25+ Easy and Delicious Spinach Tortellini Soup Recipes to Try Today

When it comes to hearty, comforting meals, few dishes are as satisfying as a warm bowl of spinach tortellini soup.

Packed with nutritious greens, rich tortellini, and flavorful broths, this soup combines the perfect balance of textures and tastes to create a dish that’s both wholesome and delicious.

Whether you’re looking for a simple weeknight dinner or something more adventurous with unique ingredients, spinach tortellini soup offers endless possibilities.

From classic combinations with garlic and Parmesan to more creative versions featuring kale, leeks, or roasted peppers, there’s a recipe here for every taste.

In this blog, we’ve curated a collection of over 25 spinach tortellini soup recipes that will keep your dinner table exciting and satisfying.

These recipes are not only easy to prepare but also versatile enough to suit various dietary preferences and can be customized to fit your cravings.

So, if you’re ready to explore new flavors and textures in your soup repertoire, keep reading for the ultimate list of spinach tortellini soup recipes that are sure to become your new favorites.

25+ Easy and Delicious Spinach Tortellini Soup Recipes to Try Today

Spinach tortellini soup is a beloved classic for good reason – it’s incredibly versatile, packed with nutrients, and absolutely delicious.

Whether you prefer it light and fresh with just a few simple ingredients or rich and hearty with the addition of sausage, mushrooms, or other flavorful vegetables, these 25+ recipes offer something for everyone.

They’re perfect for any occasion, whether it’s a cozy dinner at home, a quick weeknight meal, or a festive gathering with loved ones.

The best part is that you can experiment with different ingredients to create your own spin on this classic dish, tailoring it to your taste preferences.

So, grab your ingredients, heat up your soup pot, and get ready to indulge in these comforting bowls of spinach tortellini goodness.

No matter which recipe you choose, you’re guaranteed a satisfying and flavorful meal that’s as nourishing as it is delicious.

Classic Spinach Tortellini Soup

A comforting classic, this spinach tortellini soup combines tender cheese-filled tortellini with fresh spinach in a rich, herb-infused broth. It’s the perfect cozy bowl of goodness, offering a balance of hearty tortellini, delicate greens, and the warm embrace of flavorful herbs and spices. This soup is simple, satisfying, and quick to prepare, making it ideal for busy days when you want something wholesome yet effortless.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes, undrained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Grated Parmesan cheese, for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
2. Pour in the vegetable broth, diced tomatoes (with juice), basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes, allowing the flavors to meld.
3. Add the tortellini and cook according to package directions until al dente, usually about 6-7 minutes.
4. Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.
5. Ladle the soup into bowls and garnish with grated Parmesan cheese if desired.

This classic spinach tortellini soup is a timeless bowl of comfort. The soft tortellini pairs beautifully with the light broth, while the spinach adds a fresh, earthy note that balances the flavors. It’s a delicious and quick recipe, especially suited for weeknights or whenever you need a fast, wholesome meal.

Creamy Spinach Tortellini Soup with Coconut Milk

This creamy version of spinach tortellini soup introduces a touch of coconut milk for a rich, velvety finish that’s both dairy-free and satisfying. The coconut milk adds depth, enhancing the tortellini’s texture while complementing the fresh spinach. The result is a comforting, subtly creamy bowl that’s perfect for anyone who craves a vegan-friendly twist on this classic soup.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 package (9 oz) cheese or spinach tortellini
• Salt and pepper, to taste
• 3 cups fresh spinach, chopped
• Fresh basil or parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute until aromatic.
2. Add the vegetable broth and bring to a gentle boil. Lower to a simmer, and stir in the coconut milk, seasoning with salt and pepper.
3. Add the tortellini to the pot and cook according to package instructions, about 6-7 minutes.
4. Once the tortellini is tender, add the chopped spinach and stir until it wilts, about 1-2 minutes.
5. Ladle into bowls and garnish with fresh basil or parsley if desired.

The coconut milk in this version adds a rich, velvety touch, making the soup delightfully creamy without any dairy. The tortellini becomes luxuriously soft in the broth, while the spinach brings a fresh pop of green. This recipe provides a unique twist that’s both indulgent and light, perfect for those looking to expand their comfort food repertoire with something a bit different.

Italian Herb Spinach Tortellini Soup

This Italian-inspired spinach tortellini soup is filled with aromatic herbs, cannellini beans for added heartiness, and fresh spinach, creating a deeply flavorful soup reminiscent of traditional Italian cuisine. The combination of tender tortellini, savory beans, and fragrant herbs makes this dish a warm, satisfying option for any meal, adding a rustic charm to the classic tortellini soup.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 teaspoon Italian seasoning
• 1 can (15 oz) cannellini beans, drained and rinsed
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Freshly grated Parmesan cheese, for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute.
2. Add the diced tomatoes with their juice, vegetable broth, Italian seasoning, and cannellini beans. Season with salt and pepper and bring to a gentle boil.
3. Add the tortellini and cook according to package directions, usually about 6-7 minutes until al dente.
4. Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.
5. Serve the soup in bowls, garnishing with grated Parmesan if desired.

