Turkey spinach tortellini soup

There’s something about the first cool evenings that makes me crave something cozy but still bright and quick—a bowl that feels like a hug without keeping you in the kitchen all night. This Turkey Spinach Tortellini Soup does exactly that. It’s got that comforting, homey DNA you get from a good chicken-and-noodle night, but with a personal twist: turkey for lean heartiness, spinach for color and freshness, and cheese-filled tortellini that turns every spoonful into a little celebration. I’ve served this to friends who claimed it tasted like a “restaurant-quality cozy soup,” and I’ve made it on weeknights when I needed dinner in a hurry. The aroma alone—garlic, rosemary, and warm tortellini—has a way of pulling everyone to the kitchen. If you’ve got 30 minutes to spare, you’ve got a pot of Turkey Spinach Tortellini Soup that’s sincerely worth the effort. I always do a quick pinch of chili flakes for a tiny kiss of heat, and you’ll notice how the tortellini swells with the broth as it simmers—a small miracle that never gets old.

What is Turkey Spinach Tortellini Soup?

Think of Turkey Spinach Tortellini Soup as a heartier, weeknight-friendly riff on a classic vegetable-beef broth soup. It’s essentially a savory, stock-forward soup that folds in diced turkey, a handful of spinach, and tender cheese tortellini. The name says it all: turkey adds protein and depth, spinach brightens the pot, and tortellini turns a simple bowl into something you’ll crave again tomorrow. It’s a practical, crowd-pleasing dish you can tailor to what you’ve got—leftover roast turkey from Sunday, a bag of baby spinach in the crisper, or a mess of tortellini sitting in the pantry. My grandmother would’ve sniffed out this flavor balance in a heartbeat, proclaiming it “simple, but sings.” It’s essentially chicken soup’s sturdier cousin, and it’s perfect for chilly nights, sick days, or post-work dinners when you want cozy with zero fuss.

How to Make Turkey Spinach Tortellini Soup

Quick Overview

In a pot, you start by sautéing aromatics—garlic, onion, a pinch of thyme and rosemary. You deglaze with a splash of white wine or broth, then pour in stock and bring to a gentle simmer. Add diced turkey and tortellini, then fold in spinach until wilted. Finish with a splash of cream or a dairy-free alternative and a squeeze of lemon to brighten everything. It’s all about layering flavor quickly, keeping the pasta chewy but tender, and letting the greens wake up the pot at the end. This method keeps you out of the kitchen for too long while delivering a soup that feels like it’s had hours of love poured into it.

Ingredients

For the Soup Base:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
– 1 teaspoon dried rosemary, crushed (or 1 teaspoon fresh rosemary finely chopped)
– 4 cups low-sodium chicken or turkey stock
– 1 cup water (optional, for a lighter broth)

For the Tortellini & Turkey:
– 2 cups diced cooked turkey (leftover roast works beautifully)
– 9–12 ounces cheese tortellini (fresh or frozen; if frozen, don’t thaw first—the pasta will cook in the hot broth)
– 2 cups fresh spinach, roughly chopped or torn

For the Finish:
– 1/4 cup heavy cream or half-and-half (or a dairy-free cream substitute for a lighter version)
– 1 tablespoon lemon juice (optional, brightens the soup)

Seasoning & Garnish:
– Salt and pepper to taste
– Grated parmesan or pecorino for serving
– A pinch of chili flakes (optional, for a gentle heat)

Notes on ingredients:
– If you have leftover roasted turkey with skin removed, it’s perfect here. If not, a quick dice of boneless turkey breast works just as well. You want white meat pieces that heat through without turning tough.
– Tortellini comes in many shapes and fillings; standard cheese tortellini is classic here, but you can experiment with spinach tortellini for extra greens in every bite. If you use tortellini bow ties or other filled pastas, adjust cooking times accordingly so they don’t turn to mush.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set a large pot over medium heat and drizzle in olive oil. Let it shimmer, then add the chopped onion. You want it to soften and become a touch translucent, releasing a gentle sweetness. Tug in the garlic soon after—don’t let it scorch, or you’ll taste bitter notes. A minute or so is plenty; you’re aiming for fragrance that makes your kitchen feel like a warm hug.

Step 2: Mix Dry Ingredients

In this soup, the “dry ingredients” are essentially the dried herbs and any salt you’ll add. Sprinkle in thyme and rosemary, tasting as you go. This step is about building a foundation; too little and the soup feels flat, too much and it overpowers the turkey. I like to toast the dried herbs for a few seconds in the warm oil to wake up their oils and aroma.

