Spinach Tortellini Soup
Ingredients
- 2 tbspolive oil
- 1 smallyellow onion
small diced
- 1fennel bulb
small diced
- 1 mediumcarrot
peeled and small diced
- 3garlic cloves
minced
- 28-ounce can crushed fire roasted tomatoes*
- 4 cvegetable broth
- ½ cshredded parmesan cheese
- 2 tspdried oregano
- 1 tspgarlic powder
- ½ tspdried thyme
- 1 tspkosher salt
- 9 ozrefrigerated cheese tortellini or tortelloni
- 4 cbaby spinach
or chopped standard spinach
- fresh ground black pepper
- to garnish: grated pecorino romano or parmesan cheese
Directions
- 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, fennel, and garlic and cook for 6 to 8 minutes, stirring occasionally, until the onions are translucent.
- 2
Add the crushed tomatoes, vegetable broth, Parmesan cheese, oregano, garlic powder, thyme, and kosher salt. Bring to a simmer, then cook for 10 minutes.
- 3
Add the tortellini or tortelloni and the baby spinach and cook for 2 to 3 minutes, until spinach is wilted. Season with fresh ground black pepper. Ladle into bowls and garnish with grated Pecorino Romano or Parmesan cheese.
Spinach Tortellini Soup
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Ratings & Reviews
Based on 3 ratings
Rating Breakdown
About this Recipe
Craving a bowl of comforting, homemade goodness that’s both easy to make and bursting with savory flavor? This Spinach Tortellini Soup delivers just that, bringing a satisfying main dish to your table with minimal effort.
What makes this Spinach Tortellini Soup truly special is its depth of flavor, built on a base of aromatic vegetables like onion, fennel, and carrot, then amplified by fire-roasted tomatoes and a thoughtful blend of herbs. The broth becomes wonderfully savory, creating a perfect canvas for tender cheese tortellini and fresh spinach. It’s a testament to how simple, quality ingredients can transform into something truly delicious.
Expect a hearty and soul-warming soup that tastes like it simmered all day, yet comes together surprisingly quickly. You’ll enjoy the rich, herbaceous broth, complemented by the sweet smokiness of fire-roasted tomatoes and the savory punch of Parmesan. Each spoonful offers tender pasta, soft vegetables, and wilted baby spinach, creating a delightful harmony of textures and tastes. This is a comforting dish that feels both wholesome and indulgent.
This versatile soup welcomes a few simple changes to suit your pantry or preference. While refrigerated cheese tortellini is specified, you can easily use tortelloni for a similar result. Feel free to swap the shredded Parmesan cheese for grated Pecorino Romano as a garnish to add a sharper, saltier finish. If you don't have baby spinach on hand, chopped standard spinach works beautifully—just ensure it's well-rinsed.
Serve this Spinach Tortellini Soup as a standalone main course, perfect for a cozy weeknight dinner or a casual lunch. Don't forget to offer extra grated Pecorino Romano or Parmesan cheese at the table for a final flourish.