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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    A refreshing soup with tortellini, spinach and a vegetable tomato broth.

    Main Ingredient:


    Category:  Soups

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 35 min


    Posted By:


    Posted On:

    October 18, 2012

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    1. […] Source: ¬†Dish Dish […]

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