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Quick spinach soup recipe

Quick spinach soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Spinach soup

If Popeye had a favourite soup, this would be it! This quick spinach soup can be made with fresh or frozen spinach, depending on what you have to hand and can be garnished with croutons or a dollop of crème fraiche for an extra treat.

Dorset, England, UK

26 people made this

IngredientsServes: 4

  • 60g (2 oz) butter
  • 1 onion, chopped
  • 60g (2 oz) plain flour
  • 300ml (1/2 pt) milk
  • 600ml (1 pt) chicken stock
  • 450g (1 lb) spinach, chopped
  • 1 pinch ground nutmeg
  • salt and pepper, to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Melt the butter in a saucepan over medium heat. Add the onion and cook and stir until tender, about 5 minutes. Stir in the flour then gradually stir in the milk and stock and bring to the boil.
  2. Add spinach and simmer until wilted, 2 to 3 minutes. Remove from the heat and season with nutmeg, salt and pepper. Blend the soup in a food processor or using a handheld liquidiser until smooth. Ladle soup into warmed bowls and serve immediately.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Best soup I have ever tasted-08 Aug 2017

Simple and easy yet full of flavour. I adjusted the ingredients to keep it vegan and gluten free.-28 Oct 2015

Quick,easy & delicious. Love the addition of nutmeg - a great winter warmer.-17 Jan 2015

Finnish Spinach Soup Recipe | Pinaattikeitto

Finally making a traditional Finnish salmon soup in Cat's kitchen!
Ingredients you'll need:
500g salmon
6 potatoes
2 carrots
1 onion
2 fish stock cubes
peppercorns (spice pepper if possible)
2 dl cream

Hearty Vegetable Soup | Healthy + Nutritious + Easy Recipe

Easy & Hearty Vegetable Soup Recipe |

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You Cant Reheat Some Foods Under Any Circumstances

Is it safe to microwave your food? Let's imagine you went out to dinner last night. Chances are you brought home the leftovers and they’re sitting in your fridge right now. But before you break out the styrofoam carton, pop it in the microwave, and chow down, you should know that there are some foods that actually turn poisonous when reheated!

No matter how tasty and healthy your freshly prepared meal is, it can lose its health benefits and even cause food poisoning if you reheat it in a microwave. Bright Side introduces to you a list of foods that you should eat as soon as they’re cooked.

Other videos you might like:
7 Food Combinations That Can Ruin Your Health
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Mushrooms 0:55
Eggs 1:32
Rice 3:01
Breast milk or formula 3:57
Chicken and processed meat 4:57
Potatoes 6:21
Celery, spinach, and beets 7:22

#badforyourhealth #eatitfresh #eathealthy

- Whether they’re in a soup or stir-fry, reheating mushrooms in the microwave or on the stove is a big no-no. The change in composition can cause you to have an upset stomach, and they also lose their health benefits.
- Similarly to mushrooms, eggs are packed with protein that changes once it’s reheated. This can wreak havoc on your digestive system. In fact, eggs can become toxic when exposed to a microwave’s high temperatures.
- Even if the rice is cooked, boiling water won’t kill the bacteria. After the rice cools off to room temperature, its bacteria spores can multiply, and reheating it just keeps the bacteria alive. The longer it sat at room temperature, the more likely it is to contain harmful bacteria.
- When it’s time to reheat the breast milk, you should never heat it in a microwave because the uneven distribution of heat can create hot spots in the milk, which can seriously burn the poor baby who drinks it.
- Just like mushrooms, reheating chicken can change the food’s protein compounds and make you very sick. Unlike other meat (like beef), chicken contains a high amount of protein, which makes reheating it in the microwave a bad idea.
- If you place cooked potatoes directly into the fridge after cooking them, it’s probably safe to reheat them. However, if they sit out at room temperature for a while after they’re prepared, they’re more likely to develop a rare bacteria known as botulism.
- While nitrites are dangerous for adults, they’re incredibly dangerous for infants from 0 to 6 months. If they do ingest food with nitrites, they are more likely to develop “blue baby syndrome,” which can be fatal.
- Before you stick a leftover sandwich in the microwave, don’t forget to remove any toothpicks the restaurant may have stuck in there! Along with items with sharp tips, metal is a big no-no when it comes to microwave cooking.

