As the aroma of fennel seeds and garlic fills your kitchen, this creamy spinach tortellini soup emerges as a soothing embrace on a chilly evening. With tender three-cheese tortellini swimming in a velvety tomato broth enriched by fresh spinach and navy beans, it delivers layers of comforting flavor without hours of effort. It’s the kind of dish that feels indulgent yet simple, perfect for gathering the family around the table.
I appreciate how this soup reheats beautifully for quick lunches, maintaining its creamy texture even after a day in the fridge. Busy days often call for meals like this one, where the optional crispy breadcrumbs add just the right crunch to elevate a weeknight dinner. Many love its vegetarian-friendly profile, making it versatile for different diets.
Why We Love This Recipe
- Comforting Flavor Blend: The creamy spinach tortellini soup combines aromatic fennel and fresh spinach for a cozy, Italian-inspired taste that warms from the inside out.
- Quick Weeknight Option: Ready in under an hour, it simplifies dinner prep while delivering restaurant-quality results for busy schedules.
- Versatile and Nutritious: Packed with beans and greens, this soup offers hearty nutrition and easy swaps like vegetable broth for vegetarians.
- Customizable Topping: Optional cheesy breadcrumbs provide a delightful crunch, making each bowl feel special and tailored.
Creamy Spinach Tortellini Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
A creamy, comforting soup blending three-cheese tortellini with fresh spinach, navy beans, and aromatic fennel in a tomato-based broth, topped optionally with crispy breadcrumbs.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 4 cloves garlic, minced
- 1 ½ tsp dried fennel seeds
- ½ tsp crushed red pepper flakes
- 4 cups chicken or vegetable broth
- 1 (28-ounce) can crushed tomatoes (San Marzano style recommended)
- 1 (15.5-ounce) can navy beans, drained and rinsed, divided
- 1 (8.8-ounce) bag three-cheese tortellini (refrigerated)
- 1 (6-ounce) bag fresh baby spinach
- ⅓ cup heavy cream
- 1 tsp kosher salt
- ½ tsp cracked black pepper
- 1 tbsp olive oil (for optional breadcrumbs)
- ½ cup panko breadcrumbs (for optional breadcrumbs)
- ½ tsp dried oregano (for optional breadcrumbs)
- 2 tbsp grated Parmesan (for optional breadcrumbs)
Instructions
- Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion and carrots, cooking for about 8 minutes until softened.
- Stir in the minced garlic, dried fennel seeds, and crushed red pepper flakes. Continue cooking for another 2 minutes until aromatic.
- Pour in the broth, crushed tomatoes, and half of the rinsed navy beans. Increase heat and bring the mixture to a gentle simmer. Cook, uncovered, for about 15 minutes, allowing the soup to slightly reduce and flavors to meld.
- Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy, then return it to the pot with the unblended portion.
- Add the tortellini to the blended soup and bring back to a boil. Reduce heat to a simmer and cook, uncovered, for 8 to 10 minutes, or until the tortellini are tender.
- Stir in the fresh baby spinach, heavy cream, the remaining half of the navy beans, kosher salt, and cracked black pepper. Cook for an additional 3 to 4 minutes, until the spinach wilts.
- For optional breadcrumbs: While the soup simmers, heat 1 tablespoon of olive oil in a separate skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden and crispy (about 3-5 minutes). Stir in dried oregano and grated Parmesan cheese.
- Serve the soup warm, garnished with the cheesy oregano breadcrumbs if desired.
Notes
- Use vegetable broth for a fully vegetarian version.
- San Marzano-style crushed tomatoes are recommended for the best flavor.
- The breadcrumbs are optional but add a nice crunchy topping.
- Store leftovers in the refrigerator for up to 3 days; tortellini may soften upon reheating.
Ingredients to make Creamy Spinach Tortellini Soup
These ingredients come together to create a balanced, flavorful soup where the creaminess from blending meets the freshness of spinach and tortellini. Opting for high-quality items like San Marzano-style tomatoes enhances the depth without extra work.
- Olive oil – Provides a neutral base for sautéing vegetables and toasting optional breadcrumbs.
- Yellow onion – Adds natural sweetness when softened, forming the flavorful foundation of the broth.
- Carrots – Brings subtle earthiness and color, complementing the tomatoes for a vibrant base.
- Garlic – Infuses aromatic depth, essential for building the soup’s savory profile.
- Dried fennel seeds – Offers a subtle anise-like warmth that ties into the Italian-inspired theme.
- Crushed red pepper flakes – Delivers a gentle heat to balance the creaminess.
- Chicken or vegetable broth – Forms the liquid base; use vegetable for a vegetarian version.
- Crushed tomatoes – Creates the rich, tomatoey broth; San Marzano-style recommended for superior taste.
- Navy beans – Adds protein and creaminess when half is blended, with the rest for texture.
- Three-cheese tortellini – Refrigerated variety cooks quickly, providing cheesy, pillowy bites.
- Fresh baby spinach – Wilts in for a pop of color and nutrition without overpowering the soup.
- Heavy cream – Ensures a silky, luxurious finish to the broth.
