Spinach Tomato Tortellini Soup — Damn Delicious

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Spinach Tomato Tortellini Soup

The easiest, most comforting and hearty soup ever. All you need is 5 min prep. SO EASY!

I know Fall is right around the corner but it’s hitting close to 90 degrees F out here in Southern California as I am still walking around in shorts and flip flops. Although I walk around in flip flops all year long. Even so, I still needed a very big pot of soup.

But not just any pot of soup. I needed tortellini, my absolute favorite pasta of all. After all, how can you resist itty bitty pieces of pasta stuffed with three different kinds of cheeses?

That being said, I can have tortellini all day, everyday, especially in this soup. And that’s exactly what we did. With just 5 min prep, we whipped this up several times this week and devoured every last bit. Best of all this makes enough to feed an army, and the leftovers save very well!

Spinach Tomato Tortellini Soup

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

The easiest, most comforting and hearty soup ever. All you need is 5 min prep. SO EASY!

Ingredients:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups baby spinach, chopped
  • 2 tablespoons grated Parmesan

Directions:

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  2. Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
  3. Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
  4. Serve immediately, garnished with Parmesan.

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85 comments

So simple and delicious! Sometimes simplicity is really the best!

This looks like straight up pure warming comfort food for the fall. Although it was far from fall-like here in San Diego today, but Im not complaining! I love things that make planned leftovers, too 🙂

Hi !
I hope you will bear with me when I ask you to please specify what a three cheese tortellini is. I’d love to make this dish for my family and friends. Is it a type of pasta with 3 cheese flavors?

Thank you,
Mari Fujisawa

It’s exactly that! You should be able to find it in the refrigerated aisle at your local grocery store.

Bertolii ( makes one) …. I have also used “pillows”. The Bertoli can be purchased at most markets. I have gone to Whole Foods for the pillows. I hope this helps. 🙂

This looks like a perfect soup to me, pinned and zipped, thank you!

Could I use frozen spinach instead?

You can certainly use frozen spinach but it is best to use fresh baby spinach in this recipe to obtain the best results possible.

Bay leaves add so much flavour to stock, this sounds amazing! You’re all about the cheese eh? 😉 Hope you’re having a lovely weekend! x

Great idea for a quick dinner! Totally making this for my family soon!

One of my favorite soups, love that there’s only 5 minutes of prep!

There comes a time in late summer when even if the weather is still decidedly summery that you need to put on a big pot of soup to warm the autumn chill that you can feel (slowly) coming in the air. I love the idea of tortellini in soup. This one will be on my list for sure for a quick midweek meal 🙂

I could eat this soup all day long too. I like to keep frozen tortellini handy. And I like the fresh even better of course.

I made this last night and it was such a hit!! Kiddo (AKA picky eater) asked for the leftovers tonight for dinner! Just had to say “THANK YOU!” for such a great and easy recipe!!

I made this tonight. It was delicious. My husband wants to take it to work tomorrow.
Thanks for sharing this light and delicious soup. We will have again… and … I will
share with friends!

Oh my gosh! I made this soup last night and it is supercaliffragilisticecpialidocious! So easy and so gooooood!

Made this tonight! Was delicious I agree fresh spinach is best….now my spinach won’t got to waste! I didn’t have a bay leaf..but I used a whole lot more garlic and I am in heaven! Def a cold weather staple!

Making this now. I love how easy it is. I can’t wait to take leftovers for lunch this week!

I cannot wait to make this when the weather cools down! Thanks for the recipe!

My husband made this last night for dinner and it was so simple and yummy! I forgot to get some diced tomatoes from the store so he used rotel which actually ended up turning out really good. It gave it a nice kick. He said it was really easy to throw together!

Made this last night and it was a 2-bowl hit!

I made this last night for my family. My youngest daughter ate three bowlfuls, and my oldest, feeling uncomfortably full, said kiddingly, “Mom, you have to stop making such good food!” Even my husband loved it. However, I did double the recipe and used vegetable stock instead of chicken stock. Great recipe!

I wonder if I could put a little chicken in this recipe? It does call for chicken stock .I have 2 leftover chicken breast that I’d like to use.

Yes, chicken would be a wonderful addition!

Uh, 5 minute prep? This is my kind of dinner!

As a vegetarian, and a recipe tinkerer, I’m making a couple of adjustments: vegetarian pho soup base in lieu of the chicken stock, adding red pepper flakes and fennel seeds (reminiscent of Italian sausage), swapping the spinach for a blend of Asian greens, spinach, and baby kale, and fire roasted tomatoes to add a little depth of flavor. Kitchen smells amazing. Thanks for the inspiration.

Thanks for all the wonderful vegetarian suggestions.

This is delish. Hubby and I couldn’t stop eating. Then when we finally did stop eating, all we could do was talk about how good it was. Yum-o. Thanks.

Just wondering if this could be made in the crockpot?

Danielle, please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.

Do you think this would work with the dried packaged tortellini too? Thanks!

Yes, but you may have to adjust cooking time as needed.

Tried this tonight. It was AMAZING! Definitely a keeper! Thanks for sharing!

I normally don’t leave comments on recipes but this one truly was fantastic and needed a thumbs up! It was so quick and easy to make and the flavour was outstanding! Thanks very much for this one! It was perfect for a lazy, cold Sunday! 🙂

it says 9 oz tortellini that does not sound right my pkg says19 oz??

Yes, 9-ounces is correct. I recommend using about half of your 19-ounce package or doubling the recipe.

Hi, I was wondering how you recommend saving leftovers of this soup for the next day. Can the tortellini be kept in a container with the soup base in the fridge, or do you separate them? Thanks!

Yes, the tortellini can be kept in the same container.

this is good!! I added white beans last time…this time I think I may add chick peas bc I doont have white beans and I used spinach and cheese tortellini!