Finnish Spinach Soup Recipe | Pinaattikeitto

The recipe for my Finnish Spinach Soup Pinaattikeitto is available here .

Hi lovelies, today I want to share with you a Finnish recipe as it has been sometime since I shared my last one. This is something I didn't even enjoy as a kid at school, but since last year I came up with my own version and since then I really enjoy this Finnish Spinach Soup or how we call it in Finland, Pinaattikeitto :) I hope you will also like this Finnish version of a Spinach Soup and will be trying it out. Enjoy!

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If you have any questions to this recipe please feel free to ask me in the comments.

Give a thumbs up if you liked this video and subscribe to my channel for more weekly recipes!

#inthekitchenwithelisa #spinachsoup #pinaattikeitto



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1 packet frozen whole leaf spinach
1 dl shallots
2 Garlic cloves
1 L chicken broth, Depending on how you want you consistency
2-3 dl of cooking cream
1 teaspoon salt
black pepper
1/2 teaspoon grated nutmeg
4 eggs

Thank you so much for watching and see ya in the next one!

Pinaattikeitto: Finnish Spinach Soup/Vegan

I tried out RawFinn's Vegan Pinaattikeitto but with kale instead of spinach as that is all I had on hand. Please do check out her original recipe here and her other awesome videos: Also check out Chef Vegan's version and his other wonderful videos here:

1- I used almond instead of soy milk
2- I only had black pepper so used that
3- I used white flour instead of wheat flour
4- I added salt
5- I added a bit of dried dill, nutmeg and lemon juice.

I never did add the vegan butter as I said I would in the video.

Toss equal parts of vegan worcester sauce, smoked paprika and soy sauce on cubed extra firm tofu. Bake at 385F for about 30 minutes (ovens vary so check it after 20 minutes).

By day, I'm an online business manager. I do all types of administrative projects for executives and entrepreneurs.

(site of my husband, Neal Merrick Blackwood. Composer, arranger, recording engineer and instrumentalist).

Creamy Spinach Soup | The Easiest Cream of spinach soup recipe | Healthy | Vegan #theinauthenticook

• 2 Cup/200 gram Spinach
• ½ Cup / 120 ml Fresh Cream/ Coconut Cream
• 3/4 Cup / 180 ml water
• 1 small onion ( chopped)
• 1 Tsp chopped Garlic
• 1 Tbsp Butter
• ½ tsp Roasted Cumin Powder
• ¼ tsp freshly crushed peppercorns
• ¼ tsp salt ( or as per taste)
• 1 green chili
• Some cream for garnish
• Chili oil for topping ( optional)

• Wash & roughly chop the Spinach.
• Heat Butter in a pan.
• Add Onion, garlic & green chili
• Saute for a minute
• Add the Spinach
• Put in the cumin powder and salt
• Cover & let the spinach cook for 2-3 minutes on medium heat.
• One it’s wilted, switch off the heat.
• Add cream/ coconut cream & water.
• Let it cool a bit & then blend it well into a soup.
• Transfer to the pot again & add crushed pepper.
• Bring it to a rolling boil & it’s done .
• Divide into 3 serving bowls.
• Garnish with cream/ coconut cream.
• Top it with some chili oil if you like.

• Do not overcook the spinach.
• You can use yogurt instead if cream.
• Chili oil is completely optional.
• You can use any toppings as you like.

For simplified international & Indian recipes.

