Creamy tortellini garlic spinach soup is bursting with tender tortellini, diced tomatoes, fresh garlic, and sauteed onion.
Originating in Modena Italy, tortellini are ring-shaped pasta that is typically stuffed with a blend of meat or cheeses. There are several versions available at your local grocer, but for this recipe we prefer the refrigerated kind because they’re wonderfully tender, cook quickly and taste delicious.
To add a bit more flair or feed even more people, you can add 2 cups of cooked shredded chicken or a pound of hot sausage links that have been cooked and cut into 1/2″ thick slices when adding in the spinach.
For this recipe I use my Calphalon 5-Qt sauce pot, it’s a perfect size and since it’s nonstick, it’s also easy to clean afterward. If you happen to have a sensitivity to heavy cream, you can substitute coconut milk to achieve the same texture.
Creamy Tortellini Garlic Spinach Soup
You’ll Need:
2 tablespoons butter
1 small white onion, diced
3 cloves garlic, minced
4 cups chicken broth
28 ounce can diced tomatoes
1 cup heavy cream
¼ cup freshly grated parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon salt
¼ teaspoon pepper
9-ounce refrigerated tortellini (we used 4-cheese tortellini this time around)
2-3 cups fresh spinach
alternative: 2 cups cooked and shredded chicken (I used rotisserie)
or 1 lb cooked Hot Italian Sausage, cut into 1/2″ rounds
You’ll Need:
In a large pot over medium heat, heat up the butter. Add onion and garlic and cook until tender. Add chicken broth, diced tomatoes, heavy cream, parmesan cheese, Italian seasoning, salt, and pepper. Bring to a simmer.
Add the chicken, tortellini, and spinach. Let simmer for 10 minutes to thicken up and for the tortellini to cook.
Slow-Cooker Directions: Creamy Tortellini Garlic Spinach Soup
Combine all of the ingredients in the slow cooker except spinach and cream, turn to high and cook for 4 hours. During the last half hour of cooking add the cream and spinach.
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Creamy Tortellini Garlic Spinach Soup Recipe Print Now
Creamy Tortellini Garlic Spinach Soup
Ingredients
- 2 tablespoons butter
- 1 small white onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 28 ounce diced tomatoes, undrained
- 1 cup heavy cream
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 9 ounce tortellini, fresh
- 2-3 cups fresh spinach
- 2 cups chicken cooked & shredded
- 1 lb Hot Italian Sausage cut into ½" rounds
Instructions
- In a large pot over medium heat, heat up the butter. Add onion and garlic and cook until tender.2 tablespoons butter1 small white onion3 cloves garlic
- Add chicken broth, diced tomatoes, heavy cream, parmesan cheese, Italian seasoning, salt, and pepper. Bring to a simmer.4 cups chicken broth28 ounce diced tomatoes, undrained1 cup heavy cream¼ cup freshly grated parmesan cheese1 tablespoon Italian seasoning1 teaspoon salt¼ teaspoon pepper
- If using an alternative protein, add the cooked and shredded chicken or sliced cooked Hot Italian Sausage at this stage.2 cups chicken1 lb Hot Italian Sausage
- Introduce the refrigerated tortellini and fresh spinach into the pot. Allow the soup to simmer for approximately 10 minutes, ensuring the tortellini cooks and the soup thickens9 ounce tortellini, fresh2-3 cups fresh spinach
- Combine all of the ingredients in the slow cooker except spinach and cream, turn to high and cook for 4 hours. During the last half hour of cooking add the cream and spinach.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
This is going straight to my ‘repeat recipes’ list! 🌱 I swapped the spinach for kale, and it held up nicely in the broth. Has anyone else experimented with other greens or even adding a handful of mushrooms? I feel like this could be so versatile!