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Spinach Tortellini Soup

This Spinach Tortellini Soup is a cozy, flavorful dish made with tender vegetables, soft cheese-filled tortellini, and fresh spinach in a light, savory broth. It’s simple to prepare, nourishing, and perfect for busy weeknights or when you want something warm and satisfying without too much effort.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced small
  • 2 large carrots diced small
  • 2 celery ribs diced small
  • 1 teaspoon fine sea salt
  • 8 cups low-sodium vegetable broth
  • 9 ounces cheese tortellini
  • 5 ounces baby spinach
  • 1/4 cup fresh flat-leaf parsley chopped
  • 1/4 teaspoon freshly ground black pepper
  • Grated Parmesan or Pecorino cheese for serving

Instructions

  • Heat the olive oil in a large pot over medium-high heat.
  • Add the diced onion, carrots, celery, and salt. Stir to coat everything evenly in the oil.
  • Cook for about 10 minutes, stirring occasionally, until the vegetables soften and begin to lightly brown.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Once boiling, cover the pot and reduce the heat to a gentle simmer. Let it cook for 10 minutes to allow the flavors to develop.
  • Remove the lid and add the tortellini and spinach to the pot.
  • Simmer according to the tortellini package instructions, usually about 3–5 minutes, until the pasta is tender.
  • Turn off the heat and stir in the chopped parsley and black pepper.
  • Taste and adjust seasoning if needed.
  • Ladle the soup into bowls and serve warm with grated cheese on top.

Notes

Let the vegetables cook long enough at the beginning to build flavor. Don’t rush this step.
Use fresh tortellini for the best texture, but frozen works well too.
Add the spinach at the end so it stays bright and doesn’t overcook.
If you want a richer broth, you can add a splash of cream or a drizzle of olive oil before serving.
Store leftovers in the refrigerator for up to 3 days. The tortellini may absorb some broth, so add a little extra when reheating.
Serve with crusty bread for a more complete and satisfying meal.