I adore this Spinach and Cheese Tortellini Soup, it’s truly a “comfort soup”! 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 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 non-dairy creamer.

 

And if you enjoy this soup, then also give my Cream Italian Cheese Tortellini Soup a try!

 

Spinach and Cheese Tortellini Soup by Supper With Michelle

 

 

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 adore this Spinach and Cheese Tortellini Soup, it’s truly a “comfort soup”! The broth or “brodo” is a little bit creamy, but not thick. And makes you say “Mmmmm” when you take your first sip.
5 from 15 reviews
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Ingredients

  • 4 tablespoons unsalted butter
  • 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
  • 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 cups baby spinach, roughly chopped
  • salt and pepper , to taste

For Serving:

  • freshly grated Parmesan cheese

Equipment

  • 1 Large Pot or Dutch Oven

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, about 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, about 2 to 3 minutes. If the bottom of your pot is too dry, add one more tablespoon of butter 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.
  • Add in your cheese tortellini’s and cook according to the directions on the package, but just until al dente. The cook time will vary depending on what type of pasta that you use.
  • 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 salt and pepper to taste.
  • Parmesan cheese tends to stick to the spinach while still in the pot, so I prefer to add it to each bowl, sprinkling it on top when serving.
    Enjoy!

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