This Italian herb spinach tortellini soup is a beautiful fusion of tortellini, beans, and fragrant herbs, reminiscent of a rustic Italian kitchen. The cannellini beans add a delightful texture and substance to the soup, making it even more filling, while the spinach adds a vibrant touch of color and freshness. This soup is a hearty, aromatic dish that’s perfect for anyone craving a classic Italian-inspired meal.

Lemon Spinach Tortellini Soup

With a touch of zesty lemon, this spinach tortellini soup is refreshing and bright, making it a perfect choice for any season. The lemon zest enhances the light broth, complementing the cheese tortellini and fresh spinach with a citrusy twist. This soup is both comforting and invigorating, offering a unique flavor profile that’s sure to delight.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion until softened, about 3-4 minutes, then add the garlic and cook for an additional minute until fragrant.
2. Pour in the vegetable broth, lemon zest, and lemon juice, stirring well. Season with salt and pepper, then bring to a gentle boil.
3. Add the tortellini and cook according to package instructions, about 6-7 minutes until al dente.
4. Add the spinach, stirring until it wilts, about 1-2 minutes.
5. Serve the soup in bowls, garnished with fresh parsley if desired.

The zesty lemon infusion in this tortellini soup creates a refreshing and unique flavor. The lemon brings brightness that complements the earthy spinach and creamy tortellini, making this soup a lively twist on a classic. It’s perfect for those who appreciate light yet satisfying flavors in their meals.

Spinach Tortellini Soup with Roasted Red Peppers

This vibrant spinach tortellini soup is made special with the addition of roasted red peppers, which add a slightly smoky, sweet flavor. Paired with creamy tortellini and fresh spinach, the peppers bring a colorful twist and a richness that deepens the broth’s taste. This soup is perfect for a colorful, flavorful, and slightly more adventurous meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Grated Parmesan cheese, for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the onion until softened, about 3-4 minutes, then add the garlic and cook for another minute.
2. Stir in the chopped roasted red peppers, followed by the vegetable broth. Season with salt and pepper to taste and bring to a gentle boil.
3. Add the tortellini and cook according to package directions, about 6-7 minutes.
4. Stir in the spinach and cook until just wilted, about 1-2 minutes.
5. Serve in bowls, garnishing with grated Parmesan if desired.

Roasted red peppers add a unique, slightly smoky sweetness that takes this spinach tortellini soup to the next level. Combined with tender tortellini and fresh spinach, the flavors are rich and well-rounded. This soup is ideal for anyone who loves an unexpected twist on traditional recipes, adding depth and color to each bowl.

Tuscan Spinach Tortellini Soup with White Beans

Inspired by Tuscan flavors, this hearty spinach tortellini soup includes creamy white beans and Italian seasonings, creating a rich and filling meal. The beans add extra protein and texture, while the spinach and tortellini provide fresh and comforting flavors. It’s a wonderful, well-balanced bowl that feels both nutritious and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 teaspoon Italian seasoning
• 1 can (15 oz) cannellini beans, drained and rinsed
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Fresh basil or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion until softened, about 3-4 minutes, then add the garlic and cook for another minute.
2. Add the diced tomatoes with their juice, vegetable broth, Italian seasoning, and cannellini beans. Season with salt and pepper and bring to a boil.
3. Add the tortellini and cook according to package directions, about 6-7 minutes until al dente.
4. Stir in the spinach and cook until just wilted, about 1-2 minutes.
5. Serve in bowls, garnished with fresh basil or parsley.

This Tuscan-inspired spinach tortellini soup is a cozy, filling meal packed with earthy and robust flavors. The white beans add a creamy texture, and the Italian seasonings create a beautiful harmony with the tomatoes and spinach. This hearty soup is perfect for those craving a comforting and nutritious meal that’s easy to prepare yet full of Tuscan charm.

Spinach Tortellini Soup with Sausage

This hearty spinach tortellini soup is made even more satisfying with the addition of savory sausage. The sausage infuses the broth with a rich, meaty flavor that pairs perfectly with the fresh spinach and cheese-filled tortellini. It’s a deliciously comforting dish that balances bold flavors with fresh greens, making it a perfect meal for any occasion.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes, undrained
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up into smaller pieces, until browned and cooked through, about 5-7 minutes. Remove any excess grease if needed.
2. Add the chopped onion and garlic to the pot, cooking until softened, about 3-4 minutes.
3. Stir in the diced tomatoes with their juice, vegetable broth, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
4. Add the tortellini and cook according to package instructions, about 6-7 minutes.
5. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
6. Serve the soup in bowls, garnished with fresh parsley.

