One-Pot Creamy Tomato and Spinach Tortellini Soup
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 soups (vegetarian) ready in about 30 minutes pairs tablespoons olive oil, medium, diced yellow onion, minced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Creamy Tomato and Spinach Tortellini Soup take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Creamy Tomato and Spinach Tortellini Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in One-Pot Creamy Tomato and Spinach Tortellini Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Creamy Tomato and Spinach Tortellini Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Creamy Tomato and Spinach Tortellini Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
