Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and …
Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and it’s SO good!
This is our inspired, veggie-packed version made with easier-to-find ingredients and your choice of chicken or tofu for protein. It’s SO rich and comforting, you won’t believe it only takes 30 minutes.
This spinach pasta recipe is simple and irresistible! A creamy Parmesan garlic sauce complements the leafy greens.
Want to eat your greens and love it? Try this creamy spinach pasta recipe, starring chewy al dente pasta and an irresistible Parmesan garlic cream sauce! The way the creamy sauce and garlic accentuate the leafy greens makes it one of our top vegetarian pasta recipes to date. Cozy up to a bowl and it’s positively life-giving. You’ll never love spinach more!
Ingredients in this spinach pasta recipe
There’s not much that doesn’t taste amazing cooked with butter, garlic, Parmesan and cream. And this spinach pasta recipe is no exception! It’s hard to make a vegetarian pasta taste good, but this one passes with flying colors: and it’s simple! Even better, leftovers even stay flavorful in the fridge (which is my personal test for a good pasta recipe). Here’s what you’ll need for this spinach pasta:
Pasta of any shape
Butter
Garlic
Oregano
Milk
Heavy cream
Grated Parmesan cheese
Fresh spinach
Kosher salt and fresh ground pepper
Cook the pasta to al dente
The most important thing to remember when making any pasta is to cook your pasta to al dente! Al dente means “to the bite” in Italian, or when it’s tender with a small white speck inside when you bite into a piece. There’s nothing worse than soft, rubbery pasta. Here are a few tips for the perfect al dente pasta:
Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta.
Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.
Tips for making spinach pasta
This spinach pasta recipe is so simple and straightforward, there aren’t many tips and tricks to call out. Besides cooking your pasta to al dente, here are a few things to note:
Reserve some pasta water. It’s not required, so don’t worry if you forget it! But you can add a splash to loosen the sauce at the end of cooking.
You’ll add thickener after simmering the sauce. This is not a standard white sauce that starts with a roux, a mixture of flour and butter that thickens cheese sauces. But it does contain flour as a thickener: you’ll add it at the end of simmering here.
A note on serving size
The spinach pasta recipe below makes enough for 8 ounces of pasta, which is technically 4 servings. However, we find that if you eat this pasta as a main dish, it makes more like 3 servings. Feel free to double the recipe if desired: click the 2X recipe button below!
Leftovers and storage info
Spinach pasta tastes the best the day it is made. However, we were surprised to find that the flavor of this pasta tastes great as leftovers! Store leftovers for up to 3 days refrigerated. You can reheat them in a skillet on the stove, adding a splash of milk to keep the sauce creamy. Or you can simply eat them cold (they’re still good!).
More spinach recipes
Got lots of spinach? Here are a few recipes you might enjoy:
Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
Meanwhile, heat a large pan over medium low heat. Melt the butter, then add the garlic and oregano and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted. Add the spinach and salt and cook 2 to 3 minutes more, until the spinach is wilted.
In a small bowl, mix ½ tablespoon flour and 1 tablespoon pasta water. Pour it into the pan with the sauce, then stir until it thickens.
Add the drained pasta to the sauce and toss. If necessary, add a few splashes of pasta water as necessary to make a creamy consistency. Top with fresh ground black pepper and serve. Enjoy immediately; leftovers last refrigerated for up to 3 days.
This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. My favorite part? It only takes a few minutes to put together. Plus, you can make it ahead of time and store it in the fridge for up to 3 days. Win! Win! Win! It’s perfect for picnics, potlucks, or a light lunch at home. Get ready to put this Tortellini Salad recipe on repeat!
What is Tortellini Salad?
Tortellini is a type of pasta stuffed with meat, vegetables, or cheese, then shaped into a small ring. To make the salad, the cooked and cooled tortellini is mixed with summer vegetables, herbs, greens, and a vinaigrette. Sometimes chopped cured meats or pickled peppers are added. For me, the pure joy of it is that it comes together in three steps, it’s super filling, and it’s a perfect choice for when you have an army to feed but don’t want to spend a lot of time in the kitchen.
