Damn Delicious

Spinach Tomato Tortellini Soup

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

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

5 minutes15 minutes


  • 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
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups baby spinach, chopped
  • 2 tablespoons grated Parmesan


  1. 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.
  2. Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
  3. 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.
  4. Serve immediately, garnished with Parmesan.

Adapted from Cooking Classy.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 348.0 Calories from Fat 99
% Daily Value*
Total Fat 11.0g 17%
Saturated Fat 4.0g 20%
Trans Fat 0g
Cholesterol 32.8mg 11%
Sodium 586.5mg 24%
Total Carbohydrate 44.2g 15%
Dietary Fiber 3.5g 14%
Sugars 5.3g
Protein 18.5g 37%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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  1. Rated 5 out of 5

    I missed the part of the instructions about adding a cup of water because it wasn’t a listed ingredient. This it was left out. If I had it to do over again I’d still leave it out because it was perfect without extra water. Everyone loved the flavor and consistency. My only additional was a small sprinkling of red pepper flakes.

  2. Rated 4 out of 5

    This recipe received a thumbs up from everyone at dinner tonight. The flavor was spot on.

  3. Rated 5 out of 5

    I made this recipe with what I had-it was wonderful. Substitutions:garlic powder no garlic, roasted tomatoes (no plain). Chicken stock not broth, a whole bag of frozen spinach (3 ½ cups) and I had two packages of cheese raviolis so used them. 
    It needed some extra salt and pepper but I will make this again!

  4. I made the this and would recommend not adding a whole cup of water. The water killed some of the flavor. Otherwise, it turned out good.

  5. Rated 5 out of 5

    Coronavirus rewiew: I am cooking for 2 now – both home all the time. This is an excellent pantry recipe, if you sub frozen spinach for fresh, which I did tonight. Excellent dinner for 2 with bread, and leftovers for another lunch. We loved it.

  6. Rated 5 out of 5

    Excellent recipe. So delicious. I added one extra ingredient which kicks it up even another notch….one can of cannellini beans with the liquid. Try it! It’s amazing.

  7. Rated 5 out of 5

    I don’t think I have ever written a food review before, but this recipe sure is Damn Delicious!  I made if for our couples dinner and all 8 of us loved it and I’m making it now with some sausage…you will love this soup!!  Don’t let the easiness fool you, so much flavor!

  8. Rated 5 out of 5

    Delicious! I had 2nd’s and my kids loved it as well.

  9. Going to try to make this in a slow cooker. Maybe 6 hours on low. Going to add the spinach and the tortellini 30 minutes before serving and put the slow cooker on high.

  10. Rated 5 out of 5

    Best tasting and easiest soup ever!  It’s a great recipe and I make it a lot.  Sometimes I use a box of frozen spinach and that works just as well.  

  11. Rated 5 out of 5

    We make this soup all the time. But, my wife isn’t the biggest fan of tomatoes. Do you have any thoughts around swapping the tomatoes out for something else?

    Thank you for the awesome recipe and advice!

    • I’m not a fan of chunks of tomato in my food either. That said, if she’s not against the tomato flavor you can sub 2-3 tbl of tomato paste (I use sundried tomato paste which has an amazing flavor and it comes in a resealable tube so I don’t have to open an 8oz can), You can adjust the broth if it makes the soup too thick. If she doesn’t like tomatoes at all, just leave them out.

  12. Rated 5 out of 5

    Love this recipe and I add some sliced Italian saugage!

  13. I made this as is and my husband and I loved it!! I have to make a simple supper for a church group on Nov 19th . There should be about 20 people. I’d love to make this soup. How many times would you multiply ingredients to make sure I have enough? I’m thinking of adding a rotisserie chicken or two (boned and shredded) since the soup and bread is all we’ll have at the meal.

    Do you have any suggestions for this?

    • Hi Marie! This recipe yields about 4 servings so you can multiply the recipe by 5 to yield roughly 20 servings.

      Adding chicken also sounds like an amazing idea. You can try to add the chicken at the very end until heated through to avoid overcooking the chicken.

