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Garlicky Tortellini Soup with Tomato and Spinach

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Servings: 6
Author: Adapted from Not Your Mothers Weeknight Cooking Cookbook


  • 2 TBS olive oil
  • 6 cloves of garlic chopped
  • 48 ounces of chicken broth
  • A few dashes of red pepper flakes if you like spice
  • 1 package of fresh cheese tortellini
  • 14 1/2 ounces of crushed tomatoes the whole can
  • 6-12 ounces fresh baby spinach leaves...depending on your taste
  • Freshly shaved Parmesan Cheese for garnish optional


  • Heat the oil in a large pot over medium heat. Add the garlic and saute for no more than 45 seconds (do not brown). Add the chicken broth and red pepper flakes.
  • Increase the heat to high and bring to a boil. Add the tortellini and cook for half the cooking time on the package. Add 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.
  • The flavors of this soup are good immediately - something I don't usually find with soups.