I absolutely adore this Spinach and Cheese Tortellini Soup! It’s truly a comfort soup and a must to make any time of the year. The broth or “brodo” is a little bit creamy, but not thick. And makes you say “Mmmmm” when you take your first sip.

If you don’t like spinach, then try subbing it with kale. If you don’t like carrots, use butternut squash in the fall/winter. I’ve also added in mushrooms and celery in the past, which is a nice touch as well.

For this vegetarian Spinach and Cheese Tortellini Soup, I’ve used cheese tortellini’s, but you certainly can make this soup vegan by using another type of hearty pasta or nondairy tortellini, subbing the butter for vegan butter or an oil of your choice, omitting the cheese or using vegan Parmesan cheese, and using a dairy-free creamer.

 

Spinach and Cheese Tortellini Soup by Supper With Michelle

Here’s a few ways to freestyle this recipe:

  • use collard greens, kale, swiss chard, or even a few cups of broccoli instead of spinach
  • use butternut squash (or even roasted butternut squash) instead carrots
  • use fresh herbs such a few a bay leaf, oregano, or a few sprigs of thyme instead of dried herbs.

Here are some other additions and ideas to consider:

  • add a celery stalk or two when sautéing the carrots and onion
  • add white beans
  • add sautéed mushrooms or veggie sausage

Are there ways to veganize this recipe???

Yes! To make vegan, use vegan butter or olive oil instead of butter. Use vegan tortellini or another hearty pasta. Omit the cheese or use vegan parmesan cheese, and then either 1/2 cup of dairy free creamer (Califia Farms manufactures one called Unsweetened Better Half) or unsweetened lite coconut milk (the amount will be based on your taste). The last suggestion is making a cashew cream with hot water and raw cashews, blended until silky smooth. If you haven’t done that before, then I would recommend researching that or use the recipe that I provide in my cookbook on page 106.

Looking for other great soup ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you love my Spinach and Cheese Tortellini Soup. The full printable recipe is below. Enjoy!

Spinach and Cheese Tortellini Soup by Supper With Michelle

Spinach and Cheese Tortellini Soup by Supper With Michelle

Get the Recipe: Spinach and Cheese Tortellini Soup

Yield: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
I absolutely adore this Spinach and Cheese Tortellini Soup! It’s truly a comfort soup and a must to make any time of the year.
5 from 15 reviews
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Ingredients

  • 4 tablespoons unsalted butter, or a neutral oil
  • 2 medium carrots, thinly sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon dried Italian herb seasoning
  • 1 pinch red chili flakes
  • ¼ cup all-purpose flour
  • 5 cups vegetable broth, or more if needed
  • salt and pepper , to taste
  • 5 ounces refrigerated cheese tortellini, I used half of a 10 oz. package, which you can freeze and save for later
  • ½ cup half and half
  • 3 lightly packed cups baby spinach, roughly chopped

For Serving:

  • freshly grated Parmesan cheese

Equipment

  • 1 Large Pot or Dutch Oven
  • Cutting Board
  • Chef's Knife

Instructions

  • Melt the butter in a large pot or Dutch oven over medium-low. Add in the carrots and onion and sauté until the vegetables begin to soften, 8 to 10 minutes.
  • Stir in the garlic, dried Italian herb seasoning, red chili flakes and sauté until fragrant, about 1 minute.
  • Add in the flour, and stir until thoroughly incorporated with the veggies and slightly golden, 2 to 3 minutes. If the bottom of your pot gets too dry, add one more tablespoon of butter or a little more oil because you don’t want the veggies to stick to the bottom of your pot.
  • Stir in the vegetable broth. Bring the soup to a boil over medium heat. Cook until the carrots are just fork-tender, about 5 minutes. Taste your broth and season with salt and pepper.
  • Add in the cheese tortellini and cook just until the pasta is al dente. Depending on the brand of tortellini that you’re using, this will take 3 to 5 minutes. Just be sure to not overcook the pasta. You want them al dente because they will continue to expand and cook in the warm broth.
  • Reduce the heat to low, stir in the half and half and spinach. Simmer until the spinach is wilted, about 1 to 2 minutes. Taste and add more salt and pepper, if needed. Remove the soup from the heat immediately. 
  • To serve, ladle the soup into bowl(s) and shower with some grated parmesan cheese, if desired. And if you have any freshly baked bread, serve that with the soup for sopping up some of that delicious broth.

Notes

As the soup cools, the broth will thicken a little more and the noodles may expand. Feel free to add a little water to thin it out some, if desired.
Serving: 8ounces, Calories: 326kcal, Carbohydrates: 34g, Protein: 9g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 54mg, Sodium: 1390mg, Potassium: 328mg, Fiber: 4g, Sugar: 8g, Vitamin A: 8300IU, Vitamin C: 11mg, Calcium: 134mg, Iron: 2mg