The savory Italian sausage gives this spinach tortellini soup a rich, meaty flavor that’s wonderfully complemented by the fresh spinach and soft tortellini. The combination of flavors and textures in this soup is sure to satisfy, making it a great choice for a comforting weeknight dinner or a weekend meal with family and friends.

Spinach Tortellini Soup with Mushrooms

This earthy spinach tortellini soup features the rich umami flavor of mushrooms, which complement the fresh spinach and cheesy tortellini beautifully. The mushrooms add depth to the broth, making each spoonful even more satisfying. It’s a flavorful, wholesome dish that’s perfect for mushroom lovers and a great way to enjoy a comforting bowl of soup.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups sliced mushrooms (button, cremini, or a mix)
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Fresh thyme or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
2. Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
3. Add the vegetable broth and dried thyme. Season with salt and pepper and bring to a boil, then reduce the heat to simmer for 5 minutes.
4. Add the tortellini and cook according to package instructions, about 6-7 minutes.
5. Stir in the spinach and cook until just wilted, about 1-2 minutes.
6. Serve in bowls, garnished with fresh thyme or parsley.

The mushrooms in this soup add a rich, earthy flavor that makes each bite more robust, while the spinach brings freshness and the tortellini offers a hearty, comforting texture. This soup is perfect for those who love the combination of mushrooms and greens, making it a wholesome and flavorful meal.

Spinach Tortellini Soup with Pesto

This spinach tortellini soup is elevated with a dollop of vibrant pesto, adding a burst of basil flavor and richness to the broth. The pesto enhances the soup’s taste with its garlicky, nutty undertones, while the tender tortellini and fresh spinach provide a satisfying texture. This easy-to-make soup brings all the classic flavors of Italian cuisine into one delicious, warming dish.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• 1/4 cup pesto (store-bought or homemade)
• Fresh basil or Parmesan, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
2. Pour in the vegetable broth, oregano, salt, and pepper, and bring to a boil. Reduce the heat to simmer and let the broth cook for 5 minutes to blend the flavors.
3. Add the tortellini and cook according to package directions, about 6-7 minutes.
4. Stir in the spinach and cook until wilted, about 1-2 minutes.
5. Remove the soup from the heat and stir in the pesto. Adjust seasoning if necessary.
6. Serve the soup in bowls, garnished with fresh basil or grated Parmesan.

The addition of pesto makes this spinach tortellini soup especially flavorful, offering a fresh, herby taste that perfectly complements the creamy tortellini and tender spinach. The pesto transforms a simple soup into a rich and satisfying meal, perfect for those craving an extra burst of flavor.

Spinach Tortellini Soup with Carrots and Celery

This spinach tortellini soup is a healthy, hearty option that incorporates the natural sweetness of carrots and the crisp freshness of celery. The vegetables add texture and flavor to the soup, complementing the soft tortellini and vibrant spinach. It’s a well-balanced meal that brings comfort with a boost of nutrients, making it a great choice for any season.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for an additional minute.
2. Stir in the sliced carrots and chopped celery, cooking for 5-6 minutes until the vegetables begin to soften.
3. Add the vegetable broth, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for about 10 minutes, until the vegetables are tender.
4. Add the tortellini and cook according to package instructions, about 6-7 minutes.
5. Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.
6. Serve the soup in bowls, garnished with fresh parsley.

This spinach tortellini soup with carrots and celery offers a satisfying balance of hearty vegetables, tender tortellini, and fresh spinach. The sweetness of the carrots and the crunch of celery add a wonderful dimension, making the soup both flavorful and nourishing. It’s a perfect choice for a light, healthy meal that still delivers on taste.

Spinach Tortellini Soup with Sweet Potatoes

Sweet potatoes bring a lovely sweetness and creaminess to this spinach tortellini soup, creating a comforting, balanced dish. The natural sweetness of the potatoes pairs beautifully with the richness of the tortellini and the freshness of the spinach. This soup is filling and wholesome, with a bit of extra nutrition from the sweet potatoes.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute.
2. Stir in the cubed sweet potatoes and cook for 5 minutes, allowing them to lightly brown.
3. Add the vegetable broth, ground cumin, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until the sweet potatoes are tender.
4. Add the tortellini and cook according to package directions, about 6-7 minutes.
5. Stir in the spinach and cook until wilted, about 1-2 minutes.
6. Serve the soup in bowls, garnished with fresh cilantro or parsley.

The sweet potatoes in this soup add a comforting creaminess and a subtle sweetness that balance perfectly with the savory flavors of the tortellini and spinach. It’s a wholesome, satisfying meal that’s both filling and full of nutrients. This twist on the classic spinach tortellini soup is perfect for those looking to add more hearty vegetables into their diet.

