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Spinach Tomato Tortellini Soup
4.9 from 60 votes

Spinach Tomato Tortellini Soup

Spinach Tomato Tortellini Soup is a comforting broth-based soup combining tender three-cheese tortellini, diced tomatoes, and fresh baby spinach leaves in a savory chicken broth seasoned with garlic, onion, dried herbs, and bay leaf. The soup offers a light yet hearty texture and flavor profile, suitable for a warming meal or starter.

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

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 onion diced
  • 4 cups chicken broth
  • 1 diced tomatoes petite, undrained, 14.5-ounce can
  • 1 three cheese tortellini refrigerated, 9-ounce package
  • ½ teaspoon basil dried
  • ½ teaspoon oregano dried
  • 1 bay leaf
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 3 cups baby spinach chopped
  • 2 tablespoons Parmesan Cheese grated

Instructions

    Cup of Yum
  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.