Name: Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8.5 ounces jar of sun-dried tomatoes with Italian seasoning (divided); 1 cup frozen, sliced carrots; 1 Tablespoon minced garlic; ½ Tablespoon Italian seasoning; 3 cups vegetable broth; 15 ounces can of tomato sauce; 12 ounces package of spinach and cheese tortellini; 1 cup frozen, chopped spinach; 1½ cups heavy cream; Fresh grated parmesan cheese (optional garnish); Fresh chopped basil (optional garnish)

There’s something incredibly cozy about a bowl of soup that feels both comforting and a bit special. This Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe is exactly that — creamy, savory, with just the right tang from sun-dried tomatoes and a fresh touch of spinach. I made it on a chilly evening and honestly, it felt like a warm hug in a bowl!

A large pot is filled with creamy tortellini soup that has three main layers of ingredients: the top layer shows spinach leaves in dark green, carrot slices in bright orange, and bits of sun-dried tomatoes in red. The middle layer consists of many cheese-filled tortellini pasta in pale yellow with soft textures, partly covered by the creamy orange-pink broth. The bottom layer is mostly submerged, showing chunks of potatoes in light beige mixed into the sauce. The pot has a burgundy handle, and the pot’s inside edges are black. The pot sits on a wooden surface with some green leafy herbs visible in the top corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe
Top Tip
How to Serve Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe

Why You'll Love This Recipe

This soup has become a go-to for me when I want something quick yet full of flavor. It’s a perfect balance between hearty and light, which is pretty rare in creamy soups. Plus, it’s so easy to make that I can whip it up after a busy day and still feel like I treated myself.

Rich flavor from sun-dried tomatoes: They pack an intense, tangy punch that lifts the whole soup.
Comforting yet fresh: Spinach adds vibrancy without overpowering the creaminess.
Fast and fuss-free: Ready in under 30 minutes but tastes like you spent hours simmering it.
Flexible ingredients: You can easily swap or add veggies to make it your own.

A white ladle scoops up creamy tortellini pasta coated in a thick, orange-pink sauce filled with chunks of diced carrots, dark green leafy herbs, and small pieces of red tomato. The tortellini are plump and soft, each piece showing distinct folds and a pale yellow color. In the background, the same creamy sauce fills a white marbled textured pot, dotted with more pasta, herbs, and vegetables. The sauce clings to the ladle, with a slight drip on its edge, showing the rich and smooth texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays its part perfectly, creating a harmonious soup with layers of flavor and texture. Plus, most of these are easy to find and don’t require any fancy shopping trips.

Flat lay of a small mound of fresh spinach and cheese tortellini pasta, a handful of vibrant sun-dried tomatoes with Italian seasoning, a small white bowl of bright orange frozen carrot slices, whole uncracked brown garlic bulbs beside peeled garlic cloves, a sprig of fresh green basil leaves, a small white bowl of smooth red tomato sauce, a small white bowl of creamy heavy cream, a small white bowl filled with golden vegetable broth, a small pile of frozen chopped spinach, a wedge of fresh parmesan cheese with some grated cheese scattered nearby, and a pinch of Italian seasoning herbs sprinkled delicately—all arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sun-dried tomatoes with Italian seasoning: The star ingredient that adds a rich, chewy texture and bright, savory hits.
Frozen sliced carrots: They soften nicely and add a slight sweetness and a bit of color.
Minced garlic: Garlic brings warmth and depth without overpowering the other flavors.
Italian seasoning: The herby blend ties the soup’s flavors together beautifully.
Vegetable broth: A savory base that keeps it light but flavorful.
Tomato sauce: Adds body and richness with just a touch of tang.
Spinach and cheese tortellini: The little pasta pillows stuffed with cheese are what make this soup truly indulgent and filling.
Frozen chopped spinach: Adds freshness and green goodness without extra prep time.
Heavy cream: The secret to silky smoothness and that lovely creamy texture.
Parmesan cheese and fresh basil (optional): They add umami and a fresh herbal finish if you’re feeling fancy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe is how easily it adapts to what you have or like. I've tried a few tweaks, and you'll probably find your own favorite spins as well.

Variation: I once swapped frozen spinach for fresh baby spinach—just stirred it in at the end—giving the soup a brighter, fresher flavor and a bit more texture.
Vegan tweak: Use coconut cream instead of heavy cream and vegan tortellini, for a rich dairy-free version that still feels indulgent.
More veggies: Adding mushrooms or zucchini can bulk up the soup and add an earthy note. Just toss them in alongside the carrots.

