This tortellini soup with spinach is one of those super quick and easy recipes you can make when life gets busy. With a few simple ingredients, you can make this hearty and healthy soup in less than 20 minutes. Every time I make it I wonder why I don't make it more often!
This soup is so quick to make and is healthy too, with a whole bag of spinach included. Add a roll or a salad and this is a delicious and complete meal. If you want more protein, try this tortellini spinach soup with homemade meatballs is amazing! Want a little spice with your protein? Try this tortellini soup with sausage.
Table of contents
Why I love this soup
Delicious and Flavorful: Don't let the ease fool you – this soup is bursting with flavor. The quick sauteed onions add so much flavor!
Fast and fuss-free: This soup comes together in a flash, making it a perfect weeknight meal. It's a one-pot meal with very little prepping required. Just a few simple steps and dinner is served!
Healthy Comfort Soup: This recipe is a win-win for taste and nutrition. Spinach adds a lot of nutrition, while the broth and tortellini provide a comforting, warm feeling.
Ingredients
Just a handful of simple ingredients!
Small yellow onion or sweet onion finely chopped. Optional if really short on time but I find this adds so much flavor in a short amount of time.
Vegetable broth from the grocery store makes this super quick. You can substitute homemade broth or chicken broth. Staying with the vegetable broth makes this a vegetarian meal.
The fresh, refrigerated tortellini and spinach cook quickly. Dried tortellini is certainly an option, but it may require just a few more minutes of cooking time. Frozen chopped spinach is also an economical alternative to fresh spinach.
I used three cheese tortellini, although any flavor filling will work. I purchased mine from Aldi, and the package is large enough to make 2 batches of this soup (or save ½ for a different recipe).
Instructions
Step 1
Saute the onions with a couple of tablespoons of olive oil in the Dutch oven or in the soup pot of your choice.
Step 2
Add soup broth. Bring to a slow boil.
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Step 3
Add both tortellini pasta and spinach into soup broth. Time your cooking time to the instructions on the pasta package. The spinach looks like too much, but it cooks down a lot, and this does happen quickly.
The spinach looks like too much, but it cooks down a lot, and this does happen quickly. Yes, I use the whole 8 oz bag.
Spinach Tip: I don't like the really long spinach stems, so I tear them off. It only takes a minute or two to remove most of the longest ones.
Step 4
Simmer for about 5 minutes to cook both the tortellini and fresh spinach.
How to Serve
I serve it in a simple bowl, usually with a roll as a side for those with heartier appetites. For most, the soup is enough for lunch or light dinner.
FAQs
I would squeeze most of the liquid out of the thawed spinach. Purely so your soup broth isn't green.
It just adds a few minutes. Use the instructions on the dried tortellini as your cooking time guide.
How to Store
Store in the refrigerator in a covered container for up to 4 days.
It freezes well if frozen right after cooling. The tortellini will expand if it sits in the fridge for a few days and then gets frozen.
Other Delicious and Easy Soups
Easy Spinach Tortellini Soup - Quick and Delicious
Equipment
- 1 medium to large dutch oven or soup pot
Ingredients
- 1 small onion finely chopped (yellow onion or sweet onion)
- 32 oz vegetable broth can substitute chicken broth
- 10 oz three cheese tortellini or can substitute a different flavored stuffed tortellini
- 8 0z fresh spinach
- optional shredded Parmesan as garnish
Instructions
- Saute chopped onion until translucent.
- Add vegetable stock and bring to a light simmer.
- Add tortellini and fresh spinach. Although fresh spinach may seem like a lot, it quickly cooks down in size.
- I simmer until the tortellini is cooked. Use the tortellini package as a guide. The cooking time for refrigerated tortellini is usually less than 5 minutes.
- Serve with a sprinkle of shredded parmesan cheese.
Notes
If freezing, freeze after soup has cooled. Don't let it sit in the fridge for a few days prior to freezing as the pasta will expand.
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