Creamy Tortellini Soup with Spinach and Parmesan

A comforting and flavorful soup featuring cheese tortellini, fresh spinach, and a creamy Parmesan broth. Perfect for a quick and easy lunch or light dinner.

Prep Time

15 minutes

Total Time

40 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£2.32

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Soup

Cuisine:

Italian

Cooking Style:

Quick & Easy

Mood:

Comfort Food•Healthy

Ingredients

Servings

16ozCheese Tortellini(Fresh or frozen)

£2.50

5ozFresh Spinach(Baby spinach preferred)

£1.50

6cupsChicken Broth(Vegetable broth for vegan option)

£1.20

1cupHeavy Cream(Can substitute with half-and-half for a lighter version)

£1.80

0.5cupGrated Parmesan Cheese(Plus more for serving)

£1.75

1tablespoonOlive Oil

£0.10

2clovesGarlic(Minced)

£0.15

0.5Onion(Small, diced)

£0.20

0.5teaspoonDried Oregano

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

Total Cost

£9.29

£2.32 per serving

The Method

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.
2
Add minced garlic and dried oregano and cook for 1 minute more, until fragrant.
3
Pour in chicken broth and bring to a simmer.
4
Add tortellini and cook according to package directions (usually about 3-5 minutes for fresh, longer for frozen).
5
Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer gently for 5 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.
6
Add spinach and stir until wilted, about 1-2 minutes.
7
Season with salt and pepper to taste.
8
Serve hot, garnished with extra grated Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

42g

60% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a thicker soup, you can blend a small portion of the soup (about 1 cup) with an immersion blender and then stir it back into the pot.

Add a pinch of red pepper flakes for a little heat.

You can substitute other vegetables like kale or mushrooms for the spinach.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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