- Kosher salt – Seasons the soup to highlight all flavors.
- Cracked black pepper – Adds a fresh, peppery note for balance.
- Panko breadcrumbs – Optional for a crispy topping that contrasts the creamy soup.
- Dried oregano – Enhances the optional breadcrumbs with herbal notes.
- Grated Parmesan – Mixes into breadcrumbs for a cheesy, umami boost.
How to Make Creamy Spinach Tortellini Soup
Step 1: Sauté the vegetables
Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat, then add the finely chopped yellow onion and carrots. Cook them for about 8 minutes, stirring occasionally, until they soften and release their natural sweetness. This step builds the flavorful base for the entire soup.
Step 2: Add aromatics
Stir in the minced garlic, dried fennel seeds, and crushed red pepper flakes to the softened vegetables. Continue cooking for another 2 minutes, allowing the aromas to bloom and infuse the pot without burning. Keep the heat at medium to develop the subtle spice.
Step 3: Simmer the base
Pour in the broth, crushed tomatoes, and half of the drained and rinsed navy beans, then increase the heat to bring the mixture to a gentle simmer. Let it cook uncovered for about 15 minutes, during which the soup will slightly reduce and the flavors will meld together beautifully.
Step 4: Blend for creaminess
Transfer about half of the soup to a blender or use an immersion blender right in the pot to puree until smooth and creamy. Return the blended portion to the pot with the unblended soup, stirring to combine for that signature velvety texture. Work carefully to avoid splatters from the hot liquid.
Step 5: Cook the tortellini
Add the three-cheese tortellini to the blended soup and bring it back to a boil over medium-high heat. Reduce to a simmer and cook uncovered for 8 to 10 minutes, until the tortellini are tender and float to the surface. Stir gently to prevent sticking during this stage.
Step 6: Incorporate final ingredients
Stir in the fresh baby spinach, heavy cream, remaining navy beans, kosher salt, and cracked black pepper. Simmer for an additional 3 to 4 minutes, just until the spinach wilts and the soup reaches a cohesive, creamy consistency. Taste and adjust seasoning if needed for balance.
Step 7: Prepare optional breadcrumbs
In a separate skillet, heat 1 tablespoon of olive oil over medium heat while the soup simmers, then add the panko breadcrumbs. Toast them, stirring frequently, for 3 to 5 minutes until golden and crispy, then mix in the dried oregano and grated Parmesan for extra flavor. This adds a delightful crunch if you choose to include it.
Step 8: Serve the soup
Ladle the warm creamy spinach tortellini soup into bowls and garnish with the cheesy oregano breadcrumbs if desired. Enjoy it immediately for the best texture, as the tortellini will continue to absorb broth over time. This final step brings the comforting dish to the table.
Pro Tips for Success
- Choose Quality Tomatoes: Opt for San Marzano-style crushed tomatoes to elevate the soup’s rich, authentic flavor without extra seasoning.
- Blend Carefully: Use an immersion blender in the pot if possible to avoid transferring hot soup, ensuring a smooth creamy texture safely.
- Watch Tortellini Timing: Cook the tortellini just until tender to prevent them from becoming too soft, especially since they continue to absorb liquid.
- Vegetarian Swap: Switch to vegetable broth for a fully meat-free version that maintains the soup’s hearty appeal.
How to Serve Creamy Spinach Tortellini Soup
Garnishes
I like to sprinkle a handful of the optional cheesy oregano breadcrumbs over each bowl for that satisfying crunch against the velvety broth. Freshly grated Parmesan adds a nutty finish, while a drizzle of olive oil brightens the flavors. These simple touches make the soup feel more polished without much effort.
Side Dishes
Pair this soup with a crisp green salad dressed in a light vinaigrette to cut through the creaminess. Crusty artisan bread or garlic knots work wonderfully for dipping, soaking up every bit of the tomato-infused base. For heartier meals, a small charcuterie board with cheeses complements the Italian vibes.
Creative Ways to Present
Spoon the soup into rustic bowls and nestle a few extra spinach leaves on top for a vibrant, garden-fresh look. Serve family-style from a large tureen with the breadcrumbs in a side dish for self-garnishing fun. In cooler weather, present it alongside warm mugs of herbal tea to enhance the cozy atmosphere.
Make Ahead and Storage
Storing Leftovers
I store any leftover creamy spinach tortellini soup in an airtight container in the refrigerator, where it keeps well for up to 3 days. The tortellini may soften a bit as it sits, but the flavors deepen nicely. Always cool it completely before sealing to maintain freshness.
Freezing
Portion the soup into freezer-safe bags or containers, leaving some space for expansion, and freeze for up to 2 months if you want to make ahead. Thaw overnight in the fridge when ready to enjoy, stirring gently to redistribute the cream. Note that the texture of the tortellini might change slightly upon freezing.
Reheating
Reheat the soup on the stovetop over low heat, stirring occasionally until warmed through, or use the microwave in short bursts covered with a damp paper towel to prevent drying. For the best results, add a splash of broth if it thickens. This keeps the creamy consistency intact for a quick meal.
