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Tomato Spinach Tortellini Soup
4.8 from 51 votes

Tomato Spinach Tortellini Soup

This Tomato Spinach Tortellini Soup features peeled, diced Roma tomatoes simmered with sautéed onions and garlic in chicken broth. Three-cheese tortellini and fresh spinach are added toward the end for a comforting, creamy-textured soup with bright tomato flavor balanced by fresh herbs and Parmesan cheese garnish. The soup offers a balance of acidity, savoriness, and tender pasta and greens.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 7
Course: Soup
Cuisine: Italian

Ingredients

  • 2 lb Roma tomato about 10 medium
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 yellow onion 1 1/2 cups, finely chopped
  • 6 cloves garlic minced
  • 8 cups chicken broth then more to thin if desired, low-sodium
  • 1 (20 oz) pkg. three cheese tortellini refrigerated
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • 1 tsp granulated sugar
  • 6 - 9 oz fresh spinach, chopped
  • 3 Tbsp basil chopped, fresh
  • 3/4 cup Parmesan Cheese for serving, finely shredded

Instructions

    Cup of Yum
  1. Heat a pot of water to a boil and fill a medium mixing bowl with ice water. Once water in pot boils, carefully drop tomatoes into water and boil until easy to peel, about 4 minutes (if a few of them aren't peeling easily even once you slice through the skin, you can cut an "X" in the bottom of the tomato then return to water for about another minute until skins slightly pull alway). 
  2. Remove from boiling water, let cool on a cutting board (or for faster cooling chill in a bowl of ice water) then peel seed and dice into bite size pieces, set aside.
  3. In a pot, heat olive oil over medium heat, add onion and saute until tender, about 5 - 6 minutes. Add garlic and saute 30 seconds longer. 
  4. Pour in chicken broth and sugar, season with salt and pepper to taste, then bring to a boil over medium-high heat.
  5.  Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package).
  6. Stir in tomatoes, spinach and basil and cook until heated through and spinach wilts, about 30 seconds. Thin soup with more chicken broth if desired. Serve warm topped with Parmesan cheese.

Notes

  • Canned diced tomatoes (2 cans of 14.5 oz) can replace fresh Roma tomatoes by adding them alongside chicken broth.
  • This recipe yields a large pot of soup, so scale down if serving fewer people to avoid leftovers.
  • Leftover tortellini in soup may become soggy overnight, so it's best consumed fresh.