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Tortellini Tomato Spinach Soup

Ingredients:

  • 1tablespoon olive oil
  • 1⁄2cup minced onion (about 1/2 small onion)
  • 1garlic clove, minced
  • 4 -6cups chicken broth or 4 -6 cups vegetable broth
  • 1(14 ounce) can whole tomatoes, coarsely chopped
  • 1(9 ounce) packagefresh tortellini or 1 (9 ounce) packagedried tortellini
  • kosher salt
  • cracked black pepper
  • 10ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
  • 1⁄4cup freshly grated parmesan cheese (optional)

Directions:

  • In a soup pot, heat olive oil over medium high heat.
  • Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
  • Add broth and tomatoes, turn heat up to high, and bring to a boil.
  • Add the tortellini and cook according to package instructions.
  • When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
  • Serve immediately.
  • Garnish each serving with a sprinkling of Parmesan.

Reviews:

  • tvludwig

    Excellent, comforting soup that’s fairly easy to put together! Not sure if any other users suggest this, but we usually make everything except for the tortellini, and then add as much tortellini as we need for the servings. The next day, assuming there’s any leftovers, we heat up the base and just add more tortellinis…otherwise the pasta can deteriorate.

  • Suzanne Siegel

    I made this for dinner last night with grilled ham and cheese sandwiches. (I have a husband who prefers soup and sandwich suppers to just about anything else.) This soup was delicious and superfast and easy. I used Muir Glen fire roasted tomatoes, which added a nice smoky flavor, and packaged fresh spinach. A definite keeper!

  • papergoddess

    This was delicious, and I felt like I was doing something nice for myself eating it! Very healthy and simple. I used beef tortellinis, because my family likes them, and I had a can of stewed tomatoes. I also added a little pinch of basil and oregano. I would hold off on the cheese until you taste the soup. I like it better without. That is a matter of personal preferrence.

  • Chicagoland Chef du Jour

    Perfect for soup & salad night. We enjoyed every bite. I used 1/2 the spinach and 6oz. of the cheese tortellini cuz I prefer them cooked longer and they will swell up quite a bit more when cooked longer. I simmered the soup longer before adding the torts & spinach. It’s a keeper! Thanks a bunch Spatchcock!

  • My C.

    Can I first just say “WOW”!!! I made this last night for DH and he was floored! I only had Italian style diced tomatoes so i used them, i really should have put the full 6 cups of chicken broth… i used 5. i added some parsley, oregano, and fresh chopped basil. I served it with some bruschetta (Tomato and Basil Bruschetta – i added gorgonzola cheese to the top) and it was TO-DIE-FOR! Thank you so much!

  • Babydoll070409

    We had to make a lot of additions to this soup, but we realized that prior to beginning cooking. Turned out amazing with additions of carrots, garlic powder, oregano, salt, pepper, hot italian sausage, and canellini beans. Great starting point for sure!

  • WJKing

    pretty good – next time, I’d add some sweet italian sausage & garlic – and some cheese – something to kick up the flavors a notch. 🙂 Kids did eat it, even with the spinach!

  • TheDancingCook

    Wow, a great tasting, quickly prepared soup that tastes homemade. I used a 9 oz package of low fat 4 cheeses refrigerated ravioli and used a can of Contadina Italian diced tomatoes, and served this with warm garlic breadsticks. Delicious, thanks for posting!

  • blakesle

    Loved this soup…I used cheese tortellini and also sprinkled with mozza in addition to parmesan. Very quick and easy… Thanks Catherine

  • Donna from Las Vegas

    Great soup! I added fresh basil leaves and also another can of diced tomatoes. Fantastic!

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