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This spinach tortellini soup with a rich tomato base is a heartwarming 30-minute dinner. It’s perfect on its own or for dipping in a crispy grilled cheese!
Why We Love This Soup Recipe
This easy spinach tortellini soup with hints of garlic is a quick, hearty solution to your weeknight dinners.
- Convenient. There’s canned tomatoes, store-bought sauce, and frozen tortellini for all the flavor without any fuss.
- Great for chilly nights. Everyone loves a homemade bowl of soup on chilly nights.
- Hearty. It’s packed with spinach, tortellini, and a rich tomato base for a warm, comforting dinner.
- Quick. This hassle-free recipe only takes 30 minutes to make!
What You’ll Need
Diced tomatoes and seasoned tomato sauce add two layers of natural sweetness and umami. Scroll to the recipe card at the bottom of the post for exact measurements.
- Olive oil – Feel free to use coconut or avocado oil instead.
- Butter – Salted or unsalted butter is fine.
- Yellow onion – White onion is a good swap.
- Garlic – Fresh garlic is best, but garlic powder works too.
- Canned diced tomatoes – I use the flavored ones with Italian seasoning or garlic and oregano.
- Tomato sauce – Go ahead and use your favorite.
- Vegetable broth – Chicken broth is a great swap.
- Frozen tortellini – You can also use refrigerated tortellini.
- Spinach – Baby spinach or regular, chopped spinach work for this.
- Salt and pepper – I prefer salt and freshly-cracked pepper.
How to Make Spinach Tomato Tortellini Soup
This soup is not only delicious but also quick and real easy to prepare, making it an ideal choice for busy days or even a relaxing weekend treat.
- Cook the onions. Add the olive oil and butter to a large pot over medium heat. Stir in the onions and cook them until fragrant. Add the garlic and cook everything for another 30 seconds.
- Add the tomatoes. Increase the heat to medium-high. Stir in the canned tomatoes and tomato sauce. Bring the mixture to a boil.
- Add broth and tortellini. Pour in the broth and bring it back to a boil. Add the frozen cheese tortellini and baby spinach.
- Simmer it. Season the soup with salt and pepper to taste. Cook over medium-high heat, stirring occasionally, for 10 minutes or until the tortellini is tender and the soup is heated through.
- Serve. Remove the pot from the heat. Ladle the soup into bowls and serve right away. Enjoy!
Tips & Variations
Make this tortellini soup extra hearty with shredded chicken, sauteed veggies, and freshly-grated parmesan.
- Swap the tortellini. Change things up with a chicken tortellini filling or a ricotta-spinach one. You can even add ravioli if that’s what you’ve got on hand.
- Make it spicy. Add red pepper flakes, cayenne pepper, or chili oil for a kick of heat.
- Use store-bought or homemade soup. Choose your favorite low-sodium canned tomato soup and use it as a base. You can also use my Roasted Tomato Soup leftovers.
- Make it creamy. Stir about 1/2 cup to 1 cup of heavy cream into the soup for creamy, rich goodness.
- Add protein. Mix in shredded rotisserie chicken, diced chicken/turkey, or ground Italian sausage to make this recipe extra hearty.
- Use leftovers. Adding diced carrots, peas, sauteed mushrooms, and bell peppers can make each bite more filling.
- Add cheese. Top each bowl with parmesan cheese or burrata for extra Italian flair.
Serving Suggestions
This comforting tortellini soup is a great dinner option. My favorite way to enjoy it is with a crispy grilled cheese sandwich. You can also serve it with chicken, turkey, pork, or beef mains. Try out my Juicy Turkey Breast, Stuffed Flank Steak, or these Baked Chicken Breasts. This La Scala Chopped Salad is a wonderful veggie side to complete the meal.
How to Store & Reheat Leftovers
- Fridge: Store it in an airtight container for up to 5 days.
- Freezer: Always keeping some of this soup in the freezer is ideal for lazy weeknights. Pour it into freezer-friendly containers or bags in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge and reheat it as usual.
- To reheat it: Microwave it in 30-second increments until warm. You can also heat it in a pot over medium heat for 8-10 minutes, stirring occasionally. If you’re reheating it straight from frozen, cover the pot and let it cook for 20-25 minutes.
More Cozy Soup Recipes To Try
- Chorizo Rice Bean Soup
- Turkey Noodle Soup
- Stuffed Pepper Soup
- Chicken Tortilla Soup
- Stuffed Shells Florentine
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Spinach Tortellini Tomato Soup
This one-pot spinach tortellini soup recipe is an easy clean-up dinner with a rich tomato broth, tender tortellini, veggies, and lots of garlic.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion,, finely diced
- 3 cloves garlic,, minced
- 2 cans (14.5 ounces each) Italian Diced Tomatoes with Basil, Garlic and Oregano
- 4 cups tomato sauce or spaghetti sauce
- 4 cups vegetable broth
- 12 ounces package frozen tortellini
- 10 ounces fresh baby spinach
- salt and fresh ground black pepper,, to taste
Instructions
- Combine olive oil and butter in a large soup pot or Dutch oven; set it over medium heat and cook until the butter is melted.