Step 3: Mix Wet Ingredients

Pour in the stock and, if you’re using it, the splash of white wine. The wine gives a subtle lift—don’t burn off the alcohol completely; you want that faint brightness woven through the broth. If you prefer to skip alcohol, just use extra stock. Bring the liquid to a gentle simmer so the flavors mingle rather than stew.

Step 4: Combine

Into the simmering broth, add your diced turkey. This is where the dish gains its heartiness, especially if you used leftover roast. Give it a few minutes to heat through and mingle with the aromatics. Then drop in the tortellini. If you’re using frozen, drop them in straight away; they’ll plump and soften in the broth within about 6–8 minutes. Stir gently so the tortellini don’t break apart and so the spinach can wait its turn to wake up.

Step 5: Prepare Filling

This step can feel like a quick unpacking of a filling, though in practice you’re just getting the elements ready for the finish. If you’re working with pre-filled tortellini, here the “filling” is the cheese inside the pasta. If you’re making homemade tortellini, you’d prepare a simple ricotta-Parmigiano filling with a touch of nutmeg. For a weeknight version, I rely on store-bought tortellini filling and focus on seasoning and texture in the broth itself. Stir in salt and pepper as needed and keep tasting as the pasta softens.

Step 6: Layer & Swirl

When the tortellini is nearly al dente, add the chopped spinach. It only needs a minute or two to wilt—save the vibrant green for that fresh pop of color and taste. Now swirl in the heavy cream or your preferred dairy substitute for that comforting, creamy thread through the soup. If you’re dairy-free, a splash of coconut milk or a dairy-free creamer works beautifully here. A squeeze of lemon juice at this point helps balance the richness and keeps the flavors lively.

Step 7: Bake

Okay, we’re not actually baking in the oven, but the term “bake” sneaks in because you’re finishing the pot with a gentle simmer to marry flavors. Let everything simmer for 3–5 minutes after adding the greens and cream. You’re looking for a silky, cohesive broth that clings to the tortellini and glows with the greens. If you notice the pot boiling vigorously, turn the heat down a touch; you don’t want a froth of bubbles breaking the tender pasta.

Step 8: Cool & Glaze

Let the soup rest a minute or two off the heat before serving. If you like a little glaze-like sheen, a final drizzle of olive oil and a shaving of parmesan right before plating gives a glossy finish and an extra layer of flavor. If you’re serving right away, you can skip this fun finish, but I’m telling you, that last touch makes the spoonful feel extra luxurious.

Step 9: Slice & Serve

Ladle into bowls while it’s still steaming. Top with a light dusting of grated parmesan, a few chili flakes if you enjoy a gentle kick, and more black pepper. A slice of crusty bread or a warm roll on the side makes this a full meal. My kids actually ask for seconds, especially when I’ve tucked in a handful of extra spinach for that bright green color and slightly sweet bite. This Turkey Spinach Tortellini Soup is the kind of dinner that disappears in minutes—trust me on this one.

What to Serve It With

Choosing accoutrements and accompaniments can elevate this Turkey Spinach Tortellini Soup from a weekday staple to a comforting experience. Here are some ideas that fit different occasions:

For Breakfast: A light, herby biscuit or a soft egg muffin alongside a tiny mug of coffee or tea. The soup may feel heartier than breakfast, but the warmth translates perfectly into a gentle morning start.

For Brunch: A brighter plating with lemon zest, a dollop of crème fraîche, and a crispy herb toast on the side. A sparkling water with a squeeze of citrus makes the meal feel celebratory without being heavy.

As Dessert: This soup isn’t dessert, but it pairs wonderfully with a citrus-forward sorbet on the side after a lighter dessert course—think a small scoop of lemon or blood orange sorbet to refresh the palate between courses.

For Cozy Snacks: Serve as a generous portion with extra crusty bread, or spoon it over a small bowl of warm grain (like a tiny amount of barley) for a comforting, almost risotto-like feel. This soup is a lifesaver when you’re craving something savory and comforting without going all out.

In our family, this soup often becomes the anchor for a casual weekend lunch, with a few slices of warm crusty bread and some salted butter. The aroma fills the house and somehow brings everyone to the kitchen—just like it did when I first tested it on a rainy afternoon with a sticky note of tweaks from my mom tucked into the recipe book.

Top Tips for Perfecting Your Turkey Spinach Tortellini Soup

If you’ve ever asked me how to get this soup just right, here are the tiny tweaks that really matter:

Spinach Prep: Rinse and roughly chop the spinach so it wilts quickly and evenly. Wet spinach lets go of more water, which can thin the broth; you want it to look vibrant and glossy, not a watery pool. If you’re using baby spinach, you can add it whole and let it wilt in the last minute.

