Spinach Tortellini Soup

Spinach Tortellini Soup // shutterbean

The nights are starting to get cooler here in the Bay Area and I’m absolutely loving it. Autumn is my absolute favorite time of the year. I especially love the chill in the morning because it makes me appreciate the warmth of my coffee even more. Also, SOUP. I love soup weather. Who doesn’t??

This Spinach Tortellini soup is like a warm/cozy blanket. It’s SUPER comforting, hearty and somewhat healthy. There’s an amazing amount of spinach in there– you’ll see. A warm bowl full of soup goes best with a heavy dose of freshly grated Parmesan and a few slabs or 4 of my killer garlic bread.  It’s so dang easy that it goes in my Everyday Eats category. Enjoy!

And we’re off!

Spinach Tortellini Soup // shutterbean

It’s all about the spices!

Spinach Tortellini Soup // shutterbean

Such a simple soup, really. Total pantry soup! You can even use frozen tortellini!

Spinach Tortellini Soup // shutterbean


Spinach Tortellini Soup // shutterbean

If you put extra Parmesan cheese in yours, I won’t tell anyone…

Spinach Tortellini Soup

serves 4-5 people

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt & pepper
  • 14.5 oz can diced tomatoes
  • 32 oz. chicken stock
  • 10 oz. package cheese tortellini
  • 6 oz. fresh baby spinach
  • grated Parmesan, for serving

Heat olive oil over medium-high heat in a medium stock pot. Add the onions, pepper flakes, dried oregano and basil.  Sauté onions until translucent, 4-5 minutes. Add garlic and cook for 1 minute and season with salt & pepper. Slowly add the diced tomatoes and vegetable stock; bring to a gentle boil, about 10-12 minutes.  Add the tortellini to the soup and cook for another 6 minutes. Add the spinach, a few handfuls at a time, and slowly stir into the soup, cook for another 3-4 minutes. Serve soup in bowls with a few heaping spoonfuls of Parmesan.

  • Leah

    I love autumn because it means it’s soup season! This looks so delicious and I love how quick it is to put together!

  • Abby @ The Frosted Vegan

    LOVE soups like this! Easy, but so so tasty!

  • Alisa

    This looks awesome. 2 questions…
    1. Are you using tortellini that’s already prepped (like the kind you find in the refrigerator at the grocery store?) If I can’t find that, should I cook the tortellini first?

    2. I usually prep a meal for the week since I cook for one. Would you suggest leaving out the spinach and Parmesan, and adding those in when reheating?

    • Tracy

      1. I’m using store bought tortellini- these ones are from Trader Joe’s. If you read the recipe, the tortellini is cooked in the chicken stock! 🙂
      2. I would just add the spinach in and then make leftovers. Bring parmesan in a little bag with you.

  • Bev @ Bev Cooks

    Favorite. Soup. Ever.

  • jesse

    yes! i’ve been really looking forward to this recipe since you posted your bowl of soup on instagram last night. we are desperate for some new fall meals.

  • val

    This is one of my go-to soups as well. Sometimes I use kale insetad, and sometimes I put vegetarian sausage in it. A nice consolation prize for cold weather!

  • yours truly, melissa

    I love soup weather too and this recipe is right up my alley! I definitely will have to try this…

  • Mallory @ Because I Like Chocolate

    It’s getting really chilly here in Calgary too, I like the sounds of this!

  • Maria Tadic

    I love quick soups like this! I always keep the rind of the Parmesan and freeze it. That way, when soup season comes along I cook up my soups WITH the cheese rind and it gives the whole soup such a cheesy nutty flavor! And then of course I add more on top!

  • Liren

    I keep packages of tortellini on hand just for this! Especially after a busy day of school and soccer, my children go nuts for tortellini soup, and I get to sneak in extra spinach into the meal 🙂

  • Nicole Stone

    This is an old Kathleen Daelman’s recipe that I’ve been making for years. I call it “sick soup,” because it’s so full of vitamins and flavor that I always make it when someone in the house is under the weather. I’ve started adding about 1-2 cups of shredded rotisserie chicken which really kicks it up a notch. So comforting & good!

  • Katrina @ Warm Vanilla Sugar

    This soup is straight up awesome!! YUM!

  • Millie

    Looks amazing, will definitely be my go to for quick and easy dinners and will be amazing for lunch the next day! Everyone will be jealous of my total gourmet lunch hehe 🙂

  • Jessica (bakecetera)

    unclear why i’ve never thought to add tortellini to soup! yum x 100.

  • jasmine

    This looks so good! How much of the red pepper flakes do you use?

  • Heidi - Apples Under My Bed

    I love Autumn too! I’m surprised to hear you call it Autumn & not “fall”. Is that a bay area thing? I sound like a doofus asking but I’m interested. Autumn is such a pretty word, I encourage it’s useage. Anyway, yay for soup weather. & I so get what you mean about appreciating your hot coffee when it gets cooler. Makes such a difference to the enjoyment level! Cold brew is good but just isn’t as comforting. I’ve had a strong cup this morning, clearly…

  • lindsay

    saw this this morning and ran out to get the ingredients (and ingredients for killer garlic bread) and it was AWESOME

  • Tracy | Pale Yellow

    My roommate just told me I didn’t like tortellini, wrong! How does one not like pasta stuffed with cheese? Maybe I’ll make her this soup to show how much I like tortellini! This looks like a perfect weeknight diner!

  • Jenny

    This looks perfect for an easy weeknight dinner. Bookmarking!

