With the cooling fall weather I have been thinking about soups a lot more and I started this years soup season off with this comforting creamy parmesan tomato and spinach cheese tortellini soup. This tasty soup is super easy to make and it only takes about 30 minutes so it is perfect for busy weeknight meals! You basically just need to cook the onions and garlic, add the broth, tomatoes and tortellini and simmer until the tortellini is cooked before adding the spinach and parmesan cheese. (I like to add some fresh basil at the end but this is completely optional.) With the cheese tortellini this soup is hearty enough to eat as a meal and it is perfect for those chilly nights when you just want something quick, easy, tasty and comforting!
A tasty bowl of pure comfort food!
A nice alternative to the fresh chopped basil is basil pesto, whether homemade or store bought and store bought is a nice pantry friendly way to go when fresh basil is not available.
Creamy Parmesan Tomato and Spinach Tortellini Soup
A creamy tomato soup with cheese tortellini, spinach and plenty of parmesan cheese that is pure comfort food on a chilly day!
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, chopped
- red pepper flakes to taste (optional)
- 1/4 cup flour (rice flour for gluten free)
- 3 cups vegetable broth or chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 8 ounces cheese tortellini (gluten free for gluten free)
- 1/2 cup parmigiano reggiano (parmesan), grated
- 10 ounces spinach, coarsely chopped
- 1/2 cup heavy/whipping cream or Greek yogurt
- salt and pepper to taste
- 1/4 cup basil, chopped (optional)
- Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add the flour and cook for another minute.
- Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
- Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.
Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to make it even heartier.
Option: Replace the fresh basil with 2 tablespoons basil pesto.
Creamy Asiago Chicken and Mushroom Tortellini Soup
Spinach and Artichoke Dip Tortellini Soup
Chicken Parmesan Soup
Creamy Parmesan Mushroom and Spinach Tortellini Soup
Creamy Parmesan Sundried Tomato and Spinach Tortellini Cauliflower Soup
Creamy White Chicken Chili
Spaghetti and Meatball Soup
Chicken Tortellini Soup
We Are Not Martha says
It was in the high 30s when I got up this morning… And all I want to do is go home from work to make this (and eat it under blankets)!
This soup looks amazing! I have been obsessed with soup lately, so this is right up my alley!
Katrina @ Warm Vanilla Sugar says
This soup makes me feel like dancing! Such a yummy recipe Kevin! And so simple 🙂
Comfort food season is definitely here Kevin.
Julie @ Table for Two says
Love this soup! Looks so comforting!
I want a big bowl!
This soup looks so creamy and I love the tortellini!
bev @ bev cooks says
All. Over. This.
Allie BakingAMoment says
Kevin this soup looks fantastic! I love the idea of a little basil pesto drizzle on top. Definitely making this soon! 😀
Perfect for the season, Kevin. My kids would LOVE this!
HipFoodie Mom says
Tortellini soup is one of my faves. . you can't go wrong with this soup in the fall or winter. . love it! and love that it's fairly quick and still full of flavor!! yumm! looks so good, Kevin!
oh wow! Im going to make this!
Jodee Weiland says
This soup looks delicious! I love that you can use Greek yogurt as an option…thanks for sharing!
Kate @ Babaganosh.org says
The soup looks so delicious from your picture! It seems perfect for this time of year as it is getting colder. The pictures are absolutely beautiful.
This soup has my name all over it!
Kiran @ KiranTarun.com says
YUMMY!! It's getting chilly here in FL and this soup is beckoning!
Karen Petersen says
This looks so so so yummy! I am going to make it soon 🙂
You are still my hero for fixing my blog last year, btw!
love your recipes and your SOUP, bowl am I just fill me with warm love from all your tasty soup. Keith you rock.
If there's anything I'm addicted to, it's pasta and cheese! (ok, and watermelon!) This dish looks heavenly to me!
Looks yummy, besides that I love soups, pasta, spinach…
So this soup offers this all at once!
Hi Kevin, Do you use fresh, frozen or dry tortellini? Thanks! Love your recipes…
Enjoyed this soup very much. Will be making quite often.
This soup is AMAZING!!
