The moment we tried this soup it became an instant favorite, and it’s probably the dish we eat the most often at home. Why? It’s super easy and fast to make, and the result is a flavorful and filling soup. Needless to say, this is a fantastic option if you are working from home and don’t have much time for cooking.
We use store-bought tortellini for this recipe, which you can usually find with a variety of fillings: spinach and ricotta, ham and cheese, mushrooms, and so on. Don’t worry about it and choose whichever sounds best to you. Usually the flavor is mild, so it is very unlikely that it would clash with the other flavors in your tortellini and spinach soup.
The tomatoes play a big role in this soup, so try to use a brand of canned tomatoes that you know and like. Our favorite brand is Mutti, from Italy. It is a tad more expensive than generic brands, but the quality is great and, perhaps most important, consistent. (We aren’t sponsored by the brand, we just like it.)
It is important to add the tortellini only after the rest of the ingredients are almost completely ready and to follow the instructions on the packaging for the cooking time. If you simmer the dumplings for too long, they can become a bit too soft and start breaking by the time you are at the table. Enjoy your tortellini and spinach soup!
Ingredients
- 1/2 lb tortellini or tortelloni
- 4 pellets frozen spinach
- 1/2 small red onion
- 1/2 can tomatoes
- 3 cups chicken or vegetable broth
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2 tbsp olive oil
- Salt & pepper
Instructions
- Heat 2 tbsp of olive oil in a large saucepan. Add finely chopped red onion and cook for a few minutes until it becomes soft and transparent.
- Add the canned tomatoes, frozen spinach, dried oregano and basil. Pour around 3 cups of chicken or vegetable stock. Alternative you can use water and 1 cube of chicken or vegetable stock. Season with salt and pepper. Bring the soup to boil and let simmer for a few minutes.
- Add the tortellini to the soup and cook for about 5 minutes (check the exact cooking time on the package) until the tortellini are ready. Serve immediately.
Notes
- The recipe is for 4 servings.
- Prep time: 5 minutes.
- Cooking time: 15 minutes.
- In this recipe we used tortellini with spinach and ricotta, but you can choose your favorite.
- Do not let the tortellini cook for very long, otherwise they may start falling apart.
Similar recipes
If you like the tortellini and spinach soup, you may also like the following recipes:
- Thai red curry chicken noodle soup
- Tortellini and Italian sausage soup
- Hungarian mushroom soup
- Red lentils and coconut soup
- Kidney bean and mushroom soup
Tortellini and spinach soup
Ingredients
- ½ lb. tortellini or tortelloni
- 4 pellets frozen spinach
- ½ small red onion
- ½ can tomatoes
- 3 cups chicken or vegetable stock
- ½ tsp dried oregano
- ½ tsp dried basil
- 2 tbsp olive oil
- salt and pepper
Instructions
- Heat 2 tbsp of olive oil in a large saucepan. Add finely chopped red onion and cook for a few minutes until it becomes soft and transparent.
- Add the canned tomatoes, frozen spinach, dried oregano and basil. Pour around 3 cups of chicken or vegetable stock. Alternative you can use water and 1 cube of chicken or vegetable stock. Season with salt and pepper. Bring the soup to boil and let simmer for a few minutes.
- Add the tortellini to the soup and cook for about 5 minutes (check the exact cooking time on the package) until the tortellini are ready. Serve immediately.
Notes
- In this recipe we used tortellini with spinach and ricotta, but you can choose your favorite.
- Do not let the tortellini cook for very long, otherwise they may start falling apart.