Ingredients for Tortellini Salad
The pasta is the star here, and though you can use any kind of tortellini, we chose cheese tortellini to keep the flavor profile simple. Here’s what you need to make Tortellini Salad:
Tortellini– any kind will do. If you can’t access this ingredient, substitute it with rotini, farfalle, penne, orecchiette, or gnocchi. (And call it Pasta Salad!)
Cherry tomatoes – these bring a pop of color and a touch of sweetness and acidity to the party. If you’re not a fan of tomatoes, try using red bell peppers instead.
Red onion– sharp, assertive, and spicy, this ingredient is a great way to break up the fattiness of the tortellini. You can substitute with green onion, white onion, or yellow onion.
Summer vegetables like squash and zucchini– these fresh veggies add more texture than flavor and also help bulk up your salad. Substitute with cucumber or carrots.
Black olives– add a touch of brininess. Substitute with green olives or capers.
Baby spinachandItalian Pasley– add herbaceous peppery notes. Substitute the spinach with kale or arugula. If you’re not a fan of parsley, use basil.
Parmesan cheese – helps round out the flavors and adds a touch of nuttiness.
Italian Dressing– pulls everything together and adds zing. Substitute with any lightly flavored vinaigrette.
Tips For Making The Best Tortellini Salad
You can use store-bought Italian dressing for convenience, but for a more flavorful salad, use our recipe for Italian Dressing.
Bulk up the salad with more low-cost, in-season veg to transform a pound of tortellini into 16 servings instead of 12. Use any fresh veg, greens, and fresh summer herbs you have on hand. Just cut everything in similar sizes.
Add a little acidity and heat with pickled cherry peppers or banana peppers.
For a heartier salad, add chopped grilled chicken or shrimp. Or try adding chopped salami.
Tortellini salad keeps up to 3 days in the fridge. Just make sure to store leftovers in an airtight container. If you want to make the salad ahead of time, I recommend making the tortellini, chopping and salting the squash and zucchini, and prepping the rest of the ingredients. Add the tortellini to a large container and top with the veg and then the greens. Mix with Parmesan and dressing when you’re ready to serve.
First, cook the tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.
While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.
Slice the cherry tomatoes in half. Slice the red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop the parsley, and if the baby spinach leaves are large, chop them as well.
Once the tortellini has cooled, top it with the cherry tomatoes, red onion, baby spinach, and sliced black olives. Then drizzle with 1/2 cup of Italian dressing.
Next, top the salad with chopped Italian parsley and Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing. Finally, mix, and serve! Wasn't that easy?
How to Make Tortellini Salad – Step By Step Photos
First, cook one pound of tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.
While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.
Slice the cherry tomatoes in half. Slice the red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop the parsley, and if the baby spinach leaves are large, chop them as well.
Once the tortellini has cooled, you’re ready to assemble. First, top the tortellini with 1 pint of halved cherry tomatoes, 1/2 sliced red onion, 2 cups fresh baby spinach, and 1/2 cup sliced black olives. Then drizzle with 1/2 cup of Italian dressing.
Next, top the salad with 1/2 cup of chopped Italian parsley and 1/4 cup of Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing. Finally, mix, and serve! Wasn’t that easy? Now go feed your army and enjoy your time with them instead of spending it in your kitchen!
Impress everyone with this stuffed salmon recipe! The creamy spinach artichoke filling perfectly compliments the flaky fish.
Want a dinner recipe that’s easy and impressive? This spinach artichoke stuffed salmon recipe is out latest favorite! A creamy, savory filling flavored like your favorite dip is the ideal contrast to flaky, tender salmon. This might be one of our favorite salmon recipes because it’s so simple and a total showstopper. We made this for Alex’s mom and she can’t stop talking about it (she immediately asked for the recipe!).
