Classic Tortellini Soup with Spinach — cozy “dinner in a bowl.”
This classic tortellini soup with spinach is a cozy and comforting meal, perfect for "dinner in a bowl." It features tender cheese tortellini and fresh spinach in a flavorful tomato and broth base, seasoned with Italian herbs.
Equipment
- Large pot
- Dutch oven
Ingredients
Main Ingredients
- 1 tbsp Olive Oil
- 1 medium Onion diced
- 3 cloves Garlic minced
- 1 14.5 oz Canned Diced Tomatoes undrained
- 6 cups Vegetable Broth (or chicken broth)
- 1 tsp Dried Italian Seasoning
- 5 oz Fresh Baby Spinach
- 19 oz Refrigerated Cheese Tortellini
- 1/2 cup Parmesan Cheese freshly grated, for serving
- Salt and Black Pepper to taste
Instructions
Cooking Steps
- Heat olive oil in a large pot or Dutch oven over medium heat, then add diced onion and cook for 5-7 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Pour in undrained diced tomatoes, vegetable broth, and Italian seasoning, then bring to a gentle boil and simmer for 10-15 minutes to meld flavors.
- Stir in tortellini and fresh spinach, then cook for 3-5 minutes according to package directions, until tortellini is tender and spinach is wilted.
- Taste and season the soup with salt and pepper as needed, then ladle into bowls and top with freshly grated Parmesan cheese.
Notes
For extra flavor, you can sauté a little pancetta or bacon before adding the onions. This soup also freezes well for a quick meal later on.