Step-by-Step: How I Make Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe

Step 1: Gently infuse the oil with flavor

I start by heating 2 tablespoons of that gorgeous sun-dried tomato oil in my saucepan over medium heat. This oil is pure magic—it carries so much flavor! Then I add the frozen carrots, garlic, and Italian seasoning, cooking just until the carrots soften on the edges, around 3-5 minutes. This little sauté is what builds the soup’s flavor base, so don’t rush it.

Step 2: Bring the broth and tomatoes together

Next, I pour in the vegetable broth and tomato sauce along with the sun-dried tomatoes from the jar, mixing everything together. I usually discard the leftover oil at this point to keep the flavors balanced. After that, I bring the soup to a low boil — this is when it starts smelling amazing.

Step 3: Cook the tortellini and spinach

Once the soup is bubbling gently, it’s time to add the star of the show—the spinach and cheese tortellini—and frozen spinach. I cover the pot and let it simmer for 10-15 minutes until the tortellini are tender and the soup thickens slightly. This step is key; you want the tortellini thoroughly cooked but not falling apart.

Step 4: Finish with cream for luscious texture

When the cooking is done, I take the pot off the heat and gently stir in the heavy cream. It’s important to remove the pot from heat to avoid any curdling and keep the soup smooth. This last touch makes the soup so rich and velvety that it feels like pure comfort.

Top Tip

Over the years, I've learned a few tricks that make this soup shine even more. These small details really help you get that restaurant-quality finish at home.

Use the sun-dried tomato oil: That flavorful oil is like liquid gold—use a couple tablespoons to sauté your base to infuse the soup with depth.
Don’t skip removing from heat before adding cream: I once added cream while the soup was still bubbling, and it curdled. Taking the pot off the heat keeps the texture silky.
Adjust tortellini type and cooking time: Fresh tortellini cooks faster, frozen takes longer, so watch carefully and taste as you go to avoid mushiness.
Thicken with patience: If the soup feels too thin, simmer uncovered for a few extra minutes instead of immediately adding thickeners.

How to Serve Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe

tortellini spinach soup - Serving Suggestion

Garnishes

I love topping this soup with freshly grated Parmesan and a sprinkle of chopped fresh basil. The cheese adds a salty, nutty edge, while the basil brings a bright herbal lift that keeps every spoonful exciting. Sometimes I add a crack of black pepper or a drizzle of good olive oil to finish.

Side Dishes

For a full meal, I pair this soup with crusty garlic bread or a simple mixed green salad tossed in a lemon vinaigrette. The bread is perfect for dipping into the creamy broth, and the salad balances out the richness.

Creative Ways to Present

For special occasions, I’ve served this soup in small, cute cups as a starter, garnished with microgreens and a little Parmesan crisp on the side. It always impresses guests and feels cozy yet elegant.

Make Ahead and Storage

Storing Leftovers

To keep the soup fresh, I store it in airtight containers in the fridge for up to 3-4 days. Because of the cream and tortellini, it’s best to eat it fairly soon to enjoy the best texture and flavor.

Freezing

I don’t recommend freezing this soup. The cream and cheese tortellini don’t freeze well and can become watery or grainy on reheating, altering that lovely texture.

Reheating

When reheating, I gently warm the soup in a saucepan over medium heat, stirring often. If it’s thickened too much, adding a splash of vegetable broth or water helps restore the right consistency without diluting flavor.

Frequently Asked Questions:

Can I use fresh sun-dried tomatoes instead of the jarred ones?

Fresh sun-dried tomatoes can be quite different in texture and flavor. The jarred ones in oil and Italian seasoning contain extra flavor and moisture that infuse the soup. If you use dry sun-dried tomatoes, consider soaking them first and adding some olive oil and Italian herbs to mimic the jarred style.

What type of tortellini works best for this soup?

I’ve used dry, fresh, and frozen tortellini in this recipe. Fresh cooks fastest and has a delicate texture, dry needs a bit longer but holds up well, and frozen is somewhere in between. Just keep an eye on cooking times so you don’t overcook them.

Can I make this soup vegan or dairy-free?

Absolutely! Swap out the heavy cream for full-fat coconut milk or a cashew cream to keep it rich. Use vegan or vegetable-filled tortellini to keep things plant-based. The sun-dried tomatoes and herbs pack enough flavor to make it satisfying without dairy.

How can I prevent the cream from curdling when adding it?

The key is to remove the soup from heat before stirring in the cream. Adding cream to boiling soup increases the chances of curdling. Stir gently and reheat gently afterward if needed to maintain a smooth texture.

Final Thoughts

This Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe is one of those meals I keep coming back to because it’s just so satisfying and versatile. It’s easy enough for a weeknight but special enough to serve when friends come over. Give it a try—you might find yourself making it more often than you expected, just like I do!