- Add onions; cook for 3 to 4 minutes or until translucent. Add garlic and continue to cook for 20 seconds or until fragrant.
- Increase heat to medium-high and stir in the canned diced tomatoes and the tomato sauce; bring to a boil.
- Add vegetable broth and bring to a boil. Stir in the frozen tortellini and baby spinach.
- Season with salt and pepper and continue to cook over medium-high heat, stirring occasionally, for 10 minutes, or until tortellini is tender and soup is heated through.
- Remove from heat and let stand 5 minutes.
- Taste for salt and pepper and adjust accordingly.
- Ladle into soup bowls and serve.
Notes
- Try different tortellini fillings like cheese or chicken tortellini, ricotta-spinach, or even ravioli.
- For a creamy twist, mix in 1/2 to 1 cup of heavy cream.
- Mix in cooked shredded chicken or ground Italian sausage.
- Add more veggies like diced carrots, peas, sautéed mushrooms, and bell peppers.
- This soup keeps for 5 days in the fridge or 3 months in the freezer.
Nutrition
Calories: 252kcal | Carbohydrates: 34g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 1024mg | Potassium: 881mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4142IU | Vitamin C: 29mg | Calcium: 175mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
This is next NEXT level tomato soup! The soup on its own would be great with its flavor, but when you add in the spinach and the tortellni, it’s absolute perfection. I love it.
I am very glad you loved it! Thank YOU! 🙂
2 Thumbs Up!! I cut the recipe in 1/2 for the 2 of us.
I made this today, with a few adjustments: added about 1/2 cup each of sliced carrot and celery (sautéed with the onion) and 1 tsp of Italian seasoning. It was fantastic! I’ll definitely make it again.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
just found this recipe. made it and enjoyed it. However the calories are WAY OFF! Even after halving the olive oil and butter, I came up with 214 calories in 1/8 of the recipe,not 84, as stated. Still delicious
Thanks so much for letting me know about the nutritional info! This recipe was posted 5 years ago, before recipe boxes with nutrition calculators were available online. Looks like it calculated whatever was familiar (to the computer/program) and left out the most important thing; the tortellini! Again, thank you for pointing it out to me – I updated all the info. 😀
I really enjoyed this. I didn’t have the diced tomatoes the recipe called for so I used a larger can of crushed tomatoes (I’d use the diced next time, crushed was good but I’m sure diced is better!) and added Italian seasoning, basil, oregano, and crushed red pepper. I used a hot scicilian sauce because I like a little kick. I also sautéed some scallops and added them for the last 5 minutes of cooking. It was deliscious, will keep this recipe because it was an easy one to make!
I have some leftover Italian Pasta sauce (homemade), seasoned with garlic, oregano & basil. Is it OK to use? Thanks!
I think that would be great! Even more flavorful. 🙂
Is there a specific way this should be frozen?Can you freeze it with the tortellini already having been cooked?
Hi! After the soup has completely cooled – tortellini included – you can just divide it up among some quart-size ziploc bags and freeze it.
i made this for dinner tonight. It tasted awesome and was so filling! The only things I did differently was use my magic bullet to blend the diced tomatoes, cooked the tortellini in a different saucepan and added a veggie bullion cube instead of broth. Other than the garlic and onions, I didn’t add any other spices since the spaghetti sauce had so much flavor. Can’t wait to make it again!
I made this today. I’m not much of a soup-maker, but have been wanting to try some. Per some of the comments, I used an immersion blender prior to adding the tortellini and spinach. This was a HUGE hit, even with the 11 yo picky eater who spotted the spinach, lol! It was SO good. I just served with garlic bread, and put out parmesan cheese for everyone to sprinkle in to their liking. YUM!
Hi Debbie!!
Soups are my go-to. Every other day, you’ll find a soup either in my crock pot or on the stove. 😀 I’m glad you loved that soup! It’s so good! Thank you!!
I have the same recipe. But it does not include the Tomato Sauce but it includes 8ozs of cream cheese. OMG
Total keeper recipe. Added two links of Hot Italian turkey sausage and a tsp of both basil and oregano since I used plain cans of tomatoes. Fast and easy. Everyone liked it. Thanks for sharing!
Thank you, Danae!! Very happy that you enjoyed it. I am taking note of your delicious add-ins! 🙂
A hit once again. Used a full pound of mild Italian sausage. Awesome!
YUMMMM! Thanks so much, Danae!!