic trio of carrots, celery and onion. Mirepoix is the foundation of so many amazing dishes, but it’s especially well suited to soups because it gives so much flavor.
With this tortellini soup, and any time you use mirepoix, the key is to chop the carrots, celery and onion to a similar size so they can cook evenly, since all three veggies generally cook in about the same amount of time.
The next step is to season the mirepoix. With this soup I use salt, pepper, garlic powder and Italian seasoning to keep it super simple. Then it’s all about a roux.
A roux is a combination of equal parts butter and flour, and it’s generally used to thicken sauces, soups or cheese sauces. I add the butter right to the pot, then sprinkle the flour in and mix it all together until it looks kind of gummy like in the above photo.
How to Make Vegetarian Tortellini Soup
Because I do not eat meat myself, I default to making all of my soups vegetarian. This creamy tortellini soup recipe uses veggie stock, which makes it vegetarian.
If you happen to have chicken stock on hand, you certainly could use chicken stock instead if you aren’t serving any vegetarians. The stock gets added in after making the roux, then just whisk it out until everything is well combined.
Next you’ll whisk in the evaporated milk. The evaporated milk creates an incredibly creamy texture to this soup, and I like that it’s very easy to keep a few cans of evaporated milk on hand in the pantry.
I love those kinds of classic pantry staples that you can reach for on a whim to create a great dish without having to make a special trip to the grocery store.
I use dried tortellini in this recipe also to keep things simple, and so you can use available pasta that you may have on hand. I also like that you can cook dried tortellini for longer without it breaking down, and the starch from the pasta helps to thicken the soup.
Then add in a whole bunch of fresh baby spinach as the final ingredient.
What to Serve with Tortellini Soup
When I make a decadent, veggie filled soup like this, I like it to stand out as the star of my dinner, and this creamy tortellini soup certainly stands tall as an entrée. I like to serve it with crusty bread like baguette or a toasted loaf of crusty Italian bread.
If you’re feeling like a glass of wine, I would suggest a very crisp white wine here, something like a sauvignon blanc. (It just so happens that sauvignon blanc is also my favorite wine, but that’s merely a coincidence in this case.)
How Long is Tortellini Soup Good For?
Stored in an air tight container in the fridge, this tortellini soup will keep for 3 to 4 days. To reheat it I like to pour the soup back into a pot and warm over medium heat on the stove. Alternately you could reheat it in the microwave.
Depending on the strength of your microwave, I would warm it in 30 second intervals mixing well between until it’s heated through evenly.
Looking for More Easy Soup Recipes?
- Roasted tomato soup with homemade croutons
- Curried coconut carrot soup
- Veggie soup with dumplings
- 9 seriously scrumptious soup toppings
- 3 medium to large peeled carrots
- 2 medium to large celery stalks
- 1 medium white or yellow onion
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 tablespoon garlic powder
- 1/2 tablespoon Italian seasoning
- 8 tablespoons butter
- 1/2 cup all purpose flour
- 6 cups veggie stock
- 2 (12 oz) cans of evaporated milk
- 2 (8 oz) packages dried tortellini
- 5 oz fresh spinach
- Dice carrots, celery and onion evenly into about 1/4" pieces
- Place a large heavy bottomed pot over medium-high heat and add the olive oil to the pan
- After the oil warms slightly, add the carrots, celery and onion and cook until softened and onions are slightly translucent
- Season with a big pinch of salt and pepper, then add garlic powder and Italian seasoning and stir until well combined (remember you can always add more salt and pepper later to suit your palate)
- Add butter and allow it to melt, stirring as it melts to coat all of the veggies
- Once the butter is melted, sprinkle flour over top, then stir it into the veggie mixture until the veggies are well coated and gummy in consistency
- Pour in the veggie stock and whisk well to combine then continue to simmer for about 3 to 5 minutes
- Whisk in the evaporated milk and simmer for another 3 to 5 minutes
- Add in the dried tortellini and bring very briefly to a boil, then reduce heat again and simmer for about 10 to 12 minutes until the soup has thickened
- Taste test and season with additional salt and pepper if necessary
- Add in the fresh spinach and use a spoon to push it down int the soup, then simmer for a final 3 minutes, stirring occasionally
- Serve hot with a side of crusty bread
This creamy tortellini soup uses veggie stock to make a vegetarian soup. Optionally you can use chicken stock if you don't have veggie stock handy.
Because all stocks have different amounts of sodium and everyone has a different palate, I do not generally prescribe a set measurement for salt and pepper. Remember to add it incrementally and allow the soup to simmer for a couple of minutes between additions since you can always add more, but you can't remove it if you had too much.