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Creamy tortellini soup with spinach and grated Parmesan in a ceramic bowl

Creamy Tortellini Soup with Spinach and Grated Parmesan

Creamy Tortellini Soup with Spinach and Grated Parmesan is a comforting, hearty soup with tender cheese tortellini, creamy broth, and wilted greens. It is an easy choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 9 oz / 255 g cheese tortellini
  • 4 cups (960 ml) vegetable or chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 cup spinach or kale
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • Grated Parmesan cheese, for serving

Method
 

Preparation
  1. Cook the diced onion and minced garlic in a large pot until the onion becomes translucent.
  2. Pour in the vegetable or chicken broth and bring the liquid to a simmer.
  3. Add the cheese tortellini and cook according to the package instructions.
  4. Lower the heat and gradually stir in the heavy cream after the tortellini is cooked.
  5. Add the spinach or kale and cook just until the greens wilt.
  6. Season with salt and black pepper to taste.
  7. Ladle the soup into servings and finish each one with grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently and add a splash of broth or cream if the soup becomes too thick.