      But as always, please use your best judgment when making substitutions and modifications. Hope that helps!

  14. Thank you so much for this recipe! I make it vegetarian with vegetable broth and it is still amazing!

  15. I make this all the time. Delicious, quick and easy recipe. I usually add a little more chicken stock since the tortellini absorbs some and I like s lit of broth. Thank you for the great recipe

  16. This is not vegetarian you are using chicken broth

  17. Hi there. This soup is fabulous. Also tweaked it a bit. Used gnoci instead of the tortellini and added mince… So yum. Can’t wait to try all the other ideas. Quick question though. Can I freeze the left overs?

    • Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.

  18. Hoping to make this tonight but I bought dry tortellini instead of refrigerated. What’s the difference? I’ve never had tortellini. Thanks! 

  19. Can I add meatballs? If Yes, when should I add them? 😉

  20. The first time leaving a comment, however I have tried many recipes on your site and they all turn out fabulous. Having to work from home today due to icy and snowy conditions, I made this soup on my ‘lunch break’. It was so fast and ended up being so delicious I just had to share. Also, I love how so many of your recipes can be easily tweaked for a veggie version- just switched to veggie broth on this one! Thanks for all of the time and though you put into these recipes, much appreciated.

  21. What size is a serving? Thanks!

  22. Was really looking forward to making this after a long day at work, but it unfortunately lacked flavor and substance; I was still hungry after eating a bowl. Didn’t want to load up on salt either to bring out more flavor. Not bad overall, just needs more flavor and should probably be paired with a salad or sandwich.

  23. Can I make this a day ahead and reheat? Will pasta be ok?

  24. Do you know if I could use mushroom tortellini instead of the three cheese?

  25. Very quick and easy recipe. Doubled recipe…Used spinach tortellini since thats what I had. Used fire roasted diced tomatoes. Frozen organic spinach that’s all I had…added crushed red pepper. Turned out OK. Had to add some Better than billion chicken broth in addition to chicken broth called in recipe to give more flavor. Seemed liked it needed something more…my Husband loved it. My Mother who is a picky eater did not. I thought it was good but could be better… loved it’s simplicity. Any suggestions!!

  26. I would give it 5 stars. Amazing soup. So simple to make. I would not change a thing. BTW, I love your cookbook.

  27. agree with all of the above, this was a great soup, kids loved it.

  28. Found this in your book! The seconds bowl my kiddo had via self serve was piled HIGH! Thanks for the pretty, simple, and tasty dinner!

  29. I had this recipe saved on my pinterest for some time and finally made it. SO GOOD and thank you for this simple and yummy recipe! For the canned diced tomatoes, I bought a can of diced tomatoes with peppers from trader joes; it gave excellent flavor and a little “bite” (but not too spicy).

    Its a recipe that will be used again, for sure!

  30. I fried up some mild Italian sausage,sliced it up & added to this already wonderful soup. Great!!

  31. This is so good! I have also made it with beef broth and beef tortellini!

  32. Soooo good love your blog

  33. OMG!!! This soup is now a new favorite! I didn’t have spinach (my go to grocery store was out) so I used kale.  #Delish!!

  34. The tortellini tempted me but I resisted and threw in some leftover white beans instead and it was still delicious (just not as  tasty as it would have been with pasta of course!)

  35. So delicious!!! So easy!! I had leftover spinach from something so i just bought a pack or tortillini and got to it!! I’m on day two of devouring this. Thanks so much for sharing!!!

  36. Nice recipe. I doubled the recipe and added 1 lb browned sweet, Italian sausage. I like the way the tortellini thickend the soup slightly. Brought half the recipe to a family at church who was in need of a meal. Thank you.

  37. This soup was tonight’s dinner. Thank you for such a yummy soup.  I added some cooked, crumbled herb and garlic sausage to the soup. It took it over the top! This soup is now added to a list of my favourites.

  38. This soup was delicious!! i made it last night….and added meatballs to cook in…boiled the tortellini separate and added it at the end…sooo good! …my whole family loved it..will be making it all year long!!

