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Easy Tortellini Spinach Soup

Total Time

Prep/Total Time: 20 min.

Makes

8 servings (3 quarts)

This is the easiest soup you will ever make—believe me! I always keep the ingredients on hand, so if I'm feeling under the weather or just plain busy I can throw together this comforting soup in a flash. —Angela Lively, Conroe, Texas
Easy Tortellini Spinach Soup Recipe photo by Taste of Home

Ingredients

  • 16 frozen fully cooked Italian meatballs (about 1 pound)
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 2 cartons (32 ounces each) chicken stock
  • 2 cups frozen cheese tortellini (about 8 ounces)
  • 3 ounces fresh baby spinach (about 4 cups)
  • Shredded Parmesan cheese, optional

Directions

  1. Place the first 5 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
  2. Return to a boil. Add tortellini; cook, uncovered, until meatballs are heated through and tortellini are tender, 3-5 minutes, stirring occasionally. Stir in spinach until wilted. Serve immediately. If desired, top with cheese.

Test Kitchen tips
  • Fully cooked Italian sausage, cut into half-moon slices, can be substituted for meatballs.
  • You can use frozen Italian turkey meatballs, but we haven’t found one that we love. We prefer the real deal.
  • One 9-oz. package refrigerated cheese tortellini may be substituted for 2 cups frozen tortellini.
  • Plan on serving the soup soon after adding the tortellini and spinach for the best texture.
  • Nutrition Facts

    1-1/2 cups: 177 calories, 8g fat (4g saturated fat), 18mg cholesterol, 949mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 12g protein.

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