Potsticker Soup with Mushrooms & Bok Choy
Comforting potsticker soup with savory mushrooms and tender bok choy — quick, flavorful, and perfect...
20-25
total time
4
servings
350 kcal
calories
Introduction
Creamy Spinach Tortellini Soup is an inviting, comforting bowl that balances the hearty bite of cheese-filled tortellini with vibrant greens and a silky, flavorful broth. This recipe is perfect for chilly evenings, quick weeknight dinners, or when you want something more satisfying than a simple salad but easier than an elaborate pasta bake. The soup layers flavors — aromatic onions and garlic, a gentle touch of herbs, a splash of white wine or lemon for brightness, and a creamy finish that binds everything together. Spinach adds a pop of color and valuable nutrients without overpowering the delicate cheese in the tortellini. Whether you use store-bought tortellini or homemade, this soup comes together in about 30 minutes from start to finish, making it accessible for cooks at any skill level. This dish also scales well: halve the recipe for two servings or double it for meal prep and leftovers. It’s suitable for vegetarians when using vegetable broth and a vegetarian tortellini filling; alternatively, you can add cooked shredded chicken for extra protein. The base is forgiving—if you prefer a lighter broth, reduce the cream and add more stock; if you want it richer, increase the cream or stir in a spoonful of mascarpone at the end. In this article you’ll find a clear ingredients list, step-by-step cooking instructions, equipment tips, variations for dietary needs, serving suggestions, and storage guidance so you can enjoy this soup anytime. Read on for technique tips that keep the tortellini texture perfect and the spinach bright, plus common troubleshooting advice to avoid curdling or overcooked pasta.
Gathering Ingredients
Before you begin cooking, assemble the ingredients to streamline the process and ensure the best textures and flavors. For a classic version you’ll need fresh or frozen cheese tortellini, a generous handful of fresh baby spinach, a medium yellow onion, garlic cloves, good-quality chicken or vegetable stock, heavy cream (or half-and-half for a lighter option), butter and olive oil for sautéing, and Parmesan cheese to finish. Add dried or fresh herbs—Italian seasoning or a combination of thyme and oregano works beautifully—plus a bay leaf if you like. A splash of dry white wine adds depth; if you prefer not to cook with alcohol, a squeeze of lemon juice gives clean acidity. Salt and freshly ground black pepper are essential to season the broth and bring out the cheese’s flavors. Choosing ingredients carefully improves the finished soup. Fresh tortellini cooks quickly and has a tender bite; if using frozen, add it slightly later in the cooking time to avoid overcooking. For the greens, baby spinach will wilt uniformly and require minimal prep, but chopped mature spinach or even Swiss chard can be used—just remove any thick stems. For a richer finish, use heavy cream and freshly grated Parmigiano-Reggiano; for a lighter or dairy-free version consider unsweetened almond milk plus a dairy-free butter substitute and nutritional yeast for savory depth. If using pre-grated cheese, expect slightly different melting behavior because of anti-caking agents—freshly grated is preferable. Finally, measure ingredients and have them within arm’s reach (mise en place); this soup is quick once the sautéing and simmering begin, so being prepared avoids rushed mistakes and unevenly cooked pasta or clumped cream.
Equipment and Prep Tips
Good equipment and a little prep make this soup effortless. You’ll need a heavy-bottomed pot or Dutch oven for even heat distribution, a wooden spoon or silicone spatula for stirring, a chef’s knife and cutting board for the aromatics and spinach, and a measuring cup. A fine microplane or box grater produces better-melting Parmesan than pre-grated packets. If you plan to blend part of the soup for a creamier texture, keep an immersion blender or countertop blender ready, but this recipe usually achieves creaminess from the addition of cream and Parmesan without pureeing. Prep ahead to save time: mince the garlic and dice the onion, rinse and spin dry the spinach, and measure the stock and cream. If using fresh tortellini from the refrigerator, keep it chilled until ready to cook to prevent it from getting gummed up; frozen tortellini should remain frozen until a few minutes before cooking so it doesn’t break apart. Toast any dried herbs briefly in the pot after sautéing the aromatics to bloom their flavors. If your stovetop runs hot, reduce flame when adding cream to avoid sudden boiling, which can separate dairy. Maintain a gentle simmer for the broth rather than a rolling boil. Finally, drain any excess liquid from thawed frozen spinach by pressing it in a fine sieve or squeezing with a clean kitchen towel—excess water can dilute the soup’s flavor. With tools and mise en place prepared, the cooking stage becomes fast and precise, giving you a professional result with minimal fuss.
