If you’re craving a bowl of comfort that feels like a warm hug on a chilly day, then this Tortellini Soup with Vegetables and Spinach Recipe is exactly what you need. It’s a vibrant, hearty soup packed with tender cheese tortellini, fresh spinach, and a medley of wholesome vegetables simmered in a flavorful broth. The balance of textures and flavors makes every spoonful a delightful experience, whether you’re serving it for a quick weeknight dinner or a cozy weekend lunch. This soup is easy to whip up and will quickly become one of your go-to recipes for nourishing and satisfying meals.
Ingredients You’ll Need
The magic of this soup lies in its fresh, simple ingredients that come together to create a bowl full of color, flavor, and comfort. Each ingredient plays an important role—from the sweetness of the carrots to the earthy aroma of herbs, all enhancing the overall experience.
- 1 tbsp olive oil: Adds a smooth, fruity base for sautéing the vegetables to bring out their natural sweetness.
- 1 small onion, diced: Provides a savory foundation with a hint of sharpness that mellows beautifully when cooked.
- 2 garlic cloves, minced: Infuses the soup with warming aroma and a touch of pungency.
- 1 carrot, peeled and diced: Offers a subtle sweetness and vibrant orange color that brightens the dish.
- 1 celery stalk, diced: Brings a crisp texture and slight earthiness to balance the flavors.
- 1 (14.5 oz) can diced tomatoes: Adds acidity and depth, creating a rich broth for the soup.
- 4 cups chicken broth (or vegetable broth): Acts as the savory liquid base carrying all the flavors together—vegetable broth for a vegetarian twist.
- 1 tsp dried basil: Offers a fragrant, slightly sweet herbal note.
- 1/2 tsp dried oregano: Enhances the soup with a warm, peppery aroma.
- 1/4 tsp salt: Essential for bringing out the natural flavors in each ingredient.
- 1/4 tsp black pepper: Adds a gentle spicy kick to keep things interesting.
- 1 (9 oz) package cheese tortellini: The star of the dish, providing tender, cheesy pillows of deliciousness.
- 1 cup spinach, chopped: Adds a fresh, leafy element that wilts perfectly into the soup.
- 1/2 cup grated Parmesan cheese (optional): For an indulgent sprinkle of umami-rich topping at serving time.
How to Make Tortellini Soup with Vegetables and Spinach Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil over medium heat in a large pot. Toss in the diced onion and minced garlic, letting them sauté for about 2-3 minutes until they’re soft and heavenly fragrant. This step builds the soulful base that infuses every bite with rich flavor.
Step 2: Add the Vegetables
Next, stir in the diced carrot and celery. Cook them for another 3-4 minutes, stirring occasionally, so they start to soften while keeping a bit of bite. This adds texture and sweet notes that balance the soup beautifully.
Step 3: Build the Broth
Pour in the canned diced tomatoes, including their juices, and then add the chicken broth. Sprinkle in the dried basil, oregano, salt, and pepper. Bring everything up to a boil, letting those herbs bloom and the flavors meld together like old friends.
Step 4: Simmer to Perfection
Once boiling, reduce the heat so the soup gently simmers. Let it bubble away for about 10 minutes, allowing the vegetables to soften fully and the broth to deepen in flavor. This simmering time is where the magic of comfort soups happens.
Step 5: Cook the Tortellini
Add the cheese tortellini right into the pot, cooking according to the package instructions—usually 3 to 5 minutes. The tortellini absorb some of the broth while releasing their cheesy goodness, making every spoonful rich and satisfying.
Step 6: Stir in Spinach
Finally, toss in the chopped spinach and cook for another 2 minutes until it’s beautifully wilted and bright green. The spinach not only adds nutrition but also a lovely freshness that lifts the whole soup.
Step 7: Serve and Enjoy!
Remove the pot from heat and ladle the soup into bowls. If you like, sprinkle a generous handful of grated Parmesan cheese on top for an extra layer of savory goodness. Serve it hot and enjoy the heartwarming flavors.
