Tortellini and Spinach Soup

Tortellini Soup (1 of 1)-2

There are a number or versions of Tortellini Soup, but I find this one to be especially good. It’s the perfect recipe for evenings when you don’t want a lot of mess and fuss in the kitchen. It cooks up in one pot, so it doesn’t get any easier than that. And best of all, it’s really healthy and delicious.

The combination of fresh and convenience items is nice because the soup has that homemade taste. A really flavorful chicken broth is important, so if you don’t make your own, then purchase Swanson’s organic version or another one I really like is Imagine’s free range and organic chicken broth. Either will do as they’re both quite good.

Tortellini Soup

Tortelliini Soup Back of Card

Add as much of the fresh spinach as you like and perhaps save some for the following day, if you have leftovers. It’s nice to freshen up the reheated soup with additional spinach. You will also probably need to add more chicken broth when you reheat it as the tortellini will absorb some of the broth overnight.

Tortellini Soup (1 of 1)

I find the amount of garlic in the recipe is a bit too much, so three cloves is a better option, in my opinion. Of course, when you reheat the soup and add more broth (or stewed tomatoes, if desired), it will cut the pungency of the garlic. Other than that, this is one of the older recipes that didn’t need much adapting. Just be sure to serve it topped with additional freshly grated Parmesan cheese to finish the soup.

Even though it’s almost summertime, soup is still one of our favorites for dinner. In fact, a hot bowl of soup is actually known to cool you down on a steamy summer night.

Tortellini and Spinach Soup
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 Tablespoon unsalted butter
  • 4 cloves garlic, minced (or less, to taste)
  • 3½ cups chicken stock (plus more)
  • 1 (9 ounce) package cheese tortellini
  • 1 (14½ ounce) can stewed tomatoes, chopped, with juices
  • ½ cup freshly grated Parmesan cheese, plus more for garnish
  • Kosher salt & freshly ground pepper, to taste
  • 4 to 5 ounces fresh baby spinach leaves
  • 6 fresh basil leaves
  1. In a medium stockpot, melt the butter over medium heat. Add the garlic and saute for 2 minutes.
  2. Stir in the broth and tortellini. Bring to a boil. Mix in ¼ cup of the cheese and season with salt and pepper. Reduce heat and simmer just until tortellini is almost tender, 4 to 5 minutes.
  3. Stir in tomatoes, spinach, and basil. Simmer for an additional 2 minutes.
  4. Serve hot in bowls with additional grated cheese.




Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: