Recipe Detail

Tortellini Soup

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  1. 1 tablespoons - olive oil
  2. 1/2 cups - onion chopped
  3. 2 cloves - garlic minced
  4. 1/2 teaspoons - dried oregano
  5. 1 cans - diced tomatoes with juices
  6. 4 cups - low-sodium vegetable broth or chicken broth
  7. 9 ounces - tortellini any variety, fresh or frozen
  8. 3 cups - fresh baby spinach loosely packed
  9. - salt and pepper
  10. - grated parmesan for serving


In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in oregano and diced tomatoes. Add broth to the pot; bring the mixture to a boil. Add tortellini to the pot and cook according to package directions. One minute before tortellini is fully cooked, stir in the spinach leaves. Remove from heat; season with salt and pepper to taste.
Serve warm with grated Parmesan cheese as desired.


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