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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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!
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!
Yes, the tortellini can be kept in the same container.
it says 9 oz tortellini that does not sound right my pkg says19 oz??
Yes, 9-ounces is correct. I recommend using about half of your 19-ounce package or doubling the recipe.
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! 🙂
Tried this tonight. It was AMAZING! Definitely a keeper! Thanks for sharing!
Do you think this would work with the dried packaged tortellini too? Thanks!
Yes, but you may have to adjust cooking time as needed.
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.
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.
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.
Thanks for all the wonderful vegetarian suggestions.
Uh, 5 minute prep? This is my kind of dinner!
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.
Yes, chicken would be a wonderful addition!
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!
Made this last night and it was a 2-bowl hit!
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!
I cannot wait to make this when the weather cools down! Thanks for the recipe!
Making this now. I love how easy it is. I can’t wait to take leftovers for lunch this week!
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!
Oh my gosh! I made this soup last night and it is supercaliffragilisticecpialidocious! So easy and so gooooood!
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!
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!!