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Tortellini Tomato Spinach Soup


  • 1tablespoon olive oil
  • 12cup minced onion (about 1/2 small onion)
  • 1garlic clove, minced
  • 4 -6cups chicken broth or 4 -6 cupsvegetable broth
  • 1(14 ounce) can whole tomatoes, coarsely chopped
  • 1(9 ounce) packagefresh tortellini or 1 (9 ounce) packagedried tortellini
  • kosher salt
  • cracked black pepper
  • 10ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
  • 14cup freshly grated parmesan cheese (optional)


In a 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.

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