Spinach & Tortellini Soup Recipe
Spinach & Tortellini Soup Recipe photo by Taste of Home
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Spinach & Tortellini Soup Recipe

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My tomato-y broth is perfect for cheese tortellini and fresh spinach. Add extra garlic, oregano and basil to suit your taste. —Debbie Wilson, Burlington, North Carolina
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3 cans (14-1/2 ounces each) vegetable broth
  • 2 teaspoons Italian seasoning
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 4 cups fresh baby spinach
  • Shredded Parmesan cheese and freshly ground pepper

Nutritional Facts

1-1/3 cups (calculated without cheese): 162 calories, 5g fat (2g saturated fat), 18mg cholesterol, 998mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 6g protein.


  1. In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, 7-9 minutes or just until tortellini are tender.
  2. Stir in spinach. Sprinkle servings with cheese and pepper. Yield: 6 servings.
Originally published as Spinach & Tortellini Soup in Simple & Delicious February/March 2016

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DianeC23 User ID: 141506 254756
Reviewed Sep. 28, 2016

"We made this for "meatless Monday," and loved it! It's so easy, but very tasty. I used chicken broth, since that's what I had on hand. I'll definitely make this again -- my daughter has already requested it!"

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