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One-Pot Tortellini Soup


A favorite weeknight family dinner, this meal is also easy to portion for lunch throughout the week!

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Rate this recipe 4.2/5 (21 Votes)


  • 2 teaspoons olive oil
  • 1 medium (110 grams) onion, chopped
  • Celery (otional)
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 (32-ounce or 940 grams) carton low-sodium vegetable or chicken broth
  • 1 (14.5-ounce or 410 grams) can low-sodium diced tomatoes in juice
  • 1 (9-ounce or 485 grams) package refrigerated cheese tortellini
  • 2 cups (3 ounces or 60 grams) baby spinach


Servings 4
Adapted from


Step 1

Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onions, celery, garlic, Italian seasoning, salt and pepper; sauté for 4 minutes, or until the onions are tender.

Stir in the broth and tomatoes. Bring mixture to a boil; add tortellini. Reduce heat and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked. Stir in the spinach; cook for 30 seconds or until wilted.

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