Recipe courtesy of Kathleen Daelemans

Tortellini Tomato Spinach Soup

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon olive oil

1/2 cup minced onion (about 1/2 small onion)

1 clove garlic, minced

4 to 6 cups broth, chicken or vegetable

One 14-ounce can whole tomatoes, crushed through your fingers or coarsely chopped

One 9-ounce package fresh tortellini or 4 servings dried tortellini

Coarse grained salt and cracked black pepper

10 ounces fresh or frozen spinach, defrosted and chopped

1/4 cup freshly grated Parmesan, very loosely packed


  1. In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.