Spinach Tortellini Soup (So Easy!)
Hearty, warming, and accidentally vegetarian, this Spinach Tortellini Soup feeds a crowd and is great for making planned leftovers! This soup is packed with veggies and cheesy tortellini in a broth with rich tomato flavor. Enjoy a batch of easy tortellini soup as is, or serve with a side of crusty bread or a green salad.
Creating This Vegetarian Tortellini Soup
This tomato spinach tortellini soup started out as a very simple recipe — just the broth, tomatoes, spinach, and tortellini.
I thought it sounded yummy and easy, but I couldn’t resist making it a bit more of a meal. It was still incredibly fast, and simple to make.
Great for a busy weeknight, or a day like today where I just didn’t want to spend much time cooking dinner and got started a bit late. If you use baby spinach, you don’t even have to spend time chopping that!
This spinach and tortellini soup recipe makes quite a bit, so plan on leftovers if you aren’t feeding a crowd.
Tools Used to Make this Spinach Tortellini Soup
You’ll need a few different tools to prepare this easy tortellini soup. Here’s what I recommend having on hand before beginning the recipe:
- Cutting Board and Sharp Knife – to chop the vegetables.
- Measuring Cups and Spoons – to measure the soup ingredients.
- Can Opener – to open the canned tomatoes and beans.
- Large Pot or Large Dutch Oven – to cook the soup in.
- Wooden Spoon – for stirring.
Ingredients in Spinach and Tortellini Soup
To make this spinach and tomato tortellini soup, you’ll need the following basic ingredients:
- Olive Oil
- Yellow Onion
- Fresh Garlic Cloves
- Bell Peppers: Red and Green
- Italian Seasoning
- Vegetable Broth (or Chicken Stock)
- Canned Diced Tomatoes
- Canned Crushed Tomatoes
- Kidney Beans
- White Beans
- Tortellini
- Baby Spinach
- Fresh Basil
- Fresh Parsley
- Black Pepper and Salt
For the complete ingredient list and detailed instructions to make this spinach tortellini soup recipe, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Spinach and Tortellini Soup
This vegetarian tortellini soup is an easy, one-pot recipe that comes together in about 30 minutes. It’s a weeknight dinner win!
- In a soup pot, heat the olive oil over medium-high heat.
- Sauté the onion until translucent. Add garlic and saute an additional minute.
- Add the remaining ingredients, except for the spinach and tortellini.
- Turn heat to medium-high and bring to a boil. Add the tortellini and cook 3 minutes less than package instructions.
- Stir in the spinach during the last minute of cooking.
- Serve immediately, garnishing each serving with a sprinkling of Parmesan cheese.
The above is simply a quick summary of this recipe for tortellini spinach soup. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
What to Serve with Spinach Tortellini Soup
Once of the reasons I think this is the best tortellini soup is that it’s practically a meal in itself. However, here are some side dishes we love serving with the tomato spinach tortellini soup:
- Side Salad – I recommend Italian Mixed Greens Salad or Copycat Olive Garden Salad.
- Bread – Rosemary Focaccia, Whole Wheat Baguette, or Rustic White Bread would all be delicious with this spinach tortellini soup!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Spinach Tortellini Soup FAQ
Got questions about how to make this spinach and tortellini soup? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I Add Meat to this Spinach Tortellini Soup?
Sure! I recommend using mild Italian sausage, hot Italian sausage, or chopped up rotisserie chicken.
What Type of Tortellini Should I Use?
I used a three cheese tortellini to keep this spinach and tortellini soup vegetarian. However, you may use any flavor tortellini you’d like – spinach tortellini, Italian sausage tortellini, or chicken tortellini would all work.
Just make sure to buy refrigerated tortellini and not the dried kind in the pasta aisle.
What Can I Substitute for Spinach in this Tortellini Soup Recipe?
If you don’t have fresh spinach, you can also use frozen spinach. If you’re looking for a different type of green, I would recommend using swiss chard in this recipe.
How Should I Store Leftover Tortellini Soup?
Leftovers should be stored in the refrigerator in an airtight container. It will last for 3 – 4 days.
Can I Freeze Spinach Tortellini Soup?
Because the tortellini is cooked directly in the soup, I do not recommend freezing it because the pasta will become mushy when thawed and reheated.
If you want to adapt this to be freezer friendly, however, just freeze the soup without the tortellini in it. A freezer bag or freezer container are good storage options.
Then, when you thaw the soup and reheat it you can cook the tortellini in the soup. Head over to this tutorial for more tips on How to Freeze Soup.
Try this Spinach Tortellini Soup Recipe!
Next time you’re looking for a hearty soup with lots of flavor to prepare on a busy night, give this recipe for Tortellini Spinach Soup a try!
Did the whole family love this easy recipe? Leave a comment below and give it a review for others to see what you thought of this great recipe.
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More Easy Soup Recipes:
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Why buy canned soup when you can make Homemade Cream of Tomato Soup with minimal effort on your part?
This Lemon Chicken Orzo Soup is a fun twist on classic chicken noodle soup. It’s the perfect soup for soothing sore throats year-round!
This recipe for Cheesy Broccoli Soup with Kale & Carrot is incredibly simple to whip up for dinner on a busy weeknight and the perfect way to warm up on a cold winter evening.
This Roasted Cauliflower Soup is thick, creamy, and flavorful without being loaded down with heavy cream.
Served with a large salad and a crusty slice of bread, this Roasted Red Pepper Soup can be a delicious and warming meal all on its own!
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Have you ever made tortellini soup before?
Spinach and Tortellini Soup
Hearty, warming, and accidentally vegetarian, this Spinach and Tortellini Soup feeds a crowd and is great for making planned leftovers! Enjoy as is, or serve with a side of crusty bread or a green salad.
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion, chopped
- 1 tablespoon fresh garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (14 oz.) can fire roasted diced tomatoes
- 1 (28 oz.) can crushed tomatoes
- 8 cups vegetable broth (or chicken stock)
- 1 cup water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon dried Italian seasoning
- 1 teaspoon balsamic vinegar
- 18 oz. tortellini
- 6 oz. fresh baby spinach
- 1 (14 oz). can kidney beans, drained
- 1 (14 oz). can white beans, drained
- 1/4 cup fresh Italian parsley, chopped
- 1/4 cup fresh basil, chopped
Instructions
- Add the olive oil to a large soup pot, such as a cast iron dutch oven, and heat until shimmering over medium-low heat.
- Add the onion to the pot, stirring frequently, and saute for 5-7 minutes, or until the onion is fragrant and translucent.
- Next, add the garlic to the onions and saute for another minute. Then, add the chopped red and green bell peppers, continuing to cook for about 3 minutes.
- Increase heat to medium, then, stir in the diced and crushed tomatoes followed by the broth and water, scraping up any browned bits at the bottom of the pan.
- After that, add the salt, pepper, dried Italian seasoning, and balsamic vinegar. Reduce heat to low and let simmer for 20 minutes.
- Increase the heat to a boil, and stir in the tortellini. Cook at a boil until the tortellini is tender. I like to cook mine around 2-3 minutes less than the package instructs since the tortellini continues cooking after removed from the heat.
- Stir in the spinach, beans, parsley, and basil.
- Serve immediately, garnishing each serving with a sprinkling of Parmesan cheese and fresh basil, if desired.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 297Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgCarbohydrates: 45gFiber: 6gSugar: 5gProtein: 14g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Kathy says
To add a whole other dimension in flavor, I added chopped up sun dried tomatoes. Delicious!
Katie Goodman says
Sounds amazing!