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Spinach Tortellini Soup

Creamy Tortellini Soup With Fresh Spinach

Spinach Tortellini Soup is a warm, hearty dish that combinestender tortellini with the goodness of spinach in a savory broth. The creamytexture and rich flavors make it a perfect meal for any season. Whether servedas a starter or a main course, it’s a comforting choice that satisfies thetaste buds and nourishes the body. This soup offers a great balance ofvegetables, pasta, and seasonings for a filling yet light meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 People
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cups fresh spinach (or 1 cup frozen spinach)
  • 1 (9-ounce) package cheese tortellini (fresh or frozen)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese (optional, for garnish)

Equipment

  • Large Pot or Dutch Oven
  • Cutting board
  • Sharp knife
  • Ladle
  • Measuring Cups and Spoons
  • Wooden Spoon
  • Colander

Method
 

  1. Heat the oil: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until softened.
  2. Add garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add broth and tomatoes: Pour in the chicken broth and add the can of diced tomatoes (with their juice). Stir to combine.
  4. Season: Sprinkle in the dried basil and oregano, and season with salt and pepper. Stir again to blend the flavors.
  5. Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for 5 minutes to allow the flavors to meld together.
  6. Add tortellini: Stir in the cheese tortellini and cook according to the package instructions (usually 3-5 minutes for fresh tortellini, or 7-10 minutes for frozen).
  7. Add spinach: Once the tortellini is cooked, stir in the spinach and cook for another 2-3 minutes, until the spinach is wilted.
  8. Serve: Ladle the soup into bowls and top with grated Parmesan cheese, if desired.

Notes

I made this recipe using fresh spinach and cheese tortellini. Feel free to use frozen spinach or a different type of pasta if preferred. Just be sure to adjust cooking times accordingly.
Spinach Tortellini Soup is not only tasty but also incredibly versatile. You can experiment with adding extra vegetables like carrots or zucchini, or even include a splash of heavy cream for a creamier texture. The soup keeps well in the fridge for up to three days and tastes even better the next day when the flavors have had time to meld.