Turkey Handling: If you’re using leftovers, dice into small, uniform pieces so they heat evenly and blend with the tortellini. If you’re starting from raw turkey, brown it lightly in a separate pan before adding to the soup to develop a deeper flavor.

Mixing & Texture: Don’t overcook the tortellini. It’s best when the pasta is just tender and holds its shape. Taste a tortellini piece near the end to gauge doneness; you don’t want mushy pasta stealing the broth’s soul.

Gentle Finishes: For a lighter finish, skip the cream and use a splash of milk or a dairy-free alternative; for a richer, silkier mouthfeel, go for heavy cream. Either way, finish with a touch of lemon to brighten the flavors and cut through the richness.

Glaze Variations: If you like a glossy, restaurant-like finish, drizzle a tiny amount of olive oil or a pat of butter at the very end and whisk through the pot. A dusting of finely grated cheese on top is a simple, elegant flourish.

Flavor Swaps: Swap thyme for a pinch of herbes de Provence for a different herbal bouquet. If you don’t have rosemary, a bay leaf or two can also add a gentle depth. If you’re avoiding dairy, a splash of cashew cream can mimic that smooth finish.

Batching Strategy: This soup shines in batch form. Make a big pot, hold the tortellini separately, and add it to reheated broth for a fresh, texture-first bite the next day. The greens still look vibrant, and the flavors continue to meld beautifully.

I’ve learned these little tricks after making this soup countless times, and they’ve saved my weeknights more than once. The goal is a cozy, lively bowl that tastes like it simmered slowly while you were out of the kitchen—without actually taking that long.

Storing and Reheating Tips

This soup stores well, but a couple of careful steps keep it tasting bright and not mushy.

Room Temperature: If you’ve got leftovers, let them cool briefly, then refrigerate in an airtight container for up to 2 days. Don’t leave soup out at room temperature for more than 2 hours; dairy-based soups can spoil quickly.

Refrigerator Storage: Store in a sealed container. The soup will separate slightly as it sits; give it a gentle swirl when reheating to recombine the fats and broth.

Freezer Instructions: Freezing is doable but not ideal for the tortellini texture. If you must freeze, freeze the broth base separately from the tortellini and greens, then reassemble on reheating. Expect the tortellini to become a touch softer after thawing. For best results, cook the tortellini fresh when reheating.

Glaze Timing Advice: If you prefer the glaze-like finish, add your dairy (cream or non-dairy alternative) after reheating to avoid curdling. A final drizzle of olive oil can also help preserve a silky texture after storage.

To reheat: warm on the stove over low-to-mid heat, stirring occasionally, until heated through. If the broth has thickened, add a splash of stock or water to loosen it and bring back the velvety feel. A quick taste and adjustment of salt and pepper will often bring everything back in balance.

Frequently Asked Questions

Final Thoughts

This turkey-centric, spinach-bright soup has become a staple in my kitchen because it checks so many boxes at once: it’s comforting, fast, and adaptable without losing its soul. The way the tortellini plumps in the warm broth, the spinach sending up a fresh green note, and the turkey adding a gentle heartiness—every bowl feels like a small triumph. If you’re feeding a crowd or just want leftovers that taste like you spent hours in the kitchen, this Turkey Spinach Tortellini Soup is the move. I love how forgiving it is: you can swap greens, swap the pasta type, or adjust the dairy to fit your dietary needs. It’s a cozy invite to the table, a reminder that good meals don’t have to be fussy. Give it a try this week, and let me know in the comments how your version turns out. Happy cooking, friends—and may your bowls be warm and your days a little brighter.

Turkey Spinach Tortellini Soup

A quick and easy weeknight soup loaded with flavor. This hearty soup features tender turkey, vibrant spinach, and cheesy tortellini in a savory broth.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion chopped
• 2 cloves garlic minced
• 6 cups chicken broth
• 1 can diced tomatoes 14.5 ounce, undrained
• 0.5 teaspoon dried Italian seasoning
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt or to taste

Add-ins

• 0.5 pound cheese tortellini refrigerated
• 5 ounces fresh spinach
• 0.5 cup grated Parmesan cheese for serving

Instructions

 

Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
• Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
• Pour in the chicken broth, diced tomatoes (with their juice), Italian seasoning, pepper, and salt. Bring the mixture to a boil.
• Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
• Add the tortellini to the simmering soup and cook according to package directions, usually about 5-7 minutes, or until tender.
• Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
• Taste and adjust seasoning if needed. Ladle soup into bowls and serve hot, topped with grated Parmesan cheese.

Notes

This soup is delicious on its own or served with crusty bread. You can also add other vegetables like carrots or celery for extra nutrition and flavor.