Creamy Spinach Artichoke Soup

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Spinach Artichoke Soup with Cheese Tortellini is a hearty and flavorful soup that combines creamy spinach and artichoke hearts with cheese tortellini in a rich and velvety broth cooked in a soup pot. It is a perfect meal for a cold winter day, as it is warm, comforting, and satisfying. The soup is made with fresh spinach and artichokes, which provide a range of nutrients including fiber, vitamins, and minerals. The cheese tortellini adds a touch of indulgence and adds protein to the dish. Overall, this soup is a delicious and nourishing meal that is sure to please the whole family.

Serve this with some crusty French Bread, English Muffin Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.

It is not clear exactly when or where spinach and artichoke soup actually originated, but both spinach and artichokes have had a long history of cultivation and use in cooking. Spinach is native to Iran and has been cultivated for 1,000s of years. It was introduced to China in the 7th century, and later to Europe in the 14th century. Artichokes, on the other hand, are native to the Mediterranean region and have been cultivated for over 2,000 years. They were first grown in Italy, and later spread to other parts of Europe and beyond.

As for the combination of spinach and artichokes in soup, it is likely that this dish has been around for quite some time, as both ingredients are commonly used in a variety of soups and stews. It is possible that the modern version of spinach and artichoke soup, which is typically made with a creamy base, may have been inspired by the popular dips that are made with these ingredients. These dips, which are typically served with bread or crackers, have been popular in the United States since the 1970s.

Not quite what you are looking for? Try these other great artichoke recipes:


Creamy Spinach Artichoke Soup With Cheese Tortellini

Creamy Spinach Artichoke Soup

This is a delicious recipe for Creamy Spinach And Artichoke Soup With Cheese Tortellini. Serve with a salad and garlic bread for a complete meal.

  • Author: Lovely Little Kitchen
  • Prep Time: :20
  • Cook Time: :15
  • Total Time: :35
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop


Units Scale
  • 3 tablespoons butter
  • 1 cup of canned artichoke hearts, roughly chopped
  • 4 garlic cloves, pressed through a garlic press
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups chicken broth
  • 4 ounces cream cheese softened and cubed
  • 1/2 cup grated parmesan cheese
  • 1/8 to 1/4 teaspoon cayenne pepper, depending on how spicy you like it
  • 1/2 teaspoon salt
  • 10 ounces fresh cheese tortellini
  • 1 cup fresh spinach chopped


  1. In a large pot, melt butter and saute artichoke hearts for 3-4 minutes over medium high heat. Add garlic and sauté one more minute.
  2. Sprinkle flour over garlic and artichoke hearts, and saute for 1 minute stirring constantly.
  3. Pour milk, chicken broth, and cream cheese into the pot and bring to a gentle boil. Stirring frequently, allow the soup to gently boil until it is slightly thickened and the cream cheese has melted.
  4. Stir in parmesan cheese, cayenne pepper, and salt.
  5. While the soup is still gently boiling, add cheese tortellini and cook for 6-7 minutes.
  6. Stir in chopped spinach and serve.


  • Serving Size: 6
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