Creamy Spinach and Tortellini Soup
There are only 6 ingredients in this soup. And trust me when I say that this soup is full of flavor and one that you will make again and again. This is my go to recipe if I want to make soup.
I use the cheese tortellini for this recipe. You can find this in the frozen section of your grocery store. If you want, you can substitute the meat tortellini instead. It will produce a slightly different flavor, but it will still be good and tasty.
I am always looking for great deals on vegetables that will store in my freezer or pantry. My local store runs deals on canned vegetables for $.29 to $.39 each. That price is when I will stock up on canned vegetables. And canned spinach is normally included in that sale price. Canned spinach is very similar in taste to frozen spinach and it does not require me to store it in my freezer. You will still want to squeeze the excess liquid out of the spinach before adding to the cooking pot.
Store any leftovers of Creamy Spinach and Tortellini Soup in the refrigerator for up to 5 days. This soup does reheat nicely and is great for lunch the next day.
Frugal Cooking Tips:
- Have a sale price for stock up on canned goods.
- Store items in your pantry from oldest to the newest. Rotate items so things do not go to waste.
- Try and use all leftovers. Revamp them into a new meal or use for lunch the next day.
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Creamy Spinach and Tortellini Soup
Ingredients
- 1 19 oz Frozen Cheese Tortellini
- 1 10 oz Frozen Spinach thawed and squeezed of any excess water
- 2 10.5 oz Italian Style Diced Tomatoes
- 4 Cups Chicken Broth
- 1 8 oz Cream Cheese cubed and softened
- 1 16 oz pork sausage browned, crumbled and drained
Instructions
- In a skillet, brown the sausage. Crumble and drain any drippings.
- Add the sausage and all the remaining ingredients except the tortellini to a 5 to 6 quart stockpot.
- Heat on medium heat for 10 to 15 minutes.
- Add the tortellini and cook for an additional 7 minutes on medium heat.
- Serve in bowls with slices of bread.