My kingdom for crusty bread…
Poor planning on my part 🙁
I made this last night and it was the BEST soup ever!!! The flavor was amazing and it was very filling. I browned some Butterball turkey sausage and cut it up and added to the soup. I live in a small town and can't get fresh basil so i used dried. My husband and I were practically licking our bowls, LOL Thanks for this recipe Kevin!!!! It's a keeper!!!
Just made it. Absolutely delicious! I added raw chicken and cooked it with the broth, before adding the tomatoes and tortellini. Thanks.
The first one was such an instant hit I had to cook it again in a week. Thank you, thank you! ftr, I use frozen spinach, more fettuccini, weight watchers whipped cream cheese, and pesto instead of basil.
Made some changes…used orzo instead of tortellini…left out the flour, basil, and the tomato paste…and it was still delicious and creamy. Added a can of cream of mushroom soup with roasted garlic…because I had it. It added a little something…but would probably leave it out the next time. Can't wait to get home tonight and finish the rest for dinner!
You did not make THIS soup
Has anyone tried this in a crock pot? I have made it per directions and it’s amazing! Wanting to double the recipe and curious if a crock put would be a good idea.
I made this for dinner last night and followed the recipe. I used greek yogurt and fresh basil.
My husbands first comment was that it's rich. I think if I make again ill use a half the tomatoes and make up the difference with more vegetable broth. We'll be having the leftovers tonight and I'll thin it down with water or broth.
I know I’m a few years late (just found the recipe) but I did the same and added more broth, it was too thick for me otherwise and still was amazing
Anonymous: I tend to use fresh tortellini but dried and frozen would also work, though you may need to adjust the cooking time accordingly. (Just cook it until the tortellini is tender.)
Have you ever done in the crockpot?
I made this last night for dinner. My boyfriend got to taste it before I did, but I was quite pleased when he immediately exclaimed, "Oohh yeah". Figured that was a good sign! It turned out great, definitely going into the books as a staple recipe!! I didn't have any fresh basil on hand so I added dry basil after removing it from the heat, tasted just fine!! Winco didn't have any tortellini other than spinach and cheese so I spared buying fresh spinach, still tasted amazing! We also added rotisserie chicken. Very hearty and filling!! We weren't disappointed whatsoever with this dish! Can't wait to try other recipes on your site and the other variations of this dish. 🙂 Thanks for sharing, Kevin!!
I omitted the cream and added about 10-12oz of tortellini … it was amazing! My 7 year old son couldn't get enough and said it was great, great, GREAT! Thanks for sharing good comfort food 🙂
Do I need to add the flour?
Donna Greene says
I omitted the flour and the tomato paste, I added some mild italian sausage crumbled up and browned. It was delish. Made a huge pot of soup and we had some salad to go with. Lunch and dinner done! We loved it.
janet roseberger says
I just made this soup for the first time today…delicious! I used the frozen tortellini and it worked fine. Will definitely be making again!
Brittany Perrodin says
How would chicken be cooked if added into this soup?
Large, small or medium onion?
Can you freeze this?
Rhiannon Johnson says
Wow. Wow. Wow. This soup is amazing. I pureed the tomatoes and spinach for a smooth, thick broth and the red pepper flakes added just the right amount of heat. I'm so glad to have a new recipe for my Meatless Monday dinners. Thank you!
This was perfection! I took one little liberty using poblano pesto instead of basil so it was just a little zippy. We loved it!
I can't wait to try this! Looks like a perfect meal for Lent!
I made this today for our office birthday lunch. I added chopped mushrooms and zucchini. We have a couple of vegetarians in the office so I made one batch with vegetable broth. The other batch I made with chicken and chicken broth. I opted to use the pesto in place of the basil. I didn't puree my tomatoes, but I used petite diced so they were small. I will be making this again but I've thought of some variations. Next time instead of tortellini I'm going to make it with rice. I also think it would be delicious with broccoli.
Soup is sooo inviting looking….must make….in the midwest today there is a chill….must be time to make soup.
How do you do your toasted baguettes? Do you toast, fry, bake???? Do you buttelr, oil, or what? They always look soo good and crunchy.
