Spinach Tortellini Soup

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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 4 servings
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6 cups low-sodium chicken stock 

One 9-ounce package cheese tortellini 

One 10-ounce package frozen chopped spinach, thawed and squeezed 

1 to 2 teaspoons minced garlic 

One 1 (14.5-ounce) can Italian-style stewed tomatoes

Dried basil, to taste 

Kosher salt and freshly ground black pepper 

Parmesan cheese, grated, for serving


  1. Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.