This warm and tasty spinach tortellini soup is a hug in a bowl! Packed with soft, cheesy tortellini and fresh spinach, it’s perfect for any chilly day.
Honestly, this soup is a lifesaver when I’m feeling lazy. Just throw everything in a pot and let it simmer. Plus, it makes my kitchen smell amazing! 😊
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps sauté the vegetables. If you’re looking for a different taste or have dietary restrictions, avocado oil or a light butter can be good substitutes.
Onion: A medium onion gives depth to the soup’s flavor. If you’re not a fan of onions, try using leeks for a milder option or shallots for a slightly sweet taste.
Fresh Tortellini: I love using cheese tortellini, but feel free to use spinach-filled for an extra veggie boost. You can also use frozen tortellini if fresh isn’t available; just adjust cooking time according to package instructions.
Spinach: Fresh spinach is fantastic here, but you can also use kale or Swiss chard. For a different flavor, consider adding some fresh herbs like thyme or basil instead.
Broth: Vegetable broth keeps it plant-based, but chicken broth works great for added richness. For a low-sodium option, look for reduced-sodium broth.
How Do You Make Sure Your Vegetables Are Perfectly Sautéed?
Sautéing vegetables correctly is key to building flavor in your soup. Here’s how to get it right:
- Start with a preheated pot over medium heat. Olive oil should shimmer, but not smoke.
- Add the onion first and sauté until translucent, about 3-4 minutes.
- Next, mix in garlic, carrots, and celery. Keep stirring for about 5 more minutes, letting them soften but avoiding browning.
- If they begin to brown too quickly, reduce the heat slightly.
- This process brings out the sweetness in the vegetables and sets a great base for your soup!
How to Make Spinach Tortellini Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable or chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 9 ounces fresh tortellini (cheese or spinach-filled)
- 4 cups fresh spinach leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 15 minutes to cook. In total, you’re looking at about 25 minutes from start to finish! Perfect for a quick and cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, pour in the olive oil and heat it over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. This will help to bring out its sweet flavor.
2. Add More Veggies:
Next, mix in the minced garlic along with the diced carrots and celery. Sauté everything together for another 5 minutes. You want the vegetables to start softening up, creating a delicious base for your soup!
3. Bring It to a Boil:
Pour in the vegetable or chicken broth, and then sprinkle in the dried Italian seasoning and red pepper flakes if you want a bit of heat. Bring the mixture to a boil; this won’t take long, so keep an eye on it!
4. Cook the Tortellini:
Once your soup is boiling, carefully stir in the tortellini. Cook it according to the package instructions, which usually takes about 3-5 minutes. The tortellini should float to the top when they’re done, indicating they’re nice and ready!
5. Add the Spinach:
Now it’s time for the fresh spinach! Stir it into the pot and let it wilt for about 1-2 minutes. You want that lovely green color but don’t overcook it!
6. Season and Serve:
Give your soup a taste and add salt and pepper as needed. When you’re ready to serve, ladle the soup into bowls and sprinkle with freshly chopped parsley on top. Enjoy your warm and comforting spinach tortellini soup!
Can I Use Frozen Tortellini Instead of Fresh?
Yes, frozen tortellini can be used in this recipe! Just add it directly to the boiling broth without thawing. You may need to cook it for an extra minute or two beyond the package instructions, so keep an eye on it until it’s tender.
What If I Don’t Have Fresh Spinach?
No problem! You can substitute fresh spinach with frozen spinach. Just make sure to thaw it and drain any excess moisture before adding it to the soup. Approximately 1 cup of cooked frozen spinach will work as a great alternative.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding the tortellini, then let it cool and store it in the fridge for up to 3 days. When ready to serve, reheat it on the stove, bring it to a gentle boil, and then add the tortellini and spinach just before serving.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for about 3 days. If you want to keep it longer, you can freeze the soup (without tortellini) for up to 3 months. Just reheat it when you’re ready to enjoy, and add fresh tortellini at that time!