#creamofspinachsoup #healthysoup #soup #theinauthenticook

Spinach Tofu Soup | Super comforting Vegan Recipe | Easy and Quick Chinese Recipes

How to make Spinach Tofu Soup and Noodle in Soup | Vegan | Easy and Quick Chinese Recipes

►Please subscribe and press the bell button for more easy healthy authentic Chinese recipes.

►. Today I’ll show you how to make a super healthy and comforting Chinese soup -- spinach tofu soup with seaweed and goji berries. It’s low-carb, low in calories, but contains all the nutrients your body needs, as well as so much powerful immune-boosting ingredients. It’s very easy and quick to make, but loaded with tons of flavor. Plus, it’s totally plant-based.
You can enjoy it as a side dish or entrée of a meal with your family. Or cook some plain noodle, pour the hot soup in it. Here comes the noodle in soup.
This is the Chinese spinach tofu soup that can rejuvenate your body and nourish your soul. It is very tasty but so much healthier than the restaurant version.

1. 200g Spinach
2. 200g Soft/Medium Firm Tofu
3. 1 tbsp (Or 10-15) Dried Goji Berries (Chinese Wolfberries)
4. ½ Cup Chinese Dried Laver Seaweed
5. 1 Green Onion
6. 2 Slices of Ginger
7. 800 ml Water
8. 1 tsp Salt
9. 1/8 tsp White Pepper
10. 1 tbsp Potato Starch (or Corn Starch)
11. 1 tsp Sesame Oil

1. Prepare 200g spinach. Clean it and cut the roots off. Then we give it a quick blanch in boiling water for 15 secs to remove the oxalic acid. Then transfer it immediately into cold water to stop it keep on cooking.
2. Cut 200g soft tofu or medium firm tofu into about 2 centimeter cubes. Roughly chop 1 green onion and 2 slices of ginger. Then prepare a starch water: 1 tbsp of potato starch(or corn starch) with 3 tbsp of water, mix it well.
3. Get a soup pot on the gas, add in 800 ml (3-1/2 cups) water. Put the green onion and ginger in it. Bring it to boil. For the ginger, I usually cut to big slices, so they can be easily picked out before serving it because they’ve done their job. But if you like stronger ginger flavour, you can dice it to very small pieces then the ginger bits will be blended into the soup. When the water’s boiling, add in tofu, 1 tsp of salt, 10-15 (1 tbsp) Goji berries (Chinese wolfberries). If you don’t have it, just ignore it, it won’t change the flavour at all. And add in 1/8 tsp white pepper. Simmer for 3 mins.
6. After 3 mins, add in ½ cup Chinese dried laver seaweed. (this type of seaweed gets soft and tender very quickly in hot water, and gives a natural umami flavour instantly to your soup. What you want to use is the Chinese dried laver seaweed. I don’t really recommend using the Korean loose seaweed or Japanese seaweed sheet. Because they usually have been processed and seasoned for different purposes, like being used as seasonings or making sushi. The Chinese dried laver seaweed is just naturally dried and simply packed, it’s specifically for making soup. They are usually available at your local Chinese grocery store. The good quality dried laver seaweed is very clean, you just briefly tear it to smaller pieces, and put it in the hot soup without pre-washing or cleaning.)
7. Add in our spinach. Bring it to boil again.
8. Now the soup is already 90% ready, that is the time we add in the starch water, mix it again before adding into the soup, because starch is not soluble in cold water and easy to sink to the bottom. Gently stir the soup, let the starch water disperse evenly in the soup. When the soup is boiling again, turn off the gas. Add in 1 tsp of sesame oil.
9. Ready to serve like this, or,
10. Cook some plain noodle and put the soup in it to make a quick and simple noodle in soup. Then enjoy it!

Best Salmon Soup recipe | SAM THE COOKING GUY IN FINLAND

In this episode of The Sam Livecast show, I'm on location in beautiful Finland. I had this classic dish 3 times while I was there, and could have had it 3 more – it’s so damn good.


