Spinach tortellini soup is hearty, comforting, and packed with flavor from lots of veggies, cheese tortellini and a swirl of pesto! I’ve given you suggestions for vegetables, but feel free to add others if you choose! (This post was originally published on February 24, 2012. As an Amazon Affiliate, I receive commission on qualifying purchases.)
I love soup, and I could eat it just about every day except during the summer, and that’s when I switch to cold cucumber soup or gazpacho . I’m not sure why one would need to have canned soup on hand, since making it from scratch is so fast and easy.
What’s in spinach tortellini soup?
This spinach tortellini soup recipe starts with a chopped onion, celery and carrot, sautéed in a little olive oil. Add some garlic, chicken broth, and a can of San Marzano tomatoes and you’ve got a simple base. Add whatever vegetables you like -this is a good time to clean out the veggie bin in your fridge. Then add a package of fresh spinach or cheese tortellini for a hearty vegetarian dish. Substitute chicken tortellini if you’d like! Add a couple of handfuls of fresh spinach just before serving. For an extra blast of flavor, stir in a big spoonful of pesto, sprinkle some parmigiano-reggiano cheese, and pinch or two of red pepper flakes.
How to make this soup recipe
Gather your ingredients. This soup has a lot of fresh veggies.
Most vegetable soups start exactly the same way. Heat oil until it shimmers, add the trilogy of onions, carrots and celery.
Next you’ll need liquid. Chicken or vegetable broth both work. Obviously if you would like this to be a vegetarian soup, stick with vegetable broth. Tomates come next; I use San Marzano tomatoes which come whole, but take less than a minute to chop.
I use culinary shears and cut them while they’re still in the can. The length of time this soup takes depends on how thick or thin you slice your vegetables. Add the tortellini towards the end, following the directions on the package. No tortellini? Substitute fusilli, farfalle or penne.
But it still takes just around 45 minutes from start to finish which makes it perfect for a busy weeknight. Just before serving, add the “extras”, a tablespoon of pesto, some grated cheese and a pinch of red pepper flakes.
Heating the soup up the next day
Because this soup has pasta in it, I find that it tends to absorb a lot of liquid, add more broth if needed.
Winter Tortellini Vegetable Soup
- 3 Tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic chopped
- 2 cups carrots sliced, about 4
- 1 cup celery 2 ribs, chopped
- 1 cup mushrooms 3 ounces, sliced
- 2 cups zucchini sliced, about 2
- 28 ounces San Marzano Tomatoes undrained and chopped
- 6 cups chicken broth or vegetable broth
- 1 teaspoon dried oregano or more to taste
- 1 teaspoon kosher salt to taste
- 3/4 teaspoon black pepper
- 10 ounce package spinach tortellini (or cheese)
- 4 cups fresh baby spinach
- 1/4 cup pesto
- 1/4 cup Parmigiano-Reggiano cheese
- 2 teaspoons red pepper flakes optional
- kosher salt to taste
- black pepper to taste
- In a large pot, heat oil over a medium heat until shimmering. Add onions, celery, carrots, and sauté for 5 minutes..
- Stir in garlic and continue stirring until fragrant, about 2-3 minutes. Add tomatoes, mushrooms, vegetable or chicken broth and oregano and stir. Bring to a boil, then reduce to a simmer and cook about 15-20 minutes or until vegetables are nearly tender.
- Bring heat back to slow boil and add zucchini and cook an additional 7-10 minutes or until zucchini is nearly tender.
- Add the tortellini and cook for an additional 5-7 minutes. (Time will depend on the packaged tortellini you purchase. Follow the instructions for cooking time).
- Add the spinach and stir. Turn off the heat.
- Stir in pesto, or serve in a dish on the side and let each person add their own.
- Serve with freshly grated parmigiano-reggiano cheese and red pepper flakes.
- cook time of vegetables will depend on how thin or thick you slice them. Adjust time accordingly.
- For a vegetarian version, swap out chicken broth for vegetable broth.
- Adjust seasonings after soup has cooked. As it cooks down, the flavor will intensify.
- Serve with pesto or pistou on the side or stir into each bowl.
- Add more veggies if you like! Add more broth as necessary.