One-Pot Creamy Tomato and Spinach Tortellini Soup

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting and easy one-pot soup packed with cheese tortellini, fresh spinach, and a creamy tomato broth, perfect for busy weeknights. This Italian-inspired soup recipe (vegetarian), ready in about 30 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

2 tablespoons olive oil
1 medium, diced yellow onion
3 cloves, minced garlic cloves
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 can (28 oz) canned crushed tomatoes
4 cups vegetable broth
4 cups, packed fresh spinach
9 oz fresh or frozen cheese tortellini
1/2 cup heavy cream
1 teaspoon, divided salt
1/2 teaspoon, divided black pepper
1/3 cup, for serving grated Parmesan cheese

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 4-5 minutes until translucent.
Step 2: Add 3 minced garlic cloves, 1 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes, cooking for 1 minute until fragrant.
Step 3: Pour in 1 can (28 oz) crushed tomatoes and 4 cups vegetable broth. Stir to combine and bring to a simmer.
Step 4: Add 9 oz cheese tortellini and cook uncovered for 5 minutes until tender.
Step 5: Stir in 4 cups packed fresh spinach and 1/2 cup heavy cream. Cook for an additional 2 minutes until spinach wilts and soup is creamy.
Step 6: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
Step 7: Serve hot topped with 1/3 cup grated Parmesan cheese.