Ingredients in this stuffed salmon recipe
Salmon can be stuffed with just about anything, but we like to use a play on the popular snack, spinach artichoke dip. Slice a thin cut into a thick fillet of salmon, then stuff it with a filling of cream and Parmesan cheese, spinach, artichoke hearts and spices. The way the creamy filling accents the flaky fish makes it impossible not to take another bite. Here’s what you’ll need for this recipe:
Thick salmon fillets, wild caught if possible
Salt and pepper
Butter or ghee
Frozen spinach
Cream cheese
Canned artichoke hearts
Garlic powder and dried dill
Lemon zest
Parmesan cheese
The type of salmon to buy
The quality of salmon you can find at the store varies greatly. Lower quality salmon can taste very fishy and have a mushy texture, or have a lot of white stuff (called albumin) when it’s cooked. It’s also important to have thick pieces of salmon for this stuffed salmon recipe: otherwise it will be too thin to stuff. Here’s what to know when shopping:
2-inch thick fillets are handy for this recipe; you might find it labeled center cut at the store. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff.
Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon: avoid those big economy-sized bags (we’ve found this type can be thinner and taste very fishy).
Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
Tips for stuffed salmon recipe
This stuffed salmon recipe comes together easily: but it does require a bit of technique. A few things we recommend? Invest in a food thermometer! It will help you cook the salmon to the perfect doneness. Here are a few particulars:
Allow the salmon to come to room temperature before cooking. If the fish is too cold when you start, it can end up cooked on the outside but raw on the inside.
Use a sharp knife to slice a pocket into the salmon fillet. Then stuff the pocket with the spinach artichoke stuffing (you’ll have a little left over).
Give the fillets a quick sear on high heat on the stovetop. This ensures a nice browned exterior.
A fish spatula is helpful for flipping! If you don’t have one, it’s a great investment and can be used for flipping and serving lots of other foods.
Bake until 125 to 130°F at the thickest point, about 6 to 8 minutes. Measuring with a food thermometer is the best way to assess doneness of a piece of salmon.
Easy sides to serve with it
This stuffed salmon recipe comes together easily: but it’s still helpful to have a few very simple side dishes to serve with it. This way, you can whip them up in the hands-off times and still have a meal together in about 30 minutes. Here’s what we’d recommend:
And that’s it! Let us know if you try this stuffed salmon recipe and what you think of it. We hope it will be as big of a hit in your house as it is here!
More salmon recipes
Salmon is one of our top easy dinner ideas. Here are a few more fun salmon recipes for preparing it:
Preheat the oven to 350°F. Place the salmon on a plate on the counter and allow it to come to room temperature before cooking, about 15 to 20 minutes (this is about the time it takes for the oven to preheat)
Meanwhile, make the filling: Thaw the frozen spinach and squeeze it to remove all extra liquid, then use your fingers to break it into rough crumbles. In a small bowl, stir together the spinach with the cream cheese, artichokes, garlic powder, dried dill, kosher salt and lemon zest.
Pat the salmon dry with a clean towel. Sprinkle it with the kosher salt and a few grinds of fresh ground pepper. Using a sharp knife, slice a pocket across the center of the salmon. Spoon the filling into the salmon pockets, stuffing it as full as possible. (There will be some filling left over, which you can save or discard.)
Heat a large, oven proof skillet over medium high heat and add the butter or ghee. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until nicely seared.
Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Transfer to the oven and cook 6 to 8 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).
Remove from the heat. Spritz with juice from a few lemon wedges and serve immediately.
Notes
*2-inch thick fillets are handy for this recipe; you might find it labeled center cut. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff.
One bite into the chile relleno at Nick’s in San Clemente and we wanted to move in next door. We’d had dozens of fried chile rellenos before, but this baked version stole our hearts. A plant-based version of this show-stopping dish had to make it on th…
One bite into the chile relleno at Nick’s in San Clemente and we wanted to move in next door. We’d had dozens of fried chile rellenos before, but this baked version stole our hearts. A plant-based version of this show-stopping dish had to make it on the blog!
