Spinach Tortellini Soup {Quick and Easy}

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Spinach Tortellini Soup is a healthy, vegetable packed soup that is perfect for a weeknight meal or a weekend lunch. This soup is easy to make and will be on your table in under 20 minutes.

Spinach Tortellini Soup | Bites of Bri

Fall is my favorite time of year. For me, it’s not the pumpkin spice lattes or the multitude of other pumpkin items…it’s the return of soup season that I really love (plus boots, sweaters, and no humidity here in Maryland).

Soup is not something I eat all through summer. Can you eat soup year round? Don’t get me wrong…I love a good chilled soup but when it feels like it’s a million degrees outside, I just cannot bring myself to order hot soup.

Spinach Tortellini Soup | Bites of Bri

When the cooler weather returns, the first thing I get excited about is making soup. Soup is so versatile and, depending on the recipe, can be pretty healthy. It’s an easy weekend lunch or weeknight dinner and it goes perfectly with a grilled cheese or a quesadilla, if you’re into that sort of thing. During winter, I usually have a stocked pantry full of soup ingredients for whenever the craving strikes.

Spinach Tortellini Soup is something my mom made for us all the time when we were growing up. Now that our lives are busy, I know why she loved making this soup. It’s packed with healthy spinach and tomatoes, made with relatively few ingredients, and it comes together in about 20 minutes which makes it perfect to add to your stash of easy go-to recipes. The leftovers are also delicious…if you have any!

Spinach Tortellini Soup | Bites of Bri

To make the soup, add the chopped onion to a soup pot with the olive oil. Sauté for 3 minutes, just until the onions are beginning to get translucent.

Spinach Tortellini Soup | Bites of Bri

Add the minced garlic. Sauté 1 minute.

Spinach Tortellini Soup 13 | Bites of Bri

Add the can of fire-roasted tomatoes. You can also substitute regular diced tomatoes here if you have them on hand.

Spinach Tortellini Soup | Bites of Bri

Add the chicken broth and bring it to a simmer.  Add the tortellini and the chopped spinach to the soup pot. Simmer until the tortellini are cooked through (about 6 minutes).

Spinach Tortellini Soup | Bites of Bri   Spinach Tortellini Soup | Bites of Bri

Spinach Tortellini Soup | Bites of Bri

Add the spices to the soup. Taste it and add the salt as well.

Spinach Tortellini Soup | Bites of Bri

Once the tortellini is cooked through, you can serve the soup. If the tortellini absorbed too much of the broth, simply add a little more chicken broth.

Spinach Tortellini Soup | Bites of Bri

Top the soup with shredded parmesan cheese before serving.

Spinach Tortellini Soup | Bites of Bri

Spinach Tortellini Soup {Quick and Easy}

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4-6 bowls of soup

Spinach Tortellini Soup is a healthy, vegetable packed soup that is perfect for a weeknight meal or a weekend lunch. This soup is easy to make and will be on your table in under 20 minutes.

 

Ingredients

  • 1 small yellow onion, diced
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 15 oz can fire roasted tomatoes
  • 6-10 oz fresh spinach, roughly chopped
  • 48 oz chicken broth
  • 1 10 oz package refrigerated cheese tortellini (you can also use frozen…adjust the cook time accordingly and wait to add the spinach until the tortellini are almost cooked)
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes
  • ½ -1 tsp salt (depending on taste)
  • Shredded Parmesan for topping
  • Servings 4-6

Instructions

  1. To make the soup, add the chopped onion to a soup pot with the olive oil. Sauté for 3 minutes, just until the onions are beginning to get translucent.
  2. Add the minced garlic. Sauté 1 minute.
  3. Add the can of fire-roasted tomatoes. You can also substitute regular diced tomatoes here if you have them on hand.
  4. Add the chicken broth and bring it to a simmer.
  5. Add the tortellini and the chopped spinach to the soup pot. Simmer until the tortellini are cooked through (about 6 minutes).
  6. Add the spices to the soup. Taste it and add the salt as well.
  7. Once the tortellini is cooked through, you can serve the soup. If the tortellini absorbed too much of the broth, simply add a little more chicken broth.
  8. Top the soup with shredded parmesan cheese before serving.

Notes

Frozen chopped spinach will also work in this recipe. Simply thaw it and drain it before adding it to the soup.

http://bitesofbri.com/2014/10/spinach-tortellini-soup-quick-easy/

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Comments

  1. says

    It is funny that you posted this today because this is exactly what I am going to make for dinner. I make spinach tortellini soup at least a few times a month during the fall and winter. It is an easy weeknight meal and warms me right up!

    • Bri says

      Annie, that is awesome! Have you checked Trader Joe’s? they have lots of gluten free options in the pasta aisle.

  2. says

    I’m one of those people who can eat soup year round. Maybe it’s because I live in Florida and it’s either warm or hot with maybe 2-3 weeks of scattered cold weather per year. And for us, cold is 50’s and below. LOL. This soup looks so GOOD, Bri!

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