  • Alexe @ Keys to the Cucina

    Wow this looks so yummy! I can’t wait until it gets colder here in DC to make something like this. I love the addition of tortellini too!

  • Erica

    Love this easy, fast recipe! I needed a quick recipe for a weeknight dinner, and this one fit the bill. I got home from work at 5:20 and we were all sitting down to a hot meal at 6:00. I don’t think I have ever commented here, but I love your site, especially these “everyday eats” recipes, since they’re so convenient for weeknight meals. Thanks!

  • Hilary

    Bless you, Tracy Shutterbean!

  • Denise

    Hello. A friend of mine told me about your blog and “Cooking With Mr. C.” on Facebook. I now have two favorites. Keep up the great work. Denise

  • Barbara

    Just made it tonight. Love it. Perfect fall dinner.

  • Sini│my blue&white kitchen

    Wow, that was quick! “And DONE!” This soup would be perfect to warm me up after my mushroom foraging trip today.

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  • Louise

    Making this for supper tonight, throwing in a bunch of frozen veggies to make it even heartier. Perfect thing for a cool October Sunday. Thanks for the recipe, this one’s going in the bi-weekly rotation!

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  • Debbie

    Made this soup for dinner and it was wonderful. Thanks….this is a keeper 🙂

  • Jen

    Thanks for another great dinner idea! I made this and the garlic bread tonight. Happy tummy.

  • Leslie

    Just got done making and eating this for lunch! Delicious and so easy. Plus, I love the look of finely grated parmesan melting on top of the hot soup. Success!


    I made this soup last night. Took me 25 minutes and it was AMAZING. I’ve since recommended it to everyone I know basically. It was so easy, I had almost all the ingredients on hand, and it smelled SO GOOD. I could hear people outside my apartment walking up to their floor exclaiming how good it smelled in the hallway, and my roommate who came home whilst it was cooking said you could smell it from downstairs on the first floor (we live on the third). I’ll definitely be adding this my list of foods to put in the monthly rotation!!

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  • Lily

    I made this last night for dinner – it was amazing! I also loved how quick it was to put together! Ate it with some garlic bread. My boyfriend thought it was a little spicy from the red pepper flakes – but I loved it! I will definitely be making it again!

  • Emily @ Relishments

    I’ve been making a very similar version of this recipe for years and I love it! It’s perfect for a quick lunch or dinner and I love that it’s vegetarian without even trying. Thanks for sharing it!

  • Lesley

    I feel bad for saying this (ILU!), but I have to be honest.. I just made this soup, and it the broth tastes like tomato water. Do you have any ideas about how to create a more complex flavor in soup broths? Did yours taste that way too? All I can think of is that maybe I didn’t cook the garlic long enough? I don’t know.

    • Tracy

      Weird! Might be your chicken broth? Was your chicken broth full of flavor?

      • Lesley

        oops, I never saw your reply. Maybe that was it. I’ll try it with a more robust chicken broth next time. thanks!

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  • Anne

    just made this with kale and veggie stock. amazing! such an easy dinner. thanks for the inspiration!

  • Barb

    I made this tonight and the whole family really enjoyed it! Thank you for another dinner to add to the list of being able to make after work and also not have to make something separate for the 2 vegetarians in the family (I used veggie stock instead of chicken). This is a perfect cold weather meal!!

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  • Misty

    I am making this tonight! Adding a can of cannellini beans & using spinach tortellini.

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  • Mirna A.

    It snowed all day yesterday so I made this soup for my boyfriend and I and we both loved it so much. Thanks for such a simple and delicious recipe with such easy ingredients!

  • MrsKassay

    Making this tonight! The northeast is allllll snowed in so this will hopefully help us thaw out!

  • Marilin

    After seeing this recipe (amongst other ones i have tried and liked) in your top recipes for 2013 i knew i had to give this a try even if i had dismissed it at first. it turned out great and and my boyfriend loved it too 🙂 not to mention that it was cheap and so easy and fast to make!

  • Angela

    Making this right now! Tried to get fancy by throwing in an old parm rind with the stock for extra cheesy goodness. 🙂

  • April

    I never comment on recipes, but this was so amazing! I added a jar of artichokes. Delish!

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  • Louanne

    My new favorite soup! Great flavor. Will be a weekly meal in my home. Very easy on the wallet also.

  • Maureen

    Made this as a “what do I have in my cupboards” meal. I subbed the cheese torillini for mushroom and used tomatoes with b green chilis. It was spicy and amazing. My husband loved it.

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  • Niki C.

    Just made this tonight with the leftover liquid from your pulled pork recipe that you said to reserve to make soup with. I had no idea how to do that until now, so good! Thank you 🙂

  • Michaela

    I made this tonight, except I added some hot italian sausage (and left out the red pepper flakes, since the sausage is hot). IT IS MAGICAL. Instead of slicing the garlic, I grated it in. So good!

  • Kassie

    Made this for the second time tonight, and it did not disappoint. So yummy and comforting with flu season sticking around. Adaptable too! Added navy beans to this evenings pot for a little extra umph and they fit perfectly.

  • Michelle hunze

    this soup recipe is great i had try this recipe and its made really good thanks for the recipe..

  • Kay

    I made this yesterday–was a cool day in San Jose. Instead of plain tomatoes, I used fire roasted tomatoes. And I used low sodium veggie broth to keep it vegetarian. It was delicious. Thank you!

  • Sarah Schultz

    I’ve made this at least 5 times during 2020 Stay at Home. I seem to always have the ingredients, or riffs on it. Have been adding a can of white beans, and often cooked sausage or rotisserie chicken. Delicious recipe!

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