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Spinach Tortellini Tomato Soup

This spinach tortellini soup with a rich tomato base is a heartwarming 30-minute dinner. It’s perfect on its own or for dipping in a crispy grilled cheese!

Simmering the soup.

Why We Love This Soup Recipe

This easy spinach tortellini soup with hints of garlic is a quick, hearty solution to your weeknight dinners.

  • Convenient. There’s canned tomatoes, store-bought sauce, and frozen tortellini for all the flavor without any fuss.
  • Great for chilly nights. Everyone loves a homemade bowl of soup on chilly nights.
  • Hearty. It’s packed with spinach, tortellini, and a rich tomato base for a warm, comforting dinner.
  • Quick. This hassle-free recipe only takes 30 minutes to make!
Ingredients for spinach tortellini tomato soup.

What You’ll Need

Diced tomatoes and seasoned tomato sauce add two layers of natural sweetness and umami. Scroll to the recipe card at the bottom of the post for exact measurements.

  • Olive oil Feel free to use coconut or avocado oil instead.
  • Butter Salted or unsalted butter is fine.
  • Yellow onion White onion is a good swap.
  • Garlic – Fresh garlic is best, but garlic powder works too.
  • Canned diced tomatoes – I use the flavored ones with Italian seasoning or garlic and oregano.
  • Tomato sauce – Go ahead and use your favorite.
  • Vegetable broth Chicken broth is a great swap.
  • Frozen tortellini You can also use refrigerated tortellini.
  • Spinach – Baby spinach or regular, chopped spinach work for this.
  • Salt and pepper – I prefer salt and freshly-cracked pepper.

How to Make Spinach Tomato Tortellini Soup

This soup is not only delicious but also quick and real easy to prepare, making it an ideal choice for busy days or even a relaxing weekend treat.

  • Cook the onions. Add the olive oil and butter to a large pot over medium heat. Stir in the onions and cook them until fragrant. Add the garlic and cook everything for another 30 seconds.
  • Add the tomatoes. Increase the heat to medium-high. Stir in the canned tomatoes and tomato sauce. Bring the mixture to a boil.
  • Add broth and tortellini. Pour in the broth and bring it back to a boil. Add the frozen cheese tortellini and baby spinach.
  • Simmer it. Season the soup with salt and pepper to taste. Cook over medium-high heat, stirring occasionally, for 10 minutes or until the tortellini is tender and the soup is heated through.
  • Serve. Remove the pot from the heat. Ladle the soup into bowls and serve right away. Enjoy!

Tips & Variations

Make this tortellini soup extra hearty with shredded chicken, sauteed veggies, and freshly-grated parmesan.

  • Swap the tortellini. Change things up with a chicken tortellini filling or a ricotta-spinach one. You can even add ravioli if that’s what you’ve got on hand.
  • Make it spicy. Add red pepper flakes, cayenne pepper, or chili oil for a kick of heat.
  • Use store-bought or homemade soup. Choose your favorite low-sodium canned tomato soup and use it as a base. You can also use my Roasted Tomato Soup leftovers.
  • Make it creamy. Stir about 1/2 cup to 1 cup of heavy cream into the soup for creamy, rich goodness.
  • Add protein. Mix in shredded rotisserie chicken, diced chicken/turkey, or ground Italian sausage to make this recipe extra hearty.
  • Use leftovers. Adding diced carrots, peas, sauteed mushrooms, and bell peppers can make each bite more filling.
  • Add cheese. Top each bowl with parmesan cheese or burrata for extra Italian flair.
A ladle holding up spinach tortellini soup over a pot.

Serving Suggestions

This comforting tortellini soup is a great dinner option. My favorite way to enjoy it is with a crispy grilled cheese sandwich. You can also serve it with chicken, turkey, pork, or beef mains. Try out my Juicy Turkey Breast, Stuffed Flank Steak, or these Baked Chicken Breasts. This La Scala Chopped Salad is a wonderful veggie side to complete the meal.

How to Store & Reheat Leftovers

  • Fridge: Store it in an airtight container for up to 5 days.
  • Freezer: Always keeping some of this soup in the freezer is ideal for lazy weeknights. Pour it into freezer-friendly containers or bags in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge and reheat it as usual.
  • To reheat it: Microwave it in 30-second increments until warm. You can also heat it in a pot over medium heat for 8-10 minutes, stirring occasionally. If you’re reheating it straight from frozen, cover the pot and let it cook for 20-25 minutes.
Bowl of spinach tortellini soup.

More Cozy Soup Recipes To Try

Simmering the soup.

