This Creamy Spinach Tortellini Soup is filled with white beans and Grana Padano cheese, topped with crispy Prosciutto di Parma! It is a comforting and flavorful easy dinner idea! Step by step recipe video down in the recipe card.
Table of Contents
If there is anything that’s going to get us through the winter, it’s bowl after bowl of this cozy and creamy Spinach Tortellini Soup!
There’s just something about soup that warms you right through and is so satisfying in when it’s chilly outside. Some of our other favorite soups to enjoy through the winter are this Sausage Tortellini Soup and this Crockpot Potato Soup! Both of these Italian products are PDO-certified (Protected Designation of Origin) by the EU, which refers to products that are uniquely linked to the geographical area of their name. This is the guarantee of quality and authenticity!
Look for these symbols so you know you’ve got the right products!
Grana Padano is Italy’s most popular grating cheese and has been made the same way for over 1,000 years. It has the most incredible flavor and is perfect on its own as part of your holiday cheese boards, and also lends so much flavor to this creamy soup.
Though imitations have been made, it’s actually easy to get your hands on the real deal here in Canada if you know what to look for: the black and yellow label that will get you authentic Grana Padano right from Italy.
And be sure to throw a few extra shreds on top of this soup before digging in! You won’t regret it 😉
For my crispy prosciutto, I used Prosciutto di Parma, which also comes to us from directly from Italy and is the prosciutto you’ll want for this recipe. Prosciutto di Parma is a 100% all-natural, gluten-free product made with only four ingredients: pork, sea salt, air and time.
If you’re unsure if you have the right package, look for the package with the gold Parma crown or ask when you’re at the deli counter. For me, it’s easily found at my local Costco!
If you can’t find it, Prosciutto di San Daniele is another PDO-certified prosciutto that will work perfectly in this recipe.
Crispy Prosciutto di Parma is so easy to make and adds so much flavor to soups, pastas, salads, pizza and more.
Simply lay or curl on a baking sheet and bake at 400 degrees F until they are crispy — see the recipe video down below for more!
Prosciutto di Parma is also a delicious addition to your holiday cheese boards or appetizers! Enjoy it with fresh slices of melon for a sweet and salty bite.
You can definitely make this soup in the slow cooker, which makes it perfect for a busy day!
You have the option of sauteing the onion, carrots and celery on the stove top before adding to the slow cooker (which will add flavor!) but it’s not totally necessary.
If you add the vegetables to the slow cooker raw, they will just need a little longer to cook.
To make in the crockpot, follow the same steps as in the recipe below up to the point of simmering. Place the soup into the slow cooker and set to low for 4-6 hours for sauteed veggies, and 6-8 hours for raw veggies.
Half an hour before serving, stir in the cream, tortellini, spinach and Grana Padano.
Top with crispy Prosciutto di Parma before serving.
There are so many ways to make this Tortellini Soup your own! Here are a few ideas:
- Make it spicy: add a pinch or two of crushed red pepper flakes to the soup with the rest of the herbs for a bit of heat.
- Lighten it up: swap the cream for evaporated milk for a still-indulgent but lighter soup
- Swap the spinach for kale or add in extra veggies you need to get out of the fridge — almost anything goes in here!
- Don’t have tortellini? Swap for another short pasta (just boil it in salted water first, as dry pasta will absorb too much of the liquid in this recipe).
*This post has been generously sponsored by Icons of European Taste and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
Pin this recipe to save for laterPin this recipe to your favorite board
- 4 slices Prosciutto di Parma
Spinach Tortellini Soup
- 1 tablespoon oil
- 1/2 medium onion finely diced
- 2 large carrots peeled and finely chopped
- 1 rib celery finely diced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 3 1/2 cups low sodium chicken stock
- 540 ml canned white kidney beans, rinsed (about 2 cups)
- 2 cups fresh or frozen cheese tortellini
- 2 cups fresh spinach roughly chopped
- 1 cup heavy cream (or evaporated milk)
- 1/4 cup shredded Grana Padano cheese
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Lay 4 slices of Prosciutto di Parma on the baking sheet and bake for 5-8 minutes, until crispy.
- Use a knife to roughly chop, then set aside while you make the soup.
Spinach Tortellini Soup
- To a large dutch oven or soup pot, add oil and heat over medium-high heat.
- Add onion, carrots and celery and cook, stirring often, until onion is softened and translucent, about 4-5 minutes.
- Stir in garlic, salt, parsley, basil, thyme and pepper. Cook and stir 1 minute.
- Add chicken stock to pan and use a wooden spoon to scrape any bits from the bottom.
- Stir in beans, and bring to a simmer over medium-high heat.
- Reduce to medium-low, cover and simmer until vegetables are tender.
- Open the lid and stir in tortellini, spinach, cream and Grana Padano. Cover and let cook for 5 minutes or until tortellini is al dente.
- Garnish with additional Grana Padano and crispy prosciutto before serving.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel