Spinach and Cheese Tortellini Soup.

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My spinach & cheese tortellini soup is fast and easy to make and if you have your homemade chicken stock pre-made and waiting for you in the fridge or freezer, this meal comes together in under 10 minutes. Homemade stock is what makes all the difference in this soup. Having it on hand is fabulous for all kinds of things and once you’ve made your own stock, you’ll see and taste the difference. When I make my stock, I don’t use a lot of salt since I’m not always sure how I’ll use the stock in later dishes. Since I’m using the stock today for a very simple soup, I add the bouillon cube to up the salt and chicken flavor but that is totally optional. You could just add salt to taste. But, I’m a big fan of the bouillon cube in this dish. Definitely an old trick handed down to me by a boyfriend’s mom. When it works, it works. I use them in my creamy chicken noodle soup recipe too!

Testimonial

“Easy, quick and you don’t need much to make this delicious soup!” – Jackie T.

HELPFUL TIPS:

  1. Don’t get hung up if you don’t have your own homemade stock. A good quality store-bought stock (LOW SODIUM) will work just fine, just be sure to add the bouillon cube. This is one of those great meals that kids like too. It is fabulous when you are under the weather and hearty enough to substitute for a meal. Serve it with some crusty bread, and you are good to go.
  2. I also really like the fresh tortellini you can buy at the grocery store – Rana is a favorite of mine but Buitoni makes a pretty good one as well. These aren’t frozen stuffed pastas but rather fresh. I really like the taste better. But feel free to use the frozen tortellini you can get in the frozen food section at the grocery store – they work just fine. You can also try different flavors of tortellini to shake it up. They often come stuffed with turkey, mushrooms, seafood and meat.

How to make easy spinach and cheese tortellini soup

  • Gather your ingredients (there are only a few).  Have your fresh baby spinach washed, your block of Parmesan cheese and vegetable peeler ready to finish the dish, and have your pasta ready to add to the simmering broth.
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  • When choosing spinach for this dish, fresh spinach if a must. I like the baby spinach since the leaves are smaller and more tender and that is perfect for this soup.
  • Start by bringing the chicken stock to a boil and then reduce to a simmer.  Add the bouillon cube and let dissolve into the broth.  Add your fresh pasta and cook per the package instructions.  
cheese tortellini cooking in broth.
  • About a minute before the pasta is ready, add the spinach and stir into the broth.  It will wilt quickly into the soup.  Let it cook for a minute or two (it doesn’t take long).
spinach and cheese tortellini cooking in broth.
spinach and cheese tortellini cooking in broth on stove.
  • As with all my recipes, make it your own!  Feel free to add some shredded chicken or turkey meat or additional veggies.  Add some lean turkey sausage for a delicious  sausage, spinach and tortellini soup (I see another version coming soon!!!) Ladle the soup into soup bowls and grate or shave the Parmesan (use a vegetable peeler) on top and enjoy.
Spinach and Cheese Tortellini Soup.

FAQs About Making Spinach and Cheese Tortellini Soup

Yes! This soup is perfect for meal prep. Make the soup base (everything except the tortellini and spinach) up to 3 days in advance and store it in the refrigerator. When ready to serve, reheat the soup, then add the tortellini and spinach to cook fresh. This prevents the pasta from becoming mushy and keeps the spinach bright green.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Note that the tortellini will continue to absorb liquid and soften as it sits. If the soup thickens too much, add a splash of broth or water when reheating.
While you can freeze this soup for up to 3 months, the texture of the cheese tortellini may change slightly upon thawing. For best results, freeze the soup base without the tortellini and spinach, then add fresh tortellini and spinach when reheating. If freezing the complete soup, slightly undercook the tortellini before freezing.
No, store-bought is fine—just use low sodium so when you add your bouillon cubes it isn’t too salty.
Absolutely! Shredded chicken, sausage, and chopped ham would all be great additions to make this soup even heartier and more filling.
You can use frozen spinach (thawed and drained), kale, or Swiss chard. If using frozen spinach, you’ll need about 1 cup, and add it earlier in the cooking process since it’s already wilted. Baby kale is another excellent substitute that works just like fresh spinach.
Yes! While cheese tortellini is traditional, you can use meat-filled tortellini, mushroom tortellini, or even ravioli. Keep in mind that different fillings will slightly change the flavor profile of the soup. Check package directions as cooking times may vary by brand.
Add the tortellini during the last 7-9 minutes of cooking (or according to package directions) and avoid overcooking. If making ahead, cook the tortellini separately and add it to individual bowls when serving. Don’t let the soup boil vigorously once the pasta is added—maintain a gentle simmer.
This soup pairs beautifully with crusty bread, garlic bread, or a simple side salad. For a complete Italian-inspired meal, serve with breadsticks and a Caesar salad. The soup is hearty enough to serve as a main course.
Yes! Add all ingredients except the tortellini and spinach to your slow cooker and cook on low for 4-6 hours or high for 2-3 hours. About 30 minutes before serving, add the tortellini, and add the spinach during the last 5 minutes. This prevents overcooking the pasta.
Traditional tortellini contains wheat flour, so this soup is not naturally gluten-free. However, you can use gluten-free tortellini or ravioli, which are widely available at most grocery stores. Be sure to also check that your broth and other ingredients are certified gluten-free.
Use vegetable broth instead of chicken broth and ensure your tortellini filling is cheese-based rather than meat-based. Most cheese tortellini are vegetarian, but always check the package. You can also add extra vegetables like diced zucchini, bell peppers, or mushrooms for more substance.

If you like this soup (and I hope you do), please leave a comment and rating below.  I’d love to hear from you.  Then, be sure try some of my other favorite soup recipes:

Creamy Corn, Asparagus and Shrimp Soup

Cannellini Bean and Sausage Soup

Beef, Vegetable and Barley Soup

Minnesota Creamy Chicken & Wild Rice Soup

Healthy Minestrone Soup

Shrimp & Lobster Corn Chowder

Spinach and Cheese Tortellini Soup.

Spinach & Cheese Tortellini Soup

Add fresh spinach and cheese tortellini to a homemade stock and you get an amazing quick and easy soup.
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine General
Servings 2 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 3 Cups  homemade chicken or turkey stock
  • 2 Cups of fresh baby spinach, chopped
  • 1 Cup of Fresh cheese tortellini
  • 1 Chicken Bouillon Cube
  • Kosher Salt & Fresh black pepper to taste
  • Grated Parmesan cheese (optional)

Instructions
 

  • In a medium sized stock pot, heat the chicken stock on the stove until boiling. Reduce to a simmer. Add the bouillon cube and stir until it is dissolved.
  • Add the tortellini and cook per the package instructions.
  • Add the fresh spinach one minute before the pasta is done.
  • Taste the soup and adjust your salt and pepper to taste.
  • Serve in soup bowls topped with fresh grated Parmesan cheese.
Keyword pasta, soups
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