Healthy Recipes | Tortellini Soup (Vegetarian, With Spinach and Tomatoes)

This easy tortellini soup recipe with spinach and tomatoes is a delicious family dinner that is simple to make, and my family loves it! And it happens to be vegetarian.

If you are feeling a little too hot for soup but still want something similar, you might want to check out my tortellini pasta salad recipe (also vegetarian).

It really helps the tortellini soup to taste best when you use high quality ingredients. I really love the Kirkland brand tomato sauce from Costco (not sponsored by any of the brands mentioned). It is so well-seasoned. It helps to have well-seasoned broth too.

Have dinner ready and on the table in no time with a pot of our Creamy Tomato Tortellini Soup! Deliciously creamy and full of rich flavour, you will love this just as much as our Slow Cooker Creamy Tortellini Soup. A classic Tomato Soup made even better with the addition of soft pillows of pasta. Definitely a tasty change from the typical pasta in sauce recipe.

Loaded with fresh tomatoes, basil, parmesan cheese and tender cheese-filled pasta, this tortellini soup is a busy weeknight lifesaver! Especially if you have a packet of dry tortellini in your pantry. Cheese tortellini pairs so perfectly well in this tomato soup BUT you can use any flavour you like. Make it your own!

Tortellini Soup (Vegetarian, With Spinach and Tomatoes)

Prep Time: 7 minutes

Cook Time: 23 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 269 kcal

Ingredients:

• cooking spray or oil of your choice
• 1/2 teaspoon dried basil
• 1/4 teaspoon oregano
• 1 package cheese tortellini (9 ounces, found in refrigerated section at the store)
• grated parmesan cheese optional
• 4 cups vegetable stock (omnivores, feel free to sub chicken stock)
• 1 can diced tomatoes (14 ½ ounces, undrained)
• 1 can tomato sauce (15 ounces)
• 2 leaves bay
• 1 onion diced
• 1.5 cups diced carrots
• 5 cloves garlic minced
• 2 cups baby spinach fresh

Instructions:

1. First, Spray a large pot, and preheat over medium heat. I used an enameled cast iron dutch oven.
2. Second, Add onions, carrots and bay leaves and continue cooking until veggies are soft, about 5-6 minutes.
3. Next, Add the garlic, and cook a minute more, being careful not to burn the garlic.
4. Add vegetable stock, diced tomatoes, tomato sauce, basil and oregano, and bring to a boil. 
5. Reduce heat, partially cover and simmer for 12 minutes, stirring occasionally.
6. Carefully remove bay leaves. Tongs are helpful for this, but you can also just use a spoon.
7. Add tortellini and spinach and return to a boil, simmering until pasta is cooked, about 2 to 3 minutes (according to package cook time).
8. Top each serving with a sprinkle of parmesan cheese, if desired.

Recipe Notes:

• Nutritional information is approximate and was calculated using a recipe nutrition label generator.
• This recipe makes 4 generous servings, around 2.5 cups each.
• You will want to serve this immediately since that pasta will soak up the liquids as it sits.
• If you are preparing this for company, I would do all the steps up to adding the liquids. Then I would wait for company to arrive. Then when you get ready to eat, bring the soup to a boil and add the pasta and spinach.
• Leftovers can be kept in the refrigerator for up to 5 days. If you need to thin it out, you can add a little splash of stock or even water.

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