Spinach soup - Pinaattikeitto

Uhh. It's been a while. A while too long. And my spinach soup looked neon green so. But on the video it looks normal! D:

Chicken Spinach Soup | simple and Easy soup for everyone | Maestro Kusinero


Sun with Su

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Spincah soup | Cream of spinach

Spinach soup is full of vitamins and minerals. If you found this spinach soup recipe helpful do share, subscribe our channel.

Swedish Spinach Soup | Skolans Spenatsoppa | Cook with Zahen

Hi! Welcome to my channel! In this channel, I cook a number of dishes from every country in the world. You will find recipes from each country in my playlists. If you are interested, feel free to subscribe me and comment on what you want to see next!

8 dl water
1 vegetable broth
2 dl cream
400g spinach
1 onion
1 garlic clove
Black peppar

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How to make FINNISH SPINACH PANCAKES | Cats Kitchen

In this episode of Cat's Kitchen I'm making traditional Finnish spinach pancakes!
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2 dl wholewheat flour
2 eggs
2 dl milk
100 g fresh spinach
1 tsp baking powder
one big pinch of pepper
1 tsp salt
butter for frying

Chicken Rice Soup w/ Spinach & Dill recipe by SAM THE COOKING GUY

Simple simple simple.

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Low calorie spinach soup recipe | low cal healthy palak soup | quick Indian spinach soup with low fat milk |

low calorie spinach soup | low cal healthy palak soup | quick Indian spinach soup with low fat milk | with 17 amazing images

You will thoroughly enjoy this nutrient-dense, easy-to-prepare low calorie spinach soup . Cooking it with low-fat milk gives low cal healthy palak soup a lovely emerald green colour, which together with the aroma of sautéed onions and garlic, makes this soup irresistible!

This quick Indian spinach soup with low fat milk is especially recommended for all the weight-conscious readers. The soup has not been strained in order to retain the fibre of the spinach.

I would like to share some important tips to make the perfect low calorie spinach soup . 1. Season the Low Calorie Spinach Soup with salt and pepper. Be careful while adding salt because spinach has a slight salty flavour. 2. We have used low fat milk so the low cal palak soup is perfect for diabetics veg soup and a healthy heart soup. 3. After blending, we don’t strain the palak soup to make it healthier.

See detailed step by step photos and video of low calorie spinach soup | low cal healthy palak soup | quick Indian spinach soup with low fat milk

  1. Heat oil in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper sprinkle with the salt, reduce heat to medium-low and cook, partially covered for 5 minutes, stirring occasionally, until onion is transparent and soft.
  2. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth or water and bring to a simmer over medium heat, cover and cook until the potatoes are soft, about 15 minutes.
  3. Stir in spinach or chard and continue to simmer until the greens are wilted and tender, about 5-10 minutes more depending on the greens you use.
  4. Puree the soup with an immersion blender, or in a regular blender in batches, leaving it a little chunky if desired. Check for salt. Serve the soup garnished with freshly grated nutmeg and a squeeze of lemon for extra flavor.

Chef Tips

This thick hearty soup is a great way to use greens, but you don’t want to overcook them. Here is a rough guide to cooking times:

Baby salad spinach – 2 minutes
Leaf spinach (no stems) – 5 minutes
Chard (without stems) – 5 minutes
Lacinato Kale (no stems) – 5-8 minutes
Curly and Russian Red Kale (no stems) – 8-10 minutes
Bag and freeze any extra for quick meal another day.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Quick Spinach Parmesan Soup

In Italian, this is called Stracciatella alla Romano. In my house we simply call it one of our favorites!

What You'll Need

  • 6 (10½-ounce) cans condensed chicken broth
  • 6 cups water
  • 5 ounces fresh spinach, washed, trimmed and chopped
  • 3 / 4 cup grated Parmesan cheese
  • 2 eggs, beaten

What to Do

    In a large soup pot, bring the chicken broth and water to a boil over high heat. Add the spinach and cook for 4 to 5 minutes, or until the spinach is tender.


