The easiest, most comforting and hearty soup ever. All you need is 5 min prep. SO EASY!

Spinach Tomato Tortellini Soup - The easiest, most comforting and hearty soup ever. All you need is 5 min prep. SO EASY!

I know Fall is right around the corner but it’s hitting close to 90 degrees F out here in Southern California as I am still walking around in shorts and flip flops. Although I walk around in flip flops all year long. Even so, I still needed a very big pot of soup.

Spinach Tomato Tortellini Soup - The easiest, most comforting and hearty soup ever. All you need is 5 min prep. SO EASY!

But not just any pot of soup. I needed tortellini, my absolute favorite pasta of all. After all, how can you resist itty bitty pieces of pasta stuffed with three different kinds of cheeses?

Spinach Tomato Tortellini Soup - The easiest, most comforting and hearty soup ever. All you need is 5 min prep. SO EASY!

That being said, I can have tortellini all day, everyday, especially in this soup. And that’s exactly what we did. With just 5 min prep, we whipped this up several times this week and devoured every last bit. Best of all this makes enough to feed an army, and the leftovers save very well!

Spinach Tomato Tortellini Soup

Spinach Tomato Tortellini Soup

The easiest, most comforting and hearty soup ever. All you need is 5 min prep. SO EASY!
4.9 stars (17 ratings)

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 1 14.5-ounce can petite diced tomatoes, undrained
  • 1 9-ounce package refrigerated three cheese tortellini
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups baby spinach, chopped
  • 2 tablespoons grated Parmesan

Instructions

  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
  • Serve immediately, garnished with Parmesan.

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