Tortellini Soup with Chunky Tomatoes and Spinach

(Photos updated 2/23/2012)

As the weather turns cooler, we find ourselves gravitating toward soups, chili, baked pasta, all of those warm comfort foods. I have had a vision for this tortellini soup for quite a while, but simply have not had an opportunity to execute it. Until now…

Filled with healthy vegetables and hearty tortellini, Tortellini Soup with Chunky Tomatoes and Spinach is the perfect comfort food for a crisp fall day, or any day for that matter.  And guess what?  It can be made in under 30 minutes!  Had I realized that, this soup would have been made long ago.

I put a range of 4 to 6 cups for the broth, so you can adjust to your preference. I like my soup on the chunkier side, so 4 cups of broth yielded the perfect consistency for me. I also used frozen spinach, which worked really well.   I recommend using both low sodium broth and tomatoes, so you can control the sodium by adding salt to taste.

As a great weeknight dinner, or a quick any time meal, we are looking forward to enjoying this soup all fall/winter long, and I hope you will too!

Tortellini Soup with Chunky Tomatoes and Spinach
 
Yields: 3 to 4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 to 6 cups low sodium vegetable broth (or chicken broth)
  • 1 can (14.5 ounces) low sodium diced tomatoes, including juices
  • 9-10 ounces tortellini (fresh or frozen), any variety
  • 1½ teaspoons Italian herb seasoning
  • ¼ teaspoon crushed red pepper (optional)
  • 10 ounces fresh or frozen spinach, chopped (if frozen, thaw and squeeze out excess moisture)
  • Salt and Pepper, to taste
  • ¼ cup freshly shredded Parmesan cheese
Instructions
  1. In a dutch oven, heat oil over medium-high heat. Saute onion for 5-7 minutes, or until translucent. Add garlic, and saute for 1 minute.
  2. Add broth and tomatoes. Turn heat to high, cover and bring to a boil.
  3. Add tortellini and cook according to package instructions.
  4. Within the last minute of cooking the tortellini, stir in Italian herb seasoning, crushed red pepper and spinach. Taste, and add salt and pepper seasoning, as desired.
  5. Serve immediately, garnishing each bowl with Parmesan cheese.

 

Adapted from Food Network

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Comments

  1. This is great! It’s amazing how fast you can put soup together with stock ready and waiting! What a brilliant dish! Buzzed!

  2. Quick and easy to prepare, secure and is very tasty soup, Alida!

  3. I am so excited for soup season! Not winter, just the cooler nights when soup and bread is so comforting!

  4. Oooh this soup looks like a great meal!

  5. Looks delicious, and nice and easy, looking forward to eating soups again.

  6. I’ve made this version before, it’s so good! I like adding tons of cheese on top. 🙂

  7. Oh, this looks amazing!!! Perfect dinner to usher in the cooler weather 🙂

  8. I have some frozen tortellini so this soup will be on the menu soon!

  9. Made this last night. It was delicious! Could not have stuffed myself more 🙂 Definitely will make again!!

  10. @Serena

    Hi Serena, I am so glad! Thank you for stopping by and sharing your experience. 🙂

  11. This was SO good! I added a TON of other veggies (carrots, peppers, green beans, peas, & corn) and a can of red kidney beans. Will use less tortellini and make again! Seriously this is my favorite soup of all time! SO easy and delicious! I have made it at least once every other week for a couple months now.

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