Spinach Tortellini Tomato Soup

Katerina | Diethood
This one-pot spinach tortellini soup recipe is an easy clean-up dinner with a rich tomato broth, tender tortellini, veggies, and lots of garlic.
4.53 from 21 votes
Servings : 8
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
  

Instructions
 

  • Combine olive oil and butter in a large soup pot or Dutch oven; set it over medium heat and cook until the butter is melted.
  • Add onions; cook for 3 to 4 minutes or until translucent. Add garlic and continue to cook for 20 seconds or until fragrant.
  • Increase heat to medium-high and stir in the canned diced tomatoes and the tomato sauce; bring to a boil.
  • Add vegetable broth and bring to a boil. Stir in the frozen tortellini and baby spinach.
  • Season with salt and pepper and continue to cook over medium-high heat, stirring occasionally, for 10 minutes, or until tortellini is tender and soup is heated through.
  • Remove from heat and let stand 5 minutes.
  • Taste for salt and pepper and adjust accordingly.
  • Ladle into soup bowls and serve.

Notes

  • Try different tortellini fillings like cheese or chicken tortellini, ricotta-spinach, or even ravioli.
  • For a creamy twist, mix in 1/2 to 1 cup of heavy cream.
  • Mix in cooked shredded chicken or ground Italian sausage.
  • Add more veggies like diced carrots, peas, sautéed mushrooms, and bell peppers.
  • This soup keeps for 5 days in the fridge or 3 months in the freezer.

Nutrition

Calories: 252 kcal | Carbohydrates: 34 g | Protein: 12 g | Fat: 9 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.1 g | Cholesterol: 24 mg | Sodium: 1024 mg | Potassium: 881 mg | Fiber: 5 g | Sugar: 9 g | Vitamin A: 4142 IU | Vitamin C: 29 mg | Calcium: 175 mg | Iron: 4 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Lunch, Lunch/Dinner, Soup
Cuisine: American, Italian
Keyword: spinach tortellini soup, tomato tortellini soup
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59 comments on “Spinach Tortellini Tomato Soup”

    1. Thrilled to hear you loved the tortellini dish! It’s always wonderful to find a recipe that hits the spot. Thank YOU! 🙂

    1. That’s fantastic to hear! It’s always rewarding when a dish you make is a hit with everyone! 🙂

    1. It’s fantastic to hear the soup was a hit and that your husband is already looking forward to having it again! 🙂 Thank YOU!

  1. This is next NEXT level tomato soup! The soup on its own would be great with its flavor, but when you add in the spinach and the tortellni, it’s absolute perfection. I love it.

  2. Avatar photo
    lraleigh@gmail.com

    I made this today, with a few adjustments: added about 1/2 cup each of sliced carrot and celery (sautéed with the onion) and 1 tsp of Italian seasoning. It was fantastic! I’ll definitely make it again.

  3. just found this recipe. made it and enjoyed it. However the calories are WAY OFF! Even after halving the olive oil and butter, I came up with 214 calories in 1/8 of the recipe,not 84, as stated. Still delicious

    1. Katerina - Diethood
      Katerina Petrovska

      Thanks so much for letting me know about the nutritional info! This recipe was posted 5 years ago, before recipe boxes with nutrition calculators were available online. Looks like it calculated whatever was familiar (to the computer/program) and left out the most important thing; the tortellini! Again, thank you for pointing it out to me – I updated all the info. 😀

  4. I really enjoyed this. I didn’t have the diced tomatoes the recipe called for so I used a larger can of crushed tomatoes (I’d use the diced next time, crushed was good but I’m sure diced is better!) and added Italian seasoning, basil, oregano, and crushed red pepper. I used a hot scicilian sauce because I like a little kick. I also sautéed some scallops and added them for the last 5 minutes of cooking. It was deliscious, will keep this recipe because it was an easy one to make!

  5. I have some leftover Italian Pasta sauce (homemade), seasoned with garlic, oregano & basil. Is it OK to use? Thanks!

  6. Is there a specific way this should be frozen?Can you freeze it with the tortellini already having been cooked?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! After the soup has completely cooled – tortellini included – you can just divide it up among some quart-size ziploc bags and freeze it.

  7. i made this for dinner tonight. It tasted awesome and was so filling! The only things I did differently was use my magic bullet to blend the diced tomatoes, cooked the tortellini in a different saucepan and added a veggie bullion cube instead of broth. Other than the garlic and onions, I didn’t add any other spices since the spaghetti sauce had so much flavor. Can’t wait to make it again!

  8. Avatar photo
    Debbie Gaydos

    I made this today. I’m not much of a soup-maker, but have been wanting to try some. Per some of the comments, I used an immersion blender prior to adding the tortellini and spinach. This was a HUGE hit, even with the 11 yo picky eater who spotted the spinach, lol! It was SO good. I just served with garlic bread, and put out parmesan cheese for everyone to sprinkle in to their liking. YUM!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Debbie!!

      Soups are my go-to. Every other day, you’ll find a soup either in my crock pot or on the stove. 😀 I’m glad you loved that soup! It’s so good! Thank you!!

