tortellini and spinach soup recipe

Written ByJenny Smyth Posted on
tortellini and spinach soup recipe
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The Best tortellini and spinach soup recipe

This tortellini and spinach soup is one of those meals that just works for my family. It is quick to put together on a busy weeknight and it fills everyone up without a lot of fuss. I love how the tender tortellini and the fresh spinach come together in a savory broth that feels both light and satisfying. My kids actually ask for seconds which does not happen often with soup.

The best part is that this recipe is packed with nutrients. Spinach gives you iron and vitamins while the tortellini adds protein and carbs to keep you full. The broth is simple but flavorful and you can adjust the seasonings to match what you have on hand. I often make a big pot on Sunday and we eat leftovers for lunch the next day.

It is a perfect recipe for everyday eating or for when you have guests over and want something warm and comforting. I have tried many versions of this soup over the years and this one is my favorite. It does not require any fancy ingredients or complicated steps. You just sauté some aromatics add broth and tortellini and stir in the spinach at the end.

The whole thing comes together in about thirty minutes which is great for those nights when you are short on time. My husband loves how the cheese tortellini adds a creamy texture to the broth without any cream. If you are looking for a healthy and delicious soup that the whole family will enjoy this is it. It is also very versatile.

You can add cooked chicken or sausage for extra protein or throw in some carrots and celery for more vegetables. I have even made it with gluten free tortellini for my sister in law and it turned out great. This soup has become a staple in our home and I think it will become one in yours too.

Tortellini and Spinach Soup

Tortellini and Spinach Soup

4.8 from 1532 votes

A hearty and comforting soup with cheese tortellini and fresh spinach in a savory broth. This quick and easy recipe is perfect for busy weeknights and is packed with flavor and nutrients.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 (9 ounce) package refrigerated cheese tortellini
5 ounces fresh baby spinach
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and black pepper to taste
1/4 cup grated Parmesan cheese for serving

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat.
2Add the diced onion and cook for 4 to 5 minutes until it becomes soft and translucent, stirring occasionally.
3Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4Pour in the chicken broth and bring it to a boil over high heat.
5Once the broth is boiling, add the tortellini and reduce the heat to medium.
6Cook for 5 to 7 minutes or until the tortellini is tender and floats to the top, stirring occasionally.
7Reduce the heat to low and stir in the fresh spinach, dried basil, and dried oregano.
8Cook for 1 to 2 minutes until the spinach is wilted, then season with salt and pepper to taste.
9Ladle the soup into bowls and top each serving with a tablespoon of grated Parmesan cheese.
10Serve hot and enjoy.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a heartier soup, add cooked Italian sausage or shredded rotisserie chicken along with the tortellini. You can also use frozen spinach instead of fresh, just thaw and squeeze out the excess water first.

Watch Video Of How Tortellini and Spinach Soup Works

This tortellini and spinach soup is always a good idea for any occasion. It works well for family gatherings because it is easy to make a large batch and everyone loves the comforting flavors.

You can store leftovers in the fridge for up to three days and reheat them on the stove with a little extra broth to restore the consistency. For serving ideas I like to pair this soup with crusty bread or a simple side salad.

It also makes a great starter for a larger Italian meal. If you have any leftover soup you can freeze the broth and spinach portion separately and add fresh tortellini when you reheat it.

This recipe is a keeper and I hope it becomes a favorite in your home too.

❓ Frequently Asked Questions About Tortellini and Spinach Soup

1. Can I use frozen tortellini instead of refrigerated?

Yes you can use frozen tortellini. Just add it directly to the boiling broth without thawing. You may need to cook it for an extra minute or two until it is tender. Keep an eye on the package instructions for the best results.

2. How can I make this soup vegetarian?

To make this soup vegetarian use vegetable broth instead of chicken broth. Also check the tortellini package to make sure it does not contain meat or animal rennet. Many cheese tortellini are vegetarian friendly.

3. Can I add other vegetables to this soup?

Absolutely. You can add diced carrots celery or zucchini along with the onion. Just sauté them with the onion for a few minutes before adding the broth. This adds more flavor and nutrition to the soup.

4. How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini will absorb some broth so the soup may thicken. When reheating add a splash of broth or water to thin it out. Reheat on the stove over medium heat until hot or in the microwave for 2 to 3 minutes.

5. Can I freeze this soup?

Freezing is not recommended because the tortellini can become mushy when thawed and reheated. If you want to freeze it cook the tortellini separately and add it fresh when serving. The broth and spinach freeze well for up to 2 months.

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