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Overhead view of spinach tortellini soup in a white bowl.
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Spinach Tortellini Soup

A savory tomato-based soup filled with spinach and tender cheese tortellini makes a perfect main or side dish. This spinach tortellini soup recipe takes frozen spinach and frozen cheese tortellini and turns them into a delightful soup full of flavors and textures.
Course Main Course
Cuisine American
Keyword Spinach Tortellini Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 28 ounces tomato sauce
  • 28 ounces canned diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 19 ounce frozen cheese tortellini don't thaw
  • 10 ounce chopped frozen spinach don't thaw

Instructions

  • On medium heat, in a large stock pot add oil and cook the garlic and onions until the onions are limp and opaque.
  • Then add tomato sauce, diced tomatoes, broth, basil, oregano, and salt and pepper to taste.Bring tthesoup to a boil. Stirring occasionally.
  • Next, gently pour frozen tortellini and spinach. Bring to a boil again until tortellini is cooked through and tender. Stir frequently to break up spinach. About 10 minutes.
  • Bring to low heat to keep warm and serve! We like to serve it with toasted french bread.