Spinach Tomato Tortellini Soup

Name: Spinach Tomato Tortellini Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 cloves garlic; 1 onion; 4 cups chicken broth; 1 14.5-ounce can petite diced tomatoes, undrained; 1 9-ounce package refrigerated three cheese tortellini; ½ teaspoon dried basil; ½ teaspoon dried oregano; 1 bay leaf; Kosher salt and freshly ground black pepper; 3 cups baby spinach; 2 tablespoons grated parmesan

User Reviews

4.9

60 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 servings
Course
Main Course, Soup

Spinach Tomato Tortellini Soup

Iris Warren

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

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Ingredients

Servings

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
½ teaspoon dried basil
½ teaspoon dried oregano
1 bay leaf
Kosher salt and freshly ground black pepper to taste
3 cups baby spinach chopped
2 tablespoons grated parmesan

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Instructions

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.
Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
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.
Serve immediately, garnished with Parmesan.