Spinach Tortellini Soup is a quick and comforting soup that only takes 20 minutes on the stove or 10 minutes in the Instant Pot. This easy soup is full of incredible flavor and uses just 7 simple ingredients. It's full of cheesy tortellini, fresh spinach and juicy tomatoes cooked in a flavorful, savory broth.
I'm giving you 3 ways to make my spinach tortellini soup: on the stove, in the pressure cooker and in the slow cooker. So you won't miss out on this warm, delicious meal no matter what kitchen appliance you have (or don't have).
All 3 methods are very easy and you won't be disappointed in how great it tastes! Some other soups you'll love if this one sounds good are vegetable noodle soup, comforting pastina soup and my favorite from scratch chicken noodle recipe.
Table Of Contents
Ingredients
Spinach tortellini soup uses just 7 simple ingredients.
- Spinach: fresh spinach is the best to use in this soup but frozen spinach is also fine.
- Tortellini: frozen cheese tortellini are my favorite in this recipe but use frozen tortellini with any filling. If you're opting for fresh tortellini, the cook time will decrease slightly.
- Broth: chicken broth is preferred for maximum flavor, but vegetarians can use vegetable broth to make it vegetarian.
- Stewed tomatoes: canned stewed tomatoes are what I use but a canned of diced tomatoes also works if you prefer less chunky tomatoes in your soups.
- Tomato sauce: a can of tomato sauce adds richness and flavor.
- Parmesan cheese: I use grated.
- Garlic: fresh minced garlic adds flavor to the broth base.
- Italian seasoning: this mixture of herbs adds a fantastic seasoned flavor profile.
Variations
There are many variations to tortellini soup. While I like my tortellini soup meat-free and with a thin broth, you can add your favorite meat or make it creamy.
- Make it creamy by mixing in 4 ounces of cream cheese cubes at the very end. Or substitute 2 cups of broth with 2 cups of heavy cream.
- Add more vegetables, like celery, asparagus or green beans.
- Add shredded rotisserie chicken.
- Add ground Italian sausage.
- Make it spicy by adding red pepper flakes or spicy Italian sausage.
- Add fresh basil to give it a tomato basil flavor.
Stovetop Instructions
Tortellini soup only takes 20 minutes from start to finish on the stove. It's perfect for a busy night!
- Saute the onions in olive oil for 3-4 minutes, adding the minced garlic during the last minute. Add broth, tomatoes, tomato sauce, Italian seasoning, salt and pepper. Bring to a boil, then turn heat to low and simmer for 10 minutes, covered.
- Remove the lid and add spinach. Stir in tortellini and simmer uncovered for 3-4 minutes, until the tortellini float.
- Turn off heat and remove the pot from the hot burner. Slowly stir in Parmesan cheese.
Serve hot with a side of homemade garlic bread or cheese bread for dipping. I love serving soup in crocks (so it can easily be moved from the counter to the table without burning your hand on a hot bowl).
Instant Pot Instructions
The pressure cooker version takes about 20 minutes total too.
- Set the pressure cooker to saute on high. Cook the onions in olive oil for 3-4 minutes, adding the minced garlic during the last minute. Turn off saute and add broth. Deglaze the inner pot so nothing is stuck to the bottom. Add the tomato sauce, tomatoes, Italian seasoning, salt and pepper.
- Close and seal the lid. Set to pressure cook on high for 10 minutes. Complete a controlled quick release of the pressure when finished.
- Remove the lid and stir in spinach. Add tortellini and set to saute on high until tortellini begin to float in the broth, about 2-3 minutes. Turn off saute and slowly stir in Parmesan cheese. Serve warm with your choice of yummy homemade bread.
Slow Cooker Instructions
- Add all the ingredients except for the tortellini and spinach to the slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours.
- In the last 20 minutes, add the spinach and tortellini to the slow cooker. Or, set to keep warm at the end of the cook time and add the spinach/tortellini. Let sit for 30 minutes in the covered slow cooker. Serve warm with a side of homemade Italian bread.
How To Store
It's best eaten as soon as it's made. Because the tortellini continue to soften as they sit in the broth, they could fall apart if left for too long.
If storing in the fridge, remove the tortellini from the broth and store them separately for optimal quality, up to 1 week.
Enjoy!
Recipe
Spinach Tortellini Soup
Equipment
- pressure cooker optional
- slow cooker optional
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic minced
- 1 sweet onion diced
- 8 cups chicken broth or 8 cups water and 8 cubes bouillon
- 1 cup tomato sauce
- 1 ½ cups diced tomatoes or stewed tomatoes
- ½ tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 14 oz frozen or fresh tortellini
- 2 cups fresh spinach chopped
Instructions
Stovetop Method
- Saute the onions in olive oil for 3-4 minutes, adding the minced garlic during the last minute. Add broth, tomatoes, tomato sauce, Italian seasoning, salt and pepper. Bring to a boil, then turn heat to low and simmer for 10 minutes, covered.
- Remove the lid and add spinach. Stir in tortellini and simmer uncovered for 3-4 minutes, until the tortellini float.
- Turn off heat and remove the pot from the hot burner. Slowly stir in Parmesan cheese.
Instant Pot Method
- Set the pressure cooker to saute on high. Cook the onions in olive oil for 3-4 minutes, adding the minced garlic during the last minute. Turn off saute and add broth. Deglaze the inner pot so nothing is stuck to the bottom. Add the tomato sauce, tomatoes, Italian seasoning, salt and pepper.
- Close and seal the lid. Set to pressure cook on high for 10 minutes. Complete a controlled quick release of the pressure when finished.
- Remove the lid and stir in spinach. Add tortellini and set to saute on high until tortellini begin to float in the broth, about 2-3 minutes. Turn off saute and slowly stir in Parmesan cheese.
Slow Cooker Method
- Add all the ingredients except for the tortellini and spinach to the slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours. In the last 20 minutes, add the spinach and tortellini to the slow cooker. Or, set to keep warm when the cook time has finished and let sit for 30 minutes in the covered slow cooker.
Notes
Nutrition
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