Quick, easy, and delicious tortellini soup! Frozen cheese tortellini cooked with tomatoes, spinach, carrots, celery, and onions. 30-minute soup.
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.
Add the Tomatoes, Broth and Water. Stir in tomatoes, chicken broth, and water. Increase heat to high and bring to a boil.
Simmer. Reduce heat and allow the soup to simmer for 20 minutes.
Add the Tortellini and Spinach. Stir in tortellini and spinach. Simmer until the tortellini is tender, about five minutes. Salt and pepper to taste.
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.