Lexy: I lightly brush the baguette slices with oil and bake at 400F on the top shelf until they are lightly golden brown. Enjoy the soup!
Julie Barrett says
Can you do this as a crockpot version?
Can this be done in a crock pot? Or how would you suggest to heat it if made the night before and eaten for lunch?
Sooooo good! My husband was disappointed when I said I was going to make soup but he loved it!
This is so good! I ended up just making this as a creamy tomato soup, without the spinach and tortellini. Next time I will make sure I have all the ingredients on hand, but this was still incredibly delicious as a creamy tomato soup with grilled cheese on the side. It's going into the rotation. Thank you!
I'm enjoying your site, but am very frustrated that I am forced to waste ink printing off pictures and your large colorful icon. It would be nice if you didn't force people to waste expensive resources and gave them the option of opting out of that..
Made it and everyone in my family LOVED IT! Another great recipe!
Once again, large, small or medium onion? Considering the massive difference in onion sizes, it's always better to use cup measurements than to be so vague.
I made this tonight with one can crushed tomatoes and one can diced. I also used a potato masher to smash them a little more. It tastes amazing! I'll be sharing with a friend at work this week. It's Yum!!!!!
Susan Witts says
Can you freeze this soup?
Susan Witts: Yes you can freeze this soup! Enjoy!
Taylor Genevieve says
I made this last night and it was fantastic! Adding it to my list of favorite soup recipes. I used 1 pack of Chicken Tortellini from Costco and added more cream (1 cup total) and pureed tomato to compensate for the additional noodles. So yummy!
Absolutely yummy and satisfying! I'll definitely make this again. Thanks for sharing.
Abby Abide says
I made this tonight and I think it would have been good except an error on my part ruined it. I turned up the heat a little while cooking the tortellini and didn't stir it. Some of the tortellini ended up getting burned on the bottom, ruining the flavor of the dish since it all got mixed in. I'll be trying it again and watching the tortellini more carefully next time.
Any chance this can be made in the slow cooker?!
Unknown: It can… Optionally implement steps 1-3, place everything but the tortellini, spinach and cream into the slow cooker, cook on high for 1-2 hours or low for 3-8 hours before adding the tortellini and cooking on high until the tortellini is tender, about 10-20 minutes. Add the cream and spinach and cook until the spinach has wilted. Enjoy!
This soup is amazing. Everyone that I've shared a bowl with loved it. Thanks for a great recipe!
I purchased everything from the store to make this delicious looking soup except for the heavy cream/greek yogurt, any suggestions? I have 1% milk and half & half.
This soup is absolutely fabulous…..everyone I make it for LOVES it!!! Thanks for the great recipe!
Shweta Tembe says
Hi there! I made this yesterday for dinner and it was absolutely delicious! Added Italian sausage, nixed the dairy, and used frozen spinach. Thank you, Kevin!!
Love this recipe! Make it all the time! Thanks Kevin!
I just ate a bowl full. Yum! I think garnishing with a handful of pine nuts would finish it off for me.
Just made this for the first time and the entire family loved it (kids ages 9 and 12). Added Italian sausage and it added great flavor. Will definitely make again. Super easy.
Great soup. Used fat free half and half. Added mushrooms and some frozen vegetables. This is a great recipe and basically you can add whatever you want.
Mindy Fleishour says
This is my absolute favorite soup and a hit with my family. Quick, easy and perfect everytime.
Denise Webb says
Made this tonight as Fall is in the air in New England. Absolutely delicious and so easy to throw together. This recipe will definitely be on repeat.
Aryn Reeves says
So yummy! I love this soup. Making it tomorrow for a family party, but wondering if there’s a way to do it in the crockpot, or what you’d recommend if I have to make it A few hours in advance?
I’m glad you like it! Yes, you can make it in a slow cooker! Implement steps 1-3 as directed and transfer to the slow cooker, holding off on adding the tortellini, and cook on low until about 20 minutes before serving. Add the tortallini and cook on high until the tortellini is tender, about 15-20 minutes. Enjoy!
Cindy Jones says
This soup was so delicious!
I absolutely love this soup! I’ve made it several times. I even made it for a soup contest and won!! It’s so tasty and creamy and there are never any leftovers.