Spinach Tortellini Soup with Poblano Peppers

For a little heat and smoky flavor, this spinach tortellini soup incorporates roasted poblano peppers. These peppers add a mild, smoky spice that pairs wonderfully with the creamy tortellini and the freshness of the spinach. The richness of the broth, combined with the slight heat from the peppers, makes this soup a flavorful and warming meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 poblano peppers, roasted, peeled, and chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Fresh lime wedges, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for an additional minute.
2. Stir in the chopped roasted poblano peppers, cooking for another 2-3 minutes to combine the flavors.
3. Pour in the vegetable broth and ground cumin. Season with salt and pepper and bring to a boil. Lower the heat and simmer for 5-7 minutes to allow the flavors to meld.
4. Add the tortellini and cook according to package instructions, about 6-7 minutes.
5. Stir in the spinach and cook until just wilted, about 1-2 minutes.
6. Serve the soup in bowls, garnished with fresh lime wedges.

The roasted poblano peppers in this soup add a smoky depth and just a hint of heat that beautifully contrasts the creamy tortellini and fresh spinach. This soup brings a unique twist to the traditional recipe, offering a mild spice that’s perfect for those who enjoy a bit of flavor without overwhelming heat. It’s an excellent choice for a cozy and flavorful meal.

Spinach Tortellini Soup with Zucchini and Corn

This vibrant spinach tortellini soup combines the delicate crunch of zucchini and the sweetness of corn, creating a light yet flavorful dish. The zucchini adds a refreshing texture, while the corn brings a natural sweetness that pairs perfectly with the cheesy tortellini and fresh spinach. It’s a bright, colorful soup that’s perfect for a summer meal or when you want a lighter, nutrient-packed option.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 medium zucchinis, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Fresh basil or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
2. Stir in the diced zucchini and corn, cooking for about 4-5 minutes until the zucchini begins to soften.
3. Pour in the vegetable broth, dried oregano, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for about 10 minutes until the vegetables are tender.
4. Add the tortellini and cook according to package instructions, about 6-7 minutes.
5. Stir in the spinach and cook until wilted, about 1-2 minutes.
6. Serve the soup in bowls, garnished with fresh basil or parsley.

This soup’s combination of zucchini and corn adds a fresh, summery twist to the classic spinach tortellini soup. The sweetness of the corn and the mild crunch of the zucchini balance beautifully with the creamy tortellini and the bright spinach, making it a colorful and satisfying dish for any day.

Spinach Tortellini Soup with Fennel and Leeks

With the addition of fennel and leeks, this spinach tortellini soup takes on a slightly sweet, aromatic flavor profile that’s both refreshing and comforting. The fennel adds a light licorice-like taste that pairs wonderfully with the creamy tortellini and fresh spinach, while the leeks contribute a mild oniony flavor that enhances the broth. This soup is perfect for those seeking a unique, refined twist on a classic recipe.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 small fennel bulb, trimmed and thinly sliced
• 1 leek, cleaned and sliced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Fresh fennel fronds or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
2. Add the fennel and leek slices to the pot, cooking for 5-7 minutes until softened and fragrant.
3. Pour in the vegetable broth and dried thyme, seasoning with salt and pepper. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
4. Add the tortellini and cook according to package directions, about 6-7 minutes.
5. Stir in the spinach and cook until wilted, about 1-2 minutes.
6. Serve the soup in bowls, garnished with fresh fennel fronds or parsley.

The fennel and leeks add a wonderful complexity to this spinach tortellini soup, making it a fragrant and slightly sweet variation. The delicate flavors of fennel pair beautifully with the richness of the tortellini and the freshness of spinach, offering a sophisticated yet comforting bowl of soup.

Spinach Tortellini Soup with Kale and White Wine

For a deeper, more robust flavor, this spinach tortellini soup incorporates kale and a splash of white wine. The kale adds an earthy, slightly bitter contrast to the creamy tortellini, while the white wine adds brightness and complexity to the broth. This is a hearty and flavorful option for those who enjoy bold flavors in their soup.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 2 cups kale, stems removed and chopped
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 package (9 oz) cheese tortellini
• 3 cups fresh spinach, chopped
• Fresh Parmesan, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
2. Pour in the white wine, stirring and scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
3. Add the vegetable broth, kale, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 8-10 minutes until the kale is tender.
4. Add the tortellini and cook according to package directions, about 6-7 minutes.
5. Stir in the spinach and cook until wilted, about 1-2 minutes.
6. Serve the soup in bowls, garnished with freshly grated Parmesan if desired.

The white wine adds a lovely depth to the broth, while the kale brings a rich, earthy flavor that balances beautifully with the creamy tortellini and fresh spinach. This spinach tortellini soup is perfect for those who love hearty, robust flavors with a touch of sophistication.

Note: More recipes​ are coming soon!