How to Serve Tortellini Soup with Vegetables and Spinach Recipe
Garnishes
Want to elevate your soup presentation? Fresh herbs like chopped basil or parsley add a pop of color and vibrancy. A drizzle of good olive oil or a sprinkle of crushed red pepper flakes can add some richness and mild heat. Don’t forget the Parmesan cheese—it truly makes the soup feel extra special and indulgent.
Side Dishes
This soup shines on its own but pairs wonderfully with crusty Italian bread or garlic breadsticks to soak up the flavorful broth. A simple mixed green salad offers a refreshing contrast, balancing the warm and hearty comfort of the soup perfectly.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls for a cozy, rustic look. You can also ladle the soup over a bed of cooked rice or add roasted vegetables on the side to turn it into an even heartier meal. Don’t be afraid to get creative—this Tortellini Soup with Vegetables and Spinach Recipe is versatile and wonderfully forgiving!
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and flavor. The tortellini may soak up liquid, so a quick stir or adding a little extra broth when reheating will revive its perfect texture.
Freezing
If you’d like to freeze this soup, wait until it has fully cooled and then transfer it to freezer-safe containers. Keep in mind that tortellini can become a bit softer after freezing, so you might prefer freezing the soup without the tortellini and cooking them fresh when you reheat.
Reheating
Warm leftovers gently on the stovetop over medium heat, stirring occasionally. If the soup seems too thick, add a splash of broth or water to bring it back to the desired consistency. Avoid microwaving tortellini for too long to keep them from getting mushy.
FAQs
Can I make this Tortellini Soup with Vegetables and Spinach Recipe vegetarian?
Absolutely! Just swap the chicken broth for a good-quality vegetable broth, and you’ll have a delicious vegetarian version that’s just as hearty and satisfying.
What type of tortellini works best?
Cheese tortellini is the classic choice here because it melts into the soup’s flavors beautifully, but you can try spinach or mushroom stuffed tortellini for a different twist.
Can I add other vegetables?
Feel free to experiment with your favorite veggies like zucchini, bell peppers, or green beans. Just adjust the cooking time to ensure everything is tender but not overcooked.
Is it necessary to use Parmesan cheese?
Not at all! Parmesan adds a wonderful depth of flavor, but the soup tastes great without it, making it a good option for those who prefer dairy-free or less salty options.
How can I make this soup gluten-free?
Look for gluten-free tortellini varieties available in many grocery stores today, and be sure to double-check your broth labels to avoid hidden gluten ingredients.
Final Thoughts
There’s something truly special about a homemade bowl of Tortellini Soup with Vegetables and Spinach Recipe that fills your kitchen with comforting aromas and your belly with warmth. It’s simple, nourishing, and endlessly adaptable, making it a perfect recipe to keep on hand for any occasion. Give it a try, and I promise it will soon become a beloved classic in your recipe collection too!
Print
Tortellini Soup with Vegetables and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and hearty Tortellini Soup made with tender vegetables, flavorful herbs, and cheesy tortellini simmered in a savory broth. Ready in just 30 minutes, this soup is perfect for a quick lunch or dinner and can easily be made vegetarian by using vegetable broth.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Main Ingredients
- 1 (9 oz) package cheese tortellini
- 1 cup spinach, chopped
Optional Toppings
- 1/2 cup grated Parmesan cheese (optional, for serving)
Instructions
- Heat and sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Add carrots and celery: Stir in the diced carrot and celery and cook for an additional 3-4 minutes, stirring occasionally to soften them.
- Add liquids and seasonings: Pour in the diced tomatoes with their juices and the chicken broth. Stir in dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.
- Simmer vegetables: Once boiling, reduce the heat and let the soup simmer gently for 10 minutes until the vegetables are tender and flavors meld.
- Cook tortellini: Add the cheese tortellini to the pot and cook for 3-5 minutes, or according to package instructions, until the tortellini are tender and cooked through.
- Add spinach: Stir in the chopped spinach and cook for an additional 2 minutes until the spinach wilts and blends into the soup.
- Serve: Remove the pot from heat, ladle the soup into bowls, and top each serving with grated Parmesan cheese if desired. Serve hot.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Feel free to add other vegetables like zucchini or mushrooms for extra flavor and texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Adding Parmesan cheese is optional but adds a rich, savory finish.
- Be careful not to overcook the tortellini to maintain its texture.