Preparing the Tortellini and Spinach
Timing is crucial to keep tortellini tender and spinach vibrant. If using fresh tortellini, it typically needs 3–4 minutes in simmering broth; frozen tortellini may need 5–6 minutes. Avoid overcooking: the goal is al dente pasta with an intact filling and no gummy texture. Plan to add the tortellini toward the end of the simmer so it finishes cooking while the flavors meld. For spinach, add it in stages or at the very end—baby spinach wilts in a minute or less and releases little liquid, while mature leaves may take a couple of minutes. Adding spinach too early causes it to break down and lose its bright color and texture. If you prefer to par-cook tortellini in salted water and finish in the soup, do so for about half the package time, drain, and add to the simmering broth to finish. This technique reduces the risk of the pasta soaking up too much broth and making the soup starchy. Be mindful of starch: when tortellini cooks directly in the soup, it releases starches that slightly thicken the broth; that’s desirable for a creamier mouthfeel but can become pasty if overcooked. To protect the filling and wrapper, maintain a gentle simmer rather than high boiling. When combining components, fold the spinach and tortellini gently into the broth to avoid tearing pasta. Taste a tortellini for doneness before declaring the entire batch ready—this small check prevents serving under- or overcooked pasta and ensures the final texture is perfect.
Cooking Process
Start by warming the pot over medium heat and adding a tablespoon of olive oil and a tablespoon of butter for flavor. Sauté diced onion until translucent, about 5–7 minutes, stirring occasionally so it doesn’t brown; add minced garlic in the last 60 seconds to avoid bitterness. If using, deglaze the pot with a splash of dry white wine, scraping up any fond for depth. Add your stock and bring to a gentle simmer; if you are using a bay leaf or whole herbs, add them now to infuse the broth. Simmer the base for 8–10 minutes to concentrate flavors, then season lightly with salt and pepper—remember that the cheese and stock will add saltiness later. Reduce the heat to maintain a low simmer before stirring in the tortellini. If adding frozen tortellini, drop it into simmering broth and stir gently to prevent sticking. Keep the simmer even and check the pasta a minute or two before the package’s recommended time to avoid overcooking. When tortellini is nearly done, stir in fresh spinach in batches, allowing it to wilt gradually without becoming waterlogged. Pour in the cream and remove the pot from direct heat to prevent curdling—stir in grated Parmesan so it melts smoothly into the broth. Finish with a squeeze of lemon or a splash of vinegar if the soup needs brightness and adjust salt and pepper. The final texture should be a silky, slightly thickened broth that coats each tortellini and leaves the spinach tender and emerald green.
Creamy Finish and Seasoning
Finishing the soup correctly elevates it from good to exceptional. Once tortellini and spinach are incorporated and the pasta is cooked al dente, lower the heat and add the cream in a slow stream while stirring. If you’re using heavy cream, it will integrate smoothly; for lighter options like half-and-half or milk, temper the dairy by adding a ladle of hot broth to the cream first, then stirring the warmed mixture back into the pot to prevent separation. Incorporate freshly grated Parmigiano-Reggiano in small handfuls while stirring off the heat; the cheese melts into the broth and thickens it naturally, imparting savory umami. Season mindfully: cream and cheese add richness and sodium, so taste before adding extra salt. A final grind of fresh black pepper and a sprinkle of crushed red pepper flakes can provide subtle heat and complexity. For brightness, finish with a teaspoon of lemon juice or white balsamic vinegar; acidity lifts the flavors and balances the dairy. Fresh herbs like chopped basil, parsley, or chives at the end add freshness and color—add delicate herbs off the heat so they retain fragrance. If you want a silkier texture, briefly use an immersion blender on a small portion of the soup (about one-quarter) to create emulsified body and return it to the pot. Avoid blending the entire soup if you want to preserve the tortellini’s shape. Finally, add a drizzle of extra-virgin olive oil or a pat of butter for gloss and richness just before serving.
