Creamy Spinach Artichoke Soup ... this rich vegetarian soup recipe is quick and easy to make and filled with veggies and yummy cheese tortellini! | Hello Little Home
Creamy Spinach Artichoke Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This Creamy Spinach Artichoke Soup is the perfect antidote to a cold winter day!

Course: Soup
Cuisine: Italian
Keyword: cheese tortellini soup, creamy tortellini soup, spinach artichoke soup, spinach tortellini soup, tortellini soup, vegetarian tortellini soup
Servings: 6 people
Calories: 398 kcal
Author: Ginnie
  • 2 tablespoons butter
  • 1 small onion, diced small
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/4 cup flour
  • 6 cups vegetable broth
  • 1 (12-ounce) package Barilla Collezione Three Cheese Tortellini
  • 1 (14-ounce) can quartered artichoke hearts, well drained and roughly chopped
  • 2 cups lightly packed spinach, chopped
  • 1/2 cup heavy cream
  • shredded Parmesan cheese
  • salt
  • pepper
  1. Melt butter in a large pot over medium heat.
  2. Add onion to pot. Season with salt and pepper, then saute until softened and lightly browned, about 10 minutes.
  3. Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
  4. Mix flour into pot, then cook for 2 minutes, stirring constantly.
  5. Slowly whisk in vegetable broth. Bring to a boil.
  6. Add tortellini to pot; cook, stirring occasionally, until almost al dente (about 7 to 8 minutes).
  7. Stir in artichokes and spinach.
  8. When spinach is wilted, add heavy cream. Mix well. (Do not boil.)
  9. Remove soup from heat, then season with salt and pepper to taste.
  10. Serve soup hot, sprinkled with Parmesan Cheese. Enjoy!

A tip for leftovers:

Tortellini tends to soak up liquid as it cools, so add a little extra cream, broth, or water when you're ready to reheat it. Then slowly warm the soup over medium low heat until it's hot (do not boil).