A light Italian soup that features a garlic, onion, and oregano blend paired with tender tortellini noodles. This soup tastes as if it’s from a fancy Italian restaurant. It’s simply the best homemade spinach tortellini soup out there!
It’s been so gloomy and yucky outside, and I’ve had a hankering for a warm bowl of soup to cure the rainy day blues. This Italian style spinach tortellini is just the soup!
Since everyone’s been stuck inside the house for the past month, I know it may be difficult to make recipes with fresh foods. I’m sure you have a lot of pantry staples that need to be put to good use, and this is the perfect recipe to fit the bill.
Aside from the tortellini, you probably already have the ingredients for this soup stocked in your pantry (and freezer with frozen spinach). And if you really want this soup but can’t find the tortellini at the grocery store, you can also use whatever pasta you have on hand. The flavor of this soup will speak volumes no matter the type of noodles you decide to use.
Not only is this soup full of Italian flavor and very comforting, but it’s also healthy! It’s packed with kale and spinach to give you the boost your immune system needs.
How to make spinach tortellini soup:
This soup is really simple and comes together in less than 30 minutes, perfect for weeknight dinners! Here’s how to make it:
- Start by sautéing the onion and garlic in some olive oil for 2-3 minutes or until the onions are soft and the garlic becomes aromatic.
- Next, pour in the vegetable broth, Italian-style tomatoes, and seasonings. Stir the pot and let it simmer for 10 minutes.
- Cooking your tortellini will depend on whether you use refrigerated or boxed. If using refrigerated, have the pasta ready on the side so once the soup comes to a boil you can add them in. Boil fresh tortellini for 2-3 minutes. If your pasta is boxed/uncooked, boil them for half the cooking time labeled on the package and then transfer them to the soup and boil for the remaining time.
- Once the tortellini is cooked, you can add the spinach and kale. I like to pack the pot and let the soup simmer on low until the greens are wilted.
And in just 30 minutes you have an easy soup filled with an Italian flare! Sprinkle some parmesan cheese on top if not making vegan, or, if you’re feeling fancy, serve with a few garlic knots on the side!
This is hands down my favorite soup, and I know you will love it too! Enjoy!
More Soup Recipes:
Spinach Tortellini Soup
- 1/2 Onion
- 2 Garlic Cloves (Minced)
- 1 Tbsp Olive Oil
- 6 Cups Vegetable Broth
- 1 14.5 Ounce Can Italian-Style Tomatoes
- 1/4 tsp Italian Seasoning
- 1/4 tsp Onion Powder
- 1/8 tsp Red Chili Flakes
- 12 Ounces Tortellini (Refrigerated, not boxed)
- 2 Cups Chopped Kale
- 3 Cups Spinach
- Salt and Pepper to taste
- In a large stockpot over medium heat, saute the onion and garlic in olive oil until very fragrant (about 2-3 minutes).
- Pour in the vegetable broth, Italian-style tomatoes, Italian seasoning, onion powder, and red pepper flakes. Season with salt and pepper to taste. Bring soup to a boil.
- Once the pot is at a gentle boil, add in the tortellini and cook for 5 more minutes or until tortellini is tender. Turn the heat to low and add the kale and spinach. Cook until the greens are slightly wilted (about 2 minutes).
- If making this soup with uncooked tortellini or noodles, cook per the package instructions for half the listed time before cooking for the remaining time in the soup.
- Store the leftovers in the refrigerator for up to 3-4 days. Keeping this soup in the freezer is not recommended since the tortellini may become mushy.
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