Equally satisfying, our inspired, 10-ingredient version is HERE (cue cartwheels): a creamy white bean vegetable filling nestled into smoky poblano peppers smothered in red enchilada sauce and a garlicky cashew cream.
Creamed spinach is one of those dishes that I probably would have turned my nose up as a child, but now that I’m an adult I L-O-V-E it! It’s rich and creamy, but not too-too heavy, and has just the right amount of cheesy goodness to keep me coming back for more. I’ve got tons of ways to customize this creamed spinach recipe, too, so you can totally tweak it to make it just the way you like it!
What is Creamed Spinach?
Creamed spinach is a classic side dish that you’ll often find in steak houses or other American restaurants. It’s quick and easy to make and is a total comfort food classic. There are several different ways to make this deliciously creamy dish, but the base recipe we have for you below is simple, rich, and creamy without being overly heavy. …Because I like to enjoy dinner without needing a nap afterward. 😅
Ingredients for Creamed Spinach
Creamed spinach starts with a creamy white sauce for its base. There are several different ways you can make the white sauce, but to keep ours both creamy and light, we made a quick béchamel with butter, flour, and milk. The sauce is seasoned simply with salt, pepper, and nutmeg, and then we melt in some Parmesan for a nice umami punch. Once that creamy sauce is perfect, you stir in the spinach and you’re done!
Fresh or Frozen spinach?
We used frozen chopped spinach to keep the recipe easy and convenient, but you can definitely use fresh spinach if you prefer. To use fresh spinach, simply roughly chop the spinach, then sauté it in a skillet with a small amount of oil until moist of the moisture has been cooked out. You’ll want to use 12 oz. of fresh spinach to replace the frozen spinach in the recipe below.
What Else Can I Add?
Our creamed spinach recipe is a simple, classic version, but there are a lot of ways to tweak it. Here are some other ingredients you can add to take your creamed spinach to the next level:
Heavy cream – If you want your creamed spinach to be EXTRA creamy, replace ½ cup of the milk with heavy cream.
Cream cheese – If you don’t like making béchamel sauces, you can thicken your white sauce by melting together 4 oz. cream cheese and 1 cup milk as the base for your creamed spinach. This also gives the creamed spinach a slightly tangy flavor.
Mozzarella – Try topping your creamed spinach with a little shredded mozzarella and placing it in the oven for a few minutes to melt for an extra cheesy layer.
Artichoke hearts – dice up some artichoke hearts and stir them into the mix.
Onion – Finely dice an onion and sauté it with the garlic in the beginning of the recipe.
Fully thaw the frozen spinach, then squeeze out the excess moisture. Set the spinach aside.
Melt the butter in a large skillet over medium heat. Add the minced garlic and continue to sauté over medium heat for about one minute.
Add the flour to the skillet. Whisk the flour and butter together and continue to cook and stir for about two minutes more.
Whisk the milk into the flour and butter. Continue whisking until the sauce comes up to a simmer, at which point it will thicken.
Add the Parmesan to the sauce and continue to whisk and cook until the Parmesan melts into the sauce (1-2 minutes). Season the sauce with nutmeg, salt, and pepper.
Finally, stir the chopped spinach into the white sauce until evenly combined. Give the spinach one final taste and adjust the salt as needed. Enjoy!
* To use fresh spinach, roughly chop 12 oz. fresh baby spinach. Sauté the spinach in a skillet with a little oil until most of the moisture has cooked out.
Thaw 12 oz. frozen chopped spinach and squeeze out the excess moisture (it will be about 1.5 cups once thawed and squeezed). If using fresh spinach, roughly chop the spinach then sauté it in a skillet with a small amount of oil until most of the moisture has cooked off.
Melt 4 Tbsp butter in a large skillet over medium heat. Once melted, add 2 minced cloves of garlic and sauté for about one minute.
