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.
Did you make this recipe?
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Enjoy the delicious taste of tomatoes and Italian spices; I did add some mild sausage to make it more hardy on this cold day in January.
This is a go to favorite in our house! I add (spicy) Italian sausage when I’m sweating the onions. And I also 4x the chicken broth.
So GOOD!
Love this easy to make soup. Also love it doesn’t have any meat in it for a meatless meal
Yummy!
Well worth making delicious and good for you .
Wonderful, wonderful. Had no idea what to fix for supper. I happened to have all ingredients on hand. Simple, clean and healthy. This is a keeper°
So simple and delicious! Very easy prep and clean-up. I made chicken broth using Better than Bouillon and it worked out well. Will definitely be making again.
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.
This recipe received a thumbs up from everyone at dinner tonight. The flavor was spot on.
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!
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.
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.
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.
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!
Delicious! I had 2nd’s and my kids loved it as well.
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.
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.
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.
Love this recipe and I add some sliced Italian saugage!
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!