Go Back
Print
Bowl of tortellini soup with spinach topped with grated parmesan cheese.

Easy Tortellini Soup

Quick, easy, and delicious tortellini soup! Frozen cheese tortellini cooked with tomatoes, spinach, carrots, celery, and onions. 30-minute soup.

Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 medium celery stalks, chopped (about 1 cup)
  • 1 medium carrot, peeled and chopped (about 1/2 cup)
  • 1 small onion, finely chopped (about 1/4 cup)
  • 2 cloves garlic, minced or put through a garlic press
  • 1 (15 ounce) can petite diced tomatoes
  • 2 (32 ounce each) cartons chicken or vegetable broth (8 cups)
  • 4 cups water
  • 1 (19 ounce) bag frozen cheese-filled tortellini
  • 1 (5 ounce) package baby spinach
  • Salt and freshly ground pepper, to taste
  • freshly grated parmesan cheese, optional

Instructions

  1. Saute the Vegetables. Heat olive oil in a large (6-quart) Dutch oven or soup pot over medium-high heat. Add the celery, carrots, and onion. Cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook an additional minute.

  2. Add the Tomatoes, Broth and Water. Stir in tomatoes, chicken broth, and water. Increase heat to high and bring to a boil.

  3. Simmer. Reduce heat and allow the soup to simmer for 20 minutes.

  4. Add the Tortellini and Spinach. Stir in tortellini and spinach. Simmer until the tortellini is tender, about five minutes. Salt and pepper to taste.

  5. Serve. Spoon into bowls and top with grated cheese (optional). Store soup in the refrigerator for up to four days. If tortellini swells and absorbs the broth, add a splash of water before reheating. The flavor will remain the same.