Add ¼ cup all-purpose flour to the skillet and whisk it into the butter. Continue to cook and whisk the butter and flour mixture for about two minutes (it should be bubbling the whole time).
Whisk 1.5 cups whole milk into the butter and flour roux.
Continue to cook and whisk the white sauce until it comes back up to a simmer, at which point it will thicken (this should happen within a couple of minutes).
Add ⅓ cup shredded or grated Parmesan to the skillet and continue to whisk and cook until the Parmesan has melted into the sauce.
Add ⅛ tsp nutmeg, ⅛ tsp salt, and ⅛ tsp freshly cracked pepper to the sauce. Stir to combine.
Add the thawed chopped spinach to the white sauce and stir to combine.
Give the creamed spinach one last time and add more salt if needed. Enjoy the creamed spinach warm with your favorite meal!
We’re all about “catch-all” recipes here at Budget Bytes—flexible recipes that you can add just about anything to, so you can use up the leftover odds and ends in your fridge. This Baked Eggs recipe is especially great because it’s an almost effortless way to treat yourself to an extra special weekend breakfast AND use up your leftovers at the same time. Now that’s what I call working smarter, not harder. 🙌
What Are Baked Eggs?
I know, the name sounds self-explanatory, but let me explain a little further about what we’ve got going on in this dish. These baked eggs are simply eggs that have been cracked into a casserole dish with a few “extras” (like vegetables and cheese), a little seasoning, and a splash of cream to keep the eggs moist and delicate as they bake. It’s seriously the easiest breakfast dish you can make.
Baked eggs are usually baked only to the point where the whites are softly set and the yolks are still liquid. The yolks act as a sauce that pours over the eggs as they’re eaten, and it can be dipped or stopped up with some good bread. It’s the type of delicious simplicity that I love!
How Long to Bake Eggs
The amount of time needed to bake eggs to perfection is going to depend on several factors like the size and material of your baking dish, the temperature of the ingredients when they go into the oven, how many eggs you’re baking, and your oven’s temperature. So it’s imperative that you check the eggs early and keep a close eye on them as they bake.
I suggest baking eggs at either 350ºF or 375ºF and checking their doneness after about 10 minutes. If the whites are still not set, give them a few more minutes and just watch them closely.
What Else Can I Add?
One of the main reasons I love baked eggs is that they’re extremely versatile. Here are some ideas for other ingredients you can add to baked eggs:
Meat: try diced deli ham, cooked bacon, or cooked breakfast sausage.
Vegetables: bell pepper, onion, mushrooms, artichokes, zucchini.
You can also drizzle your favorite sauce over your baked eggs, like salsa, hollandaise sauce, or chimichurri. Get creative with this baked eggs recipe!
What to Serve with Baked Eggs
Baked eggs are begging to be served with some crusty bread, a toasted English muffin, or a biscuit. You can dip the bread or spoon the baked eggs right on top of the bread or biscuit. Either way, you don’t want to lose a drop of those liquid gold yolks! Round out the meal with some oven baked bacon or maple breakfast sausage, and then maybe some lemon blueberry scones for dessert. ;)
Preheat the oven to 375ºF. Melt the butter and brush the inside of an 8×8-inch casserole dish.
Roughly chop the spinach and slice the tomatoes in half. Sprinkle the spinach and tomatoes inside the casserole dish.
Crack the eggs into the casserole dish on top of the spinach and tomatoes. Season with the salt, pepper, and crushed red pepper. Drizzle the heavy cream over the eggs, then sprinkle the crumbled feta on top.
Transfer the casserole dish to the oven and bake for about 15 minutes, or just until the whites are set and the yolks are still liquid. (start checking around 10 minutes and add time as needed). Serve with crusty bread for dipping!
*You can use frozen spinach in place of fresh, just make sure to fully thaw and squeeze out the excess moisture first.**You can use any type of cheese you like, although creamier cheeses work best.To increase the servings to two eggs per person, simply keep all of the other ingredients the same and add 8 eggs to the dish instead of four. Baking time may increase.