    2. I have the same recipe. But it does not include the Tomato Sauce but it includes 8ozs of cream cheese. OMG

  9. Total keeper recipe. Added two links of Hot Italian turkey sausage and a tsp of both basil and oregano since I used plain cans of tomatoes. Fast and easy. Everyone liked it. Thanks for sharing!

    1. Katerina - Diethood
      Katerina Petrovska

      Thank you, Danae!! Very happy that you enjoyed it. I am taking note of your delicious add-ins! 🙂

  10. I just made this for dinner and I thought it was delicious 🙂 My husband is not a fan of the chunkyness in the soup from the onions and crushed tomatoes so next time I would puree the soup before adding the broth. I also thought it was a little watery (I like thicker soups though) so next time I’d boil out the broth a little more before adding tortellini and spinach. Thanks for the recipe!

    1. Katerina - Diethood
      Katerina Petrovska

      No chunkyness in soup?! 😉 My husband is a little iffy on texture as well! 🙂 Glad you enjoyed it, though!! Happy New Year!

  11. I made this for dinner a couple of nights ago, and the whole family loved it!! The kids loved that there was tortellini in the soup, and I love that so much flavor comes from the spaghetti sauce. It did make way more than we could eat, so I froze half of it and I’m hoping it will freeze well so we will have a delicious dinner for another night!

  12. Yummyyyy this looks so perfect especially with the rainy weather. Will be cooking this for thanksgiving dinner since my fiance is coming over 🙂 Thanks for sharing!

  13. I just made this soup – It is so flavourful! I halved the recipe and added 2 cups water with a vegetable bouillon cube instead of broth. After that the soup was pretty watery so I let it simmer w/o a lid for ten minutes before adding the tortellini for ten minutes more and adding the spinach at the end. Definitely a keeper!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Kayla!! Glad you loved the soup! Around here, it’s on rotation every other week. 🙂

  14. Thank goodness South Texas has finally realized fall is here! I am definitely going to make this soup for dinner tonight! Just need to run to the store. I am also going to add Italian sausage to make it a bit heartier (and so the men will eat it too). Can’t wait!

    1. Katerina - Diethood
      Katerina Petrovska

      When I first made this soup, my husband asked, “where’s the meat??”. hahaha :))) ENJOY!!

  15. Avatar photo
    Lindsey @ Baking Bytes

    This looks amazing! One question: when you say tomato sauce do you mean unseasoned or more like spaghetti sauce? You have it listed in cups instead of cans so I’m not sure. 🙂

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Lindsey!!

      Yes, something like spaghetti sauce. 😀 I’ll make note of that in the recipe asap. Thank you!!!

  16. Avatar photo
    Amis Vegetarian

    Tried it yesterday for dinner. What an amazing combination. Never really tried including Tortellini in my soups before. Filling bowl with nutrition and amazing flavors!

  17. I’m all for souping us on out during the cold months! nothing better if we have to deal with the cold 🙂

  18. Avatar photo
    Julie @ Julie's Eats & Treats

    I’m totally picturing you jamming out dancing right now. LOVE soup right now and totally agree it’s the LONGEST season ever for sure! And yes our mothers are the only reason we stay 🙂

  19. What a delicious soup!! It finally “cooled” down here in Texas. We were 68 yesterday which is quite cool for us…lol. Can’t wait to make this soup!!

  20. Avatar photo
    Laura (Tutti Dolci)

    I have to make this soup asap, what could be better with fresh baked bread?! Perfect fall/winter comfort food!

  21. This soup makes a perfect dinner for the cool weather (and rainy) weather we are having. I would love a big bowl!! 🙂

  22. Your tortellini soup is so delicious looking that I regretted not having a bag of frozen tortellini available so I could make it immediately. I like Campbell’s cream of tomato soup when I’m in a hurry and have no energy to make anything more demanding than soup and a grilled cheese sammy but your soup is very hearty and ‘stick to your rib-by’ for a hungry family. I love the chorizo, rice and bean one on the page as well.

  23. Avatar photo
    amanda @ fake ginger

    I cannot watch Iyanla. Too much emotion. All the feels. Ugh.

    This soup looks amazing! Tomato soup is my fave but I haven’t figured out a way to get my kids to eat it yet – gotta try this on them!

  24. Avatar photo
    Anna @ Crunchy Creamy Sweet

    I just had a flashback with the music songs you mentioned! You have me laughing out loud!! 😀
    Love this soup as I am a huge tortellini fan! Pinned!

  25. Avatar photo
    Julie @ This Gal Cooks

    I used to do the same thing while I was getting ready for school. I HAD to blast music. It was my motivation to get on with the day!

    LOVE this soup, Kate! Tomato soup isn’t a soup that I typically eat. I need more substance to my soup – chunks of veggies, meat, rice or pasta. The tortellini in your tomato soup adds that substance I need!

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