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.
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?
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
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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Thank you so much for this recipe! I make it vegetarian with vegetable broth and it is still amazing!
Love that! 🙂
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
Thank you for sharing with us!
This is not vegetarian you are using chicken broth
This recipe is not listed as vegetarian but you can easily swap out the chicken broth for vegetable broth. Easy peasy, right?
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.
Hoping to make this tonight but I bought dry tortellini instead of refrigerated. What’s the difference? I’ve never had tortellini. Thanks!
Dry tortellini will take longer to cook through. It’s like dry pasta versus fresh (refrigerated).
Can I add meatballs? If Yes, when should I add them? 😉
You can add cooked meatballs at the very end until heated through. Hope that helps!
It Did! Omg this soup is amazing! I Loved it! Thanks for sharing and the quick reply! <3
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.
What size is a serving? Thanks!
About 1-1 1/2 cups per serving.
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.
Can I make this a day ahead and reheat? Will pasta be ok?
Yes.
Do you know if I could use mushroom tortellini instead of the three cheese?
Yes, of course!
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!!
I would give it 5 stars. Amazing soup. So simple to make. I would not change a thing. BTW, I love your cookbook.
agree with all of the above, this was a great soup, kids loved it.
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!
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!
I fried up some mild Italian sausage,sliced it up & added to this already wonderful soup. Great!!
This is so good! I have also made it with beef broth and beef tortellini!
Soooo good love your blog
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!!