Tomato Tortellini Soup with Spinach
This 7-ingredient soup uses a few basic shortcuts, including prepared tortellini, tomato sauce, and an Italian spice mix to put together a comforting and quick homemade dinner in just 20 minutes.
Servings: 4
Calories: 354kcal
Ingredients
- 1 tablespoon oil
- 1 medium onion diced
- 2 cloves garlic peeled
- 1 teaspoon Italian seasoning mix
- 1 liter chicken stock 4 cups
- 645 ml tomato sauce or pasta sauce 1 jar, 2 1/2 cups
- 250 grams dried cheese tortellini
- 2 large handfuls spinach chopped
- parmesan cheese for serving - optional
- salt and pepper to taste
Instructions
- Heat a large pot or dutch oven over medium heat.
- Add oil and the chopped onion. Season with salt and pepper. Cook for 4-5 minutes, until browned.
- Add the garlic, Italian seasoning and cook for about 30 seconds. Add the chicken stock, and tomato sauce. Bring to a boil.
- Add the tortellini and cook according to package instructions.
- Remove the garlic, add the spinach and turn the heat off. Season with salt and pepper, to taste. Serve with shredded Parmesan cheese, optional.
Video
Notes
Substitutions - Use the tomato or pasta sauce of your choice as well as your preferred tortellini flavor. Kale can be used instead of spinach but may need a minute or two of cooking as it's a bit tougher than spinach.
Storage - Store in the fridge in a container with a lid. The pasta will continue to soak up the liquid. Add water, a little at a time, as needed when reheating. Reheat this soup in a pot on the stovetop.
Nutrition
Calories: 354kcal | Carbohydrates: 58g | Protein: 12g | Fat: 9g | Fiber: 6g | Sugar: 19g
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