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Quick One-Pot Creamy Tortellini Soup with Spinach

Close-up of a white bowl filled with creamy tortellini soup, featuring pasta, wilted spinach, and sun-dried tomatoes.
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Make this easy, creamy tortellini soup on the stovetop in under 30 minutes. It is a comforting, one-pot meal featuring cheese tortellini, fresh spinach, and sun-dried tomatoes, perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 5 ounces fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Fresh basil, for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes (with their juice) and the chopped sun-dried tomatoes. Bring the mixture to a simmer.
  4. Add the tortellini to the simmering broth. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini float and are tender.
  5. Stir in the fresh spinach until it wilts completely into the soup, about 1 minute.
  6. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the soup is creamy and heated through. Do not boil after adding the cream.
  7. Taste and adjust salt and pepper if needed. Serve immediately, garnished with fresh basil if desired.

Notes

  • For a heartier soup, you can substitute chicken broth with vegetable broth for a vegetarian option, or add 1 cup of cooked shredded chicken or cooked Italian sausage when you add the broth.
  • To make this a slow cooker recipe, combine all ingredients except the tortellini, spinach, cream, and Parmesan in the slow cooker. Cook on low for 6 hours or high for 3 hours. Add the tortellini and cook for 30 more minutes. Stir in the spinach, cream, and cheese just before serving.
  • Use frozen tortellini if you do not have refrigerated; add them directly to the simmering broth.

Nutrition

Find it online: https://devourdish.com/creamy-tortellini-soup-recipe-quick-one-pot/