Spinach Tortellini Soup

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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.)

Tortellini Soup with vegetables.

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.

Tortellini soup.

How to make this soup recipe

Gather your ingredients. This soup has a lot of fresh veggies.

tortellini soup ingredients.

Most vegetable soups start exactly the same way. Heat oil until it shimmers, add the trilogy of onions, carrots and celery.

saute 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.

cutting tomatoes in the can.

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.

adding vegetables to tortellini soup.

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.

pesto.

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.

closeup of tortellini soup.

spinach tortellini soup top shot.

Winter Tortellini Vegetable Soup

Cynthia
Winter Soup with fresh tortellini, spinach and pistou.
5 from 48 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine Mediterranean
Servings 6 people
Calories 349 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Optional garnishes:

  • 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.

Notes

  • 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. 

Nutrition

Serving: 1personCalories: 349kcalCarbohydrates: 38gProtein: 14gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 26mgSodium: 1892mgPotassium: 797mgFiber: 7gSugar: 10gVitamin A: 9767IUVitamin C: 30mgCalcium: 246mgIron: 4mg
Tried this recipe?Let us know how it was!

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27 Comments

  1. Sounds like a great recipe, thanks for sharing! I’m just a little confused about Step’s 3 & 4:
    3. Bring heat back to slow boil and add zucchini and tortellini and cook an additional 7-10 minutes or until zucchini is nearly tender.
    4. 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). When should I add the Tortellini?

    1. Hi Elizabeth! thanks for catching that. I have updated it! Basically you want all the veggies ALMOST tender, because you’re going to add the tortellini at the end and cook an additional 5-8 minutes depending on the brand you purchase.
      Thank you! Cynthia

  2. 5 stars
    I didn’t have tortellini, so just made the soup without it and it was delicious. I served the soup with some crusty bread, and it was perfect.

  3. 5 stars
    I’ve never used tortellini in a soup up until now, and I am glad I did! A lovely way to eat filled pasta! Will definitely be making this soup again when the weather starts getting cold again here in the UK!

  4. 5 stars
    This looks absolutely amazing! I love finding recipes like this that are full of flavor and also healthy for my family. I can’t wait to make this!

  5. 5 stars
    I am definitely making this over the weekend. It’s the perfect way to get some really healthy ingredients into my toddler AND my husband (who also eats like a toddler). LOL

  6. 5 stars
    This sounds like a really tasty soup. I do love tortellini but haven’t had it in a soup before.

  7. What a good idea to use tortellini in soup. Such a good idea to add the red pepper flakes for a bit of kick.

  8. 5 stars
    I have made this, but believe me not in the same ease as presented in this recipe. It is a wonderful soul warming soup that is easy to put together, once you learn the tricks, but Christina has covered the what if’s beautifully in this recipe. I highly recommend THIS recipe and to follow Christina’s recipes.

  9. At 1892mg sodium that is NOT healthy for anyone. No salt broth and tomatoes would be a much better choice.

5 from 48 votes (38 ratings without comment)

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