This easy tortellini soup recipe with spinach and tomatoes is a delicious family dinner that is simple to make, and my family loves it! And it happens to be vegetarian.
I will add that we are omnivores in my family, and we all loved it. It is very satisfying.
If you are feeling a little too hot for soup but still want something similar, you might want to check out my tortellini pasta salad recipe (also vegetarian).
Okay, back to the tortellini soup! I start with the best quality ingredients I can find.
It really helps the tortellini soup to taste best when you use high quality ingredients. I really love the Kirkland brand tomato sauce from Costco (not sponsored by any of the brands mentioned). It is so well-seasoned. It helps to have well-seasoned broth too.
And I love that cheese tortellini from Sprouts. If you’ve not bought tortellini pasta before, here’s a heads up: it is found in the refrigerated section, not with the dry pasta.
I love how easy this soup is to throw together and that it can be ready in thirty minutes. The bulk of the work is chopping the veggies. And many stores offer pre-cut veggies and jarred garlic. You can use those to save even more time and effort.
Or if you love and prefer fresh garlic like me, you can use a garlic press. I got this OXO one on Amazon (affiliate), and it works great.
How to make tortellini soup
Start by sautéing the onion and carrots in a large pot (I am using an enameled cast iron Dutch oven) with a couple bay leaves. You can use cooking spray or a little drizzle of your favorite oil. Olive oil would be fine here since we won’t be using high heat. Cook until the onions start to loo translucent, about 5 to 6 minutes.
Wait and add garlic at just a minute before adding the liquids. This keeps it from burning. Add the stock, undrained tomatoes, tomato sauce and herbs. Bring that to a boil, and reduce the heat. Simmer partially covered until the veggies get tender, about 12 minutes.
And finally add the tortellini and spinach. Cook this per the package instructions on the pasta, usually 2 to 3 minutes.
Tip: you will want to serve this immediately since that pasta will soak up the liquids as it sits. If you are preparing this for company, I would do all the steps up to adding the liquids. Then I would wait for company to arrive. Then when you get ready to eat, bring the soup to a boil and add the pasta and spinach.
We love to sprinkle ours with some fresh grated cheese. Parmesan, Romano and pecorino all work great!
How to make this with meat
This soup is perfect as it is. If you insist on adding meat, though, you can totally do that. I would suggest using some Italian sausage. I like the Italian turkey or chicken sausage from Sprouts. But pork sausage works too.
Just remove the casings, and cook the meat until brown and crumbly. Then add the onions, carrots and bay leaves. And just pick up with the recipe instructions from there.
Can I add wine to this soup?
Yes! I would suggest a white wine, about 1/3 to 1/2 cup. And I would add it right after the garlic has cooked. It will deglaze the pan and add tons of wonderful flavor.
Can I freeze this soup?
You could, with one caveat: I would make everything according to the recipe, and stop after adding the liquids. I would freeze this mixture.
When it comes time to prepare it, let it thaw. Then bring it to a boil, and add the tortellini and spinach.
So why do it this way? Freezing it with the pasta in it can make the pasta mushy and disintegrate.
Tortellini Soup Recipe
Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media!
Tortellini Soup (vegetarian, with spinach and tomatoes)
This tortellini soup recipe with spinach and tomatoes is a delicious family dinner that is simple to make, and my family loves it! And it happens to be vegetarian.
- cooking spray or oil of your choice
- 1 onion diced
- 1.5 cups diced carrots
- 5 cloves garlic minced
- 2 cups baby spinach fresh
- 4 cups vegetable stock (omnivores, feel free to sub chicken stock)
- 1 can diced tomatoes (14 ½ ounces, undrained)
- 1 can tomato sauce (15 ounces)
- 2 leaves bay
- 1/2 teaspoon dried basil
- 1/4 teaspoon oregano
- 1 package cheese tortellini (9 ounces, found in refrigerated section at the store)
- grated parmesan cheese optional
Spray a large pot, and preheat over medium heat. I used an enameled cast iron dutch oven.
Add onions, carrots and bay leaves and continue cooking until veggies are soft, about 5-6 minutes.
Add the garlic, and cook a minute more, being careful not to burn the garlic.
Add vegetable stock, diced tomatoes, tomato sauce, basil and oregano, and bring to a boil.
Reduce heat, partially cover and simmer for 12 minutes, stirring occasionally.
Carefully remove bay leaves. Tongs are helpful for this, but you can also just use a spoon.
Add tortellini and spinach and return to a boil, simmering until pasta is cooked, about 2 to 3 minutes (according to package cook time).
Top each serving with a sprinkle of parmesan cheese, if desired.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
This recipe makes 4 generous servings, around 2.5 cups each.
You will want to serve this immediately since that pasta will soak up the liquids as it sits.
If you are preparing this for company, I would do all the steps up to adding the liquids. Then I would wait for company to arrive. Then when you get ready to eat, bring the soup to a boil and add the pasta and spinach.
Leftovers can be kept in the refrigerator for up to 5 days. If you need to thin it out, you can add a little splash of stock or even water.