Garlicky Tortellin, Spinach and Tomato Soup

Fresh or frozen cheese tortillini, lots of garlic and fresh spinach make for a hearty soup.

Garlicky Tortellin, Spinach and Tomato Soup

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2

    Tbsp unsalted butter

  • 6 to 8

    cloves garlic, chopped

  • ½

    cup chopped onion

  • 4

    cups reduced-sodium chicken broth

  • 2

    cups water

  • 9

    oz fresh or frozen cheese tortellini

  • 14-½

    oz canned diced tomatoes, with their liquid

  • 10

    oz spinach, washed and stemmed, coarsely chopped

  • 8 to 10

    basil leaves, coarsley chopped

  • 1


  • ½

    cup grated Parmesan cheese

  • Salt and pepper to taste


In a large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2 to 3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper. Drizzle into soup and cook, stirring about 3 minutes more. Remove from heat and serve.


Facebook Conversations