Introduction

Tortellini Soup with Spinach and Tomatoes is a beautiful blend of Italian comfort and nourishing simplicity. Tender, cheesy tortellini simmer in a flavorful tomato-based broth enriched with garlic, onion, herbs, and fresh spinach. The soup is hearty enough to be a meal on its own yet light enough to be enjoyed as a starter.

The combination of pasta, vegetables, and aromatic herbs makes this dish both cozy and refreshing. It’s a soup that feels indulgent thanks to the cheesy tortellini while staying balanced and wholesome with fresh spinach and tomatoes.

Why I Love This Recipe

I love this recipe because it is comforting, quick, and satisfying all at once. In under 40 minutes, you get a soup that tastes like it’s been simmering for hours. The tortellini provide richness, the spinach adds freshness, and the tomatoes bring brightness.

It’s also a one-pot wonder, making cleanup easy. I can serve it on a busy weeknight or make it ahead for lunch the next day. Plus, it’s endlessly versatile—switch up the broth, greens, or tortellini filling, and you get a brand-new soup experience.

Why It’s a Must-Try Dish

• Balanced comfort: Cheesy tortellini + fresh veggies = indulgent yet nourishing.
• Quick & easy: Ready in less than 40 minutes, perfect for weeknights.
• Family-friendly: Loved by kids and adults alike.
• Customizable: Works with chicken, sausage, or vegetarian variations.
• Cozy Italian flavors: Classic tomato, garlic, and herb base with tender pasta.

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

Servings and Nutrition

• Servings: 6 bowls
• Calories per serving: ~320 kcal

Course and Cuisine

• Course: Soup / Main Dish
• Cuisine: Italian-American

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 6 cups chicken or vegetable broth
• 1 tsp dried basil (or 1 tbsp fresh, chopped)
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional, for heat)
• 1 package (9–12 oz) refrigerated cheese tortellini
• 4 cups fresh baby spinach, roughly chopped
• Salt and black pepper, to taste

For Garnish (Optional):

• Freshly grated Parmesan cheese
• Fresh basil or parsley
• Crusty bread on the side

Cooking Directions

1. Sauté aromatics: Heat olive oil in a large soup pot. Add onion and cook until translucent. Stir in garlic and cook until fragrant.
2. Add tomatoes & broth: Stir in crushed tomatoes, broth, basil, oregano, and red pepper flakes. Bring to a simmer.
3. Cook tortellini: Add tortellini and cook according to package directions (usually 6–8 minutes).
4. Add spinach: Stir in spinach and cook until just wilted.
5. Season & serve: Taste, adjust seasoning with salt and pepper, and ladle into bowls. Garnish with Parmesan and fresh herbs.

Step-by-Step Preparation Method

1. Chop onion, mince garlic, and prepare spinach.
2. Heat olive oil in a large soup pot.
3. Cook onion until soft; add garlic for 1 minute.
4. Add crushed tomatoes, broth, and herbs; bring to a simmer.
5. Stir in tortellini and cook until tender.
6. Add spinach at the end and let it wilt.
7. Adjust seasoning, garnish, and serve hot.

How to Serve

• Serve hot in bowls with a sprinkle of Parmesan cheese and fresh basil.
• Pair with crusty bread, garlic breadsticks, or focaccia for dipping.
• Add a side salad (like Caesar or Caprese) for a complete Italian meal.

Recipe Tips

• Use fresh or refrigerated tortellini for best flavor and texture.
• Add spinach only at the end to keep it vibrant green.
• Taste the soup after adding tortellini since the pasta can absorb salt.
• For extra richness, stir in a splash of cream before serving.

Variations

• Creamy Version: Add ½ cup heavy cream or half-and-half before serving.
• Protein Boost: Add cooked Italian sausage, shredded chicken, or ground turkey.
• Veggie Upgrade: Add zucchini, carrots, or bell peppers for more nutrition.
• Spicy Kick: Use spicy Italian sausage or add more red pepper flakes.
• Pesto Twist: Stir in a spoonful of basil pesto for extra flavor.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for 3 days.
• Freezing: Best to freeze soup without tortellini (they get mushy). Freeze tomato-spinach broth for up to 3 months, then add tortellini fresh when reheating.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon for stirring
• Ladle for serving

FAQ

Q1: Can I use dried tortellini instead of fresh?
Yes, but cooking time will be longer. Add 5–7 extra minutes.

Q2: Can I use frozen tortellini?
Absolutely. No need to thaw; just add and cook until tender.

Q3: How do I make it vegetarian?
Use vegetable broth and cheese tortellini.

Q4: Can I make it ahead of time?
Yes, but cook tortellini separately and add when serving to avoid sogginess.

Conclusion

Tortellini Soup with Spinach and Tomatoes is the perfect balance of cozy, hearty, and fresh. With tender cheese-filled pasta, a tomato-herb broth, and bright spinach, it’s a soup that satisfies both cravings and nutrition needs. Quick to prepare yet comforting enough for a weekend dinner, it’s a dish that will easily become a family favorite.

One bowl of this hearty Italian soup is like a hug in a bowl—warming, nourishing, and unforgettable.