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Tortellini Spinach Soup

I’m pretty sure spring is just around the corner… Although, it seems like that corner is about a gazillion miles away. It has been so rainy and gloomy, it seems that this may be the forever winter.

Typically, I would say that I enjoy the colder months. I love staying inside, cuddling a cozy blanket with a warm fire in the background. Not to mention the fact that my room is permanently scented with pumpkin spice wall plug-ins. With all that being said, I have been so looking forward to spring. Spring is a time for new beginnings and regrowth; which is something I have been so excited for this year! I love seeing all the little flower buds as they pop up on the trees! The shopper in me is already planning all the cute new spring outfits the stores will soon put out!

However, North Carolina weather has decided to not go along with my wishes and has extended winter weather. We have had snow, sleet, ice, and constant, continuous, never-ending rain. Rain, rain, and more rain. It’s been so yucky outside, I have spent the past few days staying inside, with the curtains firmly shut.

I am convinced that the only thing that could possibly make a rainy day better is a yummy, piping hot bowl of soup. If chicken soup is good for the soul, then this tortellini spinach soup gives live to the soul! It’s so creamy and delicious. The tortellini are like little pasta pockets floating in a creamy hot tub. Oh, my gosh, it’s too good to be true. I can handle any rainy day if I know that I have a bowl of this soup waiting for me.

This soup reminds me of a creamy gnocchi soup I fell in love with at a restaurant near me! I order that soup every time I go out to dinner, even if it’s in the middle of summer. I tried to put my own spin on it using tortellini since I always have a bag of frozen tortellini in my freezer. This soup also has shredded carrots and baby spinach, which give this soup such a healthy feel to it, you might even forget about the butter you sautéed them in!


4 tablespoons of butter

1 medium onion

3 large carrots, shredded

5 tablespoons of flour

2 teaspoons of Italian seasoning

6 cups of chicken broth (can use vegetable stock)

1 bag of frozen tortellini

2-3 cups of spinach

1 cup of heavy cream

Zest of one lemon

salt and pepper, to taste

Start by chopping up the onion, and shredding the carrot. I prefer to buy the larger carrots and shredding them myself because I think you get a better texture and it’s more cost-efficient. Then, add the butter to the bottom of a dutch, on medium-high heat. Once the butter is melted, add in the onion. After the onion is slightly softened, about 2-3 minutes, add in the carrots. Cook for another 2-3 minutes. Then, add in the flour and seasonings. Cook the flour for a couple of minutes, the mixture should look slightly crumbly and grainy. Slowly add in the chicken broth, whisking the entire time. You want to make sure the broth and the flour have a chance to get fully incorporated without any lumps. Once all of the broth has been added in, bring the soup to a boil. Once boiling, add in the frozen tortellini. The tortellini should take about 5 minutes to cook. Add in the cup of heavy cream, and the spinach. Stir to combine and let sit for a couple of minutes to allow the spinach to wilt. Serve right away with a little bit of lemon zest sprinkled over the top!

The creaminess of this soup is out of this world! I love the way the broth just coats the tortellini! This soup is really just a hug in a bowl! The lemon zest at the end is an absolute must! It adds this fresh, zing at the end that just brightens up all of the flavors! I recommend serving this soup with either a loaf of crusty bread, or some garlic bread sticks!

I hope this soup cures all of your rainy day ailments just like it did mine! Spring, I hope to see you soon!

-Holly Michelle

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