You can turn this into what Italians call chicorina by dropping a couple dozen marble-sized meatballs into the soup as the broth and water are boiling. Oh - for a nice finishing touch, sprinkle each bowl with some fresh grated Parmesan cheese.

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South-of-the-Border Chicken Salad

Looking for a twist on boring old salads? Our South-of-the-Border BBQ Chicken Salad is going to be a flavor loaded way to chow down on something light. This BBQ chicken salad recipe is simple, fast, and insanely delicious. One bit and you'll know what we mean!


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Maybe I was missing something, but I found this recipe to be watery and pretty mediocre. I used bay scallops and some cut up large shrimp, and didn't think it was a particularly good use of either. I wouldn't make it again.

Absolutely delicious! Simple, elegant, easy to prepare and serve. Will definitely be making this again.

Having made this soup many times over the years, I have only one suggestion. Make the soup (sans scallops), halve them, and saute them in butter, then add to the soup in the bowls. I use 3 pieces per serving. they float on top, and have that nice buttery sauteed look! Everyone loves this soup!

This is a winning recipe! It's ridiculously simple, declicious, and has been a crowd pleaser every time. I love that you can make it all in one pot and it takes very little time to prepare and cook. The red pepper adds a lovely touch of spice. I wouldn't change anything in this recipe, it's perfectly balanced.

Fantastic soup, and one of the most interesting/unique I've found on this site. The only slight modification I made was to the cooking time once Iɽ added the scallops. Given they are halved, I found they were opaque/ready to go within only a minute. Received rave reviews from my guests, will definitely make again!!

I really enjoyed this, which surprised me as I only had a handful of ingredients and so made a soup that vaguely resembled the original. I sauteed one cup of onion in 2 tbs of coconut oil until soft (I didn't have red pepper or chicken broth) then added water, crushed red pepper and almond milk. I then had frozen scallops, so added them before the spinach until they thawed, then added the spinach, some ginger and scallions (following another reviewers suggestion as I didn't have basil either). So, I must admit, if you are a follow-the-recipe purist, I am your worst nightmare, but I add this into the review mix, because if you are an adlibber like me this recipe has great potential!

I loved this soup! I made it for Christmas eve dinner and got rave reviews from my husband and our guests. Along with the scallops, I added shrimp. While I loved it as well, next time i will add more spinach, red pepper and onion. I prefer a soup to be SUPER chunky!

very nice! added sauteed crimini mushrooms, and lemon basil. also celery and garlic. light, flavorful, a beautiful warm soup on a brisk Alaskan evening

Really nice & light. Bay scallops were perfect in the soup.

This soup is perfect for a summer evening. Took me no time to make as I prepped everything ahead of time. Served it with a big salad and everyone loved it.

Delicious. I substituted crab meat for the scallops, ginger and green onion for the basil and red pepper, and milk for the cream.

This is a fabulous soup--delicious, and easy enough for every day, but wonderful for guests. a real keeper.

This dish is very yummy considering its simplicity. If scallops are expensive for your budget, this recipe is not the most deluxe way to present them. My husband and I eat this regularly on a weekday night when we are busy and want an easy treat.

WOW! What a GREAT soup. Sublimely tasty, and easy to make. I doubled the recipe and it worked just fine. Not having bay scallops available, as other reviewers suggested, I used sea scallops as I doubled the recipe, I used medium tiger shrimp for the other ten ounces of fish. The pink of the shrimp compliments the red pepper beautifully. This dish is a pleasure to look at and to eat. . A keeper!

So glad to have, again, run into this favorite. It is really excellent, easy to make and impressive enough for guests.

A great starter to our Christmas dinner. Colorful and delicious. I agree with another reviewer to use bay scallops. I am a New Englander living in Ohio where they don't understand that bigger is not better when it comes to scallops. The bays are much cheaper here but so much sweeter and have a much nicer texture so for me it was an obvious choice to use the bays.

