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Spinach and Tortellini Soup

A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings (2 quarts)


  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3 cans (14-1/2 ounces each) vegetable broth
  • 2 teaspoons Italian seasoning
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 4 cups fresh baby spinach
  • Shredded Parmesan cheese
  • Freshly ground pepper


  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes.
  • Stir in spinach. Sprinkle servings with cheese and pepper.
Nutrition Facts
1-1/3 cups (calculated without cheese): 164 calories, 5g fat (2g saturated fat), 18mg cholesterol, 799mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 7g protein.


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Average Rating:
  • Barbara
    Jan 25, 2021

    I added garlic powder, onion powder, and basil because it needed more flavor.

  • Suzanne
    Dec 21, 2020

    My new go to soup. It's quick, easy and delicious.

  • Lynda Lou
    Nov 16, 2020

    This is a fabulous, easy soup! I added some finely diced onion, garlic, carrot & celery that I lightly sautéed . Deborah suggested cooking the pasta separately to maintain it’s texture & that worked for me too. Wish I could add a photo as you need to make this!! B

  • Tracy
    Oct 28, 2020

    I made this soup tonight and it was delicious. Extremely easy. I added boneless, skinless chicken thighs- I browned them in the pot before adding the rest of the ingredients. Allowed them to braise in the broth (changed it to unsalted chicken broth), tomatoes and seasonings for about 30 minutes, then removed them and they shredded easily. Put the chicken back in the pot, then added the tortellini. I only cooked the tortellini for 7 minutes to help them stay firm, then added the spinach and some fresh chopped parsley. Added Plenty of salt and pepper since my broth was unsalted. Topped the bowls with fresh grated Parmesan and it was delicious. Perfect for a rainy October night!

  • Deborah
    Oct 25, 2020

    Note to Paula....when making soups with pasta I learned a trick that the pasta will not get soggy/overcooked. Make your soup and cool it.Make your pasta on side al dente and cool it.Then when the ingredients are cooled you combine them.The pasta will hold up better and tou can even freeze it and the pasta holds up. I also think as another person stated here I'd use chicken stock instead. Unless of course I was making for vegetarians in the

  • Paula
    Jul 1, 2020

    Delicious! The only change I made was the substitution of low-sodium chicken broth for the vegetable broth. Simple and healthy. Best eaten immediately--the tortellini were a bit soggy when re-heated the next day. Will make this again very soon!

  • lhayes4
    Jun 16, 2020

    No comment left

  • dylan's mama
    May 30, 2020

    Love this soup! I added shredded chicken, fresh basil and lemon juice. So healthy and delicious!

  • Terry
    May 17, 2020

    Amazingly Simple

  • Grammy Debbie
    Mar 21, 2020

    Absolutely delicious and so easy to make. I didn't have refrigerated tortellini so I substituted half a bag of frozen cheese ravioli and since I used Italian diced tomatoes that already had seasoning in them, I didn't add the Italian seasoning. Very quick to make and oh so good.