Creamy Spinach Parmesan Tortellini Soup for Cozy Nights

This Creamy Spinach Parmesan Tortellini Soup is a comforting Italian-American dish packed with flavor and nutrients.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 6 bowls

Course: Soups

Cuisine: Italian-American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tablespoons Olive Oil Feel free to swap with butter for a different flavor.
1 cup Diced Onion Yellow or white onions create the best savory profile.
3 cloves Minced Garlic Fresh garlic is preferred for a more vibrant taste.
2 cups Shredded Cooked Chicken You can use rotisserie chicken for a quick fix.
4 cups Chicken Broth Opt for low-sodium versions to manage salt intake.
1 can (14 oz) Crushed Tomatoes Diced tomatoes can be substituted for chunkier bites.
1 cup Heavy Cream For a dairy-free option, coconut milk works but alters flavor.
9-12 oz Cheese Tortellini Frozen tortellini can be used directly; adjust cooking time.
½ cup Grated Parmesan Cheese Feel free to add extra for a flavor boost.
1 teaspoon Italian Seasoning Harmonizes the flavors beautifully with a blend of herbs.
½ teaspoon Paprika Switch it out for red pepper flakes if you like it spicy.
to taste Salt & Black Pepper Essential for enhancing overall flavors throughout the dish.
1 cup Fresh Spinach Can be replaced with kale or omitted.
Fresh Parsley For garnish.

Equipment

large soup pot

Method

Preparation Steps

In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion, stirring until softened, about 3-4 minutes.
Stir in 3 minced garlic cloves and sauté for an additional 30 seconds until fragrant.
Add 2 cups of shredded cooked chicken, mixing well. Cook for 1-2 minutes.
Pour in 4 cups of chicken broth and add a 14 oz can of crushed tomatoes. Stir and bring to a simmer for about 5 minutes.
Sprinkle in 1 teaspoon of Italian seasoning, ½ teaspoon of paprika, and season with salt and black pepper to taste. Simmer for another 5 minutes.
Reduce heat to low and gradually stir in 1 cup of heavy cream, stirring for about 2 minutes.
Add 9-12 oz of cheese tortellini, cooking according to package instructions (about 5-7 minutes).
Once the tortellini is cooked, stir in 1 cup of fresh spinach until wilted, about 1-2 minutes.
Taste and adjust seasonings as necessary. Allow to rest for about 5 minutes off the heat.
Ladle into warm bowls and garnish with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 30IUVitamin C: 15mgCalcium: 25mgIron: 15mg

Notes

For an extra touch, serve with warm crusty bread.

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