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The Easiest & Best Tortellini & Spinach Soup Recipe

The easiest and most flavorful soup recipe I know! Tortellini Spinach Soup.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Entree, Soup
Cuisine: Italian American
Keyword: tortellini spinach soup
Servings: 6
Calories: 302kcal
Author: -adapted from the cookbook Not Your Mothers Weeknight Cooking


  • 2 TBS olive oil
  • 6 cloves of garlic chopped
  • 32 ounces of chicken broth
  • A few dashes of red pepper flakes if you like heat
  • 1 14 or 20 oz package of fresh cheese tortellini
  • 28 ounce can crushed tomatoes fire roasted if you can find them
  • 12 ounces fresh baby spinach leaves...depending on your taste


  • Heat the oil in a large pot over medium heat.
  • Add in the garlic and saute for no more than 45 seconds (do not brown).
  • Add in the chicken broth and red pepper flakes.
  • Increase the heat to high and bring to a boil.
  • Add in the tortellini and cook for half the cooking time on the package.
  • Add in the tomatoes, reduce heat to medium-low and continue cooking until the tortellini is tender.
  • Stir in the spinach and cook until it wilts (about a minute).
  • Season if necessary with salt and pepper and serve.
  • The flavors of this soup are good immediately - something I don't usually find with soup - normally I like to let it sit a bit. The soup was just as good the following day!


Colleen's Notes: If you let your soup cook longer or sit for it bit before enjoying it OR load it up with tortellini it may suck up more of the broth than you like. if that happens just add a bit more chicken stock (or if you want to go heavy on the tortellini, increase everything by 50%.


Serving: 4servings | Calories: 302kcal | Carbohydrates: 39g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 511mg | Potassium: 846mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5601IU | Vitamin C: 29mg | Calcium: 193mg | Iron: 5mg