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A finished bowl of spinach tortellini soup in a light tomato broth, plump cheese tortellini and bright wilted spinach visible, grated parmesan on top, spoon in the bowl, warm natural kitchen light, casual home cooking

Spinach Tortellini Soup

A one-pot tortellini soup that goes from cold stove to dinner in about 20 minutes using refrigerated cheese tortellini.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 14-oz can diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 20-oz package refrigerated cheese tortellini
  • 5 oz baby spinach
  • 1/3 cup heavy cream optional
  • Grated Parmesan for serving
  • Salt and black pepper to taste

Method
 

  1. Heat the oil in a Dutch oven over medium heat. Cook the onion 4 minutes, then add the garlic and Italian seasoning and cook 30 seconds.
  2. Add the tomatoes with their juice and the broth. Bring to a rolling boil.
  3. Add the tortellini and cook according to the package time, usually 3 to 5 minutes. Start checking early; refrigerated pasta goes from tender to mushy fast.
  4. Turn off the heat and stir in the spinach. It wilts in the residual heat in under a minute.
  5. Stir in the cream if using, season, and serve with Parmesan on top.