Spinach Tomato Tortellini Soup Recipe

Spinach Tomato Tortellini Soup Recipe

How To Make Spinach Tomato Tortellini Soup

Enjoy this tortellini soup to warm yourself on those cold winter nights! It’s packed with cheesy, tender pasta and earthy vegetables for a tasteful meal.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 2lbsRoma tomatoes,(about 10 medium)
  • tbspextra virgin olive oil
  • cupsyellow onion,finely chopped
  • 6garlic cloves,minced
  • 10cupschicken broth,low-sodium
  • 2cupswater
  • 20ozthree cheese tortellini,(1 package), refrigerated
  • salt and freshly ground black pepper,to taste
  • 1tspgranulated sugar
  • 9ozfresh spinach,chopped
  • 3tbspfresh basil,chopped
  • ¾cupParmesan cheese,finely shredded, for serving


  1. Heat a pot of water to a boil, then fill a medium mixing bowl with ice water. Once the water in the pot boils, carefully drop the tomatoes into the water, then boil for 4 minutes until easy to peel.

  2. Remove from boiling water, let cool on a cutting board; then peel, seed and dice the tomatoes into bite size pieces. Set aside.

  3. In a pot, heat the olive oil over medium heat, then add the onion, and sauté for 5 to 6 minutes until tender. Add the garlic, then sauté for 30 seconds longer.

  4. Pour in chicken broth and sugar, season with salt and pepper to taste, then bring to a boil over medium-high heat.

  5. Once it reaches a boil, add the tortellini, season with salt and pepper to tastes, then boil for 7 minutes

  6. Stir in the tomatoes, spinach and basil, then cook for 30 seconds until heated through and the spinach wilts.

  7. Serve warm topped with Parmesan cheese, and enjoy!


  • Calories: 517.35kcal
  • Fat: 17.50g
  • Saturated Fat: 7.14g
  • Monounsaturated Fat: 7.04g
  • Polyunsaturated Fat: 1.70g
  • Carbohydrates: 63.10g
  • Fiber: 5.09g
  • Sugar: 11.97g
  • Protein: 28.25g
  • Cholesterol: 55.14mg
  • Sodium: 1667.79mg
  • Calcium: 397.58mg
  • Potassium: 1049.67mg
  • Iron: 3.78mg
  • Vitamin A: 296.15µg
  • Vitamin C: 32.23mg
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