Begin by preheating the oven to 375ºF. Melt 1 Tbsp butter and brush the inside of an 8×8-inch baking dish with the melted butter.
Prep your add-ins. We roughly chopped two handfuls of fresh spinach and sliced one cup of grape tomatoes. You could also sauté your vegetables first, if you prefer.
Place the spinach and tomatoes in the baking dish. Crack four eggs on top of the spinach and tomatoes.
Drizzle 2 Tbsp heavy cream over the eggs. The fat and moisture in the cream helps keep the eggs soft and moist while they bake.
If you’re adding cheese, sprinkle that over top (we added about 2 Tbsp crumbled feta). Season the eggs with about ⅛ tsp each of salt, pepper, and crushed red pepper.
Bake the eggs in the preheated 375ºF oven for about 15 minutes, or until the whites are set and the yolks are still liquid (the tops might get a little cloudy, but that’s okay). Start taking a peek at the eggs after about 10 minutes, just to make sure you don’t over cook them.
Enjoy the baked eggs with some crusty bread, biscuits, bacon, or sausage! Oh, and don’t forget a cup of really good coffee… 🤤
With an ultra-creamy sauce (made with surprisingly little cream), plus bright baby spinach and flavorful pan-fried chicken tenders, chicken Florentine linguine is a satisfying and well-rounded pasta recipe perfect for dinner tonight! I’m all about quick and easy dinners that don’t sacrifice flavor just to save a few extra minutes. This pasta recipe is all […]
With an ultra-creamy sauce (made with surprisingly little cream), plus bright baby spinach and flavorful pan-fried chicken tenders, chicken Florentine linguine is a satisfying and well-rounded pasta recipe perfect for dinner tonight!
I’m all about quick and easy dinners that don’t sacrifice flavor just to save a few extra minutes. This pasta recipe is all that and more: it’s quick and creamy and downright dreamy, and definitely one you’ll want to put in your weekly rotation!
Time for a different kind of Florentine! A savory one this time.
In this instance, Florentine refers to a dish featuring spinach and a protein in a creamy sauce, often a dairy-rich mornay or cheese sauce, though this recipe use primarily chicken stock with just a splash of cream for a perfectly creamy result with a fraction of the dairy.
Much like Florentine cookies, the name is misleading, in that this style of dish probably isn’t Italian in origin at all, but actually French. Stories go that Catherine de Medici, the Florentine-born queen of France, had an affinity for spinach, and dishes containing the dark, leafy green were named as such in her honor. How much truth there is to this story is certainly up for debate. These days it seems any dish featuring spinach is labeled as Florentine, though I think the creamy sauce is non-negotiable as well.
Add a burst of flavor to your weekly food roster with our exotic sweet potato tofu curry recipe. This dish combines sweet potato, tofu, and spices for a distinct texture and flavor profile that will tantalize your taste buds. If you are looking for eas…
Add a burst of flavor to your weekly food roster with our exotic sweet potato tofu curry recipe. This dish combines sweet potato, tofu, and spices for a distinct texture and flavor profile that will tantalize your taste buds. If you are looking for easy Indian vegan recipes, check out chickpea mushroom curry, lentil chickpea curry,...
This spinach tortellini soup is easy and bursting with flavor! Veggies, herbs and Parmesan cheese make a deliciously savory broth.
Here’s a tasty, simple soup that impresses every time: Spinach Tortellini Soup! This one is for the books. Doughy pillows of tortellini float in a tangy, tomato broth seasoned with Italian herbs and Parmesan cheese. It’s loaded up with nutrient-dense spinach and tender vegetables like carrot and fennel, which add nuance and crunch. Sprinkle with Pecorino Romano cheese and it’s a total triumph. Our friends and family couldn’t get enough: when it’s “wow!” from the first bite, we know it’s a keeper!
