This easy pot of Tortellini Soup with Spinach and Tomatoes has very few ingredients, but it is packed with flavor.
You can easily double the recipe for a bigger crowd.
I used chicken broth and bouillon because that’s all I had, but you can totally make this all vegetarian. If I had veggie stock and bouillon on hand, I totally would have gone that route.
Tortellini Soup with Spinach and Tomatoes
Course: SoupsCuisine: ItalianDifficulty: Easy4-6
servings10
minutes30
minutesIngredients
8 ounces frozen cheese tortellini
1 small onion, chopped
4 cloves garlic, chopped
1 tsp. Italian seasoning
4 cups low-salt chicken or vegetable broth
2 cups water
1 chicken bouillon cube or 1 vegetable bouillon cube
5 ounces baby spinach, chopped
1 (14.5 ounce) can low-salt chopped tomatoes
1 Tbsp. extra virgin olive oil
1 Tbsp. fresh basil, chiffonade
1/2 tsp. salt
1/4 tsp. fresh black pepper
A pinch of sugar
Serve with grated parmesan cheese
Directions
- In a soup pot, heat olive oil over medium heat. Add onion. Cook, stirring occasionally for five minutes to soften. Add garlic. Cook a minute more.
- Add broth, water, bouillon, pinch of sugar, Italian seasoning, salt and pepper to taste. Bring to a boil.
- Add tortellini. Cook for 20 minutes or follow the instructions on the package of tortellini.
- Stir in tomatoes, cook for 5 minutes. Stir in spinach and basil. Stir to wilt, about 2 minutes. Let soup rest for a few minutes. Serve with a sprinkle of parmesan cheese.
