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Tortellini Soup with Spinach

  • Author: Sandra Flegg
  • Total Time: 35 minutes
  • Yield: 8 servings


One of the easiest homemade soups that you will ever make is so  satisfying with delicious flavours. An easy one-pot recipe that is sure to become a favourite!


1 can (28 oz.) of chopped tomatoes

4 cups chicken broth

2 cups frozen vegetables of choice (I like a mixture of corn, carrots and green beans)

1 tsp. Italian seasoning

1 clove garlic, minced (optional)

3 cups tortellini

10 oz. fresh spinach leaves

Salt & pepper to taste


1. In a large pot or Dutch oven, bring canned tomatoes, chicken broth, Italian seasoning and frozen vegetables to a boil over medium-high heat. 

2. Reduce heat and simmer for 10 minutes. 

3. Add in tortellini and spinach and return to a boil, then reduce heat and simmer for 10 minutes.

4. Season with salt and pepper to taste. (I have not added specific amounts here because it will depend on the type of canned tomatoes and chicken broth that you are using. If you're using low-sodium varieties of both, then you will want to add approximately 1/2 tsp. of salt or more to taste).

Garnish with freshly grated Parmesan cheese if desired.

Store leftovers in refrigerator to up to three days. 

The tortellini will soak up a lot of the liquid overnight and you will have to add in some chicken or vegetable stock when you heat it up.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 2 cups
  • Calories: 492
  • Sugar: 1.3 g
  • Sodium: 781.4 mg
  • Fat: 46.3 g
  • Saturated Fat: 36.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 17.6 g
  • Fiber: 1.7 g
  • Protein: 6 g
  • Cholesterol: 15.6 mg

Keywords: Soup