I made this soup with fat free half n half and added some white wine at the end. Very tasty and attractive to the eye. Would make it again.

Quadrupled this recipe for a large group it worked very well. I used half the crushed red pepper flakes called for it came out perfectly zingy, but NOT hot. I also machine-processed my ingredients, which worked fine. I added sweet tiger prawns to the scallops, and it was great. The recipe does not call for enough scallops. Will definitely add this recipe to my repertoire!

Yum! This soup is very simple and quick in the making. A definite keeper.

Perfect way to start Christmas dinner. The colors are perfect - green spinach & red bell peppers. Very easy to make. Just prep all ingredients ahead of time, then it can be easily made right before serving.

This is a truly easy yet impressive soup. The flavors are complementary and in perfect ratio. I used bay scallops instead of sea scallops to much success. It is light but satisfying enough for a meal. Probably one of the best soups i have tried off this site.

I found this soup to be very good, elegant and easy to create! I added some garlic croutons to serve which enhanced the flavor.

This is a very pretty, elegant and delicious soup! It is good as a starter to a formal meal, or as an entree soup in larger portions. I've made it several times. always to rave reviews!

Spinach Doenjang Soup

It’s a double whammy for immunity: Clams and spinach are good sources of zinc and vitamin A, respectively. We also like using Korean-style soybean paste here—its flavor is more assertive than miso. (You could use miso in a pinch, but it won’t pack the same umami punch.)

3 tablespoons doenjang (Korean soybean paste)

1 white onion, thinly sliced

6 scallions, thinly sliced

6 ounces enoki or maitake mushrooms

scallion tops, finely chopped

1. In a large pot over medium-high heat, whisk the doenjang into the water. Add the garlic and bring the doenjang mixture to a boil.

2. While mixture is reaching a boil: In a sauté pan, heat neutral oil over medium-high heat and add mushroom and a pinch of salt. Cook until browned, 5 to 8 minutes. Set aside.

3. Once the doenjang mixture has reached a boil, add the clams and white onion. Boil until the clams open it should take 3 to 5 minutes.

4. After clams have opened, add the spinach and turn off the heat. Cover to let the spinach wilt, about 1 minute.

5. Taste for seasoning and add salt if desired. To plate, add some mushrooms to the bottom of each bowl, then spoon the soup over the top and finish with fresh scallions.

Spinach and White Bean Soup

Yield: 6 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

A healthy and hearty, comforting soup – chock full of fresh spinach, white beans and orzo pasta – made in less than 30 min!


  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 4 cups vegetable stock
  • 2 bay leaves
  • 1 cup uncooked orzo pasta
  • 2 cups baby spinach
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.
  2. Whisk in vegetable stock, bay leaves and 1 cup water bring to a boil. Stir in orzo reduce heat and simmer until orzo is tender, about 10-12 minutes.
  3. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley season with salt and pepper, to taste.
  4. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Creamy Sausage Tortellini Soup with Spinach

This post may contain affiliate links. Read my disclosure policy.

Creamy Sausage Tortellini Soup is a quick, comforting one pot dinner. Made in a smooth, thick broth with Italian sausage, spinach, and cheesy tortellini.

Rich and creamy soups are the perfect comfort food for getting through the fall and winter. For more delicious Soup Recipes try Slow Cooker Minestrone Soup and Italian Chicken Soup.


Tortellini Soup is a simple and classic Italian recipe. You can make the whole dish with just 5 ingredients, but it’s still incredibly flavorful. The tortellini pasta is cheese-filled, making it an even more rich dish than your typical noodle soup. The sausage has delicious Italian spices, and the fresh spinach brings a savory earth taste to the soup.

You can serve your Tortellini and Sausage Soup as a side dish or as the main dish. To make a filling dinner, with Creamy Tortellini Soup as the main, try adding some sides like crusty bread and a salad. You can always use store-bought bread, but if you want something extra special try making Pesto Cheesy Bread. Some salads that would go great with Creamy Tortellini Soup are our Easy Greek Salad and Classic Wedge Salad recipes.

Sausage and Spinach Tortellini Soup is sure to become a go-to recipe in your house. It turns out irresistibly creamy, but it’s oh-so easy to make. It’s the perfect comfort food for the next time you need to throw something together quickly. All you have to do is cook the sausage, then add the broth, tortellini fresh spinach and heavy cream. You’d be hard pressed to find an easier recipe. Especially one that turns out this flavorful and family-friendly.

It’s also a great recipe to make some extra and freeze for later. It keeps well, so you’ll have a delicious dinner ready with hardly any work.


Italian Meatball Soup

Italian Chicken Soup

Olive Garden Zuppa Toscana Soup (Copycat)

Classic Minestrone Soup


  • Creamy Chicken Tortellini Soup: Instead of using sausage in this Tortellini Soup Recipe you can cook up some chicken breast to put in the soup. However, the Chicken Tortellini Soup won’t have the flavor that comes with Italian Sausage. To make up for this, try adding some Italian seasoning or other spices to your Creamy Chicken Tortellini Soup. Instead of making Chicken Tortellini Soup, you could also try using turkey.
  • Cheesy Tortellini Soup: Although, there’s already plenty of cheese in the cheese tortellini, you can add even more melty cheese to the soup before serving it. Sprinkle some fresh parmesan cheese to the top of the soup. You can also put some Parmesan Cheese out on the table so people can add it as they want.
  • Broth: Instead of using chicken broth, you can exchange it for beef broth or vegetable broth.
  • Tomato-based Tortellini Soup: Try making your soup with a creamy tomato sauce. Prepare the soup as usual, but add a can of tomato paste after you add the chicken broth. Make sure to mix the tomato paste in with the broth and cream. The tomato sauce will make this Tortellini Soup recipe even more creamy and flavorful.
  • More add-ins: There are so many other flavorful ingredients you can try the next time you make Sausage and Spinach Tortellini Soup. Try adding in some veggies like chopped carrots, green onion, diced tomato, and fire-roasted tomatoes. You can also cook up some minced garlic, and onion along with the sausage. Cook the garlic and onion in the skillet until the onion is translucent and the garlic is fragrant. To make your creamy soup more filling try adding some white beans or gnocchi noodles. To make Creamy Tortellini Soup more flavorful mix in some Italian seasoning, fresh basil, garlic salt, black pepper, or red pepper flakes.


Creamy Tortellini Soup is easy to make over the stove top. However, if you’d like to leave it to cook during the day, you can make it in a slow cooker.

Slow Cooker Tortellini Soup:

  1. Start by crumbling the Italian sausage and browning it in a skillet. Once it’s browned remove the excess fat from the sausage.
  2. Add the Italian Sausage and chicken broth to the slow cooker.
  3. Set the crock pot to medium-low heat and let the soup cook for 7-8 hours.
  4. About 30 minutes before you’re done cooking, add the cheese tortellini, spinach, and cream to the crock pot.
  5. Stir occasionally, then serve.

Another option, instead of using a dutch oven, is to prepare your Sausage and Spinach Tortellini Soup in an instant pot.

When it’s chicken and noodle soup my family craves, we love this easy homemade chicken soup, loaded with chicken, veggies and our favorite pasta shape – Acini di Pepe. This is pure comfort food, and leftovers taste even better the next day.

You probably heard me say this before, the only whole wheat pasta my family will eat is Delallo’s. I don’t know how they do it, but the taste and texture are better than any other brands I have tried. I also love that their whole wheat pastas come in so many different shapes, more shapes than any other brands I have seen.

For this soup, I personally like using boneless chicken thighs in the soup, but breasts would also work fine. Madison likes when I pack this soup for school lunch in her thermos (minus the spinach). To reheat leftovers, simply add more broth or water to thin it out if it’s too thick. This is also a great freezer friendly dish, you can double the recipe and freeze the rest.