  39. Delicious. Added hit sauce. My soup almost looks as good picture wise. It’s good

  40. Once again — another winner from DamnDelicious! I LOVE your recipes and my family is very happy that I found your site — every time I make one of your recipes, they love it! Thank you for creating simple, delicious meals 🙂

  41. I have just recently come across your website as I was looking for a good shrimp dip. I am so glad I found you!! Your website has given me a ton of ideas for dinners to make for my family. Wanted to let others know that I have been making this soup for years with just a few changes. Adding diced pancetta in the beginning with the onion makes this soup to die for. I use a can of crushed tomatoes, no water, and add extra chicken broth if I need to thin it a bit before adding the tortellini. Lastly, I usually make extra and i hate the color spinach turns after it wilts too long so I add fresh spinach to the bottom of the soup bowls before I pour the soup in and it wilts perfectly. That way if I have leftovers the spinach is not black looking the next day. Thank you for all of your wonderful recipes. I will be making them all week!!! You ROCK!!

  42. DELICIOUS! So easy and quick to make. I added a teaspoon of sugar to balance out the acidity from the canned tomatoes, a little heavy cream for more body and some red pepper flakes for some heat. I also added more Parmesan ’cause cheese is the best. My boyfriend – who NEVER gets seconds – ate 2 huge bowls and asked for the leftovers! This one is a keeper. Thanks!

  43. Amazingly delicious. My son said it’s his favorite!

  44. I’ve made this soup multiple times. I’ve tweaked it a bit, I only ever use half an onion…a whole one is just too daunting for me! I add in sliced carrot, zucchini every time. I’ve also experimented with vegetable stock instead of chicken and added some white beans once, both times were a success!

    This is such an amazing soup that just seems to get better in the fridge, it has become my staple for my soup/salad dinner’s during the week. I love delicious soups like this that don’t have a laundry list of impossible ingredients or 30 hours cook time! Thanks for sharing!

  45. Can I use veggie both instead of chicken broth
    Thank you

  46. Such a yummy, comforting soup!! I made this for my siblings, and they raved about it! I ended up doubling the recipe by adding in a whole pound of fresh spinach, 18 ounces of tortellinis, 28 ounces of diced tomatoes, 3-4 cups of water and lots more spices. I allowed the broth to simmer for a while to meld the flavors and it was wonderful!! I featured it on my facebook page too. Thank you for the recipe!!

  47. This was so easy to make and it’s so hearty. Perfect for the cold weather here in New Jersey.

  48. LOVE this soup! So easy and delicious.

  49. confused as ingredients only list chicken broth and diced tomatoes and directions call for additional one cup water. Please clarify.

  50. My mom found this recipe years ago and I have been making it forever. It is one of my kids’ favorite meals. My 4 yr. old dd asked for it for her birthday meal. Lol. We use frozen broccoli in place of the spinach and top w shredded Mexican cheese blend. For even more punch, try adding a can of rinsed white beans.

  51. I made this again today and I added Italian hot sausages and it was amazing. im waiting until tomorrow to eat it because i know the spices will come together much better.

  52. Just made this soup yesterday. I added sriracha for a little kick and it was wonderful! Everyone who has tried it, loved it. Definitely my winter staple!!!

  53. This was so incredibly good. Our original dinner tonight was an experiment with pumpkin and wontons that didn’t turn out and fortunately I had all of these ingredients on hand (except I had to substitute with frozen spinach) and this was very, very good. You rock. Totally bookmarking some of your other recipes to try!

  54. this is good!! I added white beans last time…this time I think I may add chick peas bc I doont have white beans and I used spinach and cheese tortellini!

  55. Hi, I was wondering how you recommend saving leftovers of this soup for the next day. Can the tortellini be kept in a container with the soup base in the fridge, or do you separate them? Thanks!

  56. it says 9 oz tortellini that does not sound right my pkg says19 oz??