Ingredients in spinach tortellini soup
This spinach tortellini soup has an herby tomato-based broth, thickened slightly with Parmesan cheese. The flavor of the broth is dependent on the quality of tomatoes, so don’t skimp here! It’s similar to our Creamy Tortellini Soup but simpler, without the cream and with more spinach. Here are a few notes on the ingredients you’ll need:
Olive oil
Onion
Fennel
Carrot
Garlic
Crushed fire roasted tomatoes
Vegetable broth
Parmesan cheese
Oregano, garlic powder, dried thyme, salt, and pepper
Refrigerated cheese tortellini or tortelloni
Spinach
Fresh ground black pepper
Use refrigerated tortelloni
Turns out, the best pasta to use for a tortellini soup is actually tortelloni, a larger shape of tortellini! We prefer this shape because it’s bigger and more satisfying flavor-wise. Make sure it’s refrigerated, because this means it’s fresh pasta (and will cook during the short simmering time). Don’t use dried tortellini! Here’s the difference between tortellini vs tortelloni:
Tortelloni is a pasta shape that is larger than tortellini with a filled center. Tortellini is smaller and ring shaped, with a hole in the middle.
Where to find it? Tortelloni is easy to find the refrigerated section at your local grocery. It’s usually not available dried or frozen (though you can find tortellini dried and frozen).
How to tell the difference quickly? Tortellini has a hole in the middle, whereas tortelloni has a solid center that encloses the filling.
Either way: don’t use dried pasta! It has a different cook time and the package weights are different.
Use fire roasted tomatoes if possible
The other key to this spinach tortellini soup? Fire roasted tomatoes! We use this type of tomato often in our recipes to bring big flavor in a short cook time.
Fire roasted tomatoes are a type of canned tomato that’s cooked over an open flame before canning. It makes the flavor beautifully sweet out of the can, instead of acidic like many canned tomato varieties.
Where to get them? This type of tomatoes are becoming pretty easy to find in grocery stores in the US; they’re sold by several brands (Muir Glen is a favorite of ours). Look in the canned tomatoes section.
What if you can’t find them? Substitute the best quality canned tomatoes you can find and increase the simmer time by 10 minutes. Add 1 teaspoon of sugar if the flavor still seems bitter.
Spinach tortellini soup storage info
This tortellini soup is best hot from the stove! But if you have leftovers or want to make it ahead, we’ve got some tips.
Store leftovers refrigerated for up to 5 days. The flavor gets even better over time!
Reheat over the stovetop for a few minutes until warmed through. If you make it ahead, you can make it without the tortellini and refrigerate. Then heat it up and cook the tortellini right before serving. This allows the broth to not soak into the tortellini during storage (but it’s not required).
More tortellini recipes
Want more with tortellini (or…tortelloni?). Here are our top tortellini recipes:
9 ounces refrigerated cheese tortellini or tortelloni
4 cups (4 ounces) baby spinach (or chopped standard spinach)
Fresh ground black pepper
To garnish: grated Pecorino Romano or Parmesan cheese
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, fennel, and garlic and cook for 6 to 8 minutes, stirring occasionally, until the onions are translucent.
Add the crushed tomatoes, vegetable broth, Parmesan cheese, oregano, garlic powder, thyme, and kosher salt. Bring to a simmer, then cook for 10 minutes.
Add the tortellini or tortelloni and the baby spinach and cook for 2 to 3 minutes, until spinach is wilted. Season with fresh ground black pepper. Ladle into bowls and garnish with grated Pecorino Romano or Parmesan cheese.
Notes
*Can’t find fire-roasted tomatoes? Substitute the best quality canned tomatoes you can find and increase the simmer time by 10 minutes. Add 1 teaspoon of sugar if the flavor still seems bitter.
Category:Main Dish
Method:Stovetop
Cuisine:Soup
Diet:Vegetarian
Keywords: Spinach tortellini soup, tortellini soup with spinach
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