Final Presentation and Serving Suggestions
Presentation enhances the dining experience even for a humble soup. Ladle the creamy spinach tortellini soup into warmed bowls to keep it hot longer. Garnish with a grating of fresh Parmigiano-Reggiano, a twist of cracked black pepper, and a small sprinkle of finely chopped parsley or chives for color contrast. For added texture, finish with toasted pine nuts or a crouton of garlic-rubbed sourdough on the side. If you like a touch of heat, a few drops of chili oil or a pinch of red pepper flakes make a bold statement against the creamy backdrop. Pair the soup thoughtfully: a crisp green salad with lemon vinaigrette or a simple arugula salad complements the creaminess with refreshing acidity. Bread is a natural partner—garlic bread, focaccia, or a crusty baguette are excellent for sopping up the broth. For a heartier meal, serve alongside roasted vegetables or a small antipasto plate with olives and marinated artichokes. Wine pairings include a light-bodied white like Pinot Grigio or Vermentino to cut through the cream, or an unoaked Chardonnay if you prefer something rounder. For non-alcoholic options, sparkling water with lemon or a tart apple cider keeps the palate refreshed. Arrange bowls on a wooden board, garnish just before serving, and provide fresh Parmesan at the table so guests can tailor their cheese level. A thoughtful finish transforms a comforting weeknight soup into a memorable meal.
Storage, Make-Ahead, and Frequently Asked Questions
Storing this soup properly preserves flavor and texture. Refrigerate leftovers in an airtight container for up to 3–4 days. The tortellini will continue to absorb liquid over time, so when reheating, add a splash of stock or water to restore a silky consistency and warm gently over low heat. For freezing, remove tortellini and freeze the broth separately if possible; frozen cream-based soups can separate when thawed and reheated, affecting texture. An alternative is to freeze only the base (stock, aromatics, and spinach) and cook fresh tortellini when you’re ready to serve. Label containers with the date and use within 2–3 months for best flavor. Make-ahead tips: you can prepare the aromatics and stock base up to two days in advance and refrigerate; add tortellini and cream when ready to serve. If planning a large batch for guests, cook tortellini al dente separately and add just before serving to maintain the ideal texture. Common FAQs include: Can I use frozen spinach? Yes—thaw and squeeze dry to remove excess water before adding. Is there a dairy-free version? Use full-flavored unsweetened plant milk, dairy-free butter, and nutritional yeast for umami, and consider cornstarch or a small potato purée for body. How do I prevent curdling? Avoid boiling after adding dairy; finish off heat and stir cheese in gradually. Finally, how do I adjust sodium? Use low-sodium stock and add salt at the end after tasting. These adjustments ensure your Creamy Spinach Tortellini Soup remains flexible, delicious, and easy to fit into your weekly rotation.
Creamy Spinach Tortellini Soup
Comforting creamy spinach tortellini soup — easy, weeknight-friendly recipe with tips, variations, and make-ahead advice for a cozy meal.
total time
20-25
servings
4
calories
350 kcal
ingredients
- 2 tbsp olive oil đź«’
- 1 small onion, diced 🧅
- 3 cloves garlic, minced 🧄
- 4 cups chicken or vegetable broth 🍲
- 1 cup heavy cream 🥛
- 1 pkg (9 oz) refrigerated cheese tortellini 🧀
- 2 cups fresh spinach, roughly chopped 🌿
- 1/2 cup grated Parmesan cheese 🧀
- 1 tsp dried Italian seasoning 🌿
- Salt to taste 🧂
- Black pepper to taste 🌶️
- Optional: Crusty bread for serving 🥖
instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and minced garlic to the pot and sauté for about 3-4 minutes, until the onion is soft and fragrant.
- Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
- Stir in the heavy cream and sprinkle in the dried Italian seasoning, mixing well to combine.
- Add the refrigerated cheese tortellini to the pot and cook according to the package instructions, usually 3-5 minutes, until the tortellini are tender and cooked through.
- Once the tortellini are cooked, stir in the chopped fresh spinach and grated Parmesan cheese.
- Simmer for an additional 2-3 minutes, until the spinach has wilted and the cheese has melted into the broth.
- Season the soup with salt and black pepper to your liking, tasting and adjusting as needed.
- Ladle the creamy spinach tortellini soup into bowls and serve immediately.
- Optionally, serve with crusty bread on the side for dipping and extra comfort. Enjoy!
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