Tortellini Soup with Spinach and Milk.

Delicious soups are great on winter days when you need something to warm you up. This tortellini soup with spinach is perfect for such days. It has a wonderful taste, is nutritious, and is simple and quick to prepare. Interestingly, its secret ingredient is milk! I mentioned that this soup is perfect when it’s freezing outside, but nothing prevents you from making it on any other day.

This kind of soup is not popular in Polish cuisine. In my country, egg noodles are traditionally added to various soups, not tortellini. Meanwhile, I and my family love everything with tortellini! I like making this soup and even though no meat is added to it, it is still filling.

It’s also fantastic that you can add tortellini with your favorite filling to this soup. I added tortellini with spinach and cheese, but you can choose completely differently.

Or maybe you’d like to try this Creamy Tomato Tortelli Soup? It is also delicious, so if you like “tomato” dishes, I recommend this recipe…

Creamy Tomato Tortellini Soup

Why You’ll Love This Tortellini Soup?

Simple to make! The soup is really easy to prepare. The most complicated step is to constantly stir the broth while pouring it into the pot, which takes a moment literally.

Comforting and Healthy! This soup is made with wholesome ingredients like healthy veggies, milk, and fresh baby spinach. On the other hand, filling and delicious tortellini make this recipe a comfort food.

Perfect Main! Soup is an appetizer and a starter most of the time. But in this case, the soup is so filling (thanks to the tortellini) that it can be a great idea for the main course.

What are tortellini?

Tortellini are stuffed pasta originally from Italy. Yes, Italians come up with the best stuff! 🙂 But tortellini is not only popular in Italy. People all over the world love to eat them and use them in various recipes.

They look like dumplings and for many, they are considered small dumplings made from pasta dough. They can be found with many different fillings. Cheese, mushrooms, meat, and spinach… to name a few. You can make them yourself at home, and these are probably the best, but you can buy them at most stores.

Do you want to make your tortellini? Check out this link…

How to make tortellini | A simple guide to homemade tortellini – Pasta Evangelists

Or check out this funny video on YouTube… 😉

HOMEMADE TORTELLINI RECIPE | How to Make Tortellini Pasta | Italian Food Recipes – YouTube

Alternatives to tortellini…

This soup tastes great with tortellini, making the whole dish so filling. However, if for some reason you do not want to use them, you can add the pasta in any shape to the soup. I recommend using short pasta, e.g. penne, fusili, rigatoni, farfalle, orecchiette, macaroni. You can also eat soup without any pasta. It will be very good too.

In some stores, you can also buy tortelloni, which is “bigger” tortellini. Tortelloni are remarkably similar to tortellini. They are also stuffed Italian pasta/dumplings, but larger than tortellini and “closed” a little differently.

Leftovers? Better eat the soup the next day instead of freezing it!

The soup tastes best when served immediately. The soup can stand in the fridge in an airtight container for up to three days, but the tortellini will „drink” the liquid and their texture will not be the same as at the beginning. They will become a bit mushy. They may even fall apart. If you want to put it in the fridge, wait until it cools down to room temperature (but no longer than 2 hours).

Reheat the soup on the stove over low to medium heat. When reheating the soup, you can add a little (about half a cup) water or even better, broth/stock.

When it comes to freezing the soup, I generally do not recommend it, because there is pasta (tortellini) in it. Pasta is not a good product for freezing. Tortellini can become mushy and lose their firmness.

If, on the other hand, you know you will need to freeze the soup, I recommend cooking the tortellini separately and not adding them to the soup pot. Cook only as many tortellini as you need at the moment.

Watch out! The soup contains milk, so if it was left out at room temperature overnight, I would recommend throwing it out.

Ingredients You’ll Need to Make Tortellini Soup with Spinach and Milk.

Make sure you’re using high-quality ingredients.

Tortellini – You can use homemade or store-bought tortellini. There is complete freedom when it comes to stuffing. If you can’t buy tortellini anywhere, you can use tortelloni or plain pasta.

Baby Spinach – Fresh Baby Spinach is excellent for this soup, but you can replace it with other favorite “greens” like kale or arugula.

Milk – Most preferably Whole Milk. You can use Reduced Fat Milk (2 %)

Broth – You can use chicken or vegetable broth. I don’t recommend using beef broth.

Carrots – Don’t skip it. Carrots are great! You can also add other veggies like celery, parsnips, sweet potatoes, and broccoli.

Onion – choose one large onion or two small ones. You can replace it with two shallots.

Garlic – You need it to spice up the taste of the soup.

Italian Seasoning – You can replace them with dry oregano or other favorite dry herbs.

Butter – A little unsalted butter is needed to saute the onions and add a buttery flavor to the soup.

White Flour – You can use all-purpose flour, plain flour, or any kind of white wheat flour.

Salt and Pepper – Salt enhances flavor and pepper adds flavor.

Do you crave more soup recipes? Check out this one:

Butternut Squash Chicken Soup with Egg Noodles – Pasta Mama Cooks

How to Make Tortellini Soup with Spinach and Milk…

Step 1. Peel the onions and chop them into small pieces. Do the same with the garlic. Peel the carrots and cut them into slices. The size of these pieces depends on how you like to eat carrots.

In a large pot, melt the butter and add the chopped onion and carrots and cook for about 5 minutes, stirring occasionally. A minute before the end of frying, add Italian seasoning, salt, pepper, and chopped garlic. Mix well. Now add the flour and mix it with the rest of the ingredients. Flour must cover the veggies.

Step 2. Pour in the broth slowly, stirring all the time. We don’t want any lumps of flour!

Step 3. Cook the soup. Once the broth boils, reduce the heat and simmer the soup for at least 20 minutes. After this time, add milk and when the soup boils again, add baby spinach leaves and mix gently. Wait until the leaves lose their volume. You will have to wait about a minute. The soup is ready!

Step 4. Cook the tortellini in a separate pot according to the instructions on the package.

Place the tortellini (as much as you like) on the plate and carefully pour the soup. Bon Appetit!