This Easy Tomato Spinach Tortellini Soup is a cinch to make and comes together in just 30 minutes. It’s satisfying, healthy, and comforting, especially when the temperatures start to drop. Served with some bread like my garlic cheese biscuits or focaccia bread, this makes for the perfect dinner any day of the week!
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Homemade Tomato Spinach Tortellini Soup
This Easy Tomato Spinach Tortellini Soup is one of my favorites. It’s quick and easy, makes tons of leftovers, and tastes amazing! Plus, it’s loaded with tomatoes, fresh spinach, cheesy tortellini, and tons of garlic and onion. You can also add some sausage or beef to this soup if your prefer. But I like to keep it simple and vegetarian by sticking with tomatoes, spinach, and tortellini. Yum!
The best part of this soup is that it calls for pantry staples like chicken stock, Italian seasoning, and extra virgin olive oil. It’s super easy to make on a busy weeknight or over the weekend!
Simply throw everything together in a large pot and bring to a simmer. A couple minutes before serving, add in the tortellini and spinach and cook until warmed through. That’s it! You can use fresh or frozen cheese tortellini. I used frozen, which took a little extra time to heat up.
Serve this Tomato Spinach Tortellini Soup with fresh basil, parmesan cheese, and thick crusty bread for dipping. And enjoy!
Ingredients for Tomato Spinach Tortellini Soup
- Extra Virgin Olive Oil: It wouldn’t be Italian without EVOO! This is a better fat to sauté your veggies in than butter because it’s less rich and doesn’t have an overpowering flavor. You could also use avocado oil, if you prefer.
- Garlic: This is one of the star ingredients of this dish, so you’re going to use four cloves total. If you’re a true garlic lover (like me), you could go for as many as six.
- Onion: A whole white, yellow, or Vidalia onion would work best in this recipe.
- Chicken Broth: This will be the base of your soup, so opt for free-range and organic or even homemade, if possible. If using store-bought, I like to use low-sodium broth so I can better control the salt in the dish,
- Canned tomatoes: You’ll use both fire-roasted diced tomatoes (two 15-oz cans) and crushed tomatoes or tomato sauce (one 15-oz can), which amps up the tomato flavor!
- Italian seasoning: This soup wouldn’t be complete without a heavy sprinkle of Italian seasoning. It brings all of the ingredients together!
- Cheese tortellini: You can typically find these in the refrigerated deli section of the grocery store, near the dairy products, or in the freezer section. Go with your favorite brand.
- Fresh spinach: Three cups will do the trick for this recipe. And no need to slice! They’ll cook down quickly.
- Salt and pepper: Season to preference after your Tomato Spinach Tortellini Soup has simmered.
- Fresh basil: Fresh is definitely preferred over dried for this recipe for two reasons — there’s likely dried basil in your Italian seasoning, and dried has a completely different flavor than fresh. Plus, it adds beautiful pops of bright green color to the soup.
- Parmesan cheese: If possible, opt for freshly grated, but the stuff in the container is fine, too. If you do go with a wedge, save that rind! It’s a perfect flavor booster for future soups and stocks.
How To Make Tomato Spinach Tortellini Soup
Heat olive oil in a large pot, like a dutch oven.
Add in onion, and sauté for 3-4 minutes, until tender and aromatic.
Add the garlic, and cook for an additional minute, until aromatic.
Then immediately stir in chicken broth, diced tomatoes, crushed tomatoes or tomato sauce, and Italian seasoning to stop the garlic and onions from cooking further on direct heat.
Bring to a boil, then reduce to a simmer and cook for 15 minutes.
Stir in the tortellini and spinach, and cook until warmed through.
Season with salt and pepper to taste.
Serve warm topped with basil and parmesan cheese. Enjoy!
TIP: If you want to turn this into a creamy tomato tortellini soup, stir in 1/2 to 1 cup of whole milk or heavy whipping cream, at room temperature, after you have added the tortellini and spinach. (You don’t want it to simmer with the other ingredients.) Adjust seasonings as needed.
How To Store, Freeze, and Reheat This Italian Soup
This soup can be made ahead of time and frozen for future use, as can any leftovers. Follow these instructions for storage, freezing, and reheating:
- Store: Keep in a sealed, airtight container in your refrigerator for up to five days.
- Freeze: Portion out leftover soup in a freezer-safe bag or container and store for up to six months.
- Reheat: Let frozen soup thaw in the fridge overnight. Then, when ready to eat, warm it in a pot on the stove over medium heat until completely warmed through.
More Recipes To Try
If you enjoyed this Italian Tortellini and Spinach Soup, then you’ll love these other soup recipes:
- Easy Ham and Bean Soup
- Stuffed Pepper Soup
- Instant Pot Chicken Noodle Soup
- Italian Ham and White Bean Orzo Soup
- Slow Cooker Minestrone Soup
- Tomato Soup from scratch
Tortellini Tomato and Spinach Soup
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 15 ounce cans diced fire roasted tomatoes
- 1 15 ounce can crushed tomato or tomato sauce
- 1 teaspoon Italian seasoning
- 14 ounces cheese tortellini
- 3 cups fresh spinach
- salt and pepper
- fresh basil for serving, if desired
- grated parmesan cheese for serving, if desired
- Heat olive oil in a large pot.
- Add in onion and sauté for 3-4 minutes until tender.
- Add in garlic and cook for an additional minute.
- Stir in chicken broth, diced tomatoes, crushed tomatoes or tomato sauce and Italian seasoning. Bring to a boil, then reduce to a simmer. Cook for 15 minutes.
- Stir in tortellini and spinach and cook until warmed through.
- Season with salt and pepper to taste.
- Serve warm with basil and parmesan cheese for serving, if desired.