Tortellini Tomato Spinach Soup Recipe

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Tortellini Tomato Spinach Soup

Roberta Isaacson


This goes together quickly. One thing I love about this soup, other than its flavor is the color. When I make my soups I try to balance out the colors of the vegetables, I just feel it's more appealing.

☆☆☆☆☆ 0 votes
10 Min
20 Min
Stove Top


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


1In a soup pot heat olive oil over medium high heat. Saute the onion and garlic stirring often until the onions are translucent, about 5 - 7 minutes.
2Add broth and tomatoes, turn heat up high and bring to a boil. Add the tortellini and cook according to the package instructions.
3When tortellini are almost done, add the spinach and taste to adjust seasonings with salt and pepper.
4Serve immediately and garnish with parmesan cheese.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy