This easy Tortellini Soup with Turkey and Spinach is packed with lean ground turkey, tomatoes, white beans, spinach, and tortellini in a delicious broth. Simple to make and a huge family hit. Jump to Recipe keyboard_arrow_down
This Spinach Tortellini Soup is quickly moving up the list as one of our favorite soups! Between the cheesy tortellini, delicious broth, and creamy white beans - we couldn't get enough. It's a must try for soup lovers along with this Taco Soup and Cabbage Soup.
Each week I think that I won't want to make another huge batch of soup and each week I find myself making more. With the cold weather, there is just nothing better than a big bowl of soup. And while I normally serve it with a big green salad and some crusty bread, we all agreed that you don't need anything extra with this soup.
It's filling since it is packed with tortellini, and still full of nutrition from tomatoes, onions, garlic, fiber packed white beans, and protein packed lean ground turkey. It's like a mash up between a really great pasta dish and a soup.
Traditionally this soup is made with sausage. However, I wanted to keep it nice and light, so I decided to go with lean ground turkey instead. Using Italian seasoning and bay leaves, you can create the same flavors of sausage without the extra saturated fat. In fact, for even more sausage flavor, you could add some ground fennel and red pepper flakes. Honestly, there is so much going on in the soup, you won't even miss the sausage.
Now when it comes to tortellini, you can use any kind you like. Personally, I like to use the refrigerated tortellini since I like the texture and flavor of that best. Dry tortellini will also work, but you will need to cook it a bit longer. And while I chose spinach to add some extra veggies, any flavor of tortellini will work. Go with simple cheese tortellini or reach for something more interesting like butternut squash or pesto tortellini.
How to make this a creamy tortellini soup
If you want a creamy spinach tortellini soup, add between a 1/2 to 1 cup of half and half to the soup before serving. You could also use canned nonfat evaporated milk or whole milk. Another option for making a creamier soup is to use some reduced fat cream cheese.
How long will spinach tortellini soup last?
Generally, this soup will last 3-4 days in the fridge. However, it is important to note, that the pasta will continue to absorb liquid and cook. That means the leftover soup will have a softer pasta than the initial soup.
If you know you will be saving some of the soup for leftovers, you may want to cook the tortellini separately. Run it under cold water after cooking to stop it from cooking more. Then let the soup cool completely before adding the tortellini to your leftovers. When reheating, serve as soon as it is warmed through and don't let it simmer on the stove for extra time.
Can I freeze tortellini soup?
This is actually a bit of a tricky question. Technically, yes, you can definitely freeze this soup. However, pasta doesn't all turn out great when it is frozen in soups. The pasta continues to absorb liquid when the soup cools and then again when it is reheated. This normally results in pretty soggy pasta. So you have a couple of options
- Freeze the soup without the tortellini. Then when you are reheating, just add the tortellini to cook in the soup. The refrigerated tortellini only takes about 3 minutes to cook so it won't add lots of cooking time to your meal.
- Cook the tortellini separately and only cook it until al dente. Then immediately run it under cool water to stop the cooking. Let the soup cool completely and add the cold tortellini to the cold soup. Then freeze. Then when you reheat it, the tortellini will finish cooking without getting mushy.
- Some people don't mind the pasta becoming extra soft. If that doesn't bug you, feel free to freeze the soup.
Recipe Ideas for Spinach Tortellini Soup
- Chicken: Instead of turkey, you could use ground chicken, chicken breasts, or chicken thighs in the soup. For chicken breasts or thighs, you can add them along with the broth to the soup. Let them cook in the soup and then remove once they are cooked through. Shred or chop and add back to the soup to serve. You can also use rotisserie chicken as a shortcut.
- Sausage: Another really delicious option to add extra flavor is to make a tortellini soup with sausage. Any ground or sliced sausage will work. Personally, I like using lean ground turkey sausage.
- Try different veggies: If spinach isn't your favorite veggie, you can always swap in a different vegetable. Zucchini, cauliflower, broccoli, and green beans are all delicious. Kale or Swiss chard works as well. Just be aware that most vegetables take longer to cook and will need to be added earlier in the recipe.
- Make it spicy: For a spicy version of the soup, add some red pepper flakes along with the garlic. This adds a nice spicy note to the soup.
- Vegetarian: For a vegetarian tortellini soup, just double up on the beans and leave out the turkey.
- Note: If for any reason the soup feels like it is missing something when it is done, it is probably salt. Season with salt and pepper to bring out all the flavors.
How to make tortellini soup in the slow cooker?
You can definitely make tortellini soup in the slow cooker. For the best flavor, start by browning the turkey with the onions, garlic, and Italian seasoning. Once browned, add everything except the tortellini and spinach to the crockpot. Cook on low for 6-8 hours. Then add the spinach and tortellini during the last 15 minutes of cooking. Taste and season as needed.
Can I make this in the Instant Pot?
This recipe can be adapted to the Instant Pot as well. Start by sauteing the turkey, onions, garlic, and Italian seasoning in the Instant Pot. Add the tomatoes, chicken broth, beans, bay leaves, Parmesan cheese, salt, and pepper. Cover and use the Manual mode to cook for 10 minutes. Let the steam naturally release and open. Turn the Instant Pot back to Saute and add the spinach and tortellini. Cook for 2-4 minutes or until tortellini is cooked to your liking.
One note, some people also add the tortellini with the broth and tomatoes. Personally, I find the tortellini comes out too soft that way and prefer cooking it after so it can maintain some texture.
Spinach Tortellini Soup
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- 1 tbsp olive oil
- 1 U onion, diced
- 1 lb 99% lean ground turkey (or beef, pork, sausage, chicken)
- 4 U cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 U bay leaf
- 4 cups chicken broth
- 28 ounce can diced tomatoes
- 15 oz canned white beans, drained and rinsed
- 1/4 cup Parmesan cheese
- 1 tsp salt
- 1/2 teaspoon pepper
- 9 oz spinach tortellini (I used refrigerated Buitoni)
- 4 cups spinach
Heat the olive oil over medium high heat.
Add the onions and cook for 4-5 minutes until they begin to become translucent.
Add the turkey and brown for 4-5 minutes until cooked through and no longer pink.
Add the garlic, Italian seasoning, and bay leaf. Cook for 30-60 seconds until fragrant.
Add the chicken broth, tomatoes, white beans, Parmesan cheese, salt, and pepper. Stir well. Note, for a smooth broth, you can blend the tomatoes and juices before adding them to the broth.
Bring to a simmer and cook for 20-30 minutes.
Add the tortellini and spinach. Cook for 2-3 minutes for fresh tortellini. For dried tortellini, cook for 9-12 minutes.
Taste and season with salt and pepper as needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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