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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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.
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 🙂
One of my favorite soups, love that there’s only 5 minutes of prep!
Great idea for a quick dinner! Totally making this for my family soon!
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
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.
This looks like a perfect soup to me, pinned and zipped, thank you!
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. 🙂
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 🙂
So simple and delicious! Sometimes simplicity is really the best!