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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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!)
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!!!
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.
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.
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!!
Delicious. Added hit sauce. My soup almost looks as good picture wise. It’s good
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 🙂
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!!
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!
Amazingly delicious. My son said it’s his favorite!
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!
Can I use veggie both instead of chicken broth
Thank you
Yes, absolutely.
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!!
This was so easy to make and it’s so hearty. Perfect for the cold weather here in New Jersey.
LOVE this soup! So easy and delicious.
confused as ingredients only list chicken broth and diced tomatoes and directions call for additional one cup water. Please clarify.
That’s exactly right. All ingredients are needed, including the water.
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.
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.
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!!!
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!