This was so incredibly good. Our original dinner tonight was an experiment with pumpkin and wontons that didn’t turn out and fortunately I had all of these ingredients on hand (except I had to substitute with frozen spinach) and this was very, very good. You rock. Totally bookmarking some of your other recipes to try!

Just made this soup yesterday. I added sriracha for a little kick and it was wonderful! Everyone who has tried it, loved it. Definitely my winter staple.

I made this again today and I added Italian hot sausages and it was amazing. im waiting until tomorrow to eat it because i know the spices will come together much better.

My mom found this recipe years ago and I have been making it forever. It is one of my kids’ favorite meals. My 4 yr. old dd asked for it for her birthday meal. Lol. We use frozen broccoli in place of the spinach and top w shredded Mexican cheese blend. For even more punch, try adding a can of rinsed white beans.

confused as ingredients only list chicken broth and diced tomatoes and directions call for additional one cup water. Please clarify.

That’s exactly right. All ingredients are needed, including the water.

LOVE this soup! So easy and delicious.

This was so easy to make and it’s so hearty. Perfect for the cold weather here in New Jersey.

Such a yummy, comforting soup!! I made this for my siblings, and they raved about it! I ended up doubling the recipe by adding in a whole pound of fresh spinach, 18 ounces of tortellinis, 28 ounces of diced tomatoes, 3-4 cups of water and lots more spices. I allowed the broth to simmer for a while to meld the flavors and it was wonderful!! I featured it on my facebook page too. Thank you for the recipe!!

Can I use veggie both instead of chicken broth
Thank you

I’ve made this soup multiple times. I’ve tweaked it a bit, I only ever use half an onion…a whole one is just too daunting for me! I add in sliced carrot, zucchini every time. I’ve also experimented with vegetable stock instead of chicken and added some white beans once, both times were a success!

This is such an amazing soup that just seems to get better in the fridge, it has become my staple for my soup/salad dinner’s during the week. I love delicious soups like this that don’t have a laundry list of impossible ingredients or 30 hours cook time! Thanks for sharing!

Amazingly delicious. My son said it’s his favorite!

DELICIOUS! So easy and quick to make. I added a teaspoon of sugar to balance out the acidity from the canned tomatoes, a little heavy cream for more body and some red pepper flakes for some heat. I also added more Parmesan ’cause cheese is the best. My boyfriend – who NEVER gets seconds – ate 2 huge bowls and asked for the leftovers! This one is a keeper. Thanks!

I have just recently come across your website as I was looking for a good shrimp dip. I am so glad I found you!! Your website has given me a ton of ideas for dinners to make for my family. Wanted to let others know that I have been making this soup for years with just a few changes. Adding diced pancetta in the beginning with the onion makes this soup to die for. I use a can of crushed tomatoes, no water, and add extra chicken broth if I need to thin it a bit before adding the tortellini. Lastly, I usually make extra and i hate the color spinach turns after it wilts too long so I add fresh spinach to the bottom of the soup bowls before I pour the soup in and it wilts perfectly. That way if I have leftovers the spinach is not black looking the next day. Thank you for all of your wonderful recipes. I will be making them all week. You ROCK!!

Once again — another winner from DamnDelicious! I LOVE your recipes and my family is very happy that I found your site — every time I make one of your recipes, they love it! Thank you for creating simple, delicious meals 🙂

Delicious. Added hit sauce. My soup almost looks as good picture wise. It’s good

This soup was delicious!! i made it last night….and added meatballs to cook in…boiled the tortellini separate and added it at the end…sooo good! …my whole family loved it..will be making it all year long!!

This soup was tonight’s dinner. Thank you for such a yummy soup. I added some cooked, crumbled herb and garlic sausage to the soup. It took it over the top! This soup is now added to a list of my favourites.

Nice recipe. I doubled the recipe and added 1 lb browned sweet, Italian sausage. I like the way the tortellini thickend the soup slightly. Brought half the recipe to a family at church who was in need of a meal. Thank you.

So delicious. So easy!! I had leftover spinach from something so i just bought a pack or tortillini and got to it!! I’m on day two of devouring this. Thanks so much for sharing.

The tortellini tempted me but I resisted and threw in some leftover white beans instead and it was still delicious (just not as tasty as it would have been with pasta of course!)

OMG. This soup is now a new favorite! I didn’t have spinach (my go to grocery store was out) so I used kale. #Delish!!

Soooo good love your blog

This is so good! I have also made it with beef broth and beef tortellini!

I fried up some mild Italian sausage,sliced it up & added to this already wonderful soup. Great!!

I had this recipe saved on my pinterest for some time and finally made it. SO GOOD and thank you for this simple and yummy recipe! For the canned diced tomatoes, I bought a can of diced tomatoes with peppers from trader joes; it gave excellent flavor and a little “bite” (but not too spicy).

Its a recipe that will be used again, for sure!

Found this in your book! The seconds bowl my kiddo had via self serve was piled HIGH! Thanks for the pretty, simple, and tasty dinner!

agree with all of the above, this was a great soup, kids loved it.

I would give it 5 stars. Amazing soup. So simple to make. I would not change a thing. BTW, I love your cookbook.

Very quick and easy recipe. Doubled recipe…Used spinach tortellini since thats what I had. Used fire roasted diced tomatoes. Frozen organic spinach that’s all I had…added crushed red pepper. Turned out OK. Had to add some Better than billion chicken broth in addition to chicken broth called in recipe to give more flavor. Seemed liked it needed something more…my Husband loved it. My Mother who is a picky eater did not. I thought it was good but could be better… loved it’s simplicity. Any suggestions!!

Do you know if I could use mushroom tortellini instead of the three cheese?

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