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Creamy spinach and tortellini soup in bowl with spoon sitting alongside.

Creamy Spinach and Tortellini Soup

This spinach tortellini soup is mild and creamy. Makes use of frozen spinach and frozen tortellini, making this a great “last minute” recipe.

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings


  • 2 teaspoons olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 6 cups low sodium chicken broth, see note
  • 1 teaspoon dried basil
  • Pinch red pepper flakes, optional
  • 1 cup cooked, chopped chicken, optional
  • 1 (10 ounce package) frozen chopped spinach
  • 1 (16 ounce bag) cheese-filled frozen tortellini
  • 1 cup half and half
  • Freshly ground black pepper and salt to taste


  1. Heat the olive oil in a large pot over medium-high heat until it shimmers but doesn’t smoke. Add the onion and cook, stirring frequently, until translucent, about two minutes. Add the garlic and cook until fragrant, about one minute.
  2. Add the chicken broth, basil, red pepper flakes, and the chicken, if using. Stir to combine. Add the frozen spinach. Cover and bring the soup to a gentle boil. Stir occasionally to break up the spinach. Once the soup reaches a boil, reduce the heat and allow to simmer for 15 minutes.
  3. Add the frozen tortellini and half-and-half. Increase the heat to medium-high and cook until tortellini are tender, about four minutes. Taste. Adjust salt and pepper to taste.
  4. Serve warm. Store leftovers in the refrigerator for up to three days.

Recipe Notes

You can replace the 6 cups of chicken broth with: 

4 cups low sodium chicken broth
2 cups water
1 teaspoon chicken flavored Better than Boullion.