CREAMY SPINACH ARTICHOKE SOUP

If you love spinach artichoke dip, this soup is about to become your new comfort-food favorite. It’s creamy without being heavy, packed with tender cheese tortellini, and loaded with cozy flavors from garlic, spinach, and artichokes. Best of all, it all comes together in one pot—perfect for busy weeknights or lazy weekends when you want something warm and satisfying without much fuss.

Creamy Spinach Artichoke Tortellini Soup (Easy One-Pot Dinner)

Ingredients

• 2 tablespoons butter
• 1 small onion, finely diced
• 3 garlic cloves, minced
• ¼ teaspoon crushed red pepper flakes (optional, for a little heat)
• ¼ cup all-purpose flour
• 6 cups vegetable broth
• 12 ounces cheese tortellini (refrigerated or packaged)
• 14 ounces canned artichoke hearts, drained and roughly chopped
• 2 cups fresh spinach, lightly packed and chopped
• ½ cup heavy cream
• Salt, to taste
• Black pepper, to taste
• Shredded Parmesan cheese, for serving

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and season with a little salt and pepper. Cook, stirring occasionally, until the onion is soft and lightly golden—about 8–10 minutes.
3. Stir in the garlic and red pepper flakes. Let them cook for about 30 seconds, just until fragrant.
4. Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes to cook out the raw flour taste.
5. Slowly whisk in the vegetable broth, making sure there are no lumps. Bring the soup to a gentle boil.
6. Add the tortellini and cook, stirring now and then, until they’re almost tender, about 7–8 minutes.
7. Stir in the chopped artichokes and spinach. Cook until the spinach wilts down.
8. Pour in the heavy cream and stir well. Keep the heat low—don’t let the soup boil.
9. Remove the pot from the heat and taste. Add more salt and pepper if needed.
10. Serve hot and finish with a generous sprinkle of Parmesan cheese on top.

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