Warm up with a piping hot bowl of this Italian Tomato and Spinach Tortellini Soup! This one-pot meal is crazy flavorful and ready in 30 minutes!
Baby it’s COLD outside! Curling up with a piping hot bowl of soup sounds so good right now, right?
This Italian Tomato and Spinach Tortellini Soup (mouthful of a title but also a mouthful of deliciousness!) features a medley of healthy vegetables and tender cheese tortellini in a flavorful broth.
Love it so!
I went with a mix of spinach, tomato, onion, carrot, and garlic, but you could even let some celery or zucchini in on the fun too.
What tortellini should I use for this soup?
For this recipe you’ll want to use fresh refrigerated tortellini since it cooks up crazy fast and has the most flavor.
You can also keep this type of tortellini in the freezer and just add a few minutes to the cook time or thaw the frozen tortellini in advance. Both methods work great!
I like to use the classic three cheese tortellini pasta for my veggie based soups to keep things gloriously vegetarian, but there are so many tasty varieties to choose from!
You could use spinach tortellini, mushroom tortellini, and, if you’re enjoying a T-Rex diet, there are even spicy sausage tortellini, and chicken and herb varieties too.
That’s just the refrigerated kind from the store of course, and you could be completely extra and make your own fun fillings for homemade tortellini if you’d like! Scratch-made tortellini is 100% on my bucket list of things to try. If you’ve made it before, leave me your tips and tricks in the comment section!
Italian Tomato and Spinach Tortellini Soup Recipe
This tasty tortellini soup serves 4, but if you have a large pot or dutch oven to work with, it can easily be doubled to feed 8.
Leftover soup can be kept in the fridge for up to 4 days and, much like pasta dishes, tastes amaaaaazing reheated! If the tortellini soak up some of the broth, simply add a little extra when reheating.
Italian Tomato and Spinach Tortellini Soup
- 1 TBSP olive oil
- 2 cups diced yellow onion
- 3 carrots
- 3-4 cloves garlic
- 3 cups broth (vegetable or chicken)
- 28 oz canned crushed tomatoes
- 1/2 tsp dried basil
- 1/4 tsp dried thyme
- 1/8 tsp dried oregano
- salt and pepper to taste (I added 1/4 tsp of each)
- 9-10 oz refrigerated cheese tortellini
- 15 oz canned cannelini beans (drained and rinsed)
- 2 cups chopped fresh baby spinach
- 1/4 cup freshly grated Parmesan cheese plus extra to taste
- crushed red pepper flakes to taste, optional
- fresh torn basil and/or rosemary to taste, optional
- Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.
- Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
- Add onion and carrots. Sauté until tender, approx. 5-6 minutes, adding garlic at the last 30 seconds or so.
- Add 3 cups broth, entire container of crushed tomatoes, basil, thyme, and oregano, then stir to combine. Bring soup to a rolling boil then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
- Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini and cannelini beans. Allow the tortellini to simmer approx. 5 minutes until fully cooked and softened.
- Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and season with salt and black pepper as desired. Add a sprinkle of freshly grated parmesan plus your favorite toppings and dive in while it's hot!
If you get a chance snag a package of cheese tortellini to try this flavorful Italian Tomato and Spinach Tortellini soup, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!
Hungry for More Recipes?
Pick up an extra package or two of refrigerated tortellini to make my famous Garden Veggie Tortellini Pasta Salad or whip up some fluffy Spinach and Tomato Grilled Cheese Pitas to pair with your bowl-o-soup.
Fresh dinner rolls or croissants also make a nice cozy side to serve with this soup.