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Tortellini Soup

A quick and easy soup filled with tomatoes, fresh spinach, and cheese tortellini!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Soup
Servings: 4

Ingredients

  • 1 T olive oil
  • 1 small onion small diced
  • 2 cloves garlic minced
  • 1/2 t Italian seasoning
  • 1 15.5 oz canned peeled whole tomatoes with juices
  • 4 cups vegetable broth
  • 9 oz packaged cheese tortellini refrigerated or frozen
  • 4 cups fresh spinach chopped
  • salt & pepper to taste
  • Freshly grated parmesan cheese

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the diced onions and cook until translucent, about 5 minutes, occasionally stirring. Add the minced garlic and continue to cook for 30 seconds. Add the Italian seasoning and cook until fragrant, about 30 seconds.
  • Add the can of tomatoes and juices. Break up the tomatoes in the pot. (I use a potato masher for this step.) Add the broth and stir. Bring to a boil.
  • Add the tortellini and cook based on the time listed on the package.
  • Around one minute before the pasta is done, add the chopped spinach and stir. Add the desired amount of salt and pepper.
  • Serve immediately topped with freshly grated parmesan cheese.
  • Enjoy!

Notes

If you have leftovers, store the tortellini in a separate container from the soup. If the tortellini sits in the broth, it will get too mushy.