  57. I normally don’t leave comments on recipes but this one truly was fantastic and needed a thumbs up! It was so quick and easy to make and the flavour was outstanding! Thanks very much for this one! It was perfect for a lazy, cold Sunday! 🙂

  58. Tried this tonight. It was AMAZING! Definitely a keeper! Thanks for sharing!

  59. Do you think this would work with the dried packaged tortellini too? Thanks!

  60. Just wondering if this could be made in the crockpot?

    • Danielle, please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.

  61. This is delish. Hubby and I couldn’t stop eating. Then when we finally did stop eating, all we could do was talk about how good it was. Yum-o. Thanks.

  62. As a vegetarian, and a recipe tinkerer, I’m making a couple of adjustments: vegetarian pho soup base in lieu of the chicken stock, adding red pepper flakes and fennel seeds (reminiscent of Italian sausage), swapping the spinach for a blend of Asian greens, spinach, and baby kale, and fire roasted tomatoes to add a little depth of flavor. Kitchen smells amazing. Thanks for the inspiration.

  63. Uh, 5 minute prep? This is my kind of dinner!

  64. I wonder if I could put a little chicken in this recipe? It does call for chicken stock .I have 2 leftover chicken breast that I’d like to use.

  65. I made this last night for my family. My youngest daughter ate three bowlfuls, and my oldest, feeling uncomfortably full, said kiddingly, “Mom, you have to stop making such good food!” Even my husband loved it. However, I did double the recipe and used vegetable stock instead of chicken stock. Great recipe!

  66. Made this last night and it was a 2-bowl hit!

  67. My husband made this last night for dinner and it was so simple and yummy! I forgot to get some diced tomatoes from the store so he used rotel which actually ended up turning out really good. It gave it a nice kick. He said it was really easy to throw together!

  68. I cannot wait to make this when the weather cools down! Thanks for the recipe!

  69. Making this now. I love how easy it is. I can’t wait to take leftovers for lunch this week!

  70. Made this tonight! Was delicious I agree fresh spinach is best….now my spinach won’t got to waste! I didn’t have a bay leaf..but I used a whole lot more garlic and I am in heaven! Def a cold weather staple!

  71. Oh my gosh! I made this soup last night and it is supercaliffragilisticecpialidocious! So easy and so gooooood!

  72. I made this tonight. It was delicious. My husband wants to take it to work tomorrow.
    Thanks for sharing this light and delicious soup. We will have again… and … I will
    share with friends!

  73. I made this last night and it was such a hit!! Kiddo (AKA picky eater) asked for the leftovers tonight for dinner! Just had to say “THANK YOU!” for such a great and easy recipe!!

  74. I could eat this soup all day long too. I like to keep frozen tortellini handy. And I like the fresh even better of course.

  75. There comes a time in late summer when even if the weather is still decidedly summery that you need to put on a big pot of soup to warm the autumn chill that you can feel (slowly) coming in the air. I love the idea of tortellini in soup. This one will be on my list for sure for a quick midweek meal 🙂

  76. One of my favorite soups, love that there’s only 5 minutes of prep!

  77. Great idea for a quick dinner! Totally making this for my family soon!

  78. Bay leaves add so much flavour to stock, this sounds amazing! You’re all about the cheese eh? 😉 Hope you’re having a lovely weekend! x

  79. Could I use frozen spinach instead?

    • You can certainly use frozen spinach but it is best to use fresh baby spinach in this recipe to obtain the best results possible.

  80. This looks like a perfect soup to me, pinned and zipped, thank you!

  81. Hi !
    I hope you will bear with me when I ask you to please specify what a three cheese tortellini is. I’d love to make this dish for my family and friends. Is it a type of pasta with 3 cheese flavors?

    Thank you,
    Mari Fujisawa

    • It’s exactly that! You should be able to find it in the refrigerated aisle at your local grocery store.

    • Hi…..

      Bertolii ( makes one) …. I have also used “pillows”. The Bertoli can be purchased at most markets. I have gone to Whole Foods for the pillows. I hope this helps. 🙂

  82. This looks like straight up pure warming comfort food for the fall. Although it was far from fall-like here in San Diego today, but Im not complaining! I love things that make planned leftovers, too 🙂

  83. So simple and delicious! Sometimes simplicity is really the best!