Evaporated Milk: Contributes creamy consistency without overwhelming heaviness, opt for standard unsweetened variety.
For Protein and Greens:
Dried Tortellini: Serves as hearty protein element, choose cheese-filled for maximum flavor.
Fresh Spinach: Introduces vibrant color and nutritional boost, select crisp, dark green leaves.
Gather These Tools for Creamy Spinach Tortellini
Large Heavy-Bottomed Pot: Essential for even heat distribution and preventing burning.
Cutting Board: Sturdy surface for precise vegetable dicing.
Sharp Knife: Crucial for clean, uniform vegetable cuts.
Wooden Spoon or Spatula: Perfect for stirring and combining ingredients smoothly.
Measuring Spoons: Helps achieve accurate seasoning and ingredient proportions.
Whisk: Ideal for blending liquids and preventing lumps.
How to Make Creamy Spinach Tortellini from Scratch
Veggie Prep Chop up a colorful mix of carrots, celery, and onions into small, bite-sized pieces that will cook quickly and evenly.
Sizzling Start Warm some olive oil in a big pot and toss in the chopped vegetables, letting them dance and soften until the onions turn slightly see-through.
Flavor Boost Sprinkle in some salt, pepper, garlic powder, and Italian herbs to wake up the vegetables and create a mouth-watering aroma.
Creamy Foundation Melt butter into the veggies and dust with a light layer of flour, stirring until everything gets cozy and combines into a smooth texture.
Liquid Magic Slowly pour in vegetable stock, stirring gently to create a silky base without any pesky lumps. Let it bubble and simmer.
Milk Magic Whisk in some creamy evaporated milk, allowing the mixture to become rich and luxurious.
Pasta Party Drop in the tortellini and let them swim and cook until they’re tender and the soup starts to thicken up.
Green Finale Toss in fresh spinach leaves, letting them wilt and merge into the creamy mixture for a final burst of color and nutrition.
Smart Prep Tips for Creamy Spinach Tortellini
Replace cheese tortellini with meat-filled varieties like chicken or beef for a protein boost and different flavor profile.
Roast zucchini, bell peppers, or mushrooms before adding them to create deeper, caramelized flavors and additional nutrition.
Stir in cream cheese or grated parmesan during the final cooking stage to increase richness and create a more luxurious texture.
Sprinkle red pepper flakes, add a dash of smoked paprika, or include fresh cracked black pepper to introduce subtle heat and complexity.
Best Ways to Serve Creamy Spinach Tortellini
Pair with Crusty Bread: Serve alongside a warm, toasted slice of artisan bread to soak up the delicious, creamy broth and add a satisfying crunch to each bite.
Top with Parmesan Cheese: Sprinkle freshly grated parmesan over the tortellini to enhance the rich, savory flavors and add a delightful salty finish.
Create a Side Salad: Complement the creamy dish with a light, crisp green salad dressed in a zesty vinaigrette to balance the richness of the tortellini soup.
Garnish with Fresh Herbs: Scatter chopped fresh basil or parsley on top to bring a pop of color and a burst of fresh, aromatic flavor to the dish.
Tips and Make-Ahead Ideas for Creamy Spinach Tortellini
Refrigerate Smartly: Store leftover tortellini soup in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
Freeze with Care: Transfer cooled soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 2 months, ensuring maximum flavor retention.
Reheat Gently: Thaw frozen soup in the refrigerator overnight, then warm slowly in a pot over medium-low heat. Stir occasionally to prevent scorching and maintain creamy texture.
Revive Consistency: If soup thickens during storage, thin it with a splash of vegetable stock or water while reheating to restore its original silky smoothness.
Spinach tortellini create a comforting Italian-inspired dish packed with rich, creamy flavors. Cheese-filled pasta mingles with tender spinach in a luxurious sauce that welcomes you to savor each delicious bite.
Ingredients
Scale
2 (8 oz/226 g) packages dried tortellini
5 oz/142 g fresh spinach
2 (12 oz/340 g) cans evaporated milk
6 cups vegetable stock
8 tbsps butter
3 tbsps olive oil
½ cup all-purpose flour
3 medium to large carrots, peeled
2 medium to large celery stalks
1 medium white or yellow onion
½ tbsp garlic powder
½ tbsp italian seasoning
salt and pepper to taste
Instructions
Prep Vegetables: Uniformly dice carrots, celery, and onion into precise 1/4-inch cubes to ensure consistent cooking and texture.
Sauté Foundation: Heat olive oil in a heavy stockpot over medium-high heat, then introduce diced vegetables, cooking until onions become translucent and vegetables soften.
Season Mixture: Sprinkle salt, black pepper, garlic powder, and Italian seasoning over the vegetable base, stirring to distribute flavors thoroughly.
Create Roux: Melt butter and dust flour over the vegetable mixture, whisking consistently to develop a smooth, cohesive sauce base with a golden undertone.
Build Liquid Layer: Gradually stream vegetable stock into the pot, whisking continuously to eliminate lumps and create a silky, unified sauce. Simmer for 3-5 minutes to intensify flavor complexity.
Develop Creamy Texture: Incorporate evaporated milk, maintaining a gentle simmer for an additional 3-5 minutes to enhance the rich, velvety consistency.
Cook Tortellini: Add dried cheese tortellini, bringing the mixture to a rolling boil, then reduce heat and simmer for 10-12 minutes. Stir occasionally to prevent sticking and monitor sauce thickening.
Finish Dish: Fold fresh spinach leaves into the simmering mixture, allowing them to wilt for 3 minutes. Taste and adjust seasonings to create a perfectly balanced, creamy tortellini delight.
Notes
Precision Chopping Matters: Uniform 1/4-inch vegetable cuts ensure even cooking and consistent texture throughout the dish.
Heat Management is Key: Use medium-high heat to develop deep flavor without burning vegetables or creating bitter undertones.
Whisk with Purpose: Continuous whisking prevents lumps and creates a smooth, velvety sauce base that binds all ingredients perfectly.
Spinach Wilting Technique: Add spinach last and let it gently wilt for exactly 3 minutes to maintain vibrant color and prevent overcooking.
Auguste Escoffier School of Culinary Arts, Boulder, CO
Degree: Diploma in Culinary Arts
Focus: Hands-on training in classic and modern culinary techniques, emphasizing sustainable cooking practices, kitchen professionalism, and real-world restaurant experience through externships.
Oregon State University
Degree: B.S. in Nutrition and Food Management
Focus: In-depth study of human nutrition, food safety, meal planning, and food-service operations, with a strong foundation in public health, dietetics, and community-based nutrition programs.
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.
Sophie Reynolds
Co-Founder, Recipe Curator & Culinary Educator
Expertise
Education
Auguste Escoffier School of Culinary Arts, Boulder, CO
Oregon State University
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.