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Spinach Tortellini Tomato Soup


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Rate this recipe 4.6/5 (12 Votes)


  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5-ounces each) Italian Diced Tomatoes with Basil, Garlic and Oregano
  • 4 cups tomato/spaghetti sauce-1 large can
  • 4 cups vegetable broth
  • 1 package (12-ounces) frozen tortellini
  • 1 - 2 bags 6oz. fresh baby baby spinach- take stems off-(spinach shrinks down)
  • salt and fresh ground pepper, to taste
  • Parmesan cheese to taste



Step 1

Combine olive oil and butter in a large soup pot; place over medium heat and cook until butter is melted.
Add onions; cook for 2 minutes, or until translucent.
Add garlic and continue to cook for 2 minutes, stirring occasionally.
Set heat to medium-high and stir in diced tomatoes and tomato sauce; bring to a boil.
Add vegetable broth; bring to a boil.
Add frozen tortellini and spinach.
Season with salt and fresh ground pepper,